Grandma's Pork Chops in Mushroom Gravy

Grandma's Pork Chops in Mushroom Gravy


"This is my Grandma's recipe that she gave me when I got married. Pork chops are baked then served with a rich mushroom sauce. It takes a little bit of work, but is great for a special dinner - my husband loves it!"

Ingredients 1 h 15 m {{adjustedServings}} servings 209 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 19.2 g
  • 38%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 609 mg
  • 24%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Melt the butter in a large skillet over medium heat. Add garlic, and saute until fragrant. Season pork chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. Remove the pork chops to a baking pan or Dutch oven.
  3. Pour the mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan. Bring to a boil, then pour over the pork chops in the baking pan. Cover with a lid, or aluminum foil.
  4. Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes. Remove the chops from the pan to a serving platter, and place the dish on the stove over medium heat. Stir together the cornstarch and water. When the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over the chops, and serve.
Tips & Tricks
Oven-Fried Pork Chops

See a simple, inexpensive way to make tender baked chops.

How to Make Easy Pan-Fried Pork Chops

See how to make a classic pan-fried pork chop dish in three easy steps.


  • Editor's note
  • If you do not have a metal pan or small roasting pan, you could pour the juices back to the skillet for making the gravy.
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Reviews 156

  1. 184 Ratings


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!


I did not have sherry on hand, so I substituted it with apple juice. The chops were very tender and tasty. Definitly worth the effort.


I didn't have canned mushrooms so I used 1 8 oz package of presliced mushrooms. I didn't have beef broth either so I used 2 cups hot water and a knorr beef bouillon cube. It turned out so good my bf ate 3 and his friend had 2. I only got 1. It makes alot of gravy so I made mashed potatoes with it. All you need is a vegi. Gravy was so good my bf ate his peas with the gravy on it (he does not like peas). I can't say enough about this dish it was so good. Thank you for sharing a wonderful dish that I will make to get those ohhhs and ahhhs.