Baked Pork Chops With Mushroom Sauce Recipe

Baked pork chop with mushrooms recipe

The Spruce 

  • Total: 105 mins
  • Prep: 25 mins
  • Cook: 80 mins
  • Yield: Serves 4 to 6
Nutritional Guidelines (per serving)
532 Calories
35g Fat
19g Carbs
35g Protein
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Nutrition Facts
Servings: Serves 4 to 6
Amount per serving
Calories 532
% Daily Value*
Total Fat 35g 45%
Saturated Fat 15g 76%
Cholesterol 132mg 44%
Sodium 616mg 27%
Total Carbohydrate 19g 7%
Dietary Fiber 3g 9%
Protein 35g
Calcium 205mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These deliciously baked pork chops will be a family favorite, with ease of preparation and a flavorful homemade sauce. The pork chops are baked with sliced mushrooms and a flavorful homemade sauce.

Add mashed potatoes or rice and your favorite vegetables for a tasty, satisfying meal.

We used center cut loin pork chops in the recipe, but feel free to use rib chops or meaty country-style ribs.

Ingredients

  • 1/2 cup all-purpose flour (divided)
  • 1 1/2 teaspoons sweet paprika
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 4 to 6 center cut loin pork chops
  • 6 tablespoons butter (divided)
  • 8 ounces mushrooms (sliced)
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup onion (chopped)
  • 1/2 cup celery (thinly sliced)
  • 1 cup chicken broth
  • 1 cup milk
  • Salt (to taste)
  • Black pepper (to taste)
  • 2 tablespoons lemon juice

Steps to Make It

  1. Gather the ingredients.

    Ingredients for baked porkchops with mushrooms
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  2. In a wide, shallow bowl, combine 1/4 cup of the flour, the paprika, 1 teaspoon of salt, and 1/4 teaspoon of pepper; stir to blend well.

    Flour on plate
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  3. Dredge the chops lightly to coat all sides.

    Dredge the chops lightly
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  4. In a large skillet or sauté pan over medium heat, melt 2 tablespoons of butter.

    Melt butter
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  5. Add the mushrooms and cook until tender and golden brown. Remove to a plate and set aside.

    Add mushrooms
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  6. Add 1 tablespoon of olive oil to the pan and brown the pork chops for about 3 to 4 minutes on each side.

    Add olive oil
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  7. Remove the pork chops to a baking dish, top with the mushrooms, and set aside.

    Remove pork chops
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  8. Add the remaining 4 tablespoons of butter to the pan and add the onion and celery. Cook, stirring until onion is translucent.

    Add the remaining butter
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  9. Add the remaining 1/4 cup of flour to the skillet; stir to blend into the onion mixture thoroughly. Cook the roux mixture for about 2 minutes, stirring constantly.

    Add remaining cup of flour
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  10. Add the chicken broth and milk. Cook, stirring, until thickened.

    Add chicken broth
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  11. Stir in the mushrooms and add salt and pepper, as needed, to taste.

    Stir in mushrooms
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  12. Stir in the lemon juice.

    Stir in lemon juice
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  13. Preheat the oven to 350 F.

  14. Pour the sauce mixture over the chops in the baking dish.

    Pour sauce mixture over
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  15. Cover the pan tightly with foil and bake for 45 minutes to an hour, or until the pork chops are tender.

    Cover the pan
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  16. Serve with your choice of vegetables or side salad and enjoy!