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Pro Kitchen Tips
- Let the pork chops rest at room temperature before cooking for even cooking.
- Use a meat thermometer to avoid overcooking; pork is best at 145°F (63°C).
- Sear the chops on high heat first to lock in juices and create a nice crust.
Ingredients 0/14
Why You'll Love This Recipe
Step 1
Lightly heat your oven to 350°F (175°C) and lightly grease a 9x14-inch baking dish. In a shallow bowl, mix together the flour, garlic powder, mustard, paprika, cayenne, celery salt, ground ginger, oregano, basil, salt, and pepper. Coat each pork chop in this spice-flour mix, then set aside any leftover flour mixture.
Step 2
Heat some olive oil in a skillet over medium heat and brown the pork chops for about 3 to 5 minutes on each side. Once nicely seared, transfer them to your prepared baking dish, but keep the drippings in the skillet.
Step 3
In a small bowl, mix sherry, water, and brown sugar until the sugar dissolves, then pour this over the pork chops. Pop the dish in the oven and bake for 40 to 45 minutes, or until the pork is cooked through and tender — an instant-read thermometer should show 145°F (63°C) in the center. When done, move the pork chops to a plate and cover them loosely with foil to stay warm.
Step 4
Pour the liquid from the baking dish back into the skillet with the reserved drippings and warm it over medium-low heat. Stir in the cream, then gradually whisk in the leftover flour mixture until the sauce thickens into a nice gravy. Serve this flavorful gravy over the pork chops and enjoy!
