Make these creamy mushroom pork chops with a crispy Panko breading and a savory mushroom and onion gravy that literally makes itself as it cooks in the oven!
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.