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.

T-fal
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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; 7.4 g total fat; 36 mg cholesterol; 379 mg sodium. 6.8 g carbohydrates; 16.5 g protein; Full Nutrition

Reviews (11)

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Most helpful positive review

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
(2)
14 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 0
  • 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
(2)
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
(2)
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
11/08/2019
After I took the chops out of the pan it seemed pretty dry so I added some butter to it. I also sauteed the mushrooms with the onions in the butter and sprinkled with some garlic powder. I didn't want to open a bottle of wine so I used a combination of white cooking sherry and cooking marsala. I baked for 50 min. covered. This was excellent. Read More
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Rating: 5 stars
12/24/2018
Loved it; will absolutely make this again. Should be good leftovers too. (Used four butterfly thick chops cooked in 7x11 dish.) Read More
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
Rating: 5 stars
12/31/2019
Yes Read More
Rating: 4 stars
12/23/2018
Due to my gluten free diet I had to modify this recipe.I ditched the cream of mushroom soup for canned gluten free Progresso French onion soup and reduced the sauteed onions to 1/2 cup. I added some Thyme seasoning and garlic powder to the soup and thickened with xanthan gum about 1/2 teaspoon. I added 2 tablespoons of cream cheese when the french onion soup/ mixture was at a simmer. Once the mixture was thickened I poured it over the pork chops and baked. I served thos eith gluten free egg noodles and sauteed green beans. Very delicious! Read More