Baked Mushroom Pork Chops

4.88 from 16 ratings

These Baked Mushroom Pork Chops are seasoned, breaded, and seared before being baked to perfection under a succulent wine and mushroom thyme sauce.

Prep Time30

Cook Time26

Total Time56

Course: Main Course

Cuisine: French

Servings: people

Author: Chef Lindsey

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.

Notes

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 or plate. 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!

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