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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!

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

Did you make this recipe? I want to hear all about it! 🥳Tag me on Instagram @cheflindseyfarr and use the hashtag #americanheritagecooking

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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

67 Comments

  • Renee @ Two in the Kitchen
    November 3, 2014 at 7:37 am

    This looks fantastic!! An I can’t even tell that it’s artificial lighting! I am now hungry for dinner at 6:45 am!! 🙂

    Reply
    • AmericanCooking22
      November 4, 2014 at 8:11 pm

      Thanks, Renee! It’s never too early for pork chops! lol

      Reply
      • ML
        August 26, 2015 at 9:23 pm

        I love nothing more then mushrooms, wine, cream of mushroom soup and of course pork chops.

        Yummmmmmm

        Reply
  • Ella-HomeCookingAdventure
    November 3, 2014 at 8:06 am

    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

    Reply
    • AmericanCooking22
      November 4, 2014 at 8:09 pm

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

      Reply
  • Josephine
    November 3, 2014 at 10:57 am

    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!

    Reply
    • AmericanCooking22
      November 4, 2014 at 8:06 pm

      Thanks, Josephine! Of course you will. I would have expected nothing less 🙂

      Reply
  • Shashi @ runninsrilankan
    November 3, 2014 at 12:16 pm

    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!

    Reply
    • AmericanCooking22
      November 4, 2014 at 8:02 pm

      Aww thanks, Shashi! You could put the sauce on chicken and all would be right in the world 😉

      Reply
  • Kristine @ Kristine's Kitchen
    November 3, 2014 at 12:38 pm

    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!

    Reply
    • AmericanCooking22
      November 4, 2014 at 8:00 pm

      Thanks, Kristine! The slaw was a surprisingly good pairing!

      Reply
  • Gayle @ Pumpkin 'N Spice
    November 3, 2014 at 9:17 pm

    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!

    Reply
    • AmericanCooking22
      November 4, 2014 at 7:51 pm

      Thanks, Gayle! Mushrooms are so underrated! The sauce is amazing!

      Reply
  • David @ Spiced
    November 4, 2014 at 9:08 am

    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.

    Reply
    • AmericanCooking22
      November 4, 2014 at 7:39 pm

      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 🙂

      Reply
  • Karen @ On the Banks of Salt Creek
    November 4, 2014 at 10:52 am

    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 🙂

    Reply
    • AmericanCooking22
      November 4, 2014 at 7:35 pm

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

      Reply
  • Kristi @ Inspiration Kitchen
    November 4, 2014 at 12:15 pm

    Oh yes, these are definitely going on the menu. Pinned & pinned. Yes twice. 🙂

    Reply
    • AmericanCooking22
      November 4, 2014 at 7:29 pm

      Haha thanks for the double pin, Kristi! 🙂

      Reply
  • Annie+@+ciaochowbambina
    November 4, 2014 at 9:27 pm

    I love all pork chops…especially the super delicious ones, which clearly, you have here! Awesome recipe Lindsey! Thank you!!

    Reply
    • AmericanCooking22
      November 4, 2014 at 10:06 pm

      Haha thanks, Annie!

      Reply
  • Marcie
    November 5, 2014 at 12:13 am

    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!

    Reply
    • AmericanCooking22
      November 5, 2014 at 12:43 am

      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!

      Reply
  • Mira
    November 5, 2014 at 12:22 pm

    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!

    Reply
    • AmericanCooking22
      November 6, 2014 at 10:31 am

      Does she?! I hope you try them Mira!

      Reply
  • Kelly - Life Made Sweeter
    November 7, 2014 at 8:12 am

    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!.

    Reply
    • AmericanCooking22
      November 7, 2014 at 10:47 pm

      There was barely a need for doing the dishes 😉

      Reply
  • Christin@SpicySouthernKitchen
    November 7, 2014 at 9:58 am

    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.

    Reply
    • AmericanCooking22
      November 7, 2014 at 10:44 pm

      I think these are right up your alley! Pork often takes a backseat to chicken…so sad!

      Reply
  • Miss Kim @ behgopa
    November 12, 2014 at 7:40 pm

    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.

