Pork Chops and Mushrooms

Pork Chops and Mushrooms 

Pork chops and mushrooms are an easy and delicious meal that anyone can make! It will definitely be making an appearance in my meal rotations more often now that I’ve tried it and was a hit! 

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This pork chops and mushrooms recipe is amazing because it is an inexpensive meal that is simple to make and perfect for a weeknight family dinner. 

When my husband, Nathan, comes home late from work, this is a meal I can throw together pretty quickly if he’s hungry and he’s thrilled with it. I love meals like that! 

This is also a great meal for any busy family that is on the go! It is simple and requires no special ingredients. If you have even a decently stocked pantry and freezer, you can easily make this hearty meal for your family anytime! 

Pork Chops and Mushrooms Ingredients 

Pork chops, 4, thin-medium cut 

Salt and Peppers

Panko bread crumbs, ⅔ cup

Seasoned bread crumbs, ⅔ cup 

Garlic powder, ½ teaspoon 

Onion powder, ½ teaspoon 

Eggs, 2, beaten 

Oil, 1 tablespoon, any kind that works for frying and browning

Mushrooms, 8 ounces 

Mushroom soup, 2 10.5 ounce cans 

Milk, optional, to add to the condensed soup if you want it a bit thinner in consistency

Pork Chops and Mushrooms Directions 

Preheat the oven to 400 degrees. 

In a bowl, combine both types of bread crumbs and seasoning, mix with a fork. Then spread the mix out on a cookie sheet. 

Season the pork chops with salt and pepper, then dip into the beaten eggs, followed by the bread crumbs and coat evenly. Set aside until all chops are done. 

Heat the oil up in a frying pan and then brown the pork chops on both sides. This won’t take long, maybe 1-2 minutes because Panko burns easily. The goal is simply a nice golden brown crust, and then it will finish cooking in the oven. 

Pork Chops and Mushrooms. These are the pork chops that have been fried, and that color is perfect! Now they are ready for the sauce and baking to finish cooking.

Pour one can of the condensed mushroom soup into a baking dish, to cover the bottom. Feel free to add a little bit of milk if you want a thinner consistency than what the condensed soup is alone. 

I found the condensed mushroom soup to be a bit too salty without the addition of milk. I would take the salt level and consistency into consideration when thinking about adding milk in. Use just enough to where you reach the desired consistency you’re looking for. Which will be different for everyone.  

Add the pork chops on top of the soup in the baking dish, then pour the second can of soup on top of that, followed by the mushrooms. 

Bake this in the oven for 20-30 minutes, depending on both the size and the amount of pork chops you have. I used a thinner chop and 4 of them, so it only took 20 minutes. Pork chops should reach an internal temperature of 145 degrees in the center, taken with a meat thermometer

Pork Chops and Mushrooms. These are ready for the oven!

Pair this pork chops and mushroom recipe with… 

You can pair these pork chops with salt crusted potatoes or mashed potatoes, both are perfect for smothering in the mushroom sauce! For a veggie, I love parmesan roasted asparagus because it adds both color and texture to the dish. 

Pork Chops and Mushrooms Notes 

Panko burns really easily, so be careful about the temperature of your frying pan when browning the pork chops. I had mine about medium-high, and still came pretty close to burning it. If you are a novice cook who has a tendency to burn things, you can leave out the Panko and just use more seasoned bread crumbs. Do what works best for you and your skill level! 

Pork chops are a temperamental protein to cook. Undercooked is unsafe, and overcooked is tough and dry. When you finish them in the oven, keep checking them and add time if needed. It will all depend on the size of your pork chops. It is always better to check them sooner rather than later, because it is easy to put them back in the oven for more time. But we can’t go backwards once the meat is overcooked. 

This recipe can easily be doubled if needed to feed a larger family. 

I am a big fan of this recipe because it is something that anyone can make who has a decently stocked pantry and freezer, with just a few ingredients, and no extra trips to the grocery store. 

Pork Chops and Mushrooms. These are nice and baked, and bubbly! It is time to serve them with some salt crusted potatoes and oven roasted asparagus.

Discussion 

Have you ever made this pork chops and mushrooms recipe? What is your favorite way to enjoy pork chops? Let me know about your experience in the comments! 

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5 thoughts on “Pork Chops and Mushrooms”

  1. I’m not a huge fan of mushrooms , But the pork chops look delicious and it’s something I would eat every day possible

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