For an even richer flavor, consider using a dry sherry in place of the white wine. If you don't have fresh herbs on hand, you can substitute with dried herbs. Use 1 teaspoon of dried thyme and 1 teaspoon of dried parsley. Make sure not to overcook the pork chops, as they can become dry. Using a meat thermometer is highly recommended.
Tender Baked Pork Chops
-
PREP TIME20 mins
-
COOK TIME1 hrs 10 mins
-
TOTAL TIME2 hrs 30 mins
-
SERVING4 People
-
VIEWS12
Experience the epitome of tenderness with these baked pork chops. Marinated in a fragrant garlic-herb blend and slow-baked to succulent perfection, they're then crowned with a luscious, earthy mushroom gravy. Prepare to be amazed – a knife is utterly optional!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate10 g
-
Cholesterol41 mg
-
Fiber1 g
-
Protein17 g
-
Saturated Fat6 g
-
Sodium404 mg
-
Sugar3 g
-
Fat28 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn a bowl, whisk together 1/3 cup olive oil, red wine vinegar, minced garlic, fresh thyme, fresh parsley, and red pepper flakes. Place pork chops in a glass or ceramic baking dish and pour the marinade over them. Marinate in the refrigerator for 1 hour, turning the chops after 30 minutes.
02
StepPreheat the oven to 350 degrees F (175 degrees C). Pour 1/4 cup chicken broth into the bottom of a shallow roasting pan.
03
StepRemove pork chops from the marinade, shaking off any excess. Discard the remaining marinade.
04
StepHeat 1 tablespoon of olive oil in a large skillet over medium-high heat. Brown the pork chops for 3 minutes on each side. Transfer the browned chops to the prepared roasting pan and top with the thinly sliced onion. Cover the pan tightly.
05
StepBake in the preheated oven for 30 minutes.
06
StepWhile the pork chops are baking, prepare the sauce. In a saucepan over medium heat, combine 1 cup chicken broth, milk, dry white wine, chopped cremini mushrooms, and chopped white mushrooms; cook for 4 to 5 minutes. Add flour and bring to a boil, stirring frequently until thickened. Lower the heat and simmer the sauce until the pork chops are ready.
07
StepRemove the pork chops from the oven; drain and discard the chicken broth from the pan. Pour the mushroom sauce over the pork chops, cover the pan, and return it to the oven. Bake until the pork chops are no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Frederic Wuckert
Jun 28, 2025These pork chops were incredibly tender! The marinade made all the difference.
Edythe Reilly
Jun 25, 2025The mushroom gravy was amazing! I served it with mashed potatoes, and it was a hit.
Waldo Dickens
Jun 21, 2025I added a splash of Worcestershire sauce to the marinade for extra depth of flavor. Will definitely make this again!