Best Baked Mushroom Pork Chops Recipes

BAKED PORK CHOPS WITH CREAM OF MUSHROOM SOUP

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place sliced onion pieces on the bottom of a glass baking dish. Lay pork chops over the onions. Cover chops evenly with cream of mushroom soup. Add water and bouillon to the top, breaking up bouillon cubes to get the flavor spread out. Cover with aluminum foil.
• Bake in the preheated oven, stirring the gravy once or twice, until no longer pink in the centers, about 1 hour. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

MUSHROOM SAUCE BAKED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
• Rub pork chops with salt, pepper, and garlic powder. Melt butter in a skillet over medium-high heat, add chops, and brown on both sides. Remove from skillet. Place onions in skillet, and cook until browned. Pour in mushroom soup and milk; stir until blended. Remove from heat, and set aside.
• Arrange sliced potatoes evenly in prepared baking dish. Arrange chops on top of potatoes. Pour soup mixture over chops.
• Bake, covered, for 30 minutes in the preheated oven. Uncover, and bake 30 minutes more, or until potatoes are tender.

MOIST BAKED BREADED PORK CHOPS IN MUSHROOM GRAVY

Steps:

• Grease a 13 x 9-inch baking dish.
• Pat the pork chops dry using paper towels, then season with seasoned salt and garlic powder pepper.
• Place the eggs in a bowl, then flour in another bowl and the breadcrumbs in another bowl.
• Heat oil and butter in a skillet over medium heat.
• Dredge the pork chops firstly in flour then in eggs allowing any excess egg to drip off.
• Lastly coat in seasoned breadcrumbs.
• Brown the pork chops in hot oil about 4-5 minutes per side or until the breading is light golden brown.
• Transfer the chops to the baking dish.
• Cover with foil.
• Set oven to 350 degrees F.
• Bake for about 1 hour.
• Meanwhile in a bowl combine cream of mushroom soup with sliced mushrooms, milk, white wine, black pepper and cayenne pepper (if using).
• After the 1 hour baking pour the mushroom gravy over the pork chops, then sprinkle with Parmesan cheese.
• Replace the foil and bake for another 25-30 minutes or until chops are tender.

CREAM OF MUSHROOM BAKED PORK CHOPS

Steps:

• Brown seasoned chops in fry pan.
• Mix cream of mushroom soup and lipton onion soup with water.
• Put chops and sauce in large casserole dish (sauce should cover meat) Bake in oven 350 degrees for 1 1/2 hours.
• Serve with wild rice.

BAKED PORK CHOPS IN MUSHROOM SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a cast iron skillet over medium-high heat. Spray pork chops with cooking spray and season with garlic powder, paprika, and chili powder. Brown chops in the hot skillet, turning frequently, until lightly browned on both sides, 5 to 8 minutes total. Transfer to a casserole or baking dish.
• Mix mushroom soup and diced tomatoes together in a large bowl. Pour over pork chops and place onion slices on top. Cover the pan tightly with aluminum foil.
• Bake in the preheated oven for 40 minutes. Remove foil and continue to bake until pork is tender, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

OVEN-BAKED PORK CHOPS IN LEMONY-MUSHROOM GRAVY

Steps:

• Grease a 13 x 9-inch baking dish.
• In a shallow bowl combine the flour with the next 5 spices (remove 3 tablespoons of the flour mixture and set aside).
• Coat the pork chops in the flour mixture one at a time then place onto a plate.
• In a large skillet over medium-high heat melt the butter with oil; add in the pork chops and brown on both sides then transfer to prepared baking dish.
• In the same skillet add in mushrooms and saute until golden; sprinkle over the pork chops.
• To the skillet add in onion and bell pepper; saute until softened.
• Add in garlic and cook for 2 minutes.
• Add in the reserved 3 tablespoons flour mixture and stir for 1 minute.
• Stir in 2 cups half and half cream or milk; bring to a boil and stir for 2 minutes or until smooth and bubbly.
• Remove from the heat and stir in 2 tablespoons lemon juice (at this point you may season the gravy with more black pepper to taste).
• Pour the sauce over the chops and mushrooms; using a fork lift the chops slightly to allow the gravy to flow underneath.
• Cover with foil and bake at 350 degrees F for about 50-60 minutes (do not cover tightly you will need to allow some air to flow out while cooking).

