How To Make Tender Baked Pork Chops
Tender, juicy, and mouthwatering, these baked pork chops are marinated in fragrant herbs and served with a creamy mushroom sauce for a filling plate.
Whisk together ⅓ cup of olive oil, vinegar, garlic, thyme, parsley, and pepper flakes in a bowl. Place the 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.
Preheat the oven to 350 degrees F. Pour the 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 the remaining olive oil in a large skillet over medium-high heat. Brown the 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.
Combine the chicken broth, milk, white wine, and cremini and white mushrooms in a saucepan over medium heat, then cook for 4 to 5 minutes.
Add the flour and bring to a boil, stirring often until thickened. Lower the heat and simmer the sauce until the pork chops are ready.
Remove the pork chops from the oven, then drain and discard the chicken broth. Pour the mushroom sauce over the pork chops, cover, and return to the oven.
Bake for about 30 minutes more until no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F.
Serve warm and enjoy.
- Calories: 604.87kcal
- Fat: 42.88g
- Saturated Fat: 7.09g
- Trans Fat: 0.09g
- Monounsaturated Fat: 23.47g
- Polyunsaturated Fat: 4.21g
- Carbohydrates: 10.32g
- Fiber: 0.78g
- Sugar: 3.63g
- Protein: 40.42g
- Cholesterol: 113.08mg
- Sodium: 201.27mg
- Calcium: 52.75mg
- Potassium: 883.08mg
- Iron: 1.85mg
- Vitamin A: 19.57µg
- Vitamin C: 4.45mg
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