Oven Baked Pork Chops
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If you’re craving a cozy, comforting meal that’s simple to make but still tastes restaurant-worthy, these Oven Baked Pork Chops are exactly what you need. With just a few ingredients and one skillet, you’ll have juicy pork chops smothered in a creamy mushroom sauce that’s hard to resist!
For more tasty pork recipes head on over to my Best Ever Healthy Grilled Pork Tenderloin, Baked Pork Chops with Dijon Cream Sauce, and my Roasted Pork and Apples recipes.
Why This Recipe Works
Quick to Make: I’ve found that searing pork chops first locks in moisture and creates that irresistible golden crust. Finishing them in the oven allows the chops to cook through gently while soaking up the creamy mushroom sauce. This two-step method results in pork that’s juicy on the inside, flavorful on the outside.
Saucy Goodness: I love how a few pantry staples like cream, broth, butter, and garlic come together to create a luscious sauce that tastes like you spent hours on it. It’s the kind of sauce that demands a piece of crusty bread on the side to mop up every drop!
Easy Yet Fancy: Whenever I’m hosting or just want a “treat yourself” dinner during the week, this easy boneless pork chops recipe is my go-to. It’s simple enough for a busy night but still impressive enough for guests. You only need a handful of ingredients and one oven-safe skillet to bring it all together.
Ingredients
- Boneless pork chops: Use thick-cut chops (around 1.5 inches) so they stay juicy in the oven. Thinner chops will cook too quickly and may dry out. If you only have thinner pork chops, skip the time in the oven.
- Olive oil: Helps the pork sear and adds richness to the pan sauce.
- Salt and pepper: Season generously! This is the base layer of flavor for your pork and your sauce.
- Butter: Adds flavor and helps brown both the pork and the mushrooms. Don’t skimp on it.
- Chicken broth: Use low-sodium broth to control salt levels. It adds depth without overpowering the cream.
- Heavy cream: Creates a rich, velvety sauce. For a lighter version, you can use half-and-half, but the sauce will be thinner.
- Mushrooms: I usually go with cremini or baby bella mushrooms for their earthy flavor, but white mushrooms work too.
- Garlic: Fresh minced garlic brings a punch of savory flavor. You can use pre-minced in a pinch.
- Parmesan cheese: Adds salty, umami richness to the sauce. More for topping is always welcome!
Here’s How to Make It
- Preheat & Prep: Preheat oven to 375 degrees.Rub pork chops all over with a bit of olive oil. Season generously with salt and pepper on both sides.
- Heat the Skillet: Melt 1 tablespoon butter in a large oven-safe skillet (see note) over medium-high heat.
- Sear the Pork Chops: Once butter is melted, drizzle in 1 tablespoon oil. Add the pork chops to the pan and sear for about 2-3 minutes on each side until nicely browned. Transfer to a plate and set aside.
- Sear the Mushrooms: Add remaining butter, garlic and mushrooms to the skillet, saute about 2 minutes until browned.
- Make the Sauce: Stir in chicken broth, cream, salt and pepper, and parmesan cheese.
- Add the Pork Chops Back: Transfer pork chops back to the pan and spoon some of the liquid over the pork chops so they are moistened on all sides.
- Bake: Transfer to pre-heated oven. Bake for 20-25 minutes until cooked through and sauce is thickened, spooning liquid from the pan over the pork chops 2-3 times throughout.
- Serve: Spoon mushroom sauce from the pan over the pork chops, garnish with additional cracked black pepper, parmesan cheese, and fresh herbs if desired, and serve.
Expert Tips
- Sear the pork chops well before baking. A deep golden crust means more flavor in this pork chop recipe. Don’t rush this step, give them at least 2–3 minutes per side in a hot skillet to develop color.
- Use a meat thermometer. Wondering how long to cook pork chops in the oven? Aim for an internal temperature of 145°F. This usually takes 20–25 minutes at 375°F, but a thermometer ensures perfect doneness every time.
- Spoon the sauce over the chops while baking. Moisture is key for juicy pork. Basting the mushroom pork chops with the sauce a few times while they bake helps lock in flavor and keeps them tender.
- Let the pork chops rest before serving. After removing from the oven, let them sit for 5 minutes before slicing. This allows the juices to redistribute, making every bite extra tender.
