Pork chops are prepared with a light mushroom sauce and roasted slowly in the oven after being marinated in a garlic-herb marinade. There is no need for a knife because these pork chops are so soft.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon crushed red pepper flakes, or more to taste
- 4 (4 ounce) boneless pork chops, 1/2-inch thick
- ¼ cup chicken broth
- 1 tablespoon olive oil
- ½ yellow onion, thinly sliced
- 1 cup chicken broth
- ⅓ cup milk
- ¼ cup white wine
- 4 cremini mushrooms, chopped
- 4 white mushrooms, chopped
- 2 tablespoons all-purpose flour
Instructions
- Whisk together 1/3 cup olive oil, vinegar, garlic, thyme, parsley, and pepper flakes in a bowl. Place pork chops in a glass or ceramic baking dish and pour marinade over top. Marinate in the refrigerator for 1 hour, turning chops after 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Pour 1/4 cup chicken broth in the bottom of a shallow roasting pan.
- Remove pork chops from the marinade and shake off excess. Discard any remaining marinade.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown pork chops for 3 minutes on each side. Transfer to the prepared roasting pan and top with onion slices. Cover the pan tightly.
- Bake in the preheated oven for 30 minutes.
- While pork chops are baking, prepare sauce. Combine 1 cup chicken broth, milk, white wine, and cremini and white mushrooms in a saucepan over medium heat; cook for 4 to 5 minutes. Add flour and bring to a boil, stirring often until thickened. Lower heat and simmer sauce until pork chops are ready.
- Remove pork chops from the oven; drain and discard chicken broth. Pour mushroom sauce over pork chops, cover, and return to the oven. Bake until 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).
Nutrition Facts
| Calories | 375 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 1 g |
| Protein | 17 g |
| Saturated Fat | 6 g |
| Sodium | 404 mg |
| Sugars | 3 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
It will probably be way overcooked – did they start with frozen chops? My chop was 1 1/2 inches thick (compared to their thin ones) and it was up to 155 degrees by end of first 30 min. I would have saved the browned juices from initial bake for flavoring gravy, what a waste of flavor. But I generally follow recipes the first time to see if they work. I hope it will not be tough.
Flavor was good but an hour cook time was way too long and the chops were overcooked.
Everything about this reciepe is wrong. From the 3 min per side to the bake in liquid for a half an hour. Nothing about a funny tasting over cooked chop is worth the time and money. I knew better but always open to something different so i chanced it and soo sorry I did.
Sometimes I want a pork chop that is almost fall-apart tender. This had good flavor and was just what I was looking for. The only change I would make is to incorporate the broth that the chops cook in with the white sauce, to make more for mashed potatoes, rice or pasta.