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My review
Grandma's Pork Chops in Mushroom Gravy
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HEIDIHELM
"This is my Grandma's recipe that she gave me when I got married. Pork chops are baked then served with a rich mushroom sauce. It takes a little bit of work, but is great for a special dinner - my husband loves it!"
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Ingredients
1 h 15 m servings 209Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C).
- Melt the butter in a large skillet over medium heat. Add garlic, and saute until fragrant. Season pork chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. Remove the pork chops to a baking pan or Dutch oven.
- Pour the mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan. Bring to a boil, then pour over the pork chops in the baking pan. Cover with a lid, or aluminum foil.
- Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes. Remove the chops from the pan to a serving platter, and place the dish on the stove over medium heat. Stir together the cornstarch and water. When the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over the chops, and serve.
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Footnotes
- Editor's note
- If you do not have a metal pan or small roasting pan, you could pour the juices back to the skillet for making the gravy.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 200247 Ratings
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Most helpful positive review
9/4/2005
These were easy and delicious! However, being one who is trained and worked in Food Safety and Temperture Monitoring, I would recommend cutting the baking time almost in half. Pork Chops need ...
Most helpful critical review
1/30/2007
The first time I made this the only modification I made was to use fresh mushrooms. As it stands, I would give the original recipe a 3. But with modifications, I think this could easily be a 4 o...
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9/4/2005
These were easy and delicious! However, being one who is trained and worked in Food Safety and Temperture Monitoring, I would recommend cutting the baking time almost in half. Pork Chops need ...
10/4/2004
I did not have sherry on hand, so I substituted it with apple juice. The chops were very tender and tasty. Definitly worth the effort.
10/14/2004
I didn't have canned mushrooms so I used 1 8 oz package of presliced mushrooms. I didn't have beef broth either so I used 2 cups hot water and a knorr beef bouillon cube. It turned out so good ...
1/30/2007
The first time I made this the only modification I made was to use fresh mushrooms. As it stands, I would give the original recipe a 3. But with modifications, I think this could easily be a 4 o...
2/11/2006
I did the entire thing on stove top. When it was time to add the cornstarch, I pulled the chops out, added the cornstarch/water mix to the thickness I wanted, than added some Classico pesto sauc...
6/2/2011
I added one sliced onion and I also used fresh mushrooms. This was easy enough to make but we didn't really care for it. It really was inedible. In my opinion, there was too much sherry. Maybe c...
8/7/2007
Recipe came out great, thanks to my meat thermometer. As mentioned earlier, the cook time for this is too long. I also used flour to thicken instead of corn starch, as I don't like clear gravy...
11/15/2006
This was awesome! My husband loved it very much and so did I. I didnt have dry sherry though so I used 1 tbsp canadian whisky... hehehe >:-) There was a slight kick! I'd definitely make this aga...
3/21/2005
This is the best recipe yet from this site. I will definetly be making this again. I served over a bed of rice and made extra sauce to put on the rice. Fresh asparagus sauteed in butter also goe...