Grandma's Savory Pork Chops in Rich Mushroom Gravy

Ingredients List

• 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

Cooking Instructions

1. Preheat your oven to 350°F (175°C).

2. In a large skillet, melt butter over medium heat. Add garlic and cook until fragrant. Season the pork chops with salt and pepper, then brown them on both sides, about 3 minutes per side. Transfer the pork chops to a baking dish or Dutch oven.

3. In the same skillet, add mushrooms and cook with the leftover pork drippings and garlic. Stir in sherry and beef broth, scraping up any browned bits from the pan.

4. Bring the mixture to a boil, then pour it over the pork chops in the baking dish. Cover with a lid or aluminum foil.

5. Bake for 45 minutes in the preheated oven, then remove the cover and bake for an additional 15 minutes.

6. Transfer the pork chops to a serving plate. Place the baking dish over medium heat on the stove. Mix cornstarch and water, and when the sauce starts boiling, slowly add the cornstarch mixture. Cook until the sauce thickens, about 2 minutes. Pour the sauce over the pork chops and serve.

Note from the Editor:

If you don't have a metal or small roasting pan, you can transfer the juices back into the skillet to prepare the gravy.

Nutritional Information (per serving)