Pork Chops in Mushroom Gravy
Source of Recipe
Aunt Saunny
Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Makes: 6 servings
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
Directions
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Melt the 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 the pork chops to a baking dish.
3. Pour the mushrooms into the skillet with the pork drippings and
garlic, and stir in the sherry and beef broth, scraping any bits of pork
that are stuck to the pan. Bring to a boil, then pour over the pork chops
in the baking dish. Cover with a lid, or aluminium foil.
4. Bake for 45 minutes in the preheated oven, then remove the lid or
foil, and continue to bake for another 15 minutes. Remove the chops from
the pan to a serving platter, and place the dish on the stove over
medium heat. Stir together the cornstarch and water. When the juices in the
pan come to a boil, slowly stir in the cornstarch mixture and cook
until thickened, about 2 minutes. Spoon sauce over the chops, and serve.
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