Rating: 4.79 stars
24 Ratings
  • 5 star values: 20
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Easy to prepare, these pork chops are braised in a mushroom wine sauce until they are tender and flavorful. Serve with risotto and steamed vegetables.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a fry pan to medium-high. Season the pork chops on both sides with salt and pepper. Quickly brown the pork chops in the pan, 3 to 4 minutes per side. No need to cook them all the way, as they'll finish cooking in the oven. Remove them from the pan and set aside.

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  • Preheat oven to 350 degrees F.

  • Leave the juices from the browned pork chops in the pan. Add the diced onion and saute until tender, about 5 minutes. Add the soup, white wine, and mushrooms. Stir until mixed. Remove from heat.

  • Add the browned pork chops, and any juices that may have accumulated, back into the pan with the sauce. Spoon some sauce on top of the pork chops. Cover and place in the oven; bake for about 45 minutes. Take the lid off and bake an additional 15 minutes. Serve with the sauce.

Cook's Note:

Both bone-in or boneless chops will do.

Nutrition Facts

190 calories; protein 16.5g; carbohydrates 6.8g; fat 7.4g; cholesterol 36mg; sodium 378.8mg. Full Nutrition
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Reviews (11)

24 Ratings
  • 5 star values: 20
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/30/2018
This recipe is AMAZING!!! I used boneless chops about an inch thick and they came out so tender and juicy. The mushroom sauce is the best I ve ever had. Definitely making this again! Read More
(4)
Rating: 5 stars
04/02/2019
These are the best Pork chops ever. Tender. Moist. Flavorful. I'll be making these again and again. The only change I'll make will be to make 1-1/2 times the amount of sauce so there will be plenty to spoon over the noodles I serve on the side. I used dry sherry for the wine. Same wine I use for my chicken ala King. I did use a jar of drained mushroom slices instead of fresh mushrooms to cut the prep time and it was still deelish. Read More
(3)
Rating: 5 stars
12/29/2018
Husband loved this we had it two nights ago and wants it again tomorrow night. We did use a jar of mushrooms instead of fresh and it was just as good. Our chops were very thick but temained moist and juicy. Read More
(2)
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Rating: 5 stars
01/03/2019
I made this for Christmas dinner this year. I made it as written it was easy and so yummy. I will definitely make this again! Thanks for the recipe Read More
(1)
Rating: 4 stars
04/02/2019
Good recipe. i followed 100%. i have made the same basic meal in the slow cooker. I prefer that method however this is a lot faster and almost as pleasing. Served with steamed asparagus and mini carrots. Read More
Rating: 5 stars
04/18/2021
It was great! A keeper for sure, we both really enjoyed it. I LOVE mushrooms so this was a good fix for that! Read More
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Rating: 5 stars
04/15/2021
Easy and savory. I love mushrooms so I used a variety of them. Read More
Rating: 3 stars
04/14/2021
This was OK, but not nearly as good as the Smothered Pork Chops with Bourbon and Mushrooms that doesn't use the canned cream of mushroom soup, which I find to be too salty and "metallic" tasting. The pork chops really do need to be at least one inch thick and bone in though, or it will be dry and tasteless. Don't overcook it either or it will be like sawdust. Read More
Rating: 5 stars
04/13/2021
Absolutely Delicious, Beings From Louisiana I Just Kicked It Up A Touch, With The Onions I Added Garlic, Bellpepper, Celery, Cayenne, Then Added The Mushrooms & The Soup... Read More