Oven Baked Pork Chops in Lemony Mushroom Gravy
Indulge in the savory comfort of Oven Baked Pork Chops in Lemony Mushroom Gravy, a recipe that combines golden-seared pork chops with a luxurious, velvety gravy infused with tangy lemon and earthy mushrooms. This one-pan dish starts with perfectly seasoned pork chops, quickly seared for a caramelized crust, then baked to tender perfection in an aromatic mushroom sauce made with minced garlic, rich heavy cream, and a zesty burst of fresh lemon juice. The recipe's balance of flavors—creamy, citrusy, and umami—is irresistibly satisfying, while fresh parsley adds a pop of color and brightness to every bite. Perfect for busy weeknights or an elegant dinner, it pairs beautifully with mashed potatoes, rice, or crusty bread to soak up every drop of that luscious gravy. Ready in just under an hour, this oven-baked classic will quickly become a favorite comfort food staple in your kitchen.
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Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cups Cremini mushrooms (sliced)
- 3 cloves Garlic (minced)
- 2 tablespoons All-purpose flour
- 2 cups Chicken broth
- 0.5 cup Heavy cream
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Fresh parsley (chopped)
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork chops dry with paper towels. Season both sides with salt, pepper, garlic powder, and paprika.
Heat the olive oil in a large, oven-safe skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side until golden brown. Remove the pork chops from the skillet and set them aside.
In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté for 5-6 minutes until they release their moisture and are golden brown.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Sprinkle the flour over the mushroom mixture and stir to coat evenly. Cook for 1 minute to eliminate the raw flour taste.
Gradually whisk in the chicken broth, ensuring no lumps remain. Bring the mixture to a simmer and cook for 3-4 minutes until the sauce begins to thicken.
Stir in the heavy cream and fresh lemon juice. Taste and adjust seasoning with additional salt and pepper if needed.
Return the seared pork chops to the skillet, nestling them into the mushroom gravy.
Transfer the skillet to the preheated oven. Bake uncovered for 20-25 minutes or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the oven and let the dish rest for 5 minutes.
Garnish with fresh parsley before serving. Serve the pork chops with the mushroom gravy spooned over the top, alongside your favorite sides.
Nutrition Facts
Calories |
2029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.7 g | 191% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 3804 mg | 165% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 2.5 g | ||
| Protein | 122.2 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2100 mg | 45% | |
*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.
