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Ingredients

6 pork chops salt and ground black pepper to taste 1 cup all-purpose flour ½ teaspoon garlic powder ½ teaspoon onion powder 4 eggs 1 cup bread crumbs ¼ cup vegetable oil ½ cup butter 2 medium shallots, diced 4 cloves garlic, minced 1 cup mushrooms, sliced ½ cup all-purpose flour ½ cup sherry 2 cups chicken broth 1 cup heavy cream

Nutrition Info

831.2 calories carbohydrate: 45.8 g cholesterol: 269.2 mg fat: 55.5 g fiber: 2 g protein: 35.1 g saturatedFat: 25.7 g servingSize: - sodium: 878.3 mg sugar: 2.8 g transFat: : - unsaturatedFat: : -

Preheat the oven to 375 degrees F (190 degrees C).
Season each pork chop with salt and pepper. Set aside.
Mix flour, garlic powder, and onion powder in a bowl, whisk eggs together in a separate bowl, place bread crumbs into a third bowl.
Place a pork chop in the flour bowl, covering each side very lightly with flour. Move to beaten eggs, making sure to cover. Cover with bread crumbs. Repeat with remaining pork chops.
Heat vegetable oil in a deep skillet over medium heat. Cook each pork chop in the skillet until well-browned, 3 to 4 minutes per side. Transfer to a 9x13-inch baking dish.
Melt butter in the same skillet over medium heat. Add shallots and cook until softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms and cook until they have softened and released their liquid, about 5 minutes.
Add flour to the skillet and stir into a paste, 1 to 2 minutes. Add sherry slowly and stir until well combined, repeat with chicken broth, and then with heavy cream. Simmer until thickened, about 5 minutes. Season with salt and pepper.
Spoon gravy over pork chops. Cover the baking dish with foil.
Bake in the preheated oven for 40 minutes. Remove foil and bake for 10 minutes more. Let rest for 5 minutes before serving.

6 pork chops

Incredibly tender pork chops with unparalleled flavor.