The other day I got a hankerin’ for some fork tender pork chops and I remembered this awesome “The Best Pork Chop” recipe from Gooseberry Patch’s Mom’s Favorite Recipes and so I decided to alter it a bit to accommodate the contents of my fridge and it was yummy!
I took one chopped onion and threw it in a skillet with about 1 T of oil and sauteed them until tender.
Then I threw in 16 oz of sliced mushrooms and cooked them down until they were tender.
Then I threw in 3 cloves of minced garlic via my super duper garlic press (Dude… you got to get one of these!).
Next I threw in a package of 6 boneless pork chops and seasoned them with a little Lawry’s Season Salt and black cracked pepper.
I let them brown for a minute and then I flipped them over.
Then I poured on 1 Cup of Beef Broth
And 1 Cup of the elixir of the kitchen… Sherry.
Now if you have never cooked with Sherry… you don’t even have to go to the alcohol aisle at the grocery store, it is right with all of the vinegars and such…
And it makes things sooo much better than broth alone, so give it a try, you will thank me.
Now put a lid on it and let your pork simmer at a medium low heat for 45 minutes (longer if you have thick chops).
Add about 1 Cup of Carrots
And 4 Red Potatoes Chopped into fourths
Now pour on another 1/2 Cup of Broth
And another 1/2 Cup of Sherry
And put a lid on it again and simmer for another 45 minutes.
What will result?
The most fork tender- flavorful pork chop you will ever have in your life… and it really couldn’t be easier.
Easy Sherry Pork Chop Skillet
- 1 T Oil
- 1 Onion Chopped
- 16 oz Mushrooms
- 3 Cloves Garlic- Minced
- 4-5 Boneless Pork Chops
- Season Salt and Pepper to Taste
- 1 1/2 Cups Beef Broth- Divided
- 1 1/2 Cups Sherry- Divided
- 1 Cup Baby Carrots
- 4 Red Potatoes- Quartered
- Sautee onions in oil until tender
- Add in mushrooms and cook down
- Add garlic
- Place pork chops in and season with season salt and pepper
- Brown pork chops on both sides
- Add 1 cup each of broth and sherry
- Put lid on skillet and simmer for 45 minutes
- Add carrots, potatoes and remaining broth and sherry.
- Simmer with lid on for additional 45 minutes
Note: Affiliate links have been used in this post in addition to copious amounts of sherry.