Oven Braised Pork Chops With Mushrooms
These easy braised pork chops are finished with the flavorful thickened sauce. The chops are seared and then braised in the oven.
These oven-braised pork chops come out unbelievably tender after a slow cook in broth, mushrooms, and aromatics. The browning step adds deep flavor, while the covered braise keeps the meat juicy and succulent all the way through.
It’s a classic comfort dish that feels effortless once it’s in the oven. The mushroom-onion mixture blends with the pan juices to create a rich sauce—perfect for spooning over mashed potatoes, noodles, or rice.
What You’ll Like About This Recipe
Melt-in-your-mouth texture. Slow oven braising keeps the pork moist and tender.
Deep, savory flavor. Browning the chops and cooking the mushrooms builds richness.
Simple ingredients. Everyday pantry items come together beautifully.
Hands-off cooking. Once covered and in the oven, the dish cooks with minimal effort.
Ingredient Notes
- Pork chops – Bone-in chops stay juicier and more flavorful during the long braise.
- Olive oil & butter – A blend gives great browning and a richer sauce.
- Mushrooms – Cremini or white mushrooms both work well; slice them evenly for even cooking.
- Shallot or onion – Adds sweetness and depth as it caramelizes.
- Broth or stock – Use vegetable or chicken; either creates a flavorful braising base.
- Thyme – Fresh sprigs give an earthy aroma, while dried thyme offers convenience.
- Cornstarch – Thickens the pan juices into a silky, pourable sauce.
Steps to Make Oven Braised Pork Chops With Mushrooms
- Brown the pork chops in a skillet with oil and butter until golden.
- Transfer the chops to a Dutch oven or covered casserole.
- Cook the mushrooms and shallots in the same skillet until browned.
- Deglaze the skillet with broth and bring it to a boil.
- Pour the liquid over the pork chops and add thyme.
- Cover and braise in the oven until tender.
- Remove the chops and thicken the strained juices with the cornstarch slurry.
Tips
- Brown thoroughly. Deep browning adds essential flavor to the final sauce.
- Use a tight-fitting lid. This prevents moisture loss and keeps the chops tender.
- Let the sauce rest. A short rest after thickening allows it to smooth out.
Recipe Variations
- Creamy Dijon version. Stir a spoonful of Dijon mustard and a splash of cream into the finished sauce for richness.
- Garlic herb chops. Add several smashed garlic cloves and rosemary sprigs to the braising liquid.
- Wine-braised chops. Replace part of the broth with white wine for brighter flavor.
- Mushroom-forward version. Double the mushrooms for a heartier, more rustic sauce.
Serving Suggestions
- Serve over mashed potatoes, rice, polenta, or noodles to soak up the sauce.
- Add roasted vegetables or a crisp green salad to balance the richness.
- Pair with crusty bread for dipping.
- Choose a lighter side like steamed green beans if you want contrast.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Freeze pork chops and sauce for up to 3 months; thaw overnight before reheating.
Reheat: Warm gently in a covered skillet with a splash of broth to keep the meat moist.
Refresh: Stir a little butter into the reheated sauce to restore its silky texture.
Oven Braised Pork Chops With Mushrooms
Ingredients
- 4 pork chops, center-cut , bone-in, at least 3/4-inch thickness
- 2 tablespoons olive oil, divided use
- 2 tablespoons butter, divided use
- 8 ounces mushrooms, sliced
- 1 medium shallot, sliced (or small onion)
- 1 1/2 cups vegetable broth, or chicken stock
- Several sprigs of thyme, or 1 teaspoon dried leaf thyme
- 1 1/2 teaspoons cornstarch
- 2 teaspoons cold water
Instructions
- Heat the oven to 325 F.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a heavy skillet over medium-high heat. Add the pork chops and cook for about 4 minutes on each side or until browned.
- Transfer the pork chops to a heavy, oven-safe Dutch oven or large covered casserole.
- Add the remaining tablespoon of olive oil to the skillet. Add the mushrooms and onions and cook, stirring, until the mushrooms are tender and golden and onions are lightly browned.
- Spoon the mushrooms and onions over the chops.
- Pour the vegetable broth or chicken stock into the skillet and bring to a boil; scrape up browned bits on the bottom of the pan. Pour over the chops and scatter with thyme sprigs.
- Cover the pan tightly and bake for 45 to 55 minutes. The USDA recommended minimum safe temperature for pork chops is 145 F.
- Remove the pork chops to a platter. Strain the juices into a gravy separator or bowl. Spoon the solids (mushrooms and onions) over the chops on the platter.
- Skim the fat and discard; pour the remaining liquids into a saucepan and place it over medium heat. Bring the juices to a boil.
- In a small bowl, combine the cornstarch with the water; add it to the liquids in the saucepan and continue cooking until thickened, stirring constantly.
- Add the remaining 1 tablespoon of butter, about 1 teaspoon at a time. Whisk after each addition.
- Pour the sauce over the chops and serve.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
Recipe had good flavor and was easy But checked pork chops after an hour and 15 minutes and they were overdone. Need to adjust time for this recipe.
Thank you for the feedback, Liz. I’ve adjusted that temperature to a range of 45 to 55 minutes.