Pork Chops with Mushroom Madeira Sauce

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This was such a great dish-restaurant quality. Wonderful

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I loved these chops! They had a beautiful sear on them. For a complete review, please go to www.bestfoodforward1.blogspot.com. Thanks

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I LOVED THESE CHOPS MADE THEM THREE TIMES ALREADY. I LOVE YOUR SHOW. I HAVENT MADE ONE RECIPE OF YOURS THAT I DIDNT LIKE THANKS AARON. LINDALOU FROM DUNEDIN FLORIDA

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I had somethiing very similar to this in a resturant recently and had no idea how simple it is to make at home. This is a recipe that you can make for a dinner party and your guest will think you're a gormet cook. thanks Aaron

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I MADE THIS RECIPE FOR SUNDAY DINNER AND IT WAS A FEAST THE PORK CHOPS WERE VERY TENDER AND THE GRAVY WAS AWESOME! HAD TO TRIPLE THE AMOUNT AS I WAS COOKING FOR 5 PERSONS AND WANTED LEFT OVERS.

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I made this exactly as written and it came out perfecto! I placed the dish over some pasta and everyone ate it up and wanted more. Very easy to make and the young and old loved it. You could go so many directions with this recipe to make it your own?

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I made this exactly as written (something I rarely do and my guests and I were blown away! Easily as good as anything one would get in a fine restaurant. The second best thing about it is that it is simplicity itself to prepare. I'm sure this would work equally as well with chicken breasts. That will be for next time.
This is going in my 'Tried and True' file. Thank you Aaron! I have made several of your recipes and they have all been golden. it is easy to see how you were one of the winners on the Food Network Challenge!

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It was a very simple and easy to follow recipe. I didnt bake the pork chops at all.... it was really good. Way to go, Aaron McCargo.

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Absolutely delicious and restaurant quality.I used marsala wine in place of medeira.

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Great recipe! I loved the grapeseed oil, but couldn't find madeira at the store, so I subsituted a smooth red wine we had on hand, a sangiovese, and it worked great.

I picked up very thick loin chops so I kept them in the oven about twice as long as the recipe states. I just watched their temp with a meat thermometer so I didn't overcook.

The only thing I will increase next time is the shallots, per my husbands request.