*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Excellent as written! Honestly I thought cooking the chops in butter on the stove and then baking them for 25 minutes longer would result in completely over-cooked chops but they were perfect. The gravy took me longer than directed but I am gravy challenged so that might have been my fault. Regardless, the gravy was rich and flavorful and complimented the chops perfectly. Excellent recipe and 5 stars all the way!
So I decided to double the (sauce) recipe since I usually always say "I wish there was more sauce!" and still only used 4 (somewhat large) bone-in pork chops. Apparently doubling the sauce was not necessary; however I now have enough sauce to freeze so that next time I only need to brown and bake the pork chops. The only changes made were not using white wine since I was out of it (just subbed with some beef broth). I do like my sauce pretty thick so I used more flour/broth mixture for thickening. And as I always do added twice the amount of mushrooms...because you can never have enough mushrooms!
The mushroom gravy was excellent. I decided to overnight brine the chops in vegetable broth brown sugar kosher salt black peppercorns and ice and then grill them instead of baking. The brine added a great flavor to the chops and kept them moist during thg he grilling phase.
First time I made this I followed the recipe exactly as written. It was... meh. It lacked flavor.
But, seeing the potential I just made it again with a few changes. First, I seasoned the meat w/ salt, pepper, cajun seasoning and browned the chops in the skillet. Pulled the chops, added the garlic, shallots, mushrooms and 1tbsp of butter. Cooked a couple minutes, then added the white wine (probably 1/3 cup). Once the pan was deglazed, added the broth and bouillon. I did add a little cornstarch to thicken it up. Oh yea! Flavor town! Seasoning the meat before cooking made all the difference.
I loved this recipe. I did use a package of dry mushroom gravy with the wine and water but no flour. Also I used a chicken boullion cube instead of broth! Will definitely make again! Wish I took a pix!