Pork Chops Baked in Mushroom Sauce Recipe

Saucy baked pork chops

The Spruce

Prep: 20 mins
Cook: 105 mins
Total: 2 hrs 5 mins
Servings: 4 to 6 servings
Yield: 4 to 6 pork chops
Nutrition Facts (per serving)
132 Calories
9g Fat
5g Carbs
8g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 132
% Daily Value*
Total Fat 9g 11%
Saturated Fat 2g 9%
Cholesterol 24mg 8%
Sodium 196mg 9%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 8g
Vitamin C 3mg 13%
Calcium 21mg 2%
Iron 1mg 6%
Potassium 290mg 6%
*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.)

A tangy mustard and ranch dressing sauce flavors these yummy baked pork chops perfectly. The seared pork chops bake to tender perfection with the sautéed mushrooms and sauce mixture. It's a surprisingly easy dish to put together. Just prepare the pork chops, pop the baking dish in the oven, and go about your afternoon while your dinner bakes. 


  • 1 tablespoonextra-virgin olive oil

  • 4 to 6 loin pork chops, boneless or bone-in

  • Seasoned salt, to taste

  • Freshly ground black pepper, to taste

  • 1/2 cup onion, chopped

  • 8 ounces mushrooms, coarsely chopped

  • 1/2 cupchicken broth, low-sodium or unsalted

  • 3 tablespoons prepared ranch dressing

  • 1 1/2 tablespoons bold and spicy mustard, or whole grain mustard

Steps to Make It

  1. Gather the ingredients.

    Ingredients for baked pork chops with ranch
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  2. Heat the oven to 325 F. Grease a shallow baking dish or roasting pan with oil or spray with nonstick cooking spray.

    Grease a shallow baking dish
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  3. Heat the olive oil in a skillet or sauté pan over medium-high heat. Pat the pork chops with paper towels and sprinkle them with salt and pepper.

    Pat the porkchops on cutting board
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  4. When the oil is hot and shimmering, arrange the chops in skillet and sear them for about 1 to 2 minutes on each side. Remove the chops to the prepared baking dish.

    Pork chops in a dish
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  5. To the hot skillet, add the chopped onions and mushrooms. Cook until the onions are browned and just tender, about 4 to 6 minutes, stirring frequently.

    Add chopped onion and mushrooms
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  6. Add the chicken broth to the pan and stir, scraping up any browned bits.

    Add the chicken broth to the pan
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  7. In a small bowl, combine the Ranch dressing and mustard.

    Combine ranch dressing and mustard
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  8. Stir into the skillet mixture and let the sauce boil for a minute.

    Stir broth into skillet
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  9. Then, pour over the pork chops.

    Pour over pork chops
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  10. Cover the baking dish with foil and bake in the preheated oven for 1 1/2 hours.

    Cover the baking dish
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  11. Serve these baked pork chops with hot cooked rice or potatoes for a satisfying and tasty everyday family meal.


  • If you don't have ranch dressing, here's another flavorful option: omit the ranch dressing, and when the pork chops come out of the oven, add 2 to 3 tablespoons of heavy cream or sour cream to the sauce. 
  • Mushrooms are like sponges when it comes to liquids. The best way to clean mushrooms is with a damp paper towel. Just wipe them clean and trim the stems. If they are particularly dirty and you must use water, just give them a quick rinse and dry them quickly with paper towels.
  • You might want to add some medium baking potatoes to the oven along with the baking dish. Rub the potatoes with some olive oil and kosher salt, prick them in a few places, and arrange them on the oven rack. They'll take approximately 1 1/2 hours at 325 F.


  • Feel free to add about 1/2 cup of sliced celery to the skillet along with the onions and mushrooms for extra texture and color.
  • For garlic flavor, add a minced clove of garlic to the skillet about 1 minute before the onions and mushrooms have browned.