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These delicious Mushroom Pork Chops are smothered in a beautiful rich mushroom sauce. Using simple ingredients, and easy prep, this dish will delight the whole family.
I love anything with mushrooms, and these Mushroom Pork Chops won’t disappoint. All the flavor of the pork and cremini mushrooms will only intensify, while letting the oven do all the work!
Cooking these pork chops in one of the best mushroom sauces will be beyond delicious, and they will also be amazingly tender. Not only is pork cost effective, but it is an excellent source of protein and provides several important vitamins and minerals.
Mushroom Pork Chops Casserole
- Easy to Make
- Simple Ingredient List
- Very Nutritious
- Comforting Dinner
If you love pork and absolutely can’t get enough of scrumptious mushroom flavors, look no further! This is the perfect comfort food.
Ingredient Notes
For Pork
- Pork – Bone-in pork chops are preferred, but you could use boneless. Be aware that the bone-in will add more flavor.
- Eggs – Beat the eggs.
- Breadcrumbs – I use panko but use regular dried breadcrumbs or cracker crumbs if you prefer.
For Mushrooms
- Butter – I used unsalted to control the sodium content. Salted butter works as well.
- Mushrooms – I used white, cleaned and sliced. Cremini or Shiitake mushrooms work as well.
- Garlic powder – Adds great flavor.
- Flour – Use plain old flour to help thicken the sauce.
- Chicken Broth – I like to use low sodium to control the amount of salt.
- Cream – I use heavy cream but half-and-half works also, depending on how creamy you like the sauce.
How to Make Mushroom Pork Chops
- Season the Pork Chops: Season pork chops with salt and pepper on both sides. Dredge them through the beaten egg, then through breadcrumbs. Place in a 9×13-inch casserole dish. Set aside.
- Cook the Mushrooms: In a large skillet, melt the butter over medium heat. Add the mushrooms and cook for 5 minutes until they soften and brown. Season with salt, pepper, garlic powder, then sprinkle with the tbsp of flour. Stir and cook for 1 to 2 minutes to remove the raw flour taste.
- Make Sauce: Add the chicken broth and heavy cream and stir everything together. Cook for 5 more minutes, the sauce should thicken a bit. Pour this sauce over the pork chops evenly. Cover the casserole dish with aluminum foil.
- Finish and Serve: Transfer the casserole dish to the oven and bake for 1 1/2 hours, the pork should be fork tender. Garnish with fresh parsley and serve with mashed potatoes.
FAQs & Expert Tips
FAQs
Frequently Asked Questions
What Are The Best Mushrooms To Use?
You really could use any kind of mushrooms you like! Shiitake or Cremini mushrooms would be great. I used white mushrooms, which I cut in half then sliced.
How Do You Clean Mushrooms?
Mushrooms grow low to the ground so they will usually carry a bit of dirt when you buy them from the stores. However, I never wash mushrooms because they will get waterlogged! To clean them, use a damp paper towel or a soft mushroom brush to wipe each mushroom to remove any dirt.
Tips
- Using bone-in pork chops will provide more flavor than using boneless pork chops
- Do not soak the mushrooms. Mushrooms absorb water like sponges, therefore they won’t brown nicely when cooked.
How To Serve
The list of of sides you can pair this dish with is endless! I personally love this dish with mashed potatoes. Serving this pork with a side of rice or any vegetable, with a nice piece of crusty bread is also an excellent idea.
Leftovers
Wrap leftovers tightly or transfer to an airtight container. Both the pork chops and mushrooms sauce will last in the fridge for 3 days!
Freezing
To extend the shelf life, I recommend freezing it! Wrap well or transfer to an airtight container and store in the freezer. It will last anywhere from 4 – 6 months.
More Related Recipes
Mushroom Pork Chops
Video
Equipment
Ingredients
- 4 pork chops thick, bone-in
- salt and pepper to taste
- 2 large eggs beaten
- 1 cup breadcrumbs such as Panko
- 2 tablespoons butter unsalted
- 8 ounce mushrooms sliced, such as white or cremini
- ½ teaspoon garlic powder
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat your oven to 350°F.
- Season pork chops with salt and pepper on both sides. Dredge them through the beaten egg, then through breadcrumbs. Place in a 9×13-inch casserole dish. Set aside.
- In a large skillet, melt the butter over medium heat. Add the mushrooms and cook for 5 minutes until they soften and brown. Season with salt, pepper, garlic powder, then sprinkle with the tbsp of flour. Stir and cook for 1 to 2 minutes to remove the raw flour taste.
- Add the chicken broth and heavy cream and stir everything together. Cook for 5 more minutes, the sauce should thicken a bit. Pour this sauce over the pork chops evenly. Cover the casserole dish with aluminum foil.
- Transfer the casserole dish to the oven and bake for 1 ½ hours, the pork should be fork tender. Garnish with fresh parsley and serve with mashed potatoes.
Tips & Notes:
- Using bone-in pork chops will provide more flavor than using boneless pork chops
- Do not soak the mushrooms. Mushrooms absorb water like sponges, therefore they won’t brown nicely when cooked.
- Wrap leftovers tightly or transfer to an airtight container. Both the pork chops and mushrooms sauce will last in the fridge for 3 days!
- To extend the shelf life, I recommend freezing it! Wrap well or transfer to an airtight container and store in the freezer. It will last anywhere from 4 – 6 months.
