Sherried Pork

I like to name my recipes. Any dish that is actually a recipe is not for me. Tonight I was feeling creative so I carmelized some onions, added slices of portobello mushroom, lemon pepper, and olive oil at medium low in a big frying pan. After a good browning I slid the onions and mushrooms to the side, added a little more olive oil and two boneless porkchops. I cooked them with more lemon pepper, both sides, for about ten minutes at medium low. I added a cup of water, two cloves of chopped garlic to the sauce made by the deglazing onions, and covered for another 10 minutes. I turned the meat over and cooked another five before serving in a salad bowl with a teaspoon of sherry added to the sauce, and a pinch of salt to pop up the flavors. Very nice. Needs bread and either artichoke with butter or asparagus, though you could also use steamed/boiled broccoli. Very nice.