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Spiced Pork Chops II

Spiced Pork Chops II

  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
PJ Nawlins

PJ Nawlins

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 {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 663 kcal
  • 33%
  • Fat:
  • 28 g
  • 43%
  • Carbs:
  • 54.7g
  • 18%
  • Protein:
  • 39.3 g
  • 79%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 939 mg
  • 38%

Based on a 2,000 calorie diet

Directions

  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

TonyaD
9

TonyaD

11/4/2012

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.

Maringo
5

Maringo

10/17/2012

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!!!!!

scawley
4

scawley

11/12/2012

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.

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