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.

Gallery

Recipe Summary

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

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.

    Advertisement
  • 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
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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
Advertisement