Pork n’ Potatoes

Inspiration recipe: Baked Pork Chops at All Recipes.


2 Thick cut boneless pork chops
1 egg, beaten
1/2 cup bread crumbs
salt & pepper
garlic seasoning
1/4 cup flour
8 oz sliced mushrooms
1/3 cup chicken broth
1 tblsp butter, divided
1/8 cup heavy cream


Preheat oven to 400°.  Put the flour on one plate and the bread crumbs on another.  Place a bowl with the beaten egg in the middle of the two places.

To prepare the pork chops, season with salt, pepper and garlic seasoning.  Dredge in flour then egg then dip in bread crumbs.  Heat 1 tbsp oil over medium-high heat.  Add the pork chops to the pan, turning once, until the bread crumbs are browned (about 5-7 minutes total).

Transfer the pork chops to a baking dish, cover with foil and place in the oven.  Cook 15-20 minutes or until pork chops reach internal temperature of 155°. Remove from oven and let rest about five minutes before serving.

Add 1/2 tbsp butter to the pan you browned the pork in then add the mushrooms. Saute mushrooms for 5-7 minutes then add chicken broth.  Bring to a boil then reduce heat to low. Simmer until the pork is done. While the pork is resting, stir in the cream and 1/2 tbsp butter to thicken the sauce.


Temperature: The inspiration recipe used a temperature of 350. I used 400 because I was making Sweet Potato Fries (frozen) and that was the required oven setting.  350 is probably a better temperature as I really needed to watch the pork to avoid overcooking (not totally successful, good thing that sauce was creamy!).

Served with the aforementioned sweet potato fries and some mixed rice (Uncle Ben’s fast cook).


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