1/2 sm. onion, chopped
1 tbsp. butter
1/4 c. chopped, cooked ham
1/2 c. sliced fresh mushrooms
1/4 tsp. dried whole oregano
Dash of pepper
2 (1 inch thick) pork chops
2 tbsp. butter
1/2 c. dry sherry
Fresh parsley sprigs
Fresh mushroom slices

Saute onion in 1 tablespoon butter until tender; remove from heat. Add ham, mushrooms, oregano, and pepper; mix well and set aside. Make pockets in pork chops, cutting from rib side just to beginning of fat edge of each chop. Stuff pockets of pork chops with ham mixture. Brown pork chops in 2 tablespoons butter in a medium skillet over medium low heat about 5 minutes on each side. Add sherry; cover. Reduce heat and simmer 45 to 50 minutes or until pork chops are tender. Remove to serving platter; garnish with parsley and mushroom slices. Yield: 2 servings.