Pork Chops in Sherry-Mushroom Gravy Recipe
Comfort food at its best! Quick, easy, and delicious pork chops that are perfect for a weeknight supper.
Quickly-seared pork chops bake in the oven while you prepare a tasty, wine-based mushroom gravy on the stovetop, all in under an hour for a great weeknight meal.
Pork chops with lots of fresh herbs and mushrooms in a sherry sauce are served with Idahoan Signature™ Russets Mashed Potatoes.
Rich, fragrant and delicious, these pork chops are dredged in well-seasoned flour, browned, and then braised in a full-flavored sauce.
This is, indeed, a fabulous weeknight meal, but the cooking directions are just plain wrong. I've been cooking for 50 years, so I know that if you brown a one inch, boneless pork chop for five to seven minutes a side, it's DONE - further cooking will just dry it out and make it tough. Instead, skip flour on chops and SEAR them on both sides over high heat for a minute or two until they develop a brown coat, then remove to a plate. Lower heat to medium (I remove pan to get it to cool faster), add butter and sautee mushrooms until they give up their liquid (a half a finely chopped onion would deepen the flavor here) and brown. Deglase pan with sherry, add soup and stir with whisk until smooth; place chops in baking pan, add juices on plate to sauce in skillet , stir, and pour over chops. Bake in 375 degree oven until sauce is bubbly, about 15 minutes (don't cover with foil). Alternately, you could just dump the chops back in the skillet and simmer for 10 to 15 minutes. As to the optional cheese, go for
I made this last night but didn't have any mushrooms, so I substituted them with cauliflower. Can I say amazing??
Very similar to a recipe I first made in college. Try it with dry onion soup in the gravy and fresh garlic and onions sauteed with the chops. Slow simmer works as well as baking. I will try the cheese someday, never used in pork.