When I got married, my grandmother gave me her recipe for pork chops. A creamy mushroom sauce is served with roasted pork chops. My husband adores it, but it does require a little bit of labor. It’s perfect for a special supper.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
Ingredients
- 1 tablespoon butter
- 1 clove garlic, pressed
- 6 pork chops
- salt and pepper to taste
- 1 (8 ounce) can mushrooms, drained
- 1 cup dry sherry
- 1 (10.5 ounce) can beef broth
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a large skillet over medium heat. Add garlic, and sauté 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 pork chops to a baking pan or Dutch oven.
- Pour mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping up 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 chops from the pan to a serving platter, and place the dish on the stovetop over medium heat. Stir together cornstarch and water. When the juices in the pan come to a boil, slowly stir in cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over chops, and serve.
- If you do not have a metal pan or small roasting pan, you can pour the juices back into the skillet to make the gravy.
Nutrition Facts
| Calories | 209 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 1 g |
| Protein | 19 g |
| Saturated Fat | 3 g |
| Sodium | 609 mg |
| Sugars | 1 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I used port instead of sherry and fresh mushrooms instead of canned. Also used solo garlic (2 large cloves) instead of regular garlic. I also used concentrated beef stock instead of beef broth and it turned out delicious anyway. I followed comments and baked for 25 minutes instead of 45.
Good, but I think it needs more flavor and a thicker gravy. Next time, add onions with the mushrooms, and up the seasoning. Husband really likes it.
Taste so good! Easy to make. The gravy taste fantastic!
I reduced the baking time by more than half, they are done at 145 degrees. Absolutely deserved Grandmas name on this one!
The thick pork chops came out dry. I need to use my thermometer more during the 45 min. cooking stage. My gravy came out lumpy, needs to be made with cold water first. Will try a different pork chop recipe next time.
This is a great recipe, and so simple! Definitely will make this again.
What a great recipe! Sometimes I am always not a big fan of pork chops, but this recipe was surprisingly good! I never had any sherry so I omitted it. Also, I floured the chops first and cooked them in a pan about 3 min per side. I finished them in the oven on 350 for 20 min. Then finished the gravy on the stovetop as the recipe suggested.
Cooking time is waaaay too long, you will dry them up to sawdust. I like mine with just a tad of pink in the middle. You won’t die of trichanosis, lol. Nice and easy dinner any nite of the week.
Bland
Used 1 inch chops, could cut the chops with a fork. Superb recipe.
This was fantastic. The sherry makes a rich tasting gravy. I made a few small changes. I used half the sherry (I used Harvey’s Bristol Cream). I also added chopped onion to the garlic and mushrooms. After thickening the gravy I added back the browned chops and topped them with the shrooms and onions. I cooked them on stove top, very low heat for about 30 minutes. I think this was the best pork chop gravy I have ever tasted! Thanks for sharing this recipe!
FANTASTIC! Great recipe for when I pull frozen boneless pork chops out of the freezer …. knowing I usually am going to have a tasteless meal, but I am tired and I don’t care. But WOW these are not those! Easy to make, common ingredients for me to have on hand, impressive presentation to serve. Will be making again and again. And I also think this would be a great recipe when multiplied to serve to a large group of people. Thank you Grandma!
FANTASTIC! Great recipe for when I pull frozen boneless pork chops out of the freezer …. knowing I usually am going to have a tasteless meal, but I am tired and I don’t care. But WOW these are not those! Easy to make, common ingredients for me to have on hand, impressive presentation to serve. Will be making again and again. And I also think this would be a great recipe when multiplied to serve to a large group of people. Thank you Grandma!
Loved it. Family loved it. Substituted fresh baby portabella for canned mushrooms and used cast iron skillet for browning and cast iron Dutch oven for baking and gravy. Pork was super tender and moist. I also used thick cut chops and did course sea salt tenderizing for 1 hour at room temp before browning.
Very good. Even half recipe! Will likely make this dish again!
This was very good baked at 20 minutes for thin bone in pork chops! Thanks very much!!!
Really good site. Recently widowed, after 29 years. Did not pay a lot attention to my wonderful wife’s cooking . I just ate her great tasting food. She would ask me me what I wanted for dinner. Them boom a very very delicious meal. I should have payed more attention. But as you Ladies know, I am a man. Buy I can cook. My wife said doorway do a man’s heart is through his stomach. Boy was she was right. I was 17 when I met her and she was 16. Even then she cooked really great food. Always asking me, when I came to her house, are you hungry? When I said no , she said what did you eat today!!! And don’t lie!!! Then she would make me some food. I really like this site. It’s explained idiot proof.
A no fail recipe that’s great! I usually put fresh green beans in with it and have mashed potatoes with it. Going to make it again very soon.
Loved it, I didn’t have sherry so I used Marsala wine and added fresh mushrooms which I fried till brown in the juices from frying the chops. Delicious!
The flavor was phenomenal! I followed the recipe to the letter, except I used minced garlic. He only negative comment I can make is that, if you are using 1/2″ thick pork chops, cut the cooking time in half. I expect that the timing was worked out with thick chops, but the thinner ones were overlooked and dry. I’m sure that it will be perfect with adjusted cooking times!
OMG are people actually using canned mushrooms. It is a last resort item I use in chili con carne if no fresh ones available. This is a full on 5 star recipe when I substituted sautéed baby bellas instead.. So yummy with the sherry. Thanks for the recipe and it just needs a fresh mush. addition, Edit…also fot those who are having issue with alcohol taste or even using it….boil in step 3 until alchohol is burned off and u get a tasty syrup. MARSALA is a wonderful sub. There are sweet sherries and marsalas/madeiras so use what u want for personal taste’