6 loin pork chops, trimmed & butterflied
1 tsp. oil
Salt, pepper and garlic salt
2 c. fresh orange juice
1/2 c. sherry
2 tbsp. dry onion soup mix
1 c. fresh mushrooms, chopped

Heat oil in skillet; add pork chops and brown on both sides. Drain off excess fat. Sprinkle chops with salt, pepper and garlic salt to taste. Add orange juice, sherry and soup mix. Sprinkle mushrooms over the chops, cover and simmer 30 minutes longer. The liquid is nearly absorbed during cooking and makes a rich sauce. Serves 4.