These Baked Mushroom Pork Chops are seasoned, breaded, and seared before being baked to perfection under a succulent wine and mushroom thyme sauce.
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.
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!
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.]
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.
Trust me, it’s awesome.
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
- Preheat oven to 350° F.
- 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.
- In a small bowl mix together the onion powder, cayenne pepper, black pepper, salt and garlic powder.
- 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.
- 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.
- 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.
- 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!
You May Also Love these Dinner Ideas:
Healthy Chipotle Chicken Chili
Fiery Chicken Chili Burgers with Cool Mint Yogurt Sauce
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
This looks fantastic!! An I can’t even tell that it’s artificial lighting! I am now hungry for dinner at 6:45 am!! 🙂
Renee @ Two in the Kitchen recently posted…Pumpkin Cream Cheese Coffee Cake
Thanks, Renee! It’s never too early for pork chops! lol
I love nothing more then mushrooms, wine, cream of mushroom soup and of course pork chops.
Yummmmmmm
Yes.. it’s always hard to take photos to a “brownish” dish.. I would say.. like .. stews.. curry..but as you said.. they are so delicious that worth all the effort
Ella-HomeCookingAdventure recently posted…Raw Vegan Neapolitan Cake
Ugh the brownish dish! I just wish I could put a disclaimer on my photos that says, “this tastes super awesome!”
Looks like a delicious weekday winter meal. I just printed the recipe. Of course, I will use low fat cream of mushroom soup!!
Thank you!
Thanks, Josephine! Of course you will. I would have expected nothing less 🙂
Really ? You used artificial lighting in this one? no way could I tell! You did fatastic – even made this non-pork eater want a spoonful of those chops!
Aww thanks, Shashi! You could put the sauce on chicken and all would be right in the world 😉
This whole meal looks amazing, Lindsey! The pork chops look delicious and I’ve got to try that slaw. And the mushroom thyme sauce – yum! I think your photos look lovely!
Kristine @ Kristine’s Kitchen recently posted…Roasted Butternut Squash and Apple Soup
Thanks, Kristine! The slaw was a surprisingly good pairing!
These pork chops are calling my name, Lindsey! I love using mushrooms when I cook, and it sounds amazing over these chops! Love the sauce you made. And gorgeous pictures, too!
Gayle @ Pumpkin ‘N Spice recently posted…Slow Cooker Apple Butter & $250 Amazon Gift Card Giveaway
Thanks, Gayle! Mushrooms are so underrated! The sauce is amazing!
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 Bars
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 🙂
Wow. This looks so good. I love pork chops but rarely make them . This recipe is going to change that! I think the photo looks great 🙂
Karen @ On the Banks of Salt Creek recently posted…The End of the Harvest– Winter Squash
Thanks, Karen! I tried… I don’t make pork chops often either but I make an exception for this dish!
Oh yes, these are definitely going on the menu. Pinned & pinned. Yes twice. 🙂
Kristi @ Inspiration Kitchen recently posted…Corn & Leek Saute
Haha thanks for the double pin, Kristi! 🙂
I love all pork chops…especially the super delicious ones, which clearly, you have here! Awesome recipe Lindsey! Thank you!!
[email protected]+ciaochowbambina recently posted…Spaghetti with Lemon, Garlic & Fresh Herb Olive Oil
Haha thanks, Annie!
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 Breast
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!
I love these! My mom makes similar pork chops with mushroom sauce and I should try these soon! Great combination to serve them with mashed potatoes and this cabbage slaw! Pinned!
Mira recently posted…Peanut Butter Banana And Chocolate Cookies
Does she?! I hope you try them Mira!
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!.
There was barely a need for doing the dishes 😉
Amazing Lindsey! I don’t cook pork chops nearly enough. Love that these are breaded and baked. Yum! And I’m all about mushrooms, especially this time of year.
[email protected] recently posted…Chewy Chocolate Chip Cookies
I think these are right up your alley! Pork often takes a backseat to chicken…so sad!
Yummy. I’ve been craving this since that morning when I saw it on your IG. It does sound good even cold. I also think I’d eat it with a side of kimchi lol.
Miss Kim @ behgopa recently posted…Creations from my former coworker
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’
Hi
Did you use boneless or bone-in pork chops.
Hi Jackie, I used thin cut boneless pork chops!
The sauce on these sounds incredible! Thanks for sharing.
Jolena @TheRubyKitchen recently posted…Slow Cooker Cranberry Meatballs
Thanks, Jolena!
oh my gosh, Yum! I was just wondering how I could make pork chops better while I was at the grocery store today! Perfect recipe!
Sami recently posted…Don’t Wobble After You Gobble ~ 5 Day Thanksgiving Workout Plan
Haha! Thanks, Sami! I hope you try them out!
I usually find pork chops a little on the dry side but with this yummy sauce there’s no chance of that happening. Looks delicious! Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
[email protected] in Pyjamas recently posted…Sweet and Savoury Sundays #88
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!
Hello, I was curious as to what white wine you used? Thanks!
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 🙂
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.
Hi Teela! I am so glad you liked it!!! It is one of my husbands favorites too!! I hope you made mashed potatoes too!!
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!
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!
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.
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!
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.
I made these tonight and my husband loved them! I used 1/2 cup of wine to make the sauce a little thicker and cooked the chops for a bit shorter as I do not like pork cooked well. It was delicious! I will definitely make them again soon!
I’m so glad you enjoyed them Maureen! I agree about not overcooking pork – just a touch of pink is how I like it! Have a great holiday weekend!
What if you don’t have an oven safe pan??
Hi Ana! I’m sure you must! You don’t have a metel or pyrex baking dish? What about a cake pan? Or perhaps any corningware dish is oven safe?
Finally got around to making this yesterday and it was awesome!!! Pork was so tender and that sauce……love!!!! A def keeper! I love mushrooms so next time I will add lots of them!!! Will be sharing this recipe ☺
I’m so glad you loved it Donna! And thank you for your sweet comment! The more mushrooms the merrier! Have a great day!
The Mushroom Pork Chops were wonderfully flavored and very tender. The gravy did seem thick enough, so we added 1/2 can Cream of Celery. I too substituted chicken broth for wine. Overall a keeper recipe and will share and make again. Thank you!
You are most welcome, Deb! Thank you for the comment and your substitution suggestions! I have actually never used cream of celery soup. I think the thickness problem you mention comes from your substitution of the broth for the wine, because one of the beauties of cooking with wine is that it reduces to “sec” and the flavor remains but the volume doesn’t! Chicken broth doesn’t really do that as well 🙂 You could also add a tablespoon of cornstarch to the broth
I made this on Sunday, delish! Keeper for sure. Then I made your mom’s apple crisp, very yummy!
That is a fantastic combo, Denee!!! I am so glad you loved both! I need to make these pork chops again. So delightful and homey.
I make these with Venison. It’s awesome!
That sounds fantastic, Jared!