Pork Chops with Mushroom Gravy is about to become one of your family’s dinnertime favorites. In this delectable recipe, juicy pork chops are lightly breaded and fried, then baked in a cream of mushroom gravy that’s to die for.
Thanks to a few canned ingredients this recipe is much easier to make than anyone would believe when they see it on the table. Serve it with roasted potatoes and parmesan zucchini or a fresh spinach strawberry salad for a dinner feast to satisfy a hungry crowd.
Pork Chops With Mushroom Gravy
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Let’s Make It
You won’t believe how quick this dish comes together. For a flavorful and tenderness in both the meat and gravy, don’t cut the bone or trim the fat from the loin chops! Does it get any easier?
To Make the Casserole:
- Dip the chops in egg, then dredge in seasoned flour.
- Sear in oil until lightly browned on both sides.
- Place seared chops in a baking dish and layer with sliced onions and mushrooms.
To Make the Mushroom Gravy:
- In a bowl, mix cream of mushroom soup with evaporated milk.
- Pour the soup and milk mixture over the mushroom layer.
- Bake until pork is done and gravy is bubbling.
Let it rest for a few minutes then serve.
You can substitute fresh sliced white button or baby portobello mushrooms. Saute them first before adding to the recipe to bring out the meaty mushroom flavor.
What Temperature To Cook Pork Chops To
According to the U.S. Department of Agriculture pork is safe to eat at an internal temperature of 145°F, followed by at least 3 minutes of rest time after removing from heat. For best and safest results, use a meat thermometer to be sure you don’t over or undercook your pork chops.
How to Thicken Gravy
This recipe creates a fairly thick gravy, especially since it’ll be baking uncovered and much of the excess moisture will cook off. The light breading on the chops also provides some thickening action.
But for a thicker sauce, make a slurry from 1 tablespoon of flour whisked in ¼ cup water. Stir it into the mushroom soup and evaporated milk mixture before pouring into the pan.
If you’ve never mixed flour and water, here’s how to keep it from getting lumpy:
- Place the flour in a small bowl.
- Dribble the water in slowly, rapidly whisking and mashing the lumps as you go.
Tip: Make sure the mixture is smooth before adding more water. Continue adding water slowly until you achieve a pourable consistency.
Serve Pork Chops with these Sides
You’ll want something starchy to soak up all that luscious gravy. Fluffy rice or buttered noodles are my favorites.
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Pork Chops with Mushroom Gravy
- 4 pork chops
- 2 eggs beaten
- 1/2 cup flour
- 1 tsp salt
- 1 tsp garlic powder
- 1/4 tsp cayenne pepper
- olive oil
- 1 onion
- 2 10 ounce cans Cream of Mushroom soup
- 2 6 ounce cans mushroom pieces drained
- 6 oz evaporated milk
- Dip pork chops in beaten eggs.
- Combine flour, salt, cayenne pepper and garlic powder on a plate.
- Dip pork chops in egg and then flour mixture.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Brown pork chops on each side, about 2-3 minutes.
- Place pork chops in a 9 x 13 baking dish.
- Slice onions and layer on top of pork chops. Layer mushroom pieces on top of the pork chops and onions.
- In a medium sized mixing bowl, mix together cream of mushroom soup and evaporated milk.
- Once combined, pour cream of mushroom mixture over the top of pork chops.
- Bake at 350°F for 40-50 minutes.