This would be a five star recipe if you could still buy the same bone-in pork chops Grandma did 50 years ago, but you can't. I remember those uncious roasts and chops from my childhood, but not now unless you raise your own pork or know a farmer with 'Heritage' pigs. An hour in the oven? This's really just a modified pan sauce recipe that creates more dishes to wash and may leave you with shoe leather chops. I might use this recipe as is for bone-in, double thick chops, but I was using boneless (IE sliced pork loin). Here's what I do...Melt half butter/ half oil in a skillet over medium heat. Add garlic, and saute until fragrant. Season pork chops with salt and pepper, then fry them in the skillet until almost done, about 5-6 minutes per side. Move the pork chops to a dish. Pour fresh mushrooms in with the pork drippings and garlic, saute till softened and done to your liking. Stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan. Bring to boil, reduce by half. Add the juices from the plate of chops to the pan, bring to boil, slowly pour in the cornstarch mixture as your stir and cook until thickened, about 2 minutes. Add back the chops for a few minutes, turning, then move to the plates and spoon the sauce over the chops. This is a dandy little pan sauce and a delicious meal, but why not just do it in one pan? Mom2oovc was right, you just don't need to cook modern pork products this long. And dinner's in 30 minutes!
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This would be a five star recipe if you could still buy the same bone-in pork chops Grandma...