Makes 4 servings

When I was a kid, I used to hope that Mom would make this for dinner. As an adult, I still turn to it when I want the ultimate comfort food--you know, the kind with lots of gravy to smother mashed potatoes or rice. I should add that one of the reasons it's comforting is because it so easy.

1 tablespoon vegetable oil
Four 6- to 8-ounce center cut pork chops
Salt and freshly ground black pepper, to taste
8 ounces fresh mushrooms, sliced
1 medium shallot, minced
1/4 cup dry sherry
One 10 3/4-ounce can cream of mushroom soup
1/2 cup milk, or more if needed
Sour Cream Mashed Potatoes

1. Heat the oil in a very large skillet over medium heat. Season the pork chops with salt and pepper. Cook in the skillet, turning once, until browned on both sides, about 4 minutes. Transfer to a plate.


2. Add the mushrooms to the skillet and cook, stirring occasionally, until they give off their liquid and start to brown, about 5 minutes. Stir in the shallot and cook until softened, about 1 minute. Add the sherry and bring to a boil. Stir in the soup and milk and bring to a boil. Return the pork chops to the pan and reduce the heat to low.


3. Cover tightly and simmer until the pork chops are cooked through, about 15 minutes. If the sauce is too thick, add more milk to thin it to the desired consistency. Serve the pork chops with the sauce, and don't forget the mashed potatoes!