Spiced Pork Chops II Recipe - Allrecipes.com
Spiced Pork Chops II Recipe

Spiced Pork Chops II

Recipe by  

"This is based on Joan MacKinnon's really great 'Spiced Pork Chop' recipe, modified based on numerous reviews from others and trial and error. This is my current favorite version for empty nesters (i.e. two servings). The gravy is optional but very tasty. It is important to use the size pan indicated so that wine sauce can spread out and evolve. I find the gravy is better if not too thick. Also use milk if you want a thinner gravy."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x14-inch baking dish.
  2. Mix flour, garlic powder, mustard, paprika, cayenne pepper, celery salt, ground ginger, oregano, basil, salt, and pepper together in a shallow dish.
  3. Dredge pork chops in the flour mixture to coat. Reserve remaining flour mixture.
  4. Heat olive oil in a skillet over medium heat. Cook pork chops in hot oil until browned, 3 to 5 minutes per side. Transfer pork chops to prepared baking dish, reserving any drippings in the skillet.
  5. Stir sherry, water, and brown sugar together until sugar dissolves; pour over pork chops.
  6. Bake in preheated oven until tender and no longer pink in the center, 40 to 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Move pork chops to a plate and cover with aluminum foil to keep warm. Pour liquid from baking dish into the skillet with reserved drippings.
  7. Place skillet with drippings mixture to medium-low heat. Stir cream into the drippings. Cook and stir, gradually integrating reserved flour mixture, until the mixture begins to thicken. Serve as a gravy for the pork chops.
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Reviews More Reviews

Most Helpful Positive Review
Nov 04, 2012

This was yummy! I really enjoyed the spices...a little hint of ginger, garlic. The gravy was good, too. I find it hard to make pork chops tender and unique. This hit both categories.

Most Helpful Critical Review
Jan 20, 2015

It's alright, I only used about 3/4 of the remaining flour at the end to make the sauce and it still came out too thick so use even less sauce. Overall recipe was ok, kinda disappointed because I read a lot of good reviews. Would I make it again? No


15 Ratings

Oct 17, 2012

My family is not a big fan of pork chops. Every time they find out that is what's for dinner no one wants to eat. Tonight this recipes was a big success. The sauce was superb. I did not have any heavy cream so i used milk instead. Even though there were no apples in the recipe everyone kept asking if there was. BRAVO!!!!!

Nov 12, 2012

This recipe takes pork chops to another level. This will definitely be added to my list of good home cooking! We ate it for lunch and dinner...every last bite! It was very easy to make, also.

Jan 10, 2013

The two reasons I gave this recipe 4 out of 5 stars is because of the following: 1. It takes quite a bit of work to prepare. 2. The flavor is somewhere between boring and delicious. ( so, I guess, just tasty enough to justify cooking it ) To clarify, the recipe tastes great and I intend to cook it again, I just feel the work put in isn't worth the payoff. I will say the recipe when followed to a T will produce the perfectly moist and complete pork chops, which I enthusiastically applaud. The recipe does NOT make super spicy pork chops, which is a good thing! My grandmother has issues with spicy foods, and she enjoyed them fully! Personally I've always had a problem with pork chops simply because of how over-done and dry people tend to cook them! These porch chops were moist and evenly cooked. It uses a decent amount of Sherry wine, and this wine can be expensive. What you do use is put to good use, however. I suggest making this meal for a small family of people you know, and not necessarially for a visiting date, or a holiday event. I will use this recipe again in the future, and desperately find something else to zest the meal up...maybe limes. This recipe has amazing potential and is on a razor-thin line of being amazing. Thank you for this treat of a meal.

Oct 20, 2012

I would have added a photo but it's all GONE! Everyone loved it. I tripled the recipe since I had 3 hungry boys. Probably should have used a bigger pan to bake them in but the biggest I had was a 20". I did have to cook them a little longer. I only used about 1/2 of the leftover flour in the sauce but it was plenty thick. I also mixed the flour with the cream first and then added the liquid to keep my gravy from lumping. The boys even used the gravy on their salad they thought it was so good.Goes really well with rice pilaf.

Jan 19, 2013

I had trouble w/the sauce being waaaaay too thick...not actually a sauce, more of a lump, so I would suggest not using ALL of the leftover flour mix....trust your judgement & only use a bit & toss the rest(there was at least 1/2 of the flour mix leftover). I wasn't exactly impressed w/this at first but found myself going back for another bite & another bite & another bite. Leftovers were not good so eat it up fresh!

Dec 02, 2014

Made it exactly as listed. The "gravy" was very tasty the sweetness of the sherry was the kicker, but I think the pork chops were a little over done. I could have taken them out of the oven about 10 minutes early and after the rest they would have been perfect. As for the flour I think it had a lot of seasoning that wasn't really tasted, basically anything under a teaspoon would be omitted. Both my DH and BIL sopped up the sauce with some mashed potatoes left over from Thanksgiving. I will definitely make again with the above changes.


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  • Calories
  • 663 kcal
  • 33%
  • Carbohydrates
  • 54.7 g
  • 18%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 28 g
  • 43%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 39.3 g
  • 79%
  • Sodium
  • 939 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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