Pork Chops in Mushroom Gravy

There are no canned soups in this masterpiece. This is my Grandma's recipe so delicious

Makes: 6 servings 

Ingredients
1 tablespoon butter
1 clove garlic, pressed
6 pork chops
salt and pepper to taste
1 (8 ounce) fresh mushrooms, sliced
1 cup dry sherry or beef broth
1 (10.5 ounce) can beef broth
2 tablespoons cornstarch
2 tablespoons water

Directions 

Melt the butter in a large skillet over medium heat. Add garlic, and saute until fragrant. Season pork chops with salt and pepper, then cook them in the skillet just until browned on both sides, about 3 minutes per side. Remove the pork chops to a plate

Place 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 add the pork chops in the pan. Cover with a lid, and simmer slowly for about 10  minutes

Stir together the cornstarch and water. Bring the juices in the pan to a boil, slowly stir in the cornstarch mixture and cook until thickened, about 2 minutes. Spoon mushroom gravy over the chops, and serve.

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