Grandma’s Pork Chops in Mushroom Gravy

This Grandma’s Pork Chops in Mushroom Gravy recipe is simple to make but rich in flavor! It is perfect for dining and you will surprise your family and friends with this recipe!

This recipe has a special ingredient: dry sherry, which basically adds a unique flavor to the gravy.

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

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

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

How to make Grandma’s Pork Chops in Mushroom Gravy:

Step 1: Preheat the oven at 350° F / 175° C.

Step 2: In a large skillet, melt the butter over moderate heat and add the garlic.

Step 3: Season the pork chops with salt and pepper. Put them in the skillet and fry until browned on both sides.

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Step 4: Move the pork chops to a baking pan.

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

Step 6: Pour 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 start 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 🙂

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

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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