Spiced Pork Chops II

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease a 9x14-inch baking dish. (5 minutes)

Recipe View In a shallow dish, thoroughly combine flour, garlic powder, mustard, paprika, cayenne pepper, celery salt, ground ginger, oregano, basil, salt, and pepper. (3 minutes)

Recipe View Dredge pork chops in the flour mixture, ensuring each chop is evenly coated. Reserve the remaining flour mixture for the gravy. (5 minutes)

Recipe View Heat vegetable oil in a skillet over medium heat. Sear the pork chops in the hot oil until beautifully browned on both sides, approximately 3 to 5 minutes per side. Transfer the seared pork chops to the prepared baking dish, carefully reserving any drippings in the skillet. (10 minutes)

Recipe View In a separate bowl, whisk together dry sherry, water, and brown sugar until the sugar is completely dissolved. Pour this fragrant mixture over the pork chops in the baking dish. (3 minutes)

Recipe View Bake in preheated oven until the pork chops are tender and cooked through, about 40 to 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Transfer pork chops to a plate and tent loosely with aluminum foil to keep warm while preparing the gravy. Pour the liquid from the baking dish back into the skillet with the reserved drippings. (45 minutes)

Recipe View Place the skillet with the drippings mixture over medium-low heat. Gently stir in the heavy whipping cream. Gradually incorporate the reserved flour mixture, stirring continuously until the gravy begins to thicken to your desired consistency. Serve the rich gravy generously over the spiced pork chops. (10 minutes)