Pork chops are breaded in Italian breadcrumbs and served with a creamy mushroom sauce in this delicious dinner idea. These Italian Pork Chops with Creamy Mushroom Sauce will become an instant favorite!
Originally posted January 26, 2009 – I have been going back through the archives here on Taste and Tell and finding recipes that I didn’t totally love, but still posted about, and have been giving them a makeover. If you read the original post below, you’ll see that I wasn’t crazy for the original recipe that I posted. Well, happily, I have reworked the recipe (minus the canned soup) and came up with a recipe that I could easily say we loved. These Italian Pork Chops with Creamy Mushroom Sauce are easy and flavorful and perfect for a weeknight.
I did love re-reading this post, though. I can’t believe it’s been over 7 years since I first wrote it. In fact, my daughter was born the day after I posted this original post. Time really does fly. 🙂
The original post from 2009 follows:
I want to thank all of you for your well wishes with this pregnancy and baby – and I’ve had a few people asking updates, so I thought I’d give you one! As of today, I am officially overdue. Yeah, not so fun when I was sure I’d have her early. But really, there is nothing much I can do about it to hurry her along. All is still well – we’re just patiently awaiting her arrival.
One good thing about her not being here yet is that I still get to post, although I’m quickly running out of recipes since there hasn’t been much cooking going on around here lately!! In my dream world, I would have had a lot of posts already written up and ready to go, but that hasn’t happened!!
I’ve been trying to clean out the pantry (maybe it’s nesting??!!) and I still have quite a few cans of condensed soups in my pantry that are quickly reaching their expiration dates. I know many of you aren’t fans, and really, I’m not usually a big fan either, but with the price of groceries today, I’m trying not to waste anything. Plus, this recipe sounded so easy that I just had to give it a try.
I was worth trying. Maybe not worth trying again, but it got dinner on the table and left us with full bellies. One thing I didn’t understand about this recipe is that the original has you baking the pork chops for 1 1/2 hours. Thank goodness I have my thermometer, because mine only took about half that long. (*see note above about the new recipe!)
Hopefully I’ll have news of a baby soon!
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Pork chops are breaded in Italian breadcrumbs and served with a creamy mushroom sauce in this delicious dinner idea. These Italian Pork Chops with Creamy Mushroom Sauce will become an instant favorite!
Ingredients
- 1/4 cup flour
- 1 teaspoon garlic powder
- 1 teaspoon seasoning salt
- 1/4 teaspoon pepper
- 2 eggs
- 3/4 cup Italian bread crumbs
- 2 tablespoons olive oil
- 6 boneless pork chops, about 1-inch thick
- 2 tablespoons butter
- 8 oz mushrooms, sliced
- 1 clove garlic, minced
- 2 tablespoons flour
- 1 1/2 cups half and half
- 1 teaspoon Italian seasoning
- salt and pepper
Instructions
- Preheat the oven to 350ºF. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Combine the flour, garlic powder, seasoning salt and pepper in a shallow dish or plate. In another dish, lightly whisk the eggs. Place the breadcrumbs in a third bowl.
- Heat the olive oil in a large skillet over medium-high heat. Working in 2 batches if needed, dip each of the pork chops into the flour, then shake to remove any excess. Coat in the egg, then dip in the breadcrumbs to coat. Place the pork chops in the skillet and cook until browned, 1-2 minutes per side. Transfer to the baking dish. When all of the pork chops are browned, place the dish in the oven and bake for 15 minutes.
- While the pork is cooking, wipe the skillet out with a towel or paper towel. Return to the stove, reducing the heat to medium. Melt the butter, then add the mushrooms and cook until the mushrooms cook down, 5-7 minutes. Stir in the garlic and cook for 1 minute. Sprinkle the flour over the mushrooms, then stir to coat and cook for another minute. Slowly stir in the half and half. Season with the Italian seasoning and with salt and pepper. Continue to cook until slightly thickened, 5-7 more minutes.
- Remove the pork chops from the oven and pour the mushroom sauce over the top. Return to the oven and bake for another 5-10 minutes, or until the pork registers 145ºF. Remove from the oven and let sit for 5 minutes before serving.
And if you’re looking for the original recipe, this is the one I used!
