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.
Made this recipe 3 times it’s the most tender chop with a wonderful flavor of mushroom soup and the wine. Everyone Love them and want the recipe. This will be one of my favorites to go to. Thanks for sharing.
I am so happy to hear that, Rachel! Thank you so much for taking the time to stop back by and comment! I really appreciate it!
I added half of the sauce and baked pork chops for 25 minutes. Then I added partially cooked cooked fusilli, and put the rest of the soup on top and baked for another 20 minutes. Perfect. Great recipe.
Sounds phenom, Andrea!! Thanks for coming back and commenting and rating!
Do they actually cook in the oven for 60 minutes? 30 minutes before the sauce and 30 minutes after.
Yes, but between us girls, we know they don't have to. You can simmer the sauce separately or add it earlier and bake the chops the whole time in sauce.
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
Absolutely!! That sounds great, Donna!
looks delicious ! My husband will only eat bone in chops ..will they cook the same ?
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.
I’m going to try using golden mushroom soup
Would these work if using a thicker chop? 1/4" seems almost too thin!
I'm thinking at lest 1/2" ir thicker
Hi Lee! You may use which ever thickness you like! A thicker one will increase your cook time. 🙂
I make these with Venison. It's awesome!
That sounds fantastic, Jared!
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.
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
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!
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?
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!