Reviewed: Nov. 29, 2005

Very Very good ... Added more beef broth and alittle bit more mushrooms ... Husband loved it ..Thanks

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KGMAY80

Cooking Level: Intermediate

Home Town: Riverside, Rhode Island, USA

Living In: East Providence, Rhode Island, USA

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Reviewed: Oct. 23, 2005

Lovely! I used fresh mushrooms. Thanks for the recipe.

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TAMRAKAT

Cooking Level: Intermediate

Home Town: Northridge, California, USA

Living In: San Jose, California, USA

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Reviewed: Oct. 21, 2005

Excellent the mushroom gravy was delicous. I would make it again.

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JIM1231

Cooking Level: Beginning

Home Town: Paisley, Renfrewshire, Scotland, U.K.

Living In: Calgary, Alberta, Canada

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Reviewed: Sep. 6, 2005

GREAT! I added a little Cream of Mushroom soup to the sauce. What a wonderful flavor the sauce had. I well be making this again. Thanks!

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hwaynek

Cooking Level: Expert

Home Town: Altoona, Pennsylvania, USA

Living In: Homestead, Florida, USA

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Reviewed: Sep. 4, 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!

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mom2oovc

Cooking Level: Intermediate

Home Town: Plymouth, Michigan, USA

Living In: Canton, Michigan, USA

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Reviewed: Jun. 24, 2005

Excellent flavor, easy to make. I think the cooking time was too long though. I'll be making it again. Will knock off about 15 of the 45 minutes. The sherry seemed like it would over power this dish, but it was all good in the end. Don't worry like I was worrying. Good dish!

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BIGDADDYWF

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Tucson, Arizona, USA

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Reviewed: Jun. 8, 2005

We loved this, but with my changes. I used olive oil instead of butter and I also used fresh mushrooms, about one pound, sauteed first.

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EDIENICK

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Ferndale, Michigan, USA

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Reviewed: Jun. 8, 2005

We really liked this recipe. I used garlic salt instead of regular salt when I seasoned the chops. I think I might have gone a little heavy though. The end result was a bit salty. The overall flavor, texture, and color was terrific and I'll definatly make this again. Thanks for the great recipe.

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GENELLEB

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Reviewed: May 6, 2005

A fine recipe. I give it 5 stars mainly because my husband says these are the most tender pork chops he's ever had. The flavor was a bit subtle; perhaps I'll add a little rosemary or thyme next time, along with more garlic. I also used canned mushrooms; next time I'll use fresh. The gravy was very silky. A keeper. Thanks!!

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BLUEGIRL5

Cooking Level: Intermediate

Living In: Saugus, Massachusetts, USA

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Reviewed: Apr. 15, 2005

Recipe isn't fancy, but it was good, and it was easy. The gravy was the best part! Thx for the recipe Heidi.

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XMASRED

Cooking Level: Intermediate

Living In: Port Angeles, Washington, USA

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Reviewed: Apr. 4, 2005

Moist, wonderful pork. I used Pinot Grigio wine instead of the sherry. My family loved it!

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JABMOM1

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Reviewed: Mar. 21, 2005

This is the best recipe yet from this site. I will definetly be making this again. I served over a bed of rice and made extra sauce to put on the rice. Fresh asparagus sauteed in butter also goes great with this recipe. I felt like I was dining in a fancy restaurant. Bravo!!

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KENDRAJEAN1

Cooking Level: Intermediate

Living In: Jackson, Missouri, USA

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Reviewed: Mar. 16, 2005

this is great! the only change I would make is the meat.I think the gravy would be great with chicken or veal. Thanks

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RoeH

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Reviewed: Feb. 27, 2005

this turned out great. I made it exactly as the recipe said to. The pork chops were tender. The gravy was the best part. This WILL be made again.

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MOTHERMINDY

Cooking Level: Expert

Living In: Tacoma, Washington, USA

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Reviewed: Feb. 24, 2005

I cooked this on the stove top. Browned the pork chops as directed, sauteed some fresh mushrooms in the same pan, then added the "broth" ingredients and let simmer on low for 30 minutes. Removed the pork chops and added the cornstarch/water to thicken the sauce. I served this with mashed potatoes (with the sauce spooned over the top) and steamed spinach. The chops were very good, tender and fairly juicy inside. I would make this again.

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NATALIESHD

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Reviewed: Feb. 11, 2005

This took a while but it was pretty good. I used 1/2 cup wine and 1/2 cup apple juice like others suggested and wasn't really happy with the sweetness. I think I'll add some garlic salt to the gravy before cooking. Overall both my husband and I enjoyed it and will definitely make it again. I served it over whipped potatoes which was great.

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JUNIPER7799

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 3, 2005

We really enjoyed this dinner, which we served with boiled/mashed rutabagas and parsnips mixed together and fresh spinach. The only changes we made were that we used fresh mushrooms instead of canned, and we only used a 1/4 cup of sherry, which seemed to be plenty. The leftover sauce, when mixed with home-made vegetable broth made an excellent soup the next day.

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Alpha

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Reviewed: Jan. 31, 2005

Very tasty though the pork is dry. I used 3/4" center cut & sirloin chops, the first time as directed, the second cutting the cooking time by 10 min & 5 min, also putting the chops back into the gravy each time while the rest of the dinner finished. I wonder if if the cooking time is still too long?????

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SINGLEDADCANCOOK

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Reviewed: Jan. 23, 2005

My husband and son adore this recipe !!! Of course being from Louisiana I have to add cayenne pepper to spice it up !!!

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Reeseepeesee

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Reviewed: Jan. 19, 2005

I gave this recipe 4 stars because I thought the sauce was excellent, even though the chops were a little dry. My husband wasn't as thrilled with it and would only give it 3 stars.

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SNIGHT

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Grandma's Pork Chops in Mushroom Gravy

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