Baked pork chops with mushroom sauce is a classic family favourite that pairs tender meat with a rich, creamy sauce full of mushroom flavour. The dish is quick and easy to make, which makes it ideal for busy weeknights when you want to put something good on the table without spending the whole evening in the kitchen.
The chops are browned briefly before going into an ovenproof dish and being covered with the mushroom sauce. The dish then bakes in the oven, where the juices from the meat mingle with the sauce – simple and delicious. And in the meantime, you can do the washing up.
Serve the oven-baked chops with your favourite sides – the dish goes perfectly with rice, mashed potatoes or pasta, but is also lovely with roasted root vegetables for a more rustic touch.
A proper comfort dish that the whole family will love, and one that is easy to adapt to suit different tastes.
Baked Pork Chops with Mushroom Sauce
Ingredients
Pork chops
- 200 ml plain flour
- 1 tsp paprika
- 4 pork chops, about 150 g each
- 50 g butter
- 2 tbsp oil
- Salt and freshly ground pepper
Mushroom sauce
- 350 g button mushrooms, sliced
- 2-3 sticks celery, sliced
- 3 cloves garlic, thinly sliced
- 1 onion, finely chopped
- 250 ml chicken stock
- 250 ml whipping cream (38% fat)
- 1 1/2 tsp Dijon mustard
- 1 tsp red wine vinegar
- Salt and freshly ground pepper
- Gravy browning (optional)
To serve
- Finely chopped parsley
- Mashed potatoes, rice or pasta
Method
- Mix the flour and paprika and season with salt and freshly ground pepper. Turn the pork chops in the mixture to coat them.
- Melt the butter with the oil in a frying pan and brown the chops briefly on both sides, then transfer them to an ovenproof dish.
- Fry the mushrooms in the same pan until they have released their liquid and it has cooked off, then add the celery, garlic and onion. Fry until the onion is soft and translucent.
- Add the stock, cream and Dijon mustard and let the sauce simmer for about 5 minutes, stirring now and then. Season to taste with salt, freshly ground pepper and the red wine vinegar. Add a little gravy browning if you want a darker colour.
- Pour the sauce over the chops and cook in a preheated conventional oven (top and bottom heat) at 200°C for about 15 minutes. The cooking time will vary depending on the thickness of the meat and how long you browned the chops for.
- Scatter with chopped parsley before serving, and serve with rice, pasta or potatoes.
Nutrition
Premium
