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

Pork chops are marinated in a garlic-herb marinade, baked slowly in the oven, and topped with a light mushroom gravy. These pork chops are so tender, you won't even need a knife.

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Recipe Summary test

prep:
20 mins
cook:
1 hr 10 mins
additional:
1 hr
total:
2 hrs 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Sauce:

Directions

Instructions Checklist
  • Whisk together 1/3 cup olive oil, vinegar, garlic, thyme, parsley, and pepper flakes in a bowl. Place pork chops in a glass or ceramic baking dish and pour marinade over top. Marinate in the refrigerator for 1 hour, turning chops after 30 minutes.

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  • Preheat the oven to 350 degrees F (175 degrees C). Pour 1/4 cup chicken broth in the bottom of a shallow roasting pan.

  • Remove pork chops from the marinade and shake off excess. Discard any remaining marinade.

  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown pork chops for 3 minutes on each side. Transfer to the prepared roasting pan and top with onion slices. Cover the pan tightly.

  • Bake in the preheated oven for 30 minutes.

  • While pork chops are baking, prepare sauce. Combine 1 cup chicken broth, milk, white wine, and cremini and white mushrooms in a saucepan over medium heat; cook for 4 to 5 minutes. Add flour and bring to a boil, stirring often until thickened. Lower heat and simmer sauce until pork chops are ready.

  • Remove pork chops from the oven; drain and discard chicken broth. Pour mushroom sauce over pork chops, cover, and return to the oven. Bake until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts

375 calories; protein 17g; carbohydrates 10.1g; fat 28.4g; cholesterol 40.5mg; sodium 403.8mg. Full Nutrition
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Reviews (2)

Most helpful positive review

Rating: 5 stars
06/30/2020
Sometimes I want a pork chop that is almost fall-apart tender. This had good flavor and was just what I was looking for. The only change I would make is to incorporate the broth that the chops cook in with the white sauce, to make more for mashed potatoes, rice or pasta. Read More
4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
12/30/2021
It will probably be way overcooked - did they start with frozen chops? My chop was 1 1/2 inches thick (compared to their thin ones) and it was up to 155 degrees by end of first 30 min. I would have saved the browned juices from initial bake for flavoring gravy, what a waste of flavor. But I generally follow recipes the first time to see if they work. I hope it will not be tough. Read More
Rating: 1 stars
04/19/2021
Everything about this reciepe is wrong. From the 3 min per side to the bake in liquid for a half an hour. Nothing about a funny tasting over cooked chop is worth the time and money. I knew better but always open to something different so i chanced it and soo sorry I did. Read More
Rating: 5 stars
06/30/2020
Sometimes I want a pork chop that is almost fall-apart tender. This had good flavor and was just what I was looking for. The only change I would make is to incorporate the broth that the chops cook in with the white sauce, to make more for mashed potatoes, rice or pasta. Read More
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Rating: 3 stars
05/22/2021
Flavor was good but an hour cook time was way too long and the chops were overcooked. Read More