Mushroom Gravy Smothered Pork Chops

            Grandma always made the best food when I was growing up. When my Mom took over the cooking, she continued to use Grandma’s recipes. She did tweak the recipes once in a while to fit what her family liked, or to save money.

Recently, I came across my Grandmother’s recipe box, Yay!!! Now I have all those fantastic recipes that I can share.

            Pork Chops in mushroom gravy is one of my favorites. This is an original recipe, a one pan ordeal, and it has the best homemade gravy there is. None of the condensed cans of soup for this tasty comfort food.

Talking about comfort food, is there anything better than warm meat and gravy on a chilly night? Absolutely not!

Frequently Asked Questions:

What type of mushroom should I use in the gravy?

This is such a simple recipe that you can use whatever type of mushroom that you have available. This time I used a can from the store.

Can I use hot sauce?

If your family likes a little kick, then by all means, add a drop or two to the gravy.

How do I store the leftovers?

Allow the meat to cool completely. Place meat and gravy into an airtight container. The dish will last for 3 to 5 days in the refrigerator or up to 2 months in the freezer.

How can I reheat this dish?

You can place the meat and gravy into a skillet and heat until internal temperature is 155*.  You could also place in a baking dish and place in a preheated oven. Cover the baking dish with foil and heat until heated through.

What ingredients do you need for Mushroom Gravy Smothered Pork Chops

            4 to 6 Pork chops

            1 tbsp butter

            1 clove garlic, minced

            Salt and pepper to taste

            8 ounces mushrooms

            2 tbsp water

            2 tbsp cornstarch

            10 ounces beef broth

            1 cup of Dry Sherry

How to make Mushroom Gravy Smothered Pork Chops

FIRST STEP:

Preheat the oven to 350*

In a large skillet, melt the butter and add the minced garlic

SECOND STEP:

Season the Pork chops with salt and pepper to taste and place in the pan

Fry in the butter and garlic until both sides are lightly browned

THIRD STEP:

Remove the pork chops from the pan and place in a baking dish

In this pan, add the mushrooms and saute slightly, set to the side

FOURTH STEP:

In the skillet, add the sherry to deglaze the pan, add the beef broth and bring to a boil

a)

b)

Pour the mix over the pork chops in the baking dish

FIFTH STEP:

Cover with aluminum foil and bake for 45 minutes

Remove the foil and bake for another 15 minutes

SIXTH STEP:

Pour the liquid from the baking dish into a saucepan over medium high heat

Whisk together the cornstarch and the water

SEVENTH STEP:

When the liquid begins to boil, add the cornstarch mix in slowly, stirring continuously

Add in the sauteed mushrooms, stirring until liquid thickens

Pour over the pork chops

Enjoy!

Tips:

This recipe can be used for boneless pork chops or for bone in chops. If using the bone in style, cook for an additional 3 to 5 minutes, to ensure that the meat is cooked thoroughly.