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Incredibly tender pork chops with unparalleled flavor.


Recipe Summary test

50 mins
1 hr 30 mins
5 mins
2 hrs 25 mins
6 pork chops


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

  • Season each pork chop with salt and pepper. Set aside.

  • Mix flour, garlic powder, and onion powder in a bowl; whisk eggs together in a separate bowl; place bread crumbs into a third bowl.

  • Place a pork chop in the flour bowl, covering each side very lightly with flour. Move to beaten eggs, making sure to cover. Cover with bread crumbs. Repeat with remaining pork chops.

  • Heat vegetable oil in a deep skillet over medium heat. Cook each pork chop in the skillet until well-browned, 3 to 4 minutes per side. Transfer to a 9x13-inch baking dish.

  • Melt butter in the same skillet over medium heat. Add shallots and cook until softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms and cook until they have softened and released their liquid, about 5 minutes.

  • Add flour to the skillet and stir into a paste, 1 to 2 minutes. Add sherry slowly and stir until well combined; repeat with chicken broth, and then with heavy cream. Simmer until thickened, about 5 minutes. Season with salt and pepper.

  • Spoon gravy over pork chops. Cover the baking dish with foil.

  • Bake in the preheated oven for 40 minutes. Remove foil and bake for 10 minutes more. Let rest for 5 minutes before serving.

Cook's Note:

Substitute milk or half-and-half for cream, if desired.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

831 calories; protein 35.1g; carbohydrates 45.8g; fat 55.5g; cholesterol 269.2mg; sodium 878.3mg. Full Nutrition