Moist Baked Breaded Pork Chops in Mushroom Gravy
Elevate your weeknight dinner game with these Moist Baked Breaded Pork Chops in Mushroom Gravy, a comforting dish bursting with flavor and irresistible texture. Tender, juicy pork chops are seasoned, breaded with a golden Parmesan-crusted coating, and seared to perfection before being smothered in a rich, velvety mushroom gravy. The combination of sautéed button mushrooms, savory beef broth, and a touch of heavy cream creates a decadent sauce that will leave everyone at the table reaching for seconds. Finished in the oven for an effortless hands-off bake, this recipe is as easy as it is impressive. Perfectly paired with mashed potatoes or steamed veggies, it's a hearty meal that's made to impress and delight.
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Recipe Information
Ingredients
- 4 pieces Pork chops
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 0.5 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Water
- 1 cup Breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Vegetable oil
- 2 tablespoons Butter
- 2 cups Button mushrooms, sliced
- 2 tablespoons All-purpose flour (for gravy)
- 2 cups Beef broth
- 0.5 cup Heavy cream
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork chops dry with paper towels. Season both sides with salt, pepper, and garlic powder.
Set up a breading station: place the flour in a shallow dish, whisk the eggs with water in a second dish, and combine breadcrumbs with grated Parmesan in a third dish.
Dredge each pork chop in flour, then dip it in the egg mixture, and finally coat it in the breadcrumb mixture, pressing gently to adhere.
Heat vegetable oil in a large, oven-safe skillet over medium heat. Sear the breaded pork chops for 2-3 minutes on each side until golden. Remove chops from the skillet and set aside temporarily.
In the same skillet, melt the butter and add the sliced mushrooms. Sauté for 5-7 minutes until the mushrooms are tender and browned.
Sprinkle 2 tablespoons of flour over the mushrooms and stir to coat. Slowly pour in the beef broth while stirring, ensuring there are no lumps. Let the mixture simmer for 3-4 minutes to thicken.
Stir in the heavy cream and adjust seasoning with salt and pepper as needed.
Return the pork chops to the skillet, spoon some gravy over each chop, and cover the skillet with aluminum foil.
Bake in the preheated oven for 25-30 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Remove from the oven and let rest for 5 minutes before serving.
Garnish the pork chops with fresh parsley and serve with the mushroom gravy spooned generously over the top. Enjoy!
Nutrition Facts
Calories |
3012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.0 g | 247% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 878 mg | 293% | |
| Sodium | 6807 mg | 296% | |
| Total Carbohydrate | 153.6 g | 56% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 13.9 g | ||
| Protein | 158.6 g | 317% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 475 mg | 37% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2858 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