    Reply
    • AmericanCooking22
      November 13, 2014 at 10:06 am

      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’

      Reply
  • Jackie
    November 16, 2014 at 12:35 am

    Hi

    Did you use boneless or bone-in pork chops.

    Reply
    • AmericanCooking22
      November 16, 2014 at 8:54 am

      Hi Jackie, I used thin cut boneless pork chops!

      Reply
  • Jolena @TheRubyKitchen
    November 16, 2014 at 1:34 pm

    The sauce on these sounds incredible! Thanks for sharing.

    Reply
    • AmericanCooking22
      November 18, 2014 at 1:10 pm

      Thanks, Jolena!

      Reply
  • Sami
    November 16, 2014 at 7:44 pm

    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!

    Reply
    • AmericanCooking22
      November 18, 2014 at 1:07 pm

      Haha! Thanks, Sami! I hope you try them out!

      Reply
  • Laura@Baking in Pyjamas
    November 23, 2014 at 11:34 am

    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!!

    Reply
    • AmericanCooking22
      November 24, 2014 at 10:40 pm

      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!

      Reply
  • […] Baked Mushroom Wine Pork Chops […]

    Reply
  • Kayla
    February 9, 2015 at 1:18 pm

    Hello, I was curious as to what white wine you used? Thanks!

    Reply
    • AmericanCooking22
      February 9, 2015 at 7:14 pm

      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 🙂

      Reply
  • Teela
    February 16, 2015 at 10:44 pm

    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.

    Reply
    • AmericanCooking22
      February 18, 2015 at 8:15 am

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

      Reply
  • Lauren
    February 19, 2015 at 10:05 pm

    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!

    Reply
    • AmericanCooking22
      February 20, 2015 at 8:06 am

      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!

      Reply
  • Brenda
    October 30, 2015 at 1:27 pm

    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.

    Reply
    • Lindsey
      October 31, 2015 at 10:41 am

      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!

      Reply
  • Chanda Crowder
    February 29, 2016 at 11:03 am

    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.

    Reply
  • Maureen
    June 26, 2016 at 7:44 pm

    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!

    Reply
    • Lindsey
      July 2, 2016 at 12:57 am

      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!

      Reply
  • Ana
    August 16, 2016 at 3:17 pm

    What if you don’t have an oven safe pan??

    Reply
    • Lindsey
      August 18, 2016 at 12:49 pm

      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?

      Reply
  • Donna
    October 5, 2016 at 10:29 am

    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 ☺

    Reply
    • Lindsey
      October 18, 2016 at 12:53 pm

      I’m so glad you loved it Donna! And thank you for your sweet comment! The more mushrooms the merrier! Have a great day!

      Reply
  • Deb
    January 7, 2017 at 8:26 pm

    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!

    Reply
    • Lindsey
      January 18, 2017 at 3:05 pm

      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

      Reply
  • Denee Dow
    April 3, 2017 at 10:42 pm

    I made this on Sunday, delish! Keeper for sure. Then I made your mom’s apple crisp, very yummy!

    Reply
    • Lindsey
      May 9, 2017 at 11:48 am

      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.

      Reply
  • Jared
    July 24, 2017 at 11:00 pm

    I make these with Venison. It’s awesome!

    Reply
    • Lindsey
      July 26, 2017 at 5:14 pm

      That sounds fantastic, Jared!

      Reply
  • […] (new recipes & restaurants) Made these delicious baked mushroom pork chops! Prepared this one pan chicken, potatoes, and carrots dish! Made this taco […]

    Reply
  • Lee
    February 15, 2018 at 5:11 pm

    Would these work if using a thicker chop? 1/4″ seems almost too thin!
    I’m thinking at lest 1/2″ ir thicker

    Reply
    • Lindsey
      February 21, 2018 at 10:49 am

      Hi Lee! You may use which ever thickness you like! A thicker one will increase your cook time. 🙂

      Reply
  • […] Baked Mushroom Pork Chops […]

    Reply
  • Tracy
    May 13, 2020 at 2:05 pm

    I’m going to try using golden mushroom soup

    Reply

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