Introduction
Imagine biting into a pork chop that’s crispy on the outside yet tender and juicy inside, smothered in a warming, golden mushroom gravy that’s silky, rich, and studded with earthy mushrooms. Oven Fried Pork Chops with Golden Mushroom Gravy delivers exactly that—an elevated comfort meal that feels like a weekend special but can be on your dinner table in under an hour.
I first discovered this recipe on a cold winter evening when I craved something hearty yet not-too-fussy. Traditionally, one might pan-fry pork chops and then whip up gravy separately, but cleaning multiple pans can be tedious. By coating chops in seasoned breadcrumbs and baking them, you get that satisfying “fried” crunch without the mess of oil splatters. Meanwhile, you quickly sauté mushrooms, onions, and garlic, then whisk together a luscious gravy in the same skillet. The result? Minimal cleanup, maximum flavor—perfect for weeknight dinners, family gatherings, or any time you want a cozy, home-cooked meal.
Whether you’ve enjoyed our Sheet-Pan Honey Garlic Roasted Chicken or our Conchitas with Beef, you’ll appreciate how this recipe balances ease of preparation with big, comforting flavors. Let’s dive into why you’ll love it, followed by a step-by-step guide to make your oven fried pork chops and golden mushroom gravy shine.
Why You’ll Love This Recipe
- Crispy “Fried” Texture Without the Frying Mess: Breadcrumbs coated pork chops bake to crunchy perfection, so you skip the oil-driven cleanup.
- Golden Mushroom Gravy: A quick stovetop gravy loaded with sautéed mushrooms and onions turns simple pan drippings into a restaurant-quality sauce.
- Family-Friendly Comfort: Mildly seasoned chops and creamy gravy—kids and adults alike will devour every bite.
- One-Skillet Gravy: After baking the chops, you repurpose the same pan for the gravy, minimizing dishes and boosting flavor.
- Customizable Seasonings: Add a hint of cayenne for heat, swap herbs to suit your pantry, or toss in spinach for a veggie boost.
Ingredients
For the Oven Fried Pork Chops
- 4 bone-in or boneless pork chops (6–8 oz / 170–225 g each), about 1-inch thick
- Salt and freshly ground black pepper, to taste
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten
- 2 cups (200 g) panko breadcrumbs (or plain breadcrumbs)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp dried thyme (or 1 Tbsp fresh, finely chopped)
- ¼ tsp cayenne pepper (optional, for slight heat)
- 2–3 Tbsp olive oil or melted butter (for brushing chops before baking)
For the Golden Mushroom Gravy
- 2 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 small yellow onion, finely chopped (about ½ cup)
- 3 cloves garlic, minced
- 8 oz (225 g) cremini or button mushrooms, sliced
- 2 Tbsp all-purpose flour
- 2 cups (480 ml) low-sodium chicken broth (or beef broth for deeper flavor)
- ½ cup (120 ml) half-and-half or heavy cream
- 1 tsp Worcestershire sauce (optional, adds depth)
- ½ tsp dried thyme (or 1 Tbsp fresh, finely chopped)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Equipment & Miscellaneous
- Baking sheet with wire rack (for crisping chops)
- Large skillet (for gravy)
- Three shallow bowls (for flour, eggs, breadcrumbs)
- Instant-read thermometer (recommended for pork doneness)
Step-by-Step Instructions
1. Prep & Preheat
- Bring Pork Chops to Room Temperature
- Remove pork chops from the fridge 20–30 minutes before cooking. This allows even cooking and helps the chops remain juicy.
- Pat them dry thoroughly with paper towels—removing surface moisture ensures a crisp breadcrumb crust.
- Preheat the Oven
- Preheat your oven to 425 °F (220 °C).
- Line a baking sheet with aluminum foil for easy cleanup. Place a wire rack on top. Lightly grease the rack with cooking spray or a touch of oil—this keeps the chops elevated, allowing hot air to circulate under and around them for uniform crisping.
2. Prepare the Breading Station
- Seasoned Flour
- In the first shallow bowl, combine 1 cup all-purpose flour with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, ½ tsp dried thyme, and salt and pepper (about ½ tsp each or to taste). Stir to distribute seasonings.
