Grandma's Pork Chops in Mushroom Gravy Recipe -
Grandma's Pork Chops in Mushroom Gravy Recipe
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Grandma's Pork Chops in Mushroom Gravy

Recipe by  

"This is my Grandma's recipe that she gave me when I got married. Pork chops are baked then served with a rich mushroom sauce. It takes a little bit of work, but is great for a special dinner - my husband loves it!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Melt the butter in a large skillet over medium heat. Add garlic, and saute until fragrant. Season pork chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. Remove the pork chops to a baking pan or Dutch oven.
  3. Pour the mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan. Bring to a boil, then pour over the pork chops in the baking pan. Cover with a lid, or aluminum foil.
  4. Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes. Remove the chops from the pan to a serving platter, and place the dish on the stove over medium heat. Stir together the cornstarch and water. When the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over the chops, and serve.
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  • Editor's note
  • If you do not have a metal pan or small roasting pan, you could pour the juices back to the skillet for making the gravy.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Sep 04, 2005

These were easy and delicious! However, being one who is trained and worked in Food Safety and Temperture Monitoring, I would recommend cutting the baking time almost in half. Pork Chops need only cook to 160 degrees for Medium and 170 for well done. You take them out of the oven when they are 10 degrees from where you want them to be because there is carry over cooking time. This will keep them juicy...I cooked mine 15 minutes less then suggested and they were still way over cooked (190 degrees when I took them out). So, a definite keeper recipe, using fresh mushrooms, but only need to bake about 20-25 minutes!

Most Helpful Critical Review
Jan 30, 2007

The first time I made this the only modification I made was to use fresh mushrooms. As it stands, I would give the original recipe a 3. But with modifications, I think this could easily be a 4 or 5. Here is what I now do. First, I use a dutch oven for the whole thing so there is not bother with two pans. In the dutch oven when the butter is melted, I add about 1/2 minced onion and a couple sprigs of thyme, in addition to the garlic. After browning the pork chops, I add the mushrooms, cooking for a minute or two and then the sherry (the kind you drink, not the cooking kind) to deglaze, cooking on high until it's almost evaporated, about 6 or so minutes. Then I add the beef broth, bring to a new boil, cover and stick in the oven. I only cook for 35 minutes covered and 10 minutes uncovered. DH and I both enjoy this and I tend to think pork chops are just "okay."

Oct 04, 2004

I did not have sherry on hand, so I substituted it with apple juice. The chops were very tender and tasty. Definitly worth the effort.

Oct 14, 2004

I didn't have canned mushrooms so I used 1 8 oz package of presliced mushrooms. I didn't have beef broth either so I used 2 cups hot water and a knorr beef bouillon cube. It turned out so good my bf ate 3 and his friend had 2. I only got 1. It makes alot of gravy so I made mashed potatoes with it. All you need is a vegi. Gravy was so good my bf ate his peas with the gravy on it (he does not like peas). I can't say enough about this dish it was so good. Thank you for sharing a wonderful dish that I will make to get those ohhhs and ahhhs.

Jun 02, 2011

I added one sliced onion and I also used fresh mushrooms. This was easy enough to make but we didn't really care for it. It really was inedible. In my opinion, there was too much sherry. Maybe cut it in half, at least? It just tasted too much like alcohol and you couldn't taste any of the other ingredients. If I'd had time, I would have read through the reviews first. My mistake. We had frozen pizza for dinner and dinner was WAY late. NOT HAPPY.

Feb 11, 2006

I did the entire thing on stove top. When it was time to add the cornstarch, I pulled the chops out, added the cornstarch/water mix to the thickness I wanted, than added some Classico pesto sauce (to taste - about 2 - 3 T) and then, bleu cheese salad dressing (Maria's - about 1 - 2 T) to give it a little kick. Put the chops back in, warmed everything up and had it over brown rice. Amazing with adding pesto and bleu cheese can do!

Aug 07, 2007

Recipe came out great, thanks to my meat thermometer. As mentioned earlier, the cook time for this is too long. I also used flour to thicken instead of corn starch, as I don't like clear gravy. We liked it, and it is now in the rotation.

Nov 15, 2006

This was awesome! My husband loved it very much and so did I. I didnt have dry sherry though so I used 1 tbsp canadian whisky... hehehe >:-) There was a slight kick! I'd definitely make this again.... with the whisky!:p


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  • Calories
  • 209 kcal
  • 10%
  • Carbohydrates
  • 10.7 g
  • 3%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 8.1 g
  • 12%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 19.2 g
  • 38%
  • Sodium
  • 609 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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