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!

Mushroom pork chops in a casserole dish garnished with parsley

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.

Pork chops being dipped in a bread crumb mixture on a baking sheet

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.

Browned pork chops in a casserole dish with mushrooms on top

How to Make Mushroom Pork Chops

It’s as easy as pie to get this dinner cooking!

  1. Dip each pork chop in egg, then coat with breading mixture (per recipe below). Lightly brown.
  2. Place pork chops in baking dish, cover with soup and mushrooms.
  3. Bake until tender.

These Mushroom Pork Chops taste great with garlic roasted broccoli or oven-roasted carrots.

First image is brown pork chops in a white casserole dish middle image is pork chops with mushrooms in a casserole dish and third image is pork chops mushrooms and sauce in a casserole dish

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.

Mushroom pork chops on a plate with gravy and parsley

 Other Great Entrees

Did you make these Mushroom Pork Chops? Be sure to leave a rating and a comment below!  

Mushroom pork chops in a casserole dish garnished with parsley
4.97 from 78 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Mushroom Pork Chops

Creamy and tender, these Mushroom Pork Chops are the perfect entree for any day of the week!
Prep Time 15 minutes
Cook Time 2 hours 6 minutes
Total Time 2 hours 21 minutes
Servings 4


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  • 2 pounds thick pork chops* or pork steaks
  • salt & pepper to taste
  • cup panko bread crumbs
  • 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 cream of 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.


Use a blade chop, shoulder chop, sirloin chop or pork steaks.
Lean pork chops will not work well in this recipe, you want something marbled with a bit more fat for the best results.
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 for another 20 minutes or so before checking it.
4.97 from 78 votes

Nutrition Information

Calories: 639 | Carbohydrates: 32g | Protein: 65g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 242mg | Sodium: 1566mg | Potassium: 1335mg | Fiber: 2g | Sugar: 3g | Vitamin A: 326IU | Vitamin C: 4mg | Calcium: 92mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Dinner, Entree, Main Course
Cuisine American
Mushroom pork chops on a plate with mashed potatoes and a title
Mushroom pork chops on a plate with parsley as garnish with writing
Mushroom pork chops in a white casserole dish with parsley and a title
Top image is mushroom pork chops with mashed potatoes and gravy on a plate and bottom image is browned pork chops in a casserole dish with a title


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Such a wonderful recipe! I have been following you for so many years and absolutely love your recipes! Always keep them coming! Meat so tender & so much flavor! thank you!5 stars

  2. You say “then coat with breading mixture (per recipe below)”.
    But there is no breading mixture recipie to be found.

    1. The breading mixture is the panko bread crumbs, seasoned bread crumbs, parsley and garlic powder from step 3 of the recipe.

  3. 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.
    Thank you
    Merry Merry Christmas to all5 stars

  4. 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!5 stars

  5. Wouldn’t make it again found it very heavy why one would have it with mashed potatoes ? Not very tasty at all

    1. Just because you don’t like mashed doesn’t mean you have to bash her recipe. You could of had noodles or rice

      1. 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.5 stars

    2. Hello there, I do respect honesty but I always say that if you don’t have anything nice to say then don’t say nothing at all.5 stars