Baked Pork Chops With Mushroom Sauce Recipe

Baked pork chops with mushrooms

Diana Rattray

Ratings (28)
  • 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.

  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.

  3. Dredge the chops lightly to coat all sides.

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

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

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

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

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

  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.

  10. Add the chicken broth and milk. Cook, stirring, until thickened.

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

  12. Stir in the lemon juice.

  13. Preheat the oven to 350 F.

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

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

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