Pork chops are with a rich mushroom sauce served over mashed potatoes if desired .
1 Tbsp. Butter
1 clove Garlic (pressed)
6 Pork Chops
seasoning salt and pepper to taste
1 (8 oz.) can Mushrooms (drained)
1 cup Dry Sherry (optional)
1 (10 1/2 oz.) can Beef Broth
2 Tbsp. Cornstarch
2 Tbsp. Water
Preheat oven to 350 degrees.
Season pork chops with Laywr’s seasoning salt and black pepper.
Melt butter in a large skillet over medium heat, add garlic and saute’. – Put in pork chops and fry them until browned on each side for about 3 minutes per side. Remove pork chops and put in a baking pan.
Pour mushrooms into the skillet with pork chop drippings & garlic. Stir in sherry (optional) and beef broth, scraping any bits stuck to pan. Bring to a boil, then pour over pork chops in baking pan. Cover with a lid, or aluminum foil.
Bake 45 minutes in preheated oven, remove lid or foil and bake another 15 minutes. Remove pork chops from pan to put pork chops and mushrooms back to the skillet and let simmer for a couple of minutes over low heat. Stir cornstarch and water together until smooth. When juices in the pan come to a boil, slowly stir in cornstarch mixture and cook until thickened about 2 minutes. Spoon sauce over the chops, and serve.


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