Somewhere, someone took the time to write this down on an index card for me but sadly, I can’t remember who… I’ve never made it before tonight but it was super delicious and does taste like something your grandma would have made.
The sherry and beef broth give the sauce a rich flavor, kinda like a marsala sauce for chicken. My husband had seconds and said it was a “keeper.” I hope you like it as much as we did. Enjoy!
1 Tbsp. butter
2 cloves garlic, pressed
4 pork chops, (I did 3 larger, thicker cut chops)
Salt and pepper to taste
1 can of mushrooms (8 0z), drained
1 Cup Cooking Sherry
1 can beef broth (10.5 ounces)
2 Tbsp cornstarch
2 Tbsp water
Preheat oven to 350 degrees
Melt butter in a skillet over medium heat, add your pressed garlic until fragrant.
Add your porkchops and brown, adding salt and pepper to taste. Approximately 3-4 minutes each side. Remove to a baking dish after browned.
Pour mushrooms into skillet with pork drippings and garlic, and stir in beef broth and sherry.
Bring this to a boil, then pour over pork chops in the baking dish. Cover with tin foil and bake for 45 minutes.
When 45 minutes is up, take the tin foil off and cook for an additional 15 minutes.
Remove the pork chops from the pan to a serving platter and set aside.
Take the sauce from that baking dish and add back to a sauce pan, over medium heat.
Stir together your cornstarch and water and add this to the sauce to thicken once it starts to boil.
Slowly stir with a whisk to thicken it up a bit, for about 2 minutes. (This sauce is translucent, not milky in color and is not too thick…) Pour over the pork chops and serve.
I served ours over noodles, but it would be good over rice too.