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| Grandma's Pork Chops in Mushroom Gravy |
"This is my Grandma's recipe that she gave me when I were given married. Pork chops are baked then served with a rich mushroom sauce. It takes a little little bit of paintings, however is notable for a special dinner - my husband loves it!"
Ingredients :
- 1 tablespoon butter
- 1 clove garlic, pressed
- 6 pork chops
- salt and pepper to taste
- 1 (8 ounce) can mushrooms, tired
- 1 cup dry sherry
- 1 (10.Five ounce) can red meat broth
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 1H15M |
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- Preheat the oven to 350 tiers F (a hundred seventy five ranges C).
- Melt the butter in a big skillet over medium warmness. Add garlic, and saute until fragrant. Season red meat chops with salt and pepper, then fry them within the skillet just till browned on each sides, approximately three mins per aspect. Remove the red meat chops to a baking pan or Dutch oven.
- Pour the mushrooms into the skillet with the red meat drippings and garlic, and stir in the sherry and pork broth, scraping any bits of beef that are caught to the pan. Bring to a boil, then pour over the beef chops in the baking pan. Cover with a lid, or aluminum foil.
- Bake for forty five mins inside the preheated oven, then eliminate the lid or foil, and maintain to bake for another 15 mins. Remove the chops from the pan to a serving platter, and location the dish on the range over medium warmness. Stir collectively the cornstarch and water. When the juices in the pan come to a boil, slowly stir within the cornstarch combination and prepare dinner until thickened, approximately 2 mins. Spoon sauce over the chops, and serve.
Notes :
- If you do not have a metallic pan or small roasting pan, you could pour the juices back to the skillet for making the gravy.
- Reynolds® Aluminum foil can be used to preserve meals wet, cook it calmly, and make smooth-up less complicated.
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