Grandma’s Pork Chops in Mushroom Gravy

This quick grandmas pork chops in mushroom gravy recipe is simple to make, but rich in flavor! It is perfect for dinner, and you will surprise your family and friends with how delicious the recipe truly is!

If you love the aroma of hearty pork chops and gravy brewing and cooking in your kitchen, this easy grandmas pork chops in mushroom gravy for beginners is for you. You can add this to your weekly menu rotation or serve it during special occasions. Whether you’re making a fancier dinner or you want to try something new, give this one a go, and you won’t be disappointed.

This recipe has a special ingredient: dry sherry! The dry sherry adds another complete layer of flavor that you won’t want to miss out on.

If you want to add a side to this recipe, definitely consider mashing potatoes, as they will elevate the flavor of this dish for sure!

You will be surprised at how simple it is to make this recipe, which can be done in one single skillet.  This simple grandmas pork chops in mushroom gravy meal can be on your table in about 30 minutes. It’s comfort food and perfect for the cooler weather!

Scroll to bottom for printable recipe card.

Why You’ll Love This Recipe

• This is the best grandmas pork chops in mushroom gravy recipe I’ve come across and made! It includes ingredients you’ll likely have at home in your pantry.
• You can make this recipe any time of the year–whether as a comforting dinner or when you’re in a rush during the week.
• It’s family approved! This is a perfect family friendly grandmas pork chops in mushroom gravy dish that’s delicious and healthy for everyone in the home.
• You can make a healthy grandmas pork chops in mushroom gravy version with a few ingredient swaps.

Ingredients:

1 tbsp Butter

1 clove Garlic (Minced)

4-6 Pork Chops

1 pinch Salt and Pepper (To taste)

8 oz / 1 can Mushroom (Drained)

1 cup Dry Sherry

10 oz / 1 can Beef Broth

2 tbsp Cornstarch

2 tbsp Water

Ingredient Notes & Substitutions

Fresh garlic clove: Swap the fresh garlic clove for pre-chopped minced garlic or garlic paste. You can also swap the chopped garlic altogether for garlic powder, if you don’t have fresh garlic or you’re not a fan of the texture of garlic cloves.

Dry sherry: While the dry sherry is highly recommended to lend the perfect combination of flavors to this recipe, you might not have it readily available. Swap the dry sherry with dry white wine or dry vermouth. If you’re seeking a non-alcohol substitute, try replacing the dry sherry with white wine vinegar or red wine vinegar!

Pork chops: You can try variations of pork loins and different cuts of pork, depending on what you have available near you at your local supermarket.

Mushrooms: Omit the mushrooms if you’re not a fan of the texture. Although, we really love the addition of mushrooms in this dish!

Beef broth: You can swap the beef broth for beef bouillon cubes & water. Keep in mind, using beef bouillon will provide added salt to the dish, so you’ll want to watch the amount of salt you add otherwise.

Cornstarch: If you don’t have any cornstarch in your pantry, you can use AP, or all-purpose flour as a coating for this dish. You can also try rice flour or arrowroot powder if you have specific dietary restrictions and needs.

How to Make It

Step 1: Preheat the oven at 350° F / 175° C. You can use the preheating time to prepare the remaining ingredients.

Step 2: In a large skillet, melt the butter over medium heat and add the garlic. Avoid melting your butter on medium-high or high, as this will cause the butter to brown and burn, rather than melting properly.

Step 3: Season the pork chops with salt and pepper. Place them in the skillet and fry until browned on both sides. Browning is a must for maximum flavor here.

a.

b.

Step 4: Move the pork chops to your preferred baking pan. Spray the pan or oil it if you’re using a pan that is not non-stick by default.

Step 5: In the same skillet, add the sherry and beef broth and bring to simmer.

Step 6: Pour the sherry and beef broth mixture over the pork chops in the baking pan and cover with aluminum foil.

Step 7: Bake it for 45 minutes. Then, remove the foil and bake for another 15 minutes.

Step 8: Move the liquid from the baking pan to a saucepan and heat it over medium heat on the stove.

Step 9: Whisk the cornstarch and water together until smooth. When the liquid in the saucepan starts to boil, stir in the cornstarch mixture slowly and cook for about 2 minutes until thickened.

Step 10: Spoon the gravy over the chops and enjoy!

Now, remember to save this recipe on Pinterest for later 🙂

Tips for Success

If you’re searching for even more homemade grandmas pork chops in mushroom gravy ideas that are healthy, try cooking with a type of pork that’s extremely lean! You can use any type of pork loin or cut in this recipe. Just be sure it’s cooked through before serving.

Storage and Reheating

You can easily store these pork chops in mushroom gravy in an airtight container or Tupperware for up to 3 or 4 days in your refrigerator. You’ll want to ensure you use containers with tight lids to keep these chops fresh and preserved.

You can also freeze your pork chops in mushroom gravy for up to 2 months. Just do so in a similar freezer-friendly container.

To reheat these chops, remove them from the fridge or freezer and allow them to come to room temperature. Then, reheat on the stove over medium heat for 10 minutes, or until warmed through. You can also microwave these chops in mushroom gravy for 2 to 3 minutes, per serving.

Serving Suggestions

Serve with a side salad, which is refreshing and adds to the nutrition in this meal! If you’re feeling something heartier, try baked potatoes on the grill, loaded crack potatoes, or even Greek style roasted lemon butter potatoes! These pork chops go with a variety of sides. If you’re seeking something more nutritious, try our Italian green beans!

Notes

This recipe is a perfect addition to any weekly menu you have in mind. It’s not only packed with flavor, but it’s also nutritious, especially when served with green beans, asparagus, or other veggies and green salads! The aroma the dry sherry gives with the combination of pork is absolutely divine!

Grandma’s Pork Chops in Mushroom Gravy

Cook Time: 45 minutes minutes

Total Time: 45 minutes minutes

4.34 from 9 votes

Review Recipe

Ingredients 

• 1 tbsp Butter
• 1 clove Garlic, Minced
• 4-6 Pork Chops
• 1 pinch Salt and Pepper, To taste
• 8 oz / 1 can Mushroom, Drained
• 1 cup Dry Sherry
• 10 oz / 1 can Beef Broth
• 2 tbsp Cornstarch
• 2 tbsp Water

Instructions

• Preheat the oven at 350° F / 175° C.
• In a large skillet, melt the butter over moderate heat and add the garlic.
• Season the pork chops with salt and pepper. Put them in the skillet and fry until browned on both sides.
• Move the pork chops to a baking pan.
• In the same skillet, add the sherry and beef broth and bring to simmer.
• Pour over the pork chops in the baking pan and cover with aluminum foil.
• Bake it for 45 minutes, then remove the foil and bake for another 15 minutes.
• Move the liquid from the baking pan to a saucepan and heat it over medium heat on the stove.
• Whisk the cornstarch and water together until smooth. When the liquid in the saucepan start to boil, stir in the cornstarch mixture slowly and cook for about 2 minutes until thickened.
• Spoon the gravy over the chops and enjoy!

Author: Laura