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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! The sauce is thick and almost like an incredibly rich gravy. You won’t want to waste a teaspoon.
This is my go-to date night meal or any time I want to show the hubs just a little extra love. He loves these baked mushroom pork chops almost as much as my brown sugar meatloaf and ricotta meatballs!
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 kale and cabbage slaw salad. The tangy slaw is a perfect balance to the creamy pork chops and mashed potatoes! It is equally delicious with this healthy creamy coleslaw!
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.
Always looking for something new to do with pork chops. This recipe was delicious and a welcome change from just grilling them!
Hi Gina! It’s awesome you’re adding these to your rotation!
This was soooo good!!!
You are so right, I could have eaten the sauce with a spoon!! It was rich and creamy and packed with flavor. Hubby and I loved it!!
I of course served it with mashed potatoes, and we added a side of green beans and carrots. DELICIOUS!!!
And I think your photos are lovely!
Hi Claire! I could eat this sauce with a spoon as well! Haha! Thank you so much for commenting!