These pork chops are braised in the oven, an easy method of cooking for flavorful pork chops. Mushrooms, onions, and fresh sprigs of thyme flavor the pork chops nicely, and the cooking broth is thickened to make a tasty sauce.
Serve these savory pork chops with mashed potatoes or baked potatoes and steamed broccoli or creamed peas. Sweet potatoes pair well with pork, too.
Oven Braised Pork Chops With Mushrooms
These pork chops are incredibly easy to prepare and cook. The chops are braised in the oven with mushrooms and aromatics.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4 servings 1x
- Category: Pork Chops
- Method: Braise
Ingredients
Scale
- 4 center-cut pork chops (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.
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.