6 pork chops (1" thick)
1 1/2 tsp. Kitchen Bouquet
2 Tbsp. butter
2 Tbsp. finely chopped onion
1 tsp. salt
pinch of marjoram
3/4 cup fresh mushrooms (sliced and sauteed in butter)
1/2 cup canned beef broth
1 lemon (unpeeled, sliced thin)
1 Tbsp. cornstarch
2 Tsp. dry sherry

Brush chops on both sides with Kitchen Bouquet. Melt butter in a heavy skillet. Add chops and brown rapidly on both sides. Add onion, salt and marjoram. Cook for one minute. Add sauteed mushrooms, broth and lemon slices. Cover and simmer over low heat until chops are tender. Discard the lemon slices. Mix cornstarch with the sherry and stir until sauce becomes thick and clear.