The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Mar. 15, 2009
great recipe. used wondra instead of cornstarch.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Feb. 10, 2009
Oh my GOODness was this great for a change! Loved the gravy! Very tasty!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Dec. 23, 2008
This receipe was awesome. Absolutely loved it. I would give it 5 stars. Toni
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
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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Photo by Mindi

Cooking Level: Intermediate

Home Town: Sheboygan, Wisconsin, USA
Living In: Derry, New Hampshire, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.27 star rating.
Reviewed: Sep. 2, 2008
It was ok. This recipe has potential, but not sure I would make it again.
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Cooking Level: Expert

Home Town: Vancouver, Washington, USA
Living In: Bristow, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Aug. 3, 2008
Really good.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.27 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Apr. 28, 2008
Very good and easy to make
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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
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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Photo by Maureen

Cooking Level: Intermediate

Home Town: Middletown, Connecticut, USA
Living In: East Haddam, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
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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Home Town: Midland, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
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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Photo by beththeangel

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
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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Photo by mmmsweets

Cooking Level: Intermediate

Home Town: Georgetown, Ohio, USA
Living In: Williamsburg, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
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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Photo by MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA
Living In: Fort Stewart, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Aug. 7, 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.
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Lakeland, Florida, USA
Living In: Carbondale, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Jul. 17, 2007
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.
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