Description
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!
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.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 6