Made with baked pork chops and served with mushroom gravy, this recipe is a tasty delight. It’s classic, it’s simple and it’s worth every second of the time spent in the kitchen
I don’t think there’s ever been a grandma’s recipe that I didn’t like. There’s something about the old time and the spicy delight that characterized their recipes. This is one of those hand me down recipes from my nana and boy am I glad that she gave this to me. Honestly, I rarely make this, maybe 5 times in a year, but when I do, it’s like giving my family a taste of heaven. You should try it out.. there’s really just not much to say.
Total time to prep/cook: 1 hour 30 minutes
Servings: 6 servings
Calories: 208.7; Protein: 19.2 g; Fat: 8.1 g: Carbohydrates: 10.7 g
What you need:
1 tablespoon butter
1 clove garlic, pressed
6 pork chops
1 (8 ounce) can mushrooms, drained
1 cup dry sherry
1 (10.5 ounce) can beef broth
2 tablespoons cornstarch
2 tablespoons water
Salt and pepper to taste
How to Prepare:
Step 1: Melt the butter in a large skillet over medium heat. Once melted, add garlic and allow to sauté until the fragrance is released.
Step 2: Place pork chops in a medium sized bowl. Season with salt and pepper, then fry in the butter-garlic filled skillet for about three minute on each side, till it gets just brown. Then take out of the skillet and place in a baking pan
Step 3: Pour mushrooms into the skillet that still has the poor drippings and garlic. Add the sherry and beef broth and stir appropriately, scraping any bits of pork that are stuck to the pan. Allow to boil then pour the sauce over the pork chops in the baking pan. Cover the pan with a lid or aluminum foil.
Step 4: Bake covered for 45 minutes in a 350 degrees preheated oven. Then bake uncovered for another 15 minutes. Take out and place the pork chops in a serving platter
Step 5: Bring the pork chop juices to boil in a pan over medium heat. While it cooks, mix cornstarch with water and add to the boiling juice and cook for about 2 minutes, until it thickens. Spoon sauce over the chops and serve.