- Beaten Eggs
- In the second shallow bowl, beat 2 large eggs until smooth.
- Seasoned Breadcrumbs
- In the third shallow bowl, combine 2 cups panko breadcrumbs with ¼ tsp cayenne pepper (optional) and a pinch of salt and pepper. Panko yields extra crunch, but regular breadcrumbs work too.
3. Bread the Pork Chops
- Dredge in Flour
- Season each chop lightly with salt and pepper. Holding one chop by the edge, dredge into the seasoned flour, turning to coat all sides. Shake off excess flour.
- Dip in Egg
- Next, dip the floured chop into the beaten eggs, ensuring it’s fully coated. Let excess egg drip off.
- Coat in Breadcrumbs
- Finally, press the egg-coated chop into the breadcrumb mixture. Pat firmly so breadcrumbs adhere and form a complete crust. Shake off any loose crumbs.
- Arrange on Rack
- Place each breaded chop on the wire rack, leaving ¼–½ inch between chops. This gap ensures even air circulation and crisping.
- Brush with Oil or Butter
- Lightly brush or spray the top of each chop with olive oil or melted butter. This extra fat helps the breadcrumb crust turn golden and crispy in the oven.
4. Bake the Pork Chops
- Bake Uncovered
- Place the baking sheet on the middle oven rack. Bake for 20–22 minutes, until the chops are golden brown on top and an instant-read thermometer inserted into the thickest part (away from the bone) reads 145 °F (63 °C).
- Rest the Chops
- Remove the chops from the oven and transfer to a clean plate. Tent loosely with aluminum foil and let rest 5 minutes. Resting allows juices to redistribute, keeping the pork tender.
5. Make the Golden Mushroom Gravy
- Render Pan Drippings (Optional But Recommended)
- If you used a skillet or cast iron to preheat, you can transfer any small amount of rendered fat or leftover breadcrumbs into your gravy pan for extra flavor. Otherwise, start with fresh 2 Tbsp butter and 1 Tbsp olive oil in a large skillet over medium heat.
- Sauté Onions & Garlic
- Add 1 small finely chopped onion and sauté 3–4 minutes until translucent.
- Stir in 3 minced garlic cloves and cook 30–45 seconds until fragrant—avoid browning.
- Cook the Mushrooms
- Add 8 oz sliced mushrooms to the skillet. Season lightly with a pinch of salt and pepper.
- Sauté 5–6 minutes, stirring occasionally, until mushrooms release moisture and turn golden brown around the edges. Mushrooms add an earthy backbone to the gravy.
- Make a Roux
- Sprinkle 2 Tbsp all-purpose flour evenly over the mushroom-onion mixture. Stir constantly for 1–2 minutes, ensuring the raw flour taste cooks off. The mixture will become thick and paste-like—this is your roux, which thickens the gravy.
- Deglaze & Add Liquids
- Slowly whisk in 2 cups chicken broth (or beef broth), stirring vigorously to avoid lumps.
- Stir in ½ cup half-and-half or heavy cream to give the gravy its golden, creamy texture.
- For depth, add 1 tsp Worcestershire sauce and ½ tsp dried thyme. If you want a deeper golden color, stir in a dash of turmeric (⅛ tsp).
- Simmer & Season
- Bring the gravy to a gentle simmer, then reduce heat to low. Simmer 5–7 minutes until it thickens enough to coat the back of a spoon.
- Taste and adjust seasoning: add salt, pepper, or a pinch of garlic powder or smoked paprika as needed. If the gravy becomes too thick, whisk in a splash (1–2 Tbsp) of broth or cream.
- Finish with Fresh Herbs
- Off the heat, stir in 2 Tbsp chopped fresh parsley for brightness and color.
6. Plate & Serve
- Arrange the Chops
- Place one oven fried pork chop on each plate.
- Spoon Over the Gravy
- Generously spoon the golden mushroom gravy over and around each chop, allowing some to cascade onto the plate.
- Garnish
- Sprinkle additional fresh parsley and a small sprinkle of smoked paprika for color and aroma.
- Optional Sides
- Serve with mashed potatoes, buttered egg noodles, or rice to soak up extra gravy.
