Baked Pork Chops With Mushroom Sauce Recipe

Baked pork chop with mushrooms

The Spruce 

Prep: 25 mins
Cook: 80 mins
Total: 105 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
260 Calories
18g Fat
15g Carbs
11g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 260
% Daily Value*
Total Fat 18g 23%
Saturated Fat 9g 45%
Cholesterol 57mg 19%
Sodium 551mg 24%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 6%
Total Sugars 4g
Protein 11g
Vitamin C 4mg 18%
Calcium 74mg 6%
Iron 2mg 9%
Potassium 376mg 8%
*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, 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.


  • 1/2 cup all-purpose flour, divided

  • 1 1/2 teaspoons paprika

  • 1 teaspoon salt, more as needed

  • 1/4 teaspoon freshly ground black pepper, more as needed

  • 4 to 6 center cut loin pork chops

  • 6 tablespoons unsalted butter, divided

  • 8 ounces mushrooms, sliced

  • 1 tablespoon extra-virgin olive oil

  • 1/2 cup coarsely chopped onion

  • 1/2 cup thinly sliced celery

  • 1 cup chicken broth

  • 1 cup milk

  • 2 tablespoons freshly squeezed lemon juice

Steps to Make It

  1. Gather the ingredients.

    Ingredients for baked pork chops with mushrooms
    The Spruce  
  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 mixture on plate
    The Spruce  
  3. Dredge the chops lightly to coat all sides.

    Pork chop covered in flour
    The Spruce  
  4. In a large skillet or sauté pan over medium heat, melt 2 tablespoons of butter.

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

    Mushrooms in a skillet
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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.

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

    Pork chops smothered in mushrooms
    The Spruce 
  8. Add the remaining 4 tablespoons of butter to the pan and add the onion and celery. Cook, stirring until onion is translucent.

    Onion mixture
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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.

    Sauteed onion mixture
    The Spruce 
  10. Add the chicken broth and milk. Cook, stirring, until thickened.

    Milk added to chicken broth mixture
    The Spruce 
  11. Stir in the mushrooms and add salt and pepper, as needed, to taste.

    Creamy onion sauce
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  12. Stir in the lemon juice.

    Creamy onion sauce
    The Spruce  
  13. Preheat oven to 350 F.

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

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

    Pork chops in a mushroom sauce
    The Spruce  
  16. Serve with your choice of vegetables or side salad and enjoy.