Mine turned out over~cooked.And I even cooked them for only 30 mins. I don't think I will try it again, But on the other hand the Mushroom Gravy was very good!!

Very good and easy to make

I agree with everyone on here who said to CUT THE COOKING TIME. I wish I had listened. The pork chops turned out very rough & dry even though they had cooked in a delightful sauce. I couldn't believe how dry they were. The sauce itself is wonderful. Next time, I will definitely cook the pork chops for less time and see what happens.

These were very good; I used fresh portobello and baby bell mushrooms. The sauce was a little thin, but better the second day after being refrigerated (since I only cooked 2 chops, I had leftover sauce, which I used the next day on pan seared checked breasts).

My husband & I loved this easy recipe. I cooked as directed but added some kitchen bouquet to the gravy. Bon Appetite!

Made this for my sweet hubby who has a paranoia about anything 'cream of mushroom' based. He enjoyed the flavor although did comment he missed a little creaminess. Cooked a thick bone-in chop for 30 minutes, which was plenty. I thought the texture was a bit tough but hubby said it was just right. A good no-fail recipe for pork chops!

This was a really good recipe! The only ingredient variation I made was fresh mushrooms. The beef broth I used came in a 14.5 oz can, so I used the left over broth in the dutch oven when the chops were 'just browned,' and I went ahead and put them in the oven with the broth.. This way it didn't take quite as long to bake them.. As soon as my mushroom mix was completed, I poured all of it in together.. The meat was VERY tender, and I liked the sherry taste in it.. I rarely cook with wines, so this was a nice change! I served with mashed potatoes, corn and biscuits.. Thanks for the recipe!

Dad and I loved these. Since it was only the 2 of us eating dinner tonight, I only made 4 chops, and I also used fresh mushrooms. I baked them for 45 minutes, and my chops (boneless 1/2 thick) were perfectly tender and not overdone at all. My gravy was a little thin, but that was my fault, cause I didn't get the sherry/beef broth mixture boiling before adding the cornstarch. I served these with homemade mashed potatoes and corn. I'll definitely be making this again.

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.

Wonderful meal! Did not have beef broth or sherry, used chicken broth and white wine. Paid attention to the fact did not need to bake for 60 minutes. Baked boneless chops for 20 minutes covered and then 10 minutes uncovered. Will definitely make this over and over again.

Rather than using the oven, I prepared this on the stove top, simmering the chops for about an hour. They were very tender and moist, however the dish itself was very bland. I might try making this again, using various seasonings to add more flavor.

These were great! Serve with homemade mashed potatoes. GOOD stuff!! I would use boneless pork chops with this recipe, otherwise you can get little shards of bone in your gravy. Easy and fast.

Absolutely delicious!! I've made the recipe once and it's the one request I keep getting since! The mushroom gravy tastes great on baked potatoes too (going to try it on a veggie burger for my hubby tonight). The only thing I would add is some sauted onions.

This was extremely bland as is. I instead used fresh mushrooms (who uses canned mushrooms anyway?), some hot peppers, coriander and fennel, and served it with grilled eggplant and rice pasta. Very good if it's changed!

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."

This was fantastic...much better than the traditional pork chops/cream of mushroom soup casserole. Great flavor.

These pork chops were delicious!! They smelled so good when they were cooking, too. Will definately make them again. Next time, I won't even bother with the corn starch and water. Good stuff!!!