Baked Mushroom Pork Chops

These Baked Mushroom Pork Chops are seasoned, breaded, and seared before being baked to perfection under a succulent wine and mushroom thyme sauce. 

Baked Mushroom Pork Chops | Easy and delicious baked pork chops that are perfect for entertaining or family dinner!  It's one of my husband's favorite meals!

There are those dishes that are beautiful and tasteless {I don’t make those.} and then, quite on the opposite end of the spectrum, there are those dishes that are truly unattractive yet delicious. These Baked Mushroom Pork Chops are firmly on the hideous end of the spectrum, which is sad because they are scrumptious! The wine and mushroom flavors in the sauce make you want to eat it with a spoon.

But don’t because it’s so much better on mashed potatoes! I always serve this dish with mashed potatoes. The sauce is thick and almost like an incredibly rich gravy. You won’t want to waste a teaspoon.

Baked Mushroom Pork Chops | Easy and delicious baked pork chops that are perfect for entertaining or family dinner!  It's one of my husband's favorite meals!

This dish had the double misfortune of being my artificial lighting photography guinea pig. I made this dish the last time my husband came home as a special treat, because it is one of his favorite meals, and I wanted to share it with you {finally} without having to make it at 9AM. Hopefully you can see past the lighting to the deliciousness of these Baked Mushroom Pork Chops!

Baked Mushroom Pork Chops | Easy and delicious baked pork chops that are perfect for entertaining or family dinner!  It's one of my husband's favorite meals!

The chops are seasoned with spices, breaded in Italian seasoned crumbs, seared and then baked to perfection under a succulent wine and mushroom thyme sauce.

This sauce is one of the few recipes that I make using condensed soup, but it absolutely makes the sauce here. I have found that the higher quality your soup base, the richer, more flavorful your sauce. I use Pacific Natural Brand’s Organic condensed cream of mushroom soup because I feel good about the ingredients (I can pronounce them all far starters) and there is a reasonable amount of sodium for a condensed soup. I also like that it doesn’t come in a can, but that is another soapbox for another time. [And, no, this isn’t sponsored. I just really like them.]

Baked Mushroom Pork Chops | Easy and delicious baked pork chops that are perfect for entertaining or family dinner!  It's one of my husband's favorite meals!

I served this with lightened up mashed potatoes and a healthy cabbage and bell pepper slaw salad. The salad was actually the first version of this Kale and Cabbage Slaw Salad. The tangy slaw was a perfect balance to the creamy pork chops and mashed potatoes, but you could serve it with a side salad or any veggie!

I was so upset by this whole artificial lighting thing that I completely forgot to cut open the pork chop and show you the inside! Sadness. Sorry.

My husband was also getting super impatient.

Baked Mushroom Pork Chops | Easy and delicious baked pork chops that are perfect for entertaining or family dinner!  It's one of my husband's favorite meals!

Trust me, it’s awesome.

Baked Mushroom Pork Chops

Prep Time: 20 minutes

Cook Time: 60 minutes

Yield: Serves 2-4

Baked Mushroom Pork Chops

The chops are seasoned and then breaded in seasoned crumbs, seared and then baked to perfection under a succulent wine and mushroom thyme sauce. Make sure to serve with mashed potatoes to soak up all that sauce!

Ingredients

  • 1 cup yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 pork chops (each about ¼ inch thick - you can pound them to an even thickness if needed)
  • 1 teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon fresh cracked black pepper
  • ¼ teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 egg, beaten
  • ¼ cup all purpose flour
  • ¾ cups Italian seasoned breadcrumbs
  • 2 tablespoons salted butter, divided
  • 1 (12 oz) can condensed cream of mushroom soup (I use Pacific Natural Brand’s Organic)
  • 2/3 cup milk (I usually use 2% because that is what I have on hand)
  • 1 cup dry white wine
  • 1 teaspoon fresh thyme, chopped [more for garnish, if desired]

Instructions

  1. Preheat oven to 350° F.
  2. Saute onion and garlic in 1 tablespoon of butter in a large, oven safe skillet or cast iron pan over medium heat until the onions are translucent. Remove from pan and set aside.
  3. In a small bowl mix together the onion powder, cayenne pepper, black pepper, salt and garlic powder.
  4. Rinse the pork chops and pat dry. Rub the onion powder mixture on both sides of each chop. Dredge a pork chop in flour and shake off excess. Next quickly dip it into the egg and finally the bread crumbs. I like to press the chops into the breadcrumbs to make sure they adhere generously. Place on a plate. Repeat with the remaining chops.
  5. Heat the remaining 1 tablespoon butter in the same skillet over medium heat. Brown the pork chops 2 minutes on each side or until brown. Spoon a quarter of the onion mixture over each chop, cover skillet (with foil or a lid) and bake in preheated oven for 30 minutes.
  6. While the pork chops are baking, combine the soup, milk, white wine, and thyme in a medium bowl. After the chops have baked for 30 minutes, pour the soup mixture over the chops. I like to lift up each chop to get a little sauce underneath. Cover and continue baking for 30 minutes.
  7. Serve immediately with mashed potatoes.

