These pork chops are baked with mushrooms and a tangy mustard and Ranch dressing sauce. The sauce jazzes up these basic seasoned pork chops perfectly. The chops are first seared, and then they're baked with the sauteed mushrooms and sauce mixture.
Serve these easy baked pork chops with rice or potatoes for a satisfying and tasty everyday family meal.
- 4 to 6 loin pork chops, boneless or bone-in
- seasoned salt and pepper
- 1 tablespoon extra virgin olive oil
- 1/2 cup chopped onion
- 6 to 8 ounces mushrooms, coarsely chopped
- 1/2 cup chicken broth, low sodium or unsalted
- 3 tablespoons Creamy Ranch Dressing (store bought or homemade mix)
- 1 1/2 tablespoons bold and spicy mustard or whole grain mustard
- Grease a shallow 2 1/2 to 3-quart baking dish or roasting pan with oil or spray with nonstick cooking spray.
- Heat olive oil in a skillet or sauté pan over medium-high heat. Sprinkle the pork chops with salt and pepper; put in skillet and sear them briefly, about 1 to 2 minutes on each side. Remove the pork chops to the prepared baking dish.
- To the hot skillet, add chopped onions and mushrooms. Cook, stirring, until onions are browned and just tender, about 4 to 6 minutes.
- Add the chicken broth to the pan and stir, scraping up any browned bits.
- Combine the Ranch dressing and mustard; stir into the skillet mixture. Let the sauce boil for a minute; pour over chops in baking dish.
- Cover the baking dish with foil and bake at 325° for 1 1/2 hours.
Tips and Variations
- Add 1/2 cup of sliced celery to the skillet along with the onions and mushrooms.
"I skipped the creamy ranch dressing since I didn't have it, but just used chicken broth, onion, and mushrooms, with a bit of mustard. I was looking for a technique that would create fork tender pork chops, and bingo, this was it! Yum. I'm making these again today for a pork chop fan that I cook for. I saw a similar recipe with white wine and I'm tempted to add that also." — Paula
"I made this last minute for my family, and it was so good! The only thing I did differently was I added some garlic in with the onions halfway through the saute' process, and I doubled the sauce recipe to put over rice, so I used 1 tablespoon of coarse-ground mustard and two tablespoons of spicy mustard. The chops came out delicious and the sauce was so good. I will definitely be making this one again, my family loved it!" — Jen
"I made this for 5 people and everyone loved it. It's a keeper." — L. Duffy
"I love this recipe. I have made it several times and have not changed a thing (Maybe add a little extra broth for additional gravy). When the chops come out of the oven, they are extremely moist and tender!! You will love the flavor!! Enjoy!!" — A.Q.
"The recipe was extremely easy to make and did not contain many carbs. The results were great. The chops were moist and tasted delicious. It was a hit with my husband as well. I have added this recipe to my recipe collection. Thank you!" — A.C.
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