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My review
Spiced Pork Chops II
PJ Nawlins
"This is based on Joan MacKinnon's really great 'Spiced Pork Chop' recipe, modified based on numerous reviews from others and trial and error. This is my current favorite version for empty nesters (i.e. two servings). The gravy is optional but very tasty. It is important to use the size pan indicated so that wine sauce can spread out and evolve. I find the gravy is better if not too thick. Also use milk if you want a thinner gravy."
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Ingredients
1 h 5 m servings 663 calsOriginal recipe yields 2 servings
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Directions
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Prep
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x14-inch baking dish.
- Mix flour, garlic powder, mustard, paprika, cayenne pepper, celery salt, ground ginger, oregano, basil, salt, and pepper together in a shallow dish.
- Dredge pork chops in the flour mixture to coat. Reserve remaining flour mixture.
- Heat olive oil in a skillet over medium heat. Cook pork chops in hot oil until browned, 3 to 5 minutes per side. Transfer pork chops to prepared baking dish, reserving any drippings in the skillet.
- Stir sherry, water, and brown sugar together until sugar dissolves; pour over pork chops.
- Bake in preheated oven until tender and no longer pink in the center, 40 to 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Move pork chops to a plate and cover with aluminum foil to keep warm. Pour liquid from baking dish into the skillet with reserved drippings.
- Place skillet with drippings mixture to medium-low heat. Stir cream into the drippings. Cook and stir, gradually integrating reserved flour mixture, until the mixture begins to thicken. Serve as a gravy for the pork chops.
Footnotes
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 663 calories; 28 g fat; 54.7 g carbohydrates; 39.3 g protein; 128 mg cholesterol; 939 mg sodium. Full nutrition
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Reviews
Read all reviews 2124 Ratings
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Most helpful positive review
11/4/2012
This was yummy! I really enjoyed the spices...a little hint of ginger, garlic. The gravy was good, too. I find it hard to make pork chops tender and unique. This hit both categories.
Most helpful critical review
1/20/2015
It's alright, I only used about 3/4 of the remaining flour at the end to make the sauce and it still came out too thick so use even less sauce. Overall recipe was ok
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11/4/2012
This was yummy! I really enjoyed the spices...a little hint of ginger, garlic. The gravy was good, too. I find it hard to make pork chops tender and unique. This hit both categories.
10/17/2012
My family is not a big fan of pork chops. Every time they find out that is what's for dinner no one wants to eat. Tonight this recipes was a big success. The sauce was superb. I did not have...
11/12/2012
This recipe takes pork chops to another level. This will definitely be added to my list of good home cooking! We ate it for lunch and dinner...every last bite! It was very easy to make, also.
10/20/2012
I would have added a photo but it's all GONE! Everyone loved it. I tripled the recipe since I had 3 hungry boys. Probably should have used a bigger pan to bake them in but the biggest I had was ...
1/19/2013
I had trouble w/the sauce being waaaaay too thick...not actually a sauce, more of a lump, so I would suggest not using ALL of the leftover flour mix....trust your judgement & only use a bit & to...
2/6/2016
Oh My Gosh, one of the best recipes I've made in a long time. With the exception of using boneless pork loin chops I made this exactly per the recipe and I wouldn't change a single thing. At f...
12/2/2014
Made it exactly as listed. The "gravy" was very tasty the sweetness of the sherry was the kicker, but I think the pork chops were a little over done. I could have taken them out of the oven abou...