Notes:

This is my technique for streamlining the process for a quick and easy breading. I like to set up three shallow bowls: one with flour, one with beaten egg, and one with bread crumbs. I line them up starting with the flour, then the egg, then the crumbs and then my baking dish, skillet or plate. Then move down the row of bowls like an assembly line. Simple, but it makes the process easier and less messy!

This can easily be doubled to feed a family. It depends on how hungry everyone is!

http://americanheritagecooking.com/2014/11/baked-mushroom-pork-chops/

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Hungarian Chicken Paprikas

 

This recipe is linked to: Inspiration Monday, Merry Monday, Munching Monday, Monday Funday, Two Cup Tuesday, Tasty Tuesday, Party Time, Moonlight & Mason Jars, Gluten Free Wednesday, What’s Cookin’ Wednesday, Gluten Free Friday, Foodie Friday, Food on Friday, Flashback Friday, Saturday Night Fever, Sweet and Savoury Sundays


Comments

    • AmericanCooking22 says

      Ugh the brownish dish! I just wish I could put a disclaimer on my photos that says, “this tastes super awesome!”

  1. says

    Dude! These pork chops look fantastic. They look like they’ve been smothered in deliciousness. Is deliciousness an ingredient? You and your lighting. Please! I have to do 99% of my stuff in artificial lighting because it gets dark up here at about 3pm in the winter. You think I’m kidding? It’s only 9am right now, and you have me drooling for smothered pork chops…that means you win.
    David @ Spiced recently posted…Caramel Marshmallow Brownie BarsMy Profile

    • AmericanCooking22 says

      Thanks, David! Have I told you recently that you’re the best? I think I have ;-) And deliciousness is totally an ingredient up in here! Based on your blog, I think it’s a regular in your kitchen too! I would never have known that 99% of your photos are taken sans natural light! I have so much to learn :-)

    • AmericanCooking22 says

      Thanks, Karen! I tried… I don’t make pork chops often either but I make an exception for this dish!

  2. says

    This is a lick-the-plate-clean kind of dinner, and it doesn’t look hideous by any means! I really don’t find the artificial light to look, well, artificial — but I’d probably be like you…if I knew I was using it, it would bother me. When my lighting is off, I about throw fits while editing. Haha. Love this dish, and I’m pinning to try!
    Marcie recently posted…Simple Herb and Garlic Roasted Turkey BreastMy Profile

    • AmericanCooking22 says

      LOL! I have been known to throw fits while editing or sigh a lot while shooting in less than desirable light. :-) Thanks for the confidence boost! It is delicious!

  3. says

    This looks delicious! I would never have known about the lighting if you didn’t mention it – the pics look seriously fabulous! And oh my gosh, that creamy sauce ?? All the plates would surely be licked clean at our house!.

    • AmericanCooking22 says

      Haha get on it, Miss Kim! Of course you would eat it with a side of kimchi. I had some horrible kimchi the other day. I’ve resolved not to have it again until I meet you and you can show me how it should taste! On a side note, I think the kimchi would overwhelm the pork dish…just sayin’

    • AmericanCooking22 says

      Me too. This is one of the only ways that I have made them where they don’t turn out dry. I think the breading and searing helps as well!

    • AmericanCooking22 says

      hi Kayla!! I use a white Burgundy which is any chardonnay from the Burgundy region! I love the ones from Puligny Montrechet or Chassagne Montrechet (various vineyards)! Hope that helps! It has more body than other white wines and it is what I like to drink :-)

  4. Teela says

    I just tried this recipe tonight for dinner. It was Delicious and a big hit with my husband. He gladly took leftovers to work! Thanks for posting! I will be definitely using this recipe again.

    • AmericanCooking22 says

      Hi Teela! I am so glad you liked it!!! It is one of my husbands favorites too!! I hope you made mashed potatoes too!!

  5. says

    It may have been because i used chicken broth instead of wine, the sauce was still liquid-y when the time went off so i added a little flour and cooked it at about 500 for 10 minutes and it thickened right up. SO DELICIOUS!

    • AmericanCooking22 says

      Hi Lauren! It was definitely the chicken broth. The wine starts to evaporate and cook off faster than broth because of the alcohol. I’m so glad flour did the trick! You can also use cornstarch (just take a little cold water and dissolve a few teaspoons of cornstarch in it. Add that mixture (called a slurry) to the sauce and cook for about 2 minutes after it thickens to get rid of the starch flavor. It won’t cloud the sauce or taste floury! Happy cooking!

  6. Brenda says

    I made these pork chops last night and they turned out fabulous. I have a large Farberware electric skillet and used it for everything. I turned down the heat (250 degrees) and “baked” them and they were perfectly tasty & tender. I’m sharing this recipe with my friends & rellies.

    • Lindsey says

      HI Brenda! I’m so glad you enjoyed them! I’ve never heard of an electric skillet or that you can “bake” in them! I’m impressed! Thanks for sharing!

  7. Chanda Crowder says

    I made this recipe and we absolutely loved loved loved it. I substituted chicken broth for the white wine and it was delish. Thanks for our new family favorite.

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