Grandma’s Pork Chops in Mushroom Gravy

Grandma’s Pork Chops in Mushroom Gravy 1


  • 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


  1. Preheat the oven at 350° F / 175° C.
  2. In a large skillet, melt the butter over moderate heat and add the garlic.
  3. Season the pork chops with salt and pepper. Put them in the skillet and fry until browned on both sides.
  4. Move the pork chops to a baking pan.
  5. In the same skillet, add the sherry and beef broth and bring to simmer.
  6. Pour over the pork chops in the baking pan and cover with aluminum foil.
  7. Bake it for 45 minutes, then remove the foil and bake for another 15 minutes.
  8. Move the liquid from the baking pan to a saucepan and heat it over medium heat on the stove.
  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.
  10. Spoon the gravy over the chops and enjoy!