Mushroom Pork Chops

4.75 from 4 votes

These delicious Mushroom Pork Chops are smothered in a beautiful rich mushroom sauce. Using simple ingredients, and easy prep, this dish will delight the whole family.

Prep Time15

Cook Time1 45

Total Time2

Course: Dinner

Cuisine: American

Servings:

Calories: 637kcal

Author: Joanna Cismaru

Equipment

9x13-inch Casserole Dish

Ingredients

4 pork chops thick, bone-in
salt and pepper to taste
2 large eggs beaten
1 cup breadcrumbs such as Panko
2 tablespoon butter unsalted
8 ounce mushrooms sliced, such as white or cremini
½ teaspoon garlic powder
1 tablespoon all-purpose flour
1 cup chicken broth
1 cup heavy cream
2 tablespoon fresh parsley chopped

US Customary - Metric

Instructions

Prep the oven: Preheat your oven to 350°F.
Season the Pork Chops: Season pork chops with salt and pepper on both sides. Dredge them through the beaten egg, then through breadcrumbs. Place in a 9x13-inch casserole dish. Set aside.
Cook the Mushrooms: In a large skillet, melt the butter over medium heat. Add the mushrooms and cook for 5 minutes until they soften and brown. Season with salt, pepper, garlic powder, then sprinkle with the tbsp of flour. Stir and cook for 1 to 2 minutes to remove the raw flour taste.
Make Sauce: Add the chicken broth and heavy cream and stir everything together. Cook for 5 more minutes, the sauce should thicken a bit. Pour this sauce over the pork chops evenly. Cover the casserole dish with aluminum foil.
Finish and Serve: Transfer the casserole dish to the oven and bake for 1 ½ hours, the pork should be fork tender. Garnish with fresh parsley and serve with mashed potatoes.

Notes

Using bone-in pork chops will provide more flavor than using boneless pork chops
Do not soak the mushrooms. Mushrooms absorb water like sponges, therefore they won’t brown nicely when cooked.
Wrap leftovers tightly or transfer to an airtight container. Both the pork chops and mushrooms sauce will last in the fridge for 3 days!
To extend the shelf life, I recommend freezing it! Wrap well or transfer to an airtight container and store in the freezer. It will last anywhere from 4 – 6 months.

Nutrition