SHOP THIS POST:
More Pork Chop Recipes:
Pork Chops with Dijon Mushrooms
Grilled Pork Chops with Cilantro Lime Sauce
Around the Web:
Herbed Pork Chops with Garlic and Butter from Cookin’ Canuck
Korean Style Pork Chops from Mother Thyme
Slow Cooker Smothered Pork Chops from Your Homebased Mom
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YUM! I have everything except the sliced mushroom… forsee baked pork chops in our near future!
Good luck with your little one… my little guy is officially 2 months as of yesterday!
Such an exciting time… trying to keep up with cooking, blogging and a newborn (not to mention, laundry, house cleaning, shopping, friends, etc.)! It’s great!
Best wishes… keep us posted!
All the best with the baby!
That dish looks really good! A wonderful idea…
Cheers,
Rosa
Best wishes with your baby!
I can’t believe you are still up and blogging! You are amazing! I hope the baby comes soon! Keep us updated and good luck!!
Wish you the best with the birth of your little one!
Oh that sounds good, especially this time of year!
Well, I’m soup girl so this sounds great to me! Cream of mushroom is pretty darn versatile, afterall, it’s needed for the Thanksgiving green bean casserole! I like how you used wine in this along with the other ingredients. I think it sounds really yummy.
Best wishes to you with the soon to arrive little one. Sending delivery wishes your way … 🙂
Oh the anticipation. Take it easy and sending you all lots of good wishes. xx
Good luck with the delivery Deborah! I’m so excited for you! The pork chops look divine. Can’t wait to hear the news and I hope that you won’t have to endure too much more! I don’t think anyone deserves to be overdue!
you must be so unbelievably excited–good luck!
great chops–cream of mushroom soup is such a useful and sneaky ingredient. 🙂
Your blog is so refreshing, I have given you the Lemonade Award! See my blog for details!
I need to clean out my cupboards, if only I could come up with something as tasty as this with the ingredients. That’s so great that you’re still posting, I hope you have a speedy and peaceful delivery!
I certainly don't turn my nose up at canned soup, its a great time saver & your finished result looks great.
I hope you have your baby soon, too! Good luck!
Hope your little one arrives soon! My oldest was a week late, so I can imagine how you feel.
Those pork chops look really tasty… cream of mushroom is about the only condensed soup I keep on hand for a couple of “go to”, quick and easy recipes.
Oh counting the time to the baby’s birthday- best of luck and I’m so looking forward to your happy day. Baked porkchops actually do sound very comforting in this snowy weather.
xoxoxo
If you still have some condensed soup, some pork chops and a crock pot you should try my mushroom sauced pork chops. I think they’re similar (except I think you’ll want to make them more than once!)
Hopefully baby girl will come soon!
Crossing my fingers that you’ll have the baby soon (or maybe already when you read this?). I was only 2 days overdue when I had my little guy and that by itself was enough.
I love pork chops and mushrooms. Yum!
I hope baby makes 3 soon. Understandable why you’re not slaving over the stove:D
I’ve been wondering about that baby and how you’re doing. Figured you must be close. Can’t wait to hear! Best of luck w/ your delivery 🙂
I haven’t had a piece of pork since Christmas, now you have me craving some 🙂
Hope you’ve had the baby by now…or will soon. The reason that they used to cook pork so long was that it used to be MUCH fattier, so long cooking cooked the fat out. Also even further back pork was not always processed in a clean enviornment and the extra cooking killed any trichinosos organisms in the pork. Lucky that we now have lean pork and better processing plants.
Good luck with the baby!
PS. the chops look delish!
Little ones have their own schedules. I hope you are doing well.
Thank you for this wonderful pork chop recipe.
Hi Deborah! I was coming over to check on a baby update, so thanks for posting! Just wishing you all the best! 🙂
Hey first of all Congratulations ! i had no clue … all this time i’ve been comin n visiting on n off, n i never knew ! Well, i’m so happy to hear this, n yeah best of luck, hope your little angel pops out soon 🙂
Those sound great!!! I also have a bunch of condensed soups that I need to get rid of–so thanks for sharing!
I was checking in. I have a feeling she may have arrived by now.
Given the time gone since this post, maybe the baby is here. I hope all is well!!!
Good luck with the baby!
Brussel sprouts made right are delicious! I love ’em.
Made this last night….yuuumm!!! So tender and great flavor!
I made this tonight and sautéed the mushrooms I also did Marsala wine instead of white wine and it turned out Great!! Thanks for sharing!!
@Tiff, I’m so glad it was a hit!