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Breaded Pork Chops in Creamy Mushroom Sauce

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American, Austrian, German, Polish
Servings 4

Equipment

  • Large Skillet or Frying Pan (preferably oven-safe)
  • Shallow dishes or bowls for breading station
  • Baking Dish (if not using an oven-safe skillet)
  • Tongs
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Meat Thermometer (optional but helpful)

Ingredients
  

For the breaded pork chops

  • 4 boneless pork chops about 1 inch thick
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup seasoned breadcrumbs Italian-style or plain with added dried herbs
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon paprika
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil for searing

For the creamy mushroom sauce

  • 1 can 10.5 oz cream of mushroom soup
  • ½ cup heavy cream
  • ½ cup low-sodium chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard optional, for a slight tang
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon butter
  • 1½ cups sliced fresh mushrooms white or cremini work best
  • Fresh thyme or parsley for garnish optional

Instructions
 

Prep the Pork Chops

  1. Start by patting your boneless pork chops dry with a paper towel. Season both sides with salt, pepper, garlic powder, onion powder, and paprika. This forms the base of the flavor and helps the breading stick.

Set Up Your Breading Station

  1. Grab three shallow bowls:
  2. One with flour
  3. One with beaten eggs
  4. One with seasoned breadcrumbs
  5. Dredge each pork chop in the flour (shake off the excess), dip it into the egg, then coat with breadcrumbs. Press the crumbs in gently to ensure they stick.

Sear the Pork Chops

  1. Heat olive oil in a large skillet over medium-high heat. Once hot, sear the pork chops for about 3 minutes per side, just until golden brown. You’re not cooking them through here—just building that crispy crust. Set aside.

Make the Creamy Mushroom Sauce

  1. In the same pan (reduce heat to medium), add butter, chopped onion, and garlic. Sauté until softened, about 2–3 minutes. Add sliced mushrooms and cook for another 4–5 minutes, until the mushrooms are golden and have released their moisture.
  2. Stir in the cream of mushroom soup, heavy cream, chicken broth, Worcestershire sauce, and Dijon mustard (if using). Stir until smooth and simmer for 5 minutes. The sauce should thicken slightly.
  3. This creamy mushroom sauce is a richer, more flavorful version of what you find in many pork chop and mushroom soup recipes. It brings out all the savory notes you’d want from a smothered pork chops cream of mushroom dish.

Combine and Bake

  1. Return the seared pork chops to the skillet, nestling them into the sauce. Spoon a bit of sauce over the top of each chop to make sure they're well covered—think smothered pork chops in oven with cream of mushroom soup level coverage.
  2. Transfer the skillet to a preheated 350°F (175°C) oven. Bake for 25–30 minutes, or until the internal temperature of the pork chops reaches 145°F.
  3. If you're not using an oven-safe skillet, transfer the sauce and pork chops to a baking dish before placing in the oven.

Garnish and Serve

  1. Once out of the oven, let the pork chops rest for 5 minutes. Garnish with fresh thyme or chopped parsley if you’d like. The sauce will thicken further as it cools slightly, making it ideal to spoon over mashed potatoes, rice, or egg noodles.