Baked Breaded Pork Chops with Mushroom Sauce
These easy baked pork chops are a comforting and hearty meal, featuring a crispy breadcrumb coating topped with a creamy mushroom sauce.
Ingredients
Main Ingredients
- 4 chops Bone-in pork chops 10–12 oz each, 3/4–1 inch thick
- 1 tsp Garlic powder
- 1 tsp Seasoning salt
- 1/4 cup All-purpose flour
- 2 pieces Eggs, beaten
- 1 cup Italian-seasoned breadcrumbs
- 2 Tbsp Olive oil
- 1 can Condensed cream of mushroom soup 10.75 oz
- 1/2 cup Milk
Optional Ingredients
- 1/3 cup White wine adds flavor to the sauce
- Cracked black pepper
- Snipped fresh chives for topping
Instructions
Preparation
- Preheat oven to 350°F.
- Pat pork chops dry with paper towels (this helps breading stick).
- Season both sides with garlic powder and seasoning salt.
- Set up breading station: Dish 1: flour, Dish 2: beaten eggs, Dish 3: breadcrumbs.
Mixing / Assembling
- Dredge each chop in flour (shake off excess).
- Dip into egg to coat.
- Press into breadcrumbs until well coated.
- Work in batches so the breading stays dry and sticks well.
Cooking / Baking
- Heat olive oil in a large skillet over medium-high heat.
- Brown chops on both sides until breading is golden, about 4–5 minutes total.
- Transfer chops to a 9x13-inch baking dish.
- Bake uncovered for 15 minutes.
- In a bowl, stir together cream of mushroom soup, milk, and white wine (if using) until smooth.
- Pour sauce over the partially baked chops.
- Bake uncovered 15 minutes more, or until pork reaches 145°F in the thickest part.
Resting / Finishing
- Let chops rest 5 minutes before serving.
- Sprinkle with cracked pepper and chives if using.
- Spoon extra sauce over the top when serving.
Notes
Use an instant-read thermometer to avoid overbaking. Make-ahead tip: bread chops earlier and refrigerate; brown and bake at dinner time.