Reviewed: May 10, 2012

Simple and delicious. My hubs loves smothered pork chops and this was a hit here. I used low sodium SeasonAll and canned mushrooms and thick boneless pork loin chops that were butterflied. I didn't have sherry so I just used more beef broth in it's place. My sauce really didn't thicken much but it still turned out a fabulous man pleasing dish. Thanks for Grandma's recipe!

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Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Mar. 22, 2012

Awesome

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Reviewer:

dcibula

Reviewed: Mar. 7, 2012

I just made this and it was DELICIOUS!! I used fresh mushrooms instead of canned. I didn't have any beef broth, but substituted chicken bouillon with 2 cups water. I also didn't have any sherry, so I used white cooking wine instead. Sooo yummy!! ALSO, only cooked in oven 15 min. covered and 15 min. uncovered...30 min. total. I seved with mashed potatoes and green beans. Mmmm

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Reviewer:

tinac

Reviewed: Mar. 7, 2012

No canned soups places this recipe way up there in ratings, but no canned mushrooms would rate it even higher. I suggest fresh mushrooms, and this will be a smashing success. Got my pork chops in the skillet already, and I won't even bother with the oven . . . finish the chops in the skillet, remove & keep them warm while you make the sauce in the skillet. Tender juicy chops & incredibly tasty sauce.

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Reviewer:

Shanny

Cooking Level: Expert

Reviewed: Mar. 4, 2012

I did bread my chops with some Italian bread crumbs. I used one cast iron skillet, just removed the chops to a plate while deglazing and making the broth. I then put my chops back into the skillet and baked. The reason for four stars is the time is too long, my chops were well done in 45 minutes and they were pretty thick. I'd make again with fresh mushrooms. The gravy was good, I did use low sodium beef broth. Very good with mashed potatoes.

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Reviewer:

*Sherri*

Cooking Level: Intermediate

Home Town: Moreno Valley, California, USA

Living In: Orlando, Florida, USA

Reviewed: Jan. 31, 2012

My chops were one inch thick, and the cooking time was perfect. The only changes I made were to up the garlic to six cloves and to lay the chops on a bed of vidalia onion rings in the baking dish. I used fresh mushrooms rather than canned, and also added just a bit of sage. Quite delicious!

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Reviewer:

emariejon

Cooking Level: Expert

Home Town: Clarksville, Arkansas, USA

Living In: Little Rock, Arkansas, USA

Reviewed: Nov. 27, 2011

YUM!!!!!

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Reviewer:

Allison

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Salisbury, Maryland, USA

Reviewed: Nov. 7, 2011

Easy and tasty! Made for our supper club and everyone loved it. I used fresh baby bella mushrooms, white wine and beef stock.

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Reviewer:

7273D

Reviewed: Aug. 9, 2011

i subbed apple juice for the sherry since i dont keep it on hand and this is by far one of the best pork chop recipe ive tried on this site. i did add about a half of a sliced white onion to the pan when i did the garlic and i sprinkled the chops with ms dash before i cooked them. very slight changes i dont think altered the recipe a bit. this was amazing and great with mashed potatoes green beans and a tomato salad. ill make this alot this winter!

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Reviewer:

soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Aug. 6, 2011

This recipe had mixed reviews from my family. I just thought it was ok; however my husband and his friend loved it and raved about it (maybe it's a guy thing?) I wouldn't make it again for myself; but have already made it a second time for my husband's benefit. I did like that it didn't use the mushroom soup you so often see. My husband has high blood pressure so we try to eat as close to salt-free as possible.

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