Reviewed: Nov. 20, 2009

Great recipe.. Comfort food at its finest. I took advice of another review and subbed apple juice for the sherry and also used fresh mushrooms instead of canned. Came out great!!

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christy3232

Cooking Level: Intermediate

Living In: Aubrey, Texas, USA

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Reviewed: Nov. 15, 2009

YUMM! This is now a staple in my home. USE THE SHERRY. It truly gives it a rich, lucious flavor. Just make sure you allow it to cook off. I usually have wine in the house so I've used both white and red and both produced excellent results. I make lots of gravy and serve with mashed potatoes and a veggie with fresh Italian bread. What great comfort food. Thank you grandma!

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INDABURGH

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Reviewed: Sep. 20, 2009

Was very happy with how tender the pork chops turned out. The recipe did not specify bone-in chops or not, but I used boneless and it worked great. Definately a keeper....even my 3-year old loved it.

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Jesse C.

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Reviewed: May 8, 2009

Based on other comments, I shortened the cooking time and used a meat thermometer. I probably browned the chops too long because mine were at 170 degrees in 30 minutes. I added one half sweet onion chopped, used 3 8oz packages of fresh sliced mushrooms and substituted chardonnay for the sherry (only because that is what I had on hand). All in all it is a good recipe, I am going to try the mushroom gravy with other meats. I served this with steamed cauliflower and some great crusty bread

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Amy

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Reviewed: Mar. 15, 2009

great recipe. used wondra instead of cornstarch.

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lindsaylou

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Reviewed: Feb. 10, 2009

Oh my GOODness was this great for a change! Loved the gravy! Very tasty!

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kindred*spirit

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Reviewed: Jan. 27, 2009

Per the reviews we reduced the cooking time. Next time will use a meat thermometer. Added a minced shallot because I like them. Used fresh mushrooms, and thickened with flour because had no corn starch. 3 of 4 of us loved it. Served with mashed potatoes. Will double the gravy next time because it we added more broth and sherry and we still ate it all! Thanks for the recipe.

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Barbaraz6

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Reviewed: Dec. 23, 2008

This receipe was awesome. Absolutely loved it. I would give it 5 stars. Toni

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peacefulrider44

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Reviewed: Nov. 12, 2008

These were the best pork chops I have ever made I added sliced red onion when I added the mushrooms and it turned out so good I served it with wild rice which went perfect with the sauce. I will def make this again and again!!

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Jangel1569

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Reviewed: Sep. 11, 2008

Very very tasty. My hubby ate three porkchops with this gravy!! He actually wanted me to make this again in the same week. I did double up on the gravy so I would have some extra. Thanks for the recipe.

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Mindi

Cooking Level: Intermediate

Home Town: Sheboygan, Wisconsin, USA

Living In: Derry, New Hampshire, USA

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Reviewed: Sep. 2, 2008

It was ok. This recipe has potential, but not sure I would make it again.

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Bethanie Rose

Cooking Level: Expert

Home Town: Vancouver, Washington, USA

Living In: Bristow, Virginia, USA

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Reviewed: Aug. 3, 2008

Really good.

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Mrs. Przybylowski

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Reviewed: May 10, 2008

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!!

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brittneyfink

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Reviewed: Apr. 28, 2008

Very good and easy to make

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marley102va

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Reviewed: Mar. 2, 2008

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.

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DREAMERSG04

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Reviewed: Feb. 5, 2008

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).

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Maureen

Cooking Level: Intermediate

Home Town: Middletown, Connecticut, USA

Living In: East Haddam, Connecticut, USA

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Reviewed: Dec. 30, 2007

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

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ZANDAR

Home Town: Midland, Michigan, USA

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Reviewed: Dec. 11, 2007

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!

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beththeangel

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Los Angeles, California, USA

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Reviewed: Nov. 4, 2007

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!

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mmmsweets

Cooking Level: Intermediate

Home Town: Georgetown, Ohio, USA

Living In: Williamsburg, Ohio, USA

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Reviewed: Sep. 17, 2007

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.

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