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! It's 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. Let me tell you, it absolutely makes the sauce here. I have found that the higher quality your soup base, the richer, more flavorful your sauce. Chef's tip, 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). Plus, 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.
Trust me, it’s awesome.
Baked Mushroom Pork Chops
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)
- 12 oz condensed cream of mushroom soup (1 can)
- ⅔ cup milk (I used 2%)
- 1 cup dry white wine
- 1 teaspoon fresh thyme (picked )
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 then 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.
Donna says
Can you add real mushrooms to the mix when using this recipe? I’m just asking cause I would like to add fresh mushrooms to this recipe
Lindsey says
Absolutely!! That sounds great, Donna!
char says
looks delicious ! My husband will only eat bone in chops ..will they cook the same ?
Lindsey says
Bone in chops are amazing. This will also work with those, but depending on the thickness, you'll probably need to cook them a bit longer.
Tracy says
I’m going to try using golden mushroom soup
Lee says
Would these work if using a thicker chop? 1/4" seems almost too thin!
I'm thinking at lest 1/2" ir thicker
Lindsey says
Hi Lee! You may use which ever thickness you like! A thicker one will increase your cook time. 🙂
Jared says
I make these with Venison. It's awesome!
Lindsey says
That sounds fantastic, Jared!
Denee Dow says
I made this on Sunday, delish! Keeper for sure. Then I made your mom's apple crisp, very yummy!
Lindsey says
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.
Deb says
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!
Lindsey says
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
Donna says
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 ☺
Lindsey says
I'm so glad you loved it Donna! And thank you for your sweet comment! The more mushrooms the merrier! Have a great day!
Ana says
What if you don't have an oven safe pan??
Lindsey says
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?
Maureen says
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!
Lindsey says
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!
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.
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!
Lauren 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!
Lindsey 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!
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.
Lindsey 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!!
Kayla says
Hello, I was curious as to what white wine you used? Thanks!
Lindsey 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 🙂
Laura@Baking in Pyjamas says
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!!
Lindsey 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!
Sami says
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!
Lindsey says
Haha! Thanks, Sami! I hope you try them out!
Jolena @TheRubyKitchen says
The sauce on these sounds incredible! Thanks for sharing.
Lindsey says
Thanks, Jolena!
Jackie says
Hi
Did you use boneless or bone-in pork chops.
Lindsey says
Hi Jackie, I used thin cut boneless pork chops!
Miss Kim @ behgopa says
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.
Lindsey 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'
Christin@SpicySouthernKitchen says
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.
Lindsey says
I think these are right up your alley! Pork often takes a backseat to chicken...so sad!
Kelly - Life Made Sweeter 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!.
Lindsey says
There was barely a need for doing the dishes 😉
Mira says
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!
Lindsey says
Does she?! I hope you try them Mira!
Marcie 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!
Lindsey 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!
Annie+@+ciaochowbambina says
I love all pork chops...especially the super delicious ones, which clearly, you have here! Awesome recipe Lindsey! Thank you!!
Lindsey says
Haha thanks, Annie!
Kristi @ Inspiration Kitchen says
Oh yes, these are definitely going on the menu. Pinned & pinned. Yes twice. 🙂
Lindsey says
Haha thanks for the double pin, Kristi! 🙂
Karen @ On the Banks of Salt Creek says
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 🙂
Lindsey says
Thanks, Karen! I tried... I don't make pork chops often either but I make an exception for this dish!
David @ Spiced 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.
Lindsey 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 🙂
Gayle @ Pumpkin 'N Spice says
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!
Lindsey says
Thanks, Gayle! Mushrooms are so underrated! The sauce is amazing!
Kristine @ Kristine's Kitchen says
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!
Lindsey says
Thanks, Kristine! The slaw was a surprisingly good pairing!
Shashi @ runninsrilankan says
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!
Lindsey says
Aww thanks, Shashi! You could put the sauce on chicken and all would be right in the world 😉
Josephine says
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!
Lindsey says
Thanks, Josephine! Of course you will. I would have expected nothing less 🙂
Ella-HomeCookingAdventure says
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
Lindsey says
Ugh the brownish dish! I just wish I could put a disclaimer on my photos that says, "this tastes super awesome!"
Renee @ Two in the Kitchen says
This looks fantastic!! An I can't even tell that it's artificial lighting! I am now hungry for dinner at 6:45 am!! 🙂
Lindsey says
Thanks, Renee! It's never too early for pork chops! lol
ML says
I love nothing more then mushrooms, wine, cream of mushroom soup and of course pork chops.
Yummmmmmm