Spiced Pork Chops Ii - cooking recipe

Ingredients

1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon ground mustard
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/4 teaspoon celery salt
1/4 teaspoon ground ginger
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon salt
1 pinch ground black pepper
2 (1-inch thick) bone-in pork loin chops
1 1/2 teaspoons vegetable oil
3/4 cup dry sherry
3/4 cup water
2 tablespoons packed brown sugar
1/4 cup heavy whipping cream

Preparation

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x14-inch baking dish.
Mix flour, garlic powder, mustard, paprika, cayenne pepper, celery salt, ground ginger, oregano, basil, salt, and pepper together in a shallow dish.
Dredge pork chops in the flour mixture to coat. Reserve remaining flour mixture.
Heat olive oil in a skillet over medium heat. Cook pork chops in hot oil until browned, 3 to 5 minutes per side. Transfer pork chops to prepared baking dish, reserving any drippings in the skillet.
Stir sherry, water, and brown sugar together until sugar dissolves; pour over pork chops.
Bake in preheated oven until tender and no longer pink in the center, 40 to 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Move pork chops to a plate and cover with aluminum foil to keep warm. Pour liquid from baking dish into the skillet with reserved drippings.
Place skillet with drippings mixture to medium-low heat. Stir cream into the drippings. Cook and stir, gradually integrating reserved flour mixture, until the mixture begins to thicken. Serve as a gravy for the pork chops.