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
4.95 from 58 votes↑ Click stars to rate now!
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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



  • 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 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.
4.95 from 58 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

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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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About the author

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. What is the difference between seasoned Panko and seasoned bread crumbs? What brand of seasoned bread crumbs do you use?

    1. Hi Mo, Panko is made from crustless white bread while breadcrumbs are made from bread with crust. Panko tends to have a drier, flakier consistency and absorb less oil. That is why we use a combination of both of them. We don’t have a favorite brand of seasoned breadcrumbs, any should work well in this recipe.

  2. I cut boneless “chops” off a pork loin. Browned them in a cast iron skillet, turned them into an aluminum baking pan. Covered them w/mushroom slices. I had a 1/2 can of cream of mushroom soup. Added milk to fill, a big scoop of onion soup mix, stirred & topped the chops. I took the remaining dry onion soup mix & sprinkled it over the lot. We have an indirect, wood fire smoker (oak). We kept it 350ish for 1hr, then added cherry wood for 1/2hr. I made garlic bread (had room on the smoker) and mashed potatoes !OMG! (I added some leftover “Easy Squash Casserole”I shared with a vegetarian neighbor) We loved it, & my husband had seconds!!! Thank you for these ideas!5 stars

  3. This recipe is the BOMB! Absolutely amazing. The pork comes out sooooooo tender and juicy. My husband and adult son raved! Made exactly as per recipe, no changes, perfect. Much requested recipe now. So good. A must try!5 stars

  4. I made this with pan seared pork chops not breaded it came out great !! i lightly sweated some onion in butter and added….. did everything else the same as the recipe came out great !!5 stars

  5. Holly i am so happy i came across your site. Sunday i made the Mushroom Pork Chops and they where the best, turned out soft and tasty. Last week i made the crock pot ribs which both recipe’s my husband said they are keeper’s. I plan on making the crock pot bourbon chicken next week. I am a very happy cook thanks to you.3 stars

  6. Made this tonight for the fam jam, and though I’ve made pork chop casserole several times, this may have been the best it’s ever been. Never thought to bread my chops prior, and loved that I didn’t have to cook my mushrooms prior.
    It was delicious!!! Will be making this one again. Thank you.5 stars

  7. Can I make this ahead of time, put the dish in the fridge and then throw it in the oven when I get home?

    1. You sure can, Wendy! You might just have to adjust the cooking time slightly if you’re putting the dish in the oven when it’s cold. Let us know how they turn out for you!

  8. A huge hit with my husband and seems to be one of his favorite meals now. I only had plain panko so I added Italian seasoning to avoid making a trip to Walmart. Worked fine and turned out delicious.5 stars

  9. Love your recipes. I was raised in the southern Appalachia’s it doesn’t get any better!!!!

  10. Recipe spot on great company dish keeps warm for long time so can sit with company made pasta cooked ahead and ran hot water when going to eat thanks Holly5 stars

    1. So glad you loved this Irene!! Great idea to prep pasta ahead of time and reheat just before eating, thanks for sharing!

  11. I was wondering if you dilute the soup in the pork chop mushroom casserole? Seems like it would be too thick and cook down.

    1. It does thin out from the juices from the pork and the mushrooms. I haven’t tried diluting it but would worry it would be too thin. Let us know how it goes if you try it!

  12. Love the idea of the mushroom pork chops but what temperature do you cook them at? I couldn’t find a temp. but then my eyes aren’t what they use to be. Thanks.

  13. Love your recipes! What temperature do you recommend baking these mushroom pork chops? I don’t see that in the recipe….. Thank you!


    1. I haven’t tried browning the mushrooms, the liquid does add to the sauce. If you try it, let us know how it goes!