- A side of roasted green beans or steamed broccoli provides a bright, nutrient-packed contrast.
Serving Suggestions
- Classic Mashed Potatoes: Creamy Yukon Gold mash topped with pan gravy is a tried-and-true pairing.
- Buttered Egg Noodles: Toss noodles in butter and parsley before plating. The broad ribbons cradle the gravy perfectly.
- Brown Rice Pilaf: Nutty rice simmered with onions and chicken broth adds fiber and heartiness.
- Roasted Vegetables: Carrots, parsnips, and Brussels sprouts tossed in olive oil, salt, and rosemary roast alongside or before the chops for a complete sheet-pan meal.
- Simple Garden Salad: Mixed greens with cherry tomatoes, cucumber, and a lemon vinaigrette lighten the meal and add freshness.
FAQs
- Can I use boneless pork chops instead of bone-in?
Yes. Boneless chops cook slightly faster—check for 145 °F (63 °C) after 18–20 minutes of baking. Reduce resting time to 3 minutes. - How do I ensure my pork chops are juicy and not dry?
- Brining: Soak pork chops in a quick brine (¼ cup salt dissolved in 4 cups water) for 15–20 minutes before breading. Rinse and pat dry thoroughly before proceeding.
- Do not overbake. Use an instant-read thermometer and remove chops at 145 °F—carryover heat will bring them to 145–150 °F during resting.
- What if I don’t have panko breadcrumbs?
Use plain breadcrumbs, crushed Ritz crackers, or crushed cornflakes. The texture will differ slightly, but you’ll still get a delicious crust. - Can I prepare the gravy ahead of time?
Yes. Make the gravy up to 2 days in advance. Store in an airtight container in the refrigerator. Reheat gently over low heat, whisking in a splash of broth or cream to restore consistency. - Is this recipe gluten-free?
To make it gluten-free:- Use a gluten-free flour blend in the pork chop breading and substitute the 2 Tbsp flour in the gravy with 2 Tbsp cornstarch or a gluten-free flour.
- Ensure your chicken broth and Worcestershire sauce are certified gluten-free.
Nutrition Facts (per serving, serves 4)
- Calories: 620 kcal
- Protein: 48 g
- Carbohydrates: 32 g
- Fat: 33 g
- Fiber: 2 g
- Sugar: 5 g
- Sodium: 790 mg
(Nutrition estimates include one pork chop, about ⅓ cup gravy, and do not include suggested sides.)
Recipe Tips
- Rack Placement Matters: Place the wire rack in the center of the oven for even heat distribution. If your oven runs hot on top, rotate the baking sheet halfway through to prevent over-browning.
- Season Each Layer: Lightly season the pork chops, breadcrumb mixture, and gravy separately to ensure balanced, layered flavors.
- Dry Ingredients First: Always pat pork chops dry to help coatings stick and achieve maximum crispiness.
- Mushroom Variety: While cremini or button mushrooms are classic, shiitake or oyster mushrooms add a deeper umami when available.
- Extra Herb Infusion: Add a 1–2 sprig of fresh thyme or rosemary to the gravy as it simmers, then remove before serving for aromatic depth.
- Make It Dairy-Free: Swap butter in the gravy with a plant-based spread and use unsweetened almond or oat milk instead of half-and-half. Add a splash more broth to maintain thickness.
- Add Spinach or Kale: Stir in 2 cups fresh baby spinach or 1 cup chopped kale to the gravy during the last 2 minutes of simmering for extra greens.
Conclusion
Oven Fried Pork Chops with Golden Mushroom Gravy combines the best of crunchy “fried” pork chops and creamy, savory gravy in one unforgettable dish. With a crispy breadcrumb crust, tender pork, and a rich mushroom-onion gravy, it’s the ultimate comfort meal that’s surprisingly simple to make. In under an hour, you can elevate your weeknight dinner or impress guests with a restaurant-quality entrée that’s both approachable and decadent.
For more cozy dinner ideas, explore Taste of Home’s Pork Chop Recipes and Serious Eats’ guide to perfect mushroom gravy. Enjoy every bite of this mouthwatering comfort classic—your family will thank you!