These oven-baked pork chops are juicy, tender, and finished with a creamy mushroom sauce that tastes like a restaurant dinner—without the extra work. It’s a reliable weeknight recipe that feels cozy enough for company, and everything comes together in one skillet plus the oven.
Why you’ll love this recipe
- Oven-baking keeps pork chops moist and prevents drying out.
- The creamy mushroom sauce is rich, savory, and quick to make.
- Simple ingredients you can find at any US grocery store.
- Great with mashed potatoes, rice, or egg noodles.
Ingredients
- 4 boneless pork chops, about 1 inch thick
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 12 oz cremini or white mushrooms, sliced
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 3/4 cup heavy cream
- 1 tbsp Dijon mustard (optional, for extra depth)
- 1 tsp fresh thyme leaves (or 1/3 tsp dried)
- 1 tbsp chopped parsley (optional, to finish)
How to make oven-baked pork with creamy mushroom sauce
1) Prep and preheat. Heat oven to 400°F. Pat pork chops dry with paper towels. Season both sides with salt, pepper, garlic powder, and paprika.
2) Sear the pork. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear pork chops 2–3 minutes per side until nicely browned (they won’t be fully cooked yet). Transfer chops to a plate.
3) Sauté mushrooms and aromatics. Reduce heat to medium. Add butter, then mushrooms. Cook 6–8 minutes, stirring occasionally, until mushrooms release their moisture and start to brown. Stir in onion and cook 2–3 minutes. Add garlic and cook 30 seconds.
4) Build the sauce. Sprinkle flour over the mushroom mixture and stir for 1 minute. Slowly whisk in chicken broth, scraping up browned bits. Simmer 2–3 minutes until slightly thickened. Stir in heavy cream, Dijon (if using), and thyme. Taste and adjust salt and pepper.
5) Bake. Return pork chops (and any juices) to the skillet, nestling into the sauce. Transfer to the oven and bake 8–12 minutes, depending on thickness, until pork reaches 145°F in the thickest part.
6) Rest and serve. Let rest 5 minutes. Spoon mushroom sauce over the pork and finish with parsley if you like.
Tips for juicy pork chops
- Use thicker chops: About 1 inch thick is ideal for staying tender.
- Don’t skip the sear: Browning adds flavor and helps lock in moisture.
- Use a thermometer: Pull at 145°F, then rest. Overcooking is the fastest way to dry pork.
- Let the sauce simmer: Give it a couple minutes to thicken before baking.
Easy variations
- Make it extra garlicky: Add 1–2 more cloves of garlic.
- Add wine: Replace 1/2 cup broth with dry white wine for a deeper sauce.
- Lighter option: Swap heavy cream for half-and-half (sauce will be a bit thinner).
- Herb swap: Rosemary or sage works great with pork and mushrooms.
What to serve with creamy mushroom pork chops
- Mashed potatoes or roasted baby potatoes
- Buttered egg noodles
- White rice or wild rice blend
- Roasted green beans, broccoli, or asparagus
- A simple side salad with a tangy vinaigrette
Storage and reheating
- Refrigerate: Store pork and sauce in an airtight container up to 3 days.
- Reheat: Warm gently in a skillet over medium-low heat with a splash of broth or cream to loosen the sauce, or microwave in short bursts.
- Freeze: You can freeze leftovers, but cream sauces may separate slightly; stir while reheating to bring it back together.