BREADED/BAKED MUSHROOM PORK CHOPS

Steps:

• Heat a fair amount of olive oil.
• Dust one chop with flour.
• Then cover chop with egg.
• Give the chop a good coating of cracker crumbs.
• Add your favorite seasoning now. (I like Big Jim's Famous Seasoned Salt and lots of pepper).
• Repeat the process for the rest of the chops.
• Fry chops in olive oil on high heat till brown.
• Throw them in a baking dish and spread the first can of soup on top of the chops. Put the rest on the dish and add the mushrooms. Cover with foil.
• Throw them in a preheated oven at 350°F for 60 minutes.
• Uncover for the last 10 minutes.

OVEN BAKED PORK CHOPS WITH MUSHROOM GRAVY.

Steps:

• 1. In a small bowel mixed together Olive oil, thyme, rosemary, oregano, season salt, garlic powder, onion powder, ground pepper, and vinegar to make marinade. Put thawed pork chops in a ziplock bag with mariane, shake up to coat the chops and mariande for at least two hours.
• 2. Preheat oven to 350%. In a large skillet, brown marinated pork chops and then place in a baking dish that had been coated with cooking spray.
• 3. In a bowel, mix together the can of cream of mushroom soup with a half cup of vegetable broth. I used a vegetable bullion cube and hot water as it was what I had on hand.
• 4. In the pan with the pork drippings, saute the chopped onion and garlic along with the pepper strips. I only cut two strips off of a green bell pepper and diced them up but you can add more or a different type of pepper if you choose. I also had a mixture in the fridge of onion, celery and garlic that I had left over from making tuna salad that I minced up in a mini food processor that I added to the skillet. Add the mushrooms and saute it all together.
• 5. After the onion, garlic, pepper, and mushroom mixture has cooked for at least five minutes, add in the soup mixand cook for two minutes before pouring it over the pork chops in the baking dish.
• 6. Cover the dish with foil tightly and stick it in the oven for an hour.
• 7. Serve and enjoy! The meat will be so tender you won't need your knife and the soup/veggie mix will create a delice sauce to top the pork chops with as you eat. So tasty!

BAKED MUSHROOM PORK CHOPS

Steps:

• 1. 1. SPREAD A LIGHT COAT OF MUSTARD ON BOTH SIDES OF PORK CHOP. ALSO, SPRINKLE EACH SIDE WITH SALT AND PEPPER
• 2. 2. FRY IN THE CANOLA OIL, ABOUT 5 MINUTES ON EACH SIDE, LIFTING THE CHOP SLIGHTLY TO CHECK ON THE BROWNING. TURN OVER TO BROWN THE OTHER SIDE. **DO NOT TURN OVER MORE THAN ONCE, OTHERWISE YOU'LL LOSE ALL THOSE GOODIES NEEDED TO STICK TO THE CHOPS.
• 3. 3. EITHER IN A POT ON THE STOVE OR IN A BOWL IN THE MICROWAVE - COMBINE THE SOUP, MILK AND MUSHROOMS. STIR WELL AND HEAT UP A BIT.
• 4. 4. IN A OVEN DISH, PUT 1/4 OF THE SAUCE ON THE BOTTOM. PLACE THE FRIED PORK CHOPS ON TOP AND COVER WITH THE REST OF THE SAUCE. (CHOPS MAY BE LAYERED, JUST PUT A SPOON OR TWO BETWEEN THE CHOPS. MAKE SURE YOU PRESS THE CHOPS INTO THE DISH).
• 5. 5. COVER DISH, BAKE IN A 350 DEGREE OVEN FOR 30 MINUTES - UNCOVER AND BAKE ANOTHER 30 MINUTES. IF YOU NOTICE THE GRAVY MAY BE GETTING TOO DRY ADD A BIT OF HOT MILK. THIS MAKES A NICE DARK GRAVY.
• 6. 6. I ALSO PUT SOME POTATOES TO BAKE ALONG WITH THE CHOPS. I LIKE TO ALSO SERVE THIS WITH SOME CARROTS THAT ARE TOSSED WITH A TBSP. BROWN SUGAR AND BUTTER.
• 7. **DOUBLE THE RECIPE TO SERVE HUNGRY MEN [I'M SURE THEY WILL WANT SECONDS] - CHOPS MAY BE LAYERED - JUST PUT A LITTLE SAUCE BETWEEN THEM. THEY WILL STILL BAKE IN THE SAME TIME.