This dinner is super easy and can be made in about 30 minutes in a skillet on your table. It is food for comfort and perfect for cooler weather. I don’t know about you, but once the weather turns a little chilly, I want all the comfort foods.
This is made entirely from scratch, without using condensed soup. But don’t allow that to scare you off making these chops. I promise that this dish isn’t so much harder to make than soup opening and it’s so much healthier and more tasteful. It’s a massive flavor that makes the use of real ingredients (this’s the secret!) and so it goes to the sauce with all the taste that comes with the same pan.
Ingredients:
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1 tbsp butter
1 clove garlic, pressed
6 pork chops
salt and pepper to taste
1 (8 oz) can mushroom, drained
1 cup dry sherry
1 (10.5 oz) can beef broth
2 tbsp cornstarch
2 tbsp water
Directions:
Preheat oven at about 350 degrees F (175 degrees C).
Melt the butter over moderate heat in a large skillet. Add the garlic, saute until it is fragrant. Coat the pork chops with salt and pepper, then fry them in the skillet until browned on both sides, about 3 minutes. Shift the pork chops to a Dutch oven or baking pan.
Pour the mushrooms with the pork drippings and garlic into the skillet, then whisk in the sherry and beef broth, removing any bits of pork stuck to the plate. Bring to boil, then pour into the baking pan over the pork chops. Cover with an aluminum foil, or a lid.
Bake 45 minutes in the preheated oven, then cut the deck or foil and bake for another 15 minutes. Take the cakes from the pot and put the platter over medium heat on the stove. Mix the corn starch and water. Stir in the cornstarch mixture and cook, approx. 2 minutes, until the juices in the pan boil. Spread sauce and serve over the chops.
Ingredients
- 1 tbsp butter
- 1 clove garlic, pressed
- 6 pork chops
- salt and pepper to taste
- 1 (8 oz) can mushroom, drained
- 1 cup dry sherry
- 1 (10.5 oz) can beef broth
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
Preheat oven at about 350 degrees F (175 degrees C).
Melt the butter over moderate heat in a large skillet. Add the garlic, saute until it is fragrant. Coat the pork chops with salt and pepper, then fry them in the skillet until browned on both sides, about 3 minutes. Shift the pork chops to a Dutch oven or baking pan.
Pour the mushrooms with the pork drippings and garlic into the skillet, then whisk in the sherry and beef broth, removing any bits of pork stuck to the plate. Bring to boil, then pour into the baking pan over the pork chops. Cover with an aluminum foil, or a lid.
Bake 45 minutes in the preheated oven, then cut the deck or foil and bake for another 15 minutes. Take the cakes from the pot and put the platter over medium heat on the stove. Mix the corn starch and water. Stir in the cornstarch mixture and cook, approx. 2 minutes, until the juices in the pan boil. Spread sauce and serve over the chops.
Notes
Per Serving: 209 calories; 8.1 g total fat; 59 mg cholesterol; 609 mg sodium. 10.7 g carbohydrates; 19.2 g protein.
