Smothered Pork Chop with Buttered Egg Noodles and Maple Roasted Carrots

You can just feel Mom's love coming through in this dish! Seasoned and floured pork chops are browned in the pan and then removed so we can build the "smothering sauce!" We add sliced onions to the pan and caramelize them with some garlic. We then add dry sherry wine with a blend of chicken and beef stock deglazing the pan to get all the good stuff off the bottom of the pan. We put the chops and sauce together in a pan; we cover and bake until they are fall-apart tender. Just like Mom would make us. We serve ours with over buttered egg noodles and a side of maple roasted carrots.