1 tbsp butter
(1) clove garlic, pressed
(6) pork chops
(1) pinch salt and pepper to taste
1 (8 oz) can mushroom, drained
1 cup dry sherry
1 (10.5 oz) can beef broth
2 tbsp cornstarch
2 tbsp water
Preheat the oven at about 350 ° F (175 ° C).
Melt the butter over moderate heat in a broad skillet. Add the garlic, saute until it is fragrant. Season the pork chops with salt and pepper, then fry them in the skillet until browned on both sides, about 3 minutes. Move the pork chops to a Dutch oven or baking pan.
Pour the mushrooms with the pork drippings and garlic into the skillet, then whisk in the sherry and beef broth, removing any bits of pork stuck to the pan. Bring to simmer, then pour over the pork chops in the baking pan, cover with an aluminum foil or a lid.
In the preheated oven, bake it for 45 minutes, then remove the cover or foil and start baking for another 15 minutes. Move the chops from the pan to a serving platter, and put the platter over medium heat on the stove. Whisk the cornstarch and water together. When the juices in the pan start to boil, slowly stir in the cornstarch mixture and cook for about 2 minutes until thickened. Spoon the sauce over the chops, serve.