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!
Love pork chops? Make sure you also try these Breaded Pork Chops with Cream Gravy or these Honey Mustard Pork Chops.
I often forget about pork chops. Chicken and beef make regular appearances on our dinner table, but every time I make something with pork, I’m reminded just how good it is.
These Italian Pork Chops with Creamy Mushroom Sauce are proof of this.
Easy to make, full of flavor, and it’s a recipe that won’t break the bank!
Ingredients and Substitutions
- Flour: You will use flour as part of your crust for the pork chops, as well as a thickening agent for the mushroom sauce. I have only tested using all-purpose flour.
- Seasonings: To season the pork chops, I use garlic powder, seasoning salt, and pepper. And then to season the gravy, I use Italian seasoning. Make sure to season to taste with salt and pepper, though.
- Eggs: I use large eggs.
- Bread Crumbs: You will want to use Italian bread crumbs, which have Italian seasonings mixed in. If you only have plain bread crumbs, you’ll want to add in about 2 teaspoons of Italian seasoning, plus a little bit of extra salt.
- Olive Oil: I like to use olive oil to brown the pork chops.
- Pork Chops: I use boneless pork chops.
- Butter: I like to use unsalted butter.
- Mushrooms: I like to use baby bella mushrooms, (sometimes labeled as brown mushrooms), over white mushrooms. I think they have better flavor. That being said, either will work!
- Garlic: I always like to use freshly minced garlic.
- Half and Half: I don’t always have half and half on hand, but I almost always have milk and cream, so I’ll usually just use a 50/50 mixture of milk and cream.
How to Make Italian Pork Chops
Make sure to read the recipe card at the end of the post for the full recipe and instructions!
- You will start by breading your pork chops. This is simply dredging the pork chops in a mixture of flour and spices, then into whisked eggs, and lastly into your bread crumbs. Once the pork chops are coated, pan fry them until they are golden brown. Don’t worry about cooking them through – they will go into the oven to finish baking.
- Place the browned pork chops in a baking dish and bake for 15 minutes.
- While the pork is cooking, make the mushroom sauce. Cook the mushrooms in the butter, then add in the garlic. Whisk in the flour followed by the half and half. Season with the Italian seasoning and salt and pepper, then let the sauce cook until it is thickened.
- Remove the pan from the oven and pour the mushroom sauce over the top. Return the pan to the oven and let it continue to cook until the pork chops are done.
Tips and Tricks
These pork chops cook fairly quickly because they are boneless pork chops. You could use bone in, but they will take longer to cook through.
Make sure your pork chops are about 1-inch thick. If you are using thin cut pork chops, they cook much faster and may not even need to go into the oven.
Pork chops can overcook quite easily, so make sure to keep an eye on them. Having an instant read thermometer is really helpful.
I like to opt for whole mushrooms that I can slice myself over pre-sliced mushrooms because the pre-sliced are usually pretty dried out.
More Pork Chop Recipes
Pork Chops with Dijon Mushrooms
Grilled Pork Chops with Cilantro Lime Sauce
Barbecue Rubbed Pork Chops with Cheddar Grits
Panko Pork Chops with Creamy Herb Dressing
Spice Rubbed Pork Chops with Mustard Bacon Barbecue Sauce
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Italian Pork Chops with Creamy Mushroom Sauce
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.
Gabi says
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
Patsyk says
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.
Emily says
I hope you have your baby soon, too! Good luck!
kat says
I certainly don't turn my nose up at canned soup, its a great time saver & your finished result looks great.
Sophie says
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!
Liz says
Your blog is so refreshing, I have given you the Lemonade Award! See my blog for details!
Grace says
you must be so unbelievably excited–good luck!
great chops–cream of mushroom soup is such a useful and sneaky ingredient. 🙂
Steph says
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!
Amanda at Little Foodies says
Oh the anticipation. Take it easy and sending you all lots of good wishes. xx
Paula says
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 … 🙂
Debbie says
Oh that sounds good, especially this time of year!
HoneyB says
Wish you the best with the birth of your little one!
Maria says
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!!
Anonymous says
Best wishes with your baby!
Rosa's Yummy Yums says
All the best with the baby!
That dish looks really good! A wonderful idea…
Cheers,
Rosa
Ralonda says
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!