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.
My husband was also getting super impatient.
Trust me, it’s awesome.
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Baked Mushroom Pork Chops
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: Serves 2–4 1x
Description
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
I linked this recipe 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 amThis looks fantastic!! An I can’t even tell that it’s artificial lighting! I am now hungry for dinner at 6:45 am!! 🙂
Lindsey
November 4, 2014 at 8:11 pmThanks, Renee! It’s never too early for pork chops! lol
ML
August 26, 2015 at 9:23 pmI love nothing more then mushrooms, wine, cream of mushroom soup and of course pork chops.
Yummmmmmm
Ella-HomeCookingAdventure
November 3, 2014 at 8:06 amYes.. 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
November 4, 2014 at 8:09 pmUgh the brownish dish! I just wish I could put a disclaimer on my photos that says, “this tastes super awesome!”
Josephine
November 3, 2014 at 10:57 amLooks 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
November 4, 2014 at 8:06 pmThanks, Josephine! Of course you will. I would have expected nothing less 🙂
Shashi @ runninsrilankan
November 3, 2014 at 12:16 pmReally ? 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
November 4, 2014 at 8:02 pmAww thanks, Shashi! You could put the sauce on chicken and all would be right in the world 😉
Kristine @ Kristine's Kitchen
November 3, 2014 at 12:38 pmThis 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
November 4, 2014 at 8:00 pmThanks, Kristine! The slaw was a surprisingly good pairing!
Gayle @ Pumpkin 'N Spice
November 3, 2014 at 9:17 pmThese 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
November 4, 2014 at 7:51 pmThanks, Gayle! Mushrooms are so underrated! The sauce is amazing!
David @ Spiced
November 4, 2014 at 9:08 amDude! 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
November 4, 2014 at 7:39 pmThanks, 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 🙂
Karen @ On the Banks of Salt Creek
November 4, 2014 at 10:52 amWow. 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
November 4, 2014 at 7:35 pmThanks, Karen! I tried… I don’t make pork chops often either but I make an exception for this dish!
Kristi @ Inspiration Kitchen
November 4, 2014 at 12:15 pmOh yes, these are definitely going on the menu. Pinned & pinned. Yes twice. 🙂
Lindsey
November 4, 2014 at 7:29 pmHaha thanks for the double pin, Kristi! 🙂
Annie+@+ciaochowbambina
November 4, 2014 at 9:27 pmI love all pork chops…especially the super delicious ones, which clearly, you have here! Awesome recipe Lindsey! Thank you!!
Lindsey
November 4, 2014 at 10:06 pmHaha thanks, Annie!
Marcie
November 5, 2014 at 12:13 amThis 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
November 5, 2014 at 12:43 amLOL! 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!
Mira
November 5, 2014 at 12:22 pmI 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
November 6, 2014 at 10:31 amDoes she?! I hope you try them Mira!
Kelly - Life Made Sweeter
November 7, 2014 at 8:12 amThis 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
November 7, 2014 at 10:47 pmThere was barely a need for doing the dishes 😉
Christin@SpicySouthernKitchen
November 7, 2014 at 9:58 amAmazing 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
November 7, 2014 at 10:44 pmI think these are right up your alley! Pork often takes a backseat to chicken…so sad!
Miss Kim @ behgopa
November 12, 2014 at 7:40 pmYummy. 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
November 13, 2014 at 10:06 amHaha 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’
Jackie
November 16, 2014 at 12:35 amHi
Did you use boneless or bone-in pork chops.
Lindsey
November 16, 2014 at 8:54 amHi Jackie, I used thin cut boneless pork chops!
Jolena @TheRubyKitchen
November 16, 2014 at 1:34 pmThe sauce on these sounds incredible! Thanks for sharing.
Lindsey
November 18, 2014 at 1:10 pmThanks, Jolena!
Sami
November 16, 2014 at 7:44 pmoh 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
November 18, 2014 at 1:07 pmHaha! Thanks, Sami! I hope you try them out!
Laura@Baking in Pyjamas
November 23, 2014 at 11:34 amI 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
November 24, 2014 at 10:40 pmMe 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!
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Kayla
February 9, 2015 at 1:18 pmHello, I was curious as to what white wine you used? Thanks!
Lindsey
February 9, 2015 at 7:14 pmhi 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 🙂
Teela
February 16, 2015 at 10:44 pmI 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
February 18, 2015 at 8:15 amHi Teela! I am so glad you liked it!!! It is one of my husbands favorites too!! I hope you made mashed potatoes too!!
Lauren
February 19, 2015 at 10:05 pmIt 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
February 20, 2015 at 8:06 amHi 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!
Brenda
October 30, 2015 at 1:27 pmI 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
October 31, 2015 at 10:41 amHI 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!
Chanda Crowder
February 29, 2016 at 11:03 amI 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.
Maureen
June 26, 2016 at 7:44 pmI 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
July 2, 2016 at 12:57 amI’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!
Ana
August 16, 2016 at 3:17 pmWhat if you don’t have an oven safe pan??
Lindsey
August 18, 2016 at 12:49 pmHi 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?
Donna
October 5, 2016 at 10:29 amFinally 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
October 18, 2016 at 12:53 pmI’m so glad you loved it Donna! And thank you for your sweet comment! The more mushrooms the merrier! Have a great day!
Deb
January 7, 2017 at 8:26 pmThe 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
January 18, 2017 at 3:05 pmYou 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
Denee Dow
April 3, 2017 at 10:42 pmI made this on Sunday, delish! Keeper for sure. Then I made your mom’s apple crisp, very yummy!
Lindsey
May 9, 2017 at 11:48 amThat is a fantastic combo, Denee!!! I am so glad you loved both! I need to make these pork chops again. So delightful and homey.
Jared
July 24, 2017 at 11:00 pmI make these with Venison. It’s awesome!
Lindsey
July 26, 2017 at 5:14 pmThat sounds fantastic, Jared!
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Lee
February 15, 2018 at 5:11 pmWould these work if using a thicker chop? 1/4″ seems almost too thin!
I’m thinking at lest 1/2″ ir thicker
Lindsey
February 21, 2018 at 10:49 amHi Lee! You may use which ever thickness you like! A thicker one will increase your cook time. 🙂
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Tracy
May 13, 2020 at 2:05 pmI’m going to try using golden mushroom soup