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.

Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x14-inch baking dish.

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  • 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.

Nutrition Facts

663 calories; protein 39.3g; carbohydrates 54.7g; fat 28g; cholesterol 128.1mg; sodium 939.1mg. Full Nutrition
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Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/04/2012
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. Read More
(11)

Most helpful critical review

Rating: 3 stars
04/14/2015
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 Read More
30 Ratings
  • 5 star values: 19
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/04/2012
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. Read More
(11)
Rating: 5 stars
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 any heavy cream so i used milk instead. Even though there were no apples in the recipe everyone kept asking if there was. BRAVO!!!!! Read More
(10)
Rating: 5 stars
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 a 20". I did have to cook them a little longer. I only used about 1/2 of the leftover flour in the sauce but it was plenty thick. I also mixed the flour with the cream first and then added the liquid to keep my gravy from lumping. The boys even used the gravy on their salad they thought it was so good.Goes really well with rice pilaf. Read More
(4)
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Rating: 5 stars
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. Read More
(4)
Rating: 4 stars
01/19/2013
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 & toss the rest(there was at least 1/2 of the flour mix leftover). I wasn't exactly impressed w/this at first but found myself going back for another bite & another bite & another bite. Leftovers were not good so eat it up fresh! Read More
(3)
Rating: 5 stars
02/06/2016
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 first taste of the gravy I thought it had a funky sweet taste which concerned me but serving it with the chops and some mashed potatoes all the flavors and the heat melded together and we were hooked. I do have to agree with the other reviewers who said there is way too much flour mixture than was needed but I added extra parts of flour and water to make extra gravy. Will definitely make this again when my kids come to visit or for company. Read More
(1)
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Rating: 5 stars
08/27/2018
Absolutely delicious!! My husband isn't a big fan of pork chops and never eats gravy, but he cleaned his entire plate, gravy and all. Flavors were perfect and the pork was so juicy and tender!! Will be making this regularly since it was soooo easy as well! Read More
(1)
Rating: 5 stars
04/02/2015
Made this with pork and boneless chicken breasts delicious! Read More
(1)
Rating: 4 stars
12/02/2014
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 about 10 minutes early and after the rest they would have been perfect. As for the flour I think it had a lot of seasoning that wasn't really tasted basically anything under a teaspoon would be omitted. Both my DH and BIL sopped up the sauce with some mashed potatoes left over from Thanksgiving. I will definitely make again with the above changes. Read More
(1)
Rating: 3 stars
04/14/2015
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 Read More
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