Frequently Asked Questions
For thick, 1.5-inch boneless pork chops, 20–25 minutes is ideal. Use a thermometer and cook to 145°F for the perfect juicy center.
Pork chops can turn out tough because they’re a lean cut with low fat. They also continue to cook after coming out of the oven, which can lead to overcooking. To avoid this, don’t exceed the suggested cook time and use a meat thermometer, so 145°F is the magic number. Basting the chops with the mushroom sauce while they cook also helps keep them moist.
Yes, but they may take a bit longer to cook, around 25–30 minutes. Keep an eye on the internal temperature for doneness.
You can omit the mushrooms and still have a delicious creamy garlic sauce. Or swap them for another veggie like spinach or sun-dried tomatoes.
More Cozy Dinner Recipes to Try
- Baked Coconut Shrimp
- Baked Pork Tenderloin with Potatoes and Gravy
- Sheet Pan Pork Chops and Brussels Sprouts
- Garlic Butter Steak and Potatoes
- Oven Roasted Balsamic Chicken Thighs
Did you make this Pork Chops with Creamy Mushroom Sauce recipe? EXCELLENT! Please rate the recipe below!
Baked Pork Chops with Creamy Mushroom Sauce
Ingredients
- 4 boneless pork chops, at least 1.5 inches thick
- 1-2 tablespoons olive oil
- salt and pepper, to taste
- 3 tablespoons butter
- 1 cup low sodium chicken broth
- 1 cup heavy cream, see note
- 1 cup sliced mushrooms
- 1 tablespoon minced garlic
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper, reduce to 1/4 teaspoon if using ground black pepper
- 3 tablespoons grated parmesan cheese, more for topping (optional)
Instructions
- Preheat oven to 375 degrees.
- Rub pork chops all over with a bit of olive oil. Season generously with salt and pepper on both sides.
- Melt 1 tablespoon butter in a large oven-safe skillet (see note) over medium-high heat.
- Once butter is melted, drizzle in 1 tablespoon oil. Add the pork chops to the pan and sear for about 2-3 minutes on each side until nicely browned. Transfer to a plate and set aside.
- Add remaining butter, garlic and mushrooms to the skillet, saute about 2 minutes until browned.
- Stir in chicken broth, cream, salt and pepper, and parmesan cheese.
- Transfer pork chops back to the pan and spoon some of the liquid over the pork chops so they are moistened on all sides.
- Transfer to pre-heated oven. Bake for 20-25 minutes until cooked through and sauce is thickened, spooning liquid from the pan over the pork chops 2-3 times throughout.
- Spoon mushroom sauce from the pan over the pork chops, garnish with additional cracked black pepper, parmesan cheese, and fresh herbs if desired, and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Many thanks for a soup-free pork chops with mushroom gravy. Hard to find.
I made this recipe last night and loved the flavours and moistness of the chops. I did however suffer from my sauce curdling and looking a bit lumpy. I used 10% cream and Knorr liquid chicken bullion to make up the liquid.
I’m not an experienced cook so I look for easy recipes. This was very easy and very delicious. My family and I scarfed it down.
We had this tonight for the first time. It was quick and simple to prep, and quite delicious. We doubled the recipe so we’ll have leftovers. Tonight, we had it with roasted russet potatoes. Tomorrow we will likely do mashed potatoes or a rice side dish.
So, so good. I actually cooked the pork chops in a sous vide, but I still made the sauce and it’s a perfect pairing with a thick Iowa chop and some roasted potatoes.
Can you use thinner pork chops and decrease cooking time ?
Yes!
These came out wonderful. Loved the gravy. I increased the serving size from 4 to 6. The only thing I changed was the cooking time. I like my chops pink. Pork is a bit unforgiving like chicken breasts because they have so little fat, if you cook it just a minute over the time needed, they’re too dry. The first night they were juicy, but the leftovers unfortunately were a bit dry after warming them up. Next time I’ll under cook the leftovers so that they can withstand the next day’s warming up. Thanks for sharing
I love your recipes but, as with a lot of them, this one has a major omission. You give nutritional information, which is extremely important to me but it’s of no use without an indication of the size of the portions. In this case, those chops could weigh anything from 3 to 10 ounces or more. Without having the context for the calorie count, that information is useless. So….could you please, please, please state what weight of whatever the main component in a recipe is you’ve used for calculating the nutritional information? Thank you 🙂