Cream of mushroom pork chops are easy to prepare and come out fork tender and delicious.
Mushroom pork chops are coated in Panko and parmesan cheese and then sauteed before they’re smothered in a savory gravy and baked to tender perfection! This is such an easy and delicious dish to make and smells so divine as it’s baking in the oven! It’s the perfect entree to serve when guests are coming over for dinner and it goes well with so many easy side dishes. Try it with mashed potatoes, asparagus, and a salad for an easy meal that’s sure to be a hit.
Creamy Mushroom Pork Chops
- Baked over a ‘raft’ of sliced onions, lightly breaded pork chops come out tender and infused with slow-cooked flavor, making this dish a new family favorite!
- Any recipe that uses a can of soup to make instant gravy is always a winner! Keep a few cans of cream of mushroom on hand for easy-to-make creamy sauces and gravies. No added broth or milk because the soup does all the work!
- Keep mushroom pork chops warm in a Crockpot for when company’s coming and let everyone help themselves! The flavors will continue to blend even more.
Ingredients and Variations
PORK CHOPS: “The other white meat” is an economical and healthy alternative to chicken, (although chicken could be successfully used in this dish). Choose bone-in or boneless chops that are the same size and thickness, so they cook evenly. Look for chops with an edge of fat that will melt into the sauce. Frozen chops can be used, just add extra bake time.
BREADING: Chops are covered in a thin coating of Panko and parmesan cheese that adds thickness to the sauce and more flavor to the dish. A little (optional) Italian dressing mix added to the breading will give this recipe a new twist of flavor!
MUSHROOMS: Any type of mushrooms will work, white, cremini, or shiitake are the most popular, or mix and match for visual contrast. Thinly sliced portobellos will give this dish a new look.
EXTRAS: For heartier appetites or if cooking for a bigger crowd, toss in veggies like a bag of vegetable medley, chopped asparagus, sliced brussels sprouts, diced zucchini, or potatoes.
PRO TIP: This is also a great way to use up leftover bits of veggies! An extra sprinkle of parmesan or bacon bits over the top would be a great garnish!
How to Bake Mushroom Pork Chops
- Dredge chops in flour, then dip in egg and press into seasoned breadcrumbs.
- Brown chops on both sides, adding oil as needed.
- Place pork chops on sliced onions and cover with onions, mushrooms, and two cans of mushroom soup.
- Cover with foil and bake until chops are fork tender.
What Goes with Mushroom Pork Chops?
Mushroom pork chops can be served over rice, mashed potatoes, or pasta which makes it a new dish every time! Try it over lemon rice, orzo with zucchini, or pasta. Serve with roasted cabbage or a simple wedge salad, and some thick slices of homemade no knead bread to soak up all that delicious sauce.
Leftovers?
Keep leftover mushroom pork chops in a covered container in the refrigerator for up to 3 days. Reheat on medium heat on the stove and add a little milk to loosen the sauce. Freeze portions in covered containers for up to 8 weeks.
Other Pork Mains To Try!
- Air Fryer Shake N Bake Pork Chops – easy recipe!
- Baked Pork Tenderloin – so tender
- Pork Stew Recipe – delish
- Pork Carnitas – excellent flavor
Cream of Mushroom Pork Chops
Equipment
Ingredients
- 2 onions sliced, divided
- ½ cup flour
- 2 eggs
- 1 ½ cups Panko or breadcrumbs
- 2 Tablespoons grated parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon pepper optional
- 4 pork chops about 2-2 ½ pounds
- 1 Tablespoon olive oil more as needed
- ½ pound mushrooms
- 20 ounces condensed cream of mushroom soup 2 cans
- parsley optional garnish
Instructions
- Preheat oven to 350˚F. Place half of the sliced onions on the bottom of a baking dish.
- Place flour in a shallow dish. Beat eggs lightly in a second shallow dish. In a third shallow dish, mix panko, parmesan, garlic powder, salt, and pepper (if using) together.
- Rinse pork chops and drip dry. Dredge the chops in flour. Dip chops in the egg, then dredge in the panko mixture, pressing the panko to make sure it sticks. Discard extra flour, egg, and panko mixtures.
- Heat oil in a large skillet over medium high heat. Brown chops on both sides, about 2-3 minutes per side. Add oil as needed.
- Place browned pork chops on top of the onions in the baking dish. Top with onions and mushrooms, then cover with mushroom soup. Cover tightly with foil. Spray the foil first so that it doesn’t stick.
- Bake for 2 ½ hours, checking at the 2 hour mark. The chops should be fork tender.
Notes
- Only ½ of breading, flour and egg was used to calculate nutrition.
- Refrigerate leftovers in a covered container for up to 3 days.
- Reheat on medium heat on the stove, or covered with foil in the oven.
- Freeze portions for up to 8 weeks.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Yum!
Mmmmmushroom porkchops!
My favorite dish of all time!