Boneless Pork Chop Bake

boneless pork chop bake
Diana Rattray
  • Total: 90 mins
  • Prep: 15 mins
  • Cook: 75 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
570 Calories
34g Fat
18g Carbs
46g Protein
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 570
% Daily Value*
Total Fat 34g 44%
Saturated Fat 11g 54%
Cholesterol 140mg 47%
Sodium 1159mg 50%
Total Carbohydrate 18g 7%
Dietary Fiber 3g 9%
Protein 46g
Calcium 167mg 13%
*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 boneless pork chops are a family favorite, and one bite will tell you why. The pork chops are baked to perfection with an easy, creamy sauce and chopped vegetables. 

Mushrooms, peppers, celery, and onions give the chops color and great flavor. The quickly seared chops are baked with the vegetables and sauce, making it a complete meal in one baking dish. 

The recipe calls for boneless pork chops, but meaty country-style ribs or bone-in chops are good alternatives. Just be mindful of the thickness of the meat and adjust the time accordingly. Very thin chops or cutlets will probably be done after 20 to 30 minutes in the oven, while thick chops might need up to 1 hour.

Ingredients

  • 1/2 cup flour (divided)
  • 2 teaspoons paprika
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 pounds boneless pork chops
  • 1/2 cup butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 4 ounces mushrooms (fresh and sliced)
  • 2 cups milk
  • Salt and pepper (to taste)
  • 2 tablespoons lemon juice

Steps to Make It

  1. Preheat the oven to 350 F.

  2. In a pie plate or wide, shallow bowl, combine 1/4 cup flour, paprika, 1 1/2 teaspoons of kosher salt and 1/4 teaspoon of pepper.

  3. Lightly dredge the chops in the flour mixture.

  4. Melt the butter in a heavy skillet over medium heat.

  5. Brown the pork chops on both sides and then transfer them to a shallow baking dish.

  6. In the same skillet, sauté chopped onion, chopped bell pepper, and chopped celery until the onion is tender; add mushrooms and continue cooking until onion lightly browns. Add the remaining 1/4 cup of flour and continue to cook, stirring, for 2 minutes. 

  7. Gradually add the milk while stirring constantly; cook until the sauce is thickened.

  8. Season the sauce to taste with salt and pepper; add the lemon juice.

  9. Pour the sauce over the pork chops and vegetables in the baking pan. Cover with foil and bake in the preheated oven for 45 minutes to 1 hour.