Juicy, tender and smothered in a creamy sauce, these Mushroom Pork Chops are a family favorite!
Breaded pork chops are sauteed until lightly browned, then covered with mushrooms and baked until tender. Serve over mashed potatoes or noodles to sop up all that extra sauce!
Why I Love These Pork Chops
This recipe (which is my Mom’s recipe from when I was young) is jam-packed with flavor and the pork comes out incredibly tender and juicy.
This recipe just needs pork chops and a handful of ingredients.
It’s nice and saucy so it’s perfect to spoon over rice or mashed potatoes.
Ingredients & Variations
PORK CHOPS When choosing chops for this recipe, you want a nice thick chop with fat marbled throughout, my personal favorite is to make this with pork steaks. If the pork chops are too lean, they will dry out.
BREADING Pork chops are tossed in a panko bread crumb mixture to give them a delicious coating. The coating is lightly browned before putting in the pan. While the sauce does soften the crust, it’s incredibly delicious.
MUSHROOMS Any type of fresh mushrooms work. I most often use a mixture of white and cremini mushrooms for great flavor.
How to Make Mushroom Pork Chops
It’s as easy as pie to get this dinner cooking!
- Dip each pork chop in egg, then coat with breading mixture (per recipe below). Lightly brown.
- Place pork chops in baking dish, cover with soup and mushrooms.
- Bake until tender.
These Mushroom Pork Chops taste great with garlic roasted broccoli or oven-roasted carrots.
Tips for Success
- Choose pork chops that are evenly sized and with a little extra fat marbling on them, this will keep them extra juicy while they bake! (Lean center cut chops don’t have enough fat for this recipe).
- Pork steaks are excellent in this recipe.
- Press the breading into the chops evenly on both sides before sautéing. The breading will keep the meat tender while it bakes.
- In place of the canned mushroom soup, you can make homemade mushroom soup, or top this casserole your favorite creamy mushroom sauce.
- If your pork is tough, it likely needs MORE time. Cover it back up and put it in the oven checking after 20 minutes or so.
Other Great Entrees
- Cheesy Chicken Casserole – cheesy & delicious
- Classic Stuffed Shells Recipe – ready in less than 1 hour
- Ground Beef Stroganoff – full of fresh mushrooms
- Shepherd’s Pie Recipe – classic comfort food
- Creamy Mushroom Tagliatelle – a delicious pasta dish
- Chicken Broccoli Casserole – easy weeknight dinner
Did you make these Mushroom Pork Chops? Be sure to leave a rating and a comment below!
Mushroom Pork Chops
- 2 pounds thick pork chops* or pork steaks
- salt & pepper to taste
- ⅔ cup panko bread crumbs
- ⅔ cup seasoned bread crumbs
- 2 tablespoons fresh parsley divided
- 1 teaspoon garlic powder
- 2 eggs beaten
- 1 tablespoon oil or more, for browning
- 8 ounces mushrooms
- 2 cans condensed mushroom soup 10.5 oz each
- Preheat oven to 350°F.
- Check pork chops for bits of bone or debris. Season with salt & pepper.
- Combine panko bread crumbs, seasoned bread crumbs, 1 1/2 teaspoon of parsley and garlic powder.
- Dip pork chops in beaten eggs and then in bread crumb mixture.
- Heat 1 tablespoon oil a large skillet and add pork chops. Brown on both sides, about 3 minutes per side. Repeat with remaining pork chops adding more oil if needed.
- Place pork chops in a large baking dish. Top with sliced mushrooms and mushroom soup. Cover with foil.
- Bake 1 1/2 to 2 hours, pull back the corner and check one of the pork chops. It should be fork tender. If not, bake 20-30 minutes more.
- Garnish with parsley and serve over mashed potatoes.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Delicious will make again. I did add sauteed french onions to the top and served with sticky rice instead of mash potato. I will also mix it up next time and use chicken.
Merry Merry Christmas to all
Sounds delicious! Merry Christmas to you too Saint Nick!
Making this pork chops recipe again. First time was absolutely delicious. Making it again this time for company.
We hope they enjoy it as much as you did the first time, Trish! Have fun!
Dear husband is on a low fiber diet this week due to a procedure. This recipe over white rice is perfect. I did use dry stuffing mix (ground into crumbs) as the breading. We used half fresh sliced white mushrooms and half canned mushrooms. Also I used half as much cream soup. Our pork chops were thin, so we baked covered at 350 degrees for 30 min and 10 min uncovered. Turned out great!
That sounds delicious, Julia! Glad you are both enjoying it.
Wouldn’t make it again found it very heavy why one would have it with mashed potatoes ? Not very tasty at all
This recipe is also delicious over rice, Marsha!
Just because you don’t like mashed doesn’t mean you have to bash her recipe. You could of had noodles or rice
Marsha, You are kidding, right? Don’t make it with mashed potatoes then!! Try rice, noodles or mashed parsnips if you don’t think potatoes fit your taste.