Glazed Pork Chops Baked in Mushroom Cream Sauce - Recipe

Recipe Index	New Recipes ~ everyday ~	Rated Recipes tested and reviewed	Popular Recipes fun!	Cooking Times & Temps for various meats and cuts	Unit Conversion cups, ounces, tbsp.	Diet & Health vitamins, minerals	Nutrition Facts


GLAZED PORK CHOPS BAKED IN MUSHROOM CREAM SAUCE
4 pork chops kosher salt, to taste pepper, to taste garlic powder, to taste 1 can cream of mushroom soup 1 can whole mushrooms (or equivalent fresh) 1 large onion, sliced and quartered 3 stalks celery, sliced ½ cup sweet Marsala wine 3 tbsp. butter 1 cup water Season pork chops with kosher salt, pepper, and garlic then heat up a frying pan (cast iron preferably!). Melt butter and brown the chops on both sides. Remove chops and put aside. Deglaze the pan with the Marsala wine and let simmer a few minutes while you scrape up the bits off the bottom of the pan. Put the chops back in the pan, turning them over to let both sides get a nice glaze on them. Put the chops in a large casserole dish. Add the mushroom soup and water to the frying pan and stir until mixed then add the celery and whole mushrooms and season with salt and pepper to taste. Meanwhile brown the onions in another pan in butter until golden brown then add to the main frying pan. Once everything is mixed nicely together you can pour over your pork chops (make sure you turn the pork chops a few times to get some sauce all over). Bake at 350°F for about an hour or so. Submitted by: Garet

Related recipes

recipe reviews
Glazed Pork Chops Baked in Mushroom Cream Sauce

· Nov 5 · #50157

Christine (Arizona) says:

This is a great take on pork marsala..and very simple to do. The marsala mixed with the soup really gives the dish a rustic flavor and the cream from the soup provides a very filling dish. I used thin cut chops and did everything in the frying pan, skipping the casserole portion because I didnt want the meat to dry out due to the thin cut. I only simmered it until the celery softened. Typically I serve Marsala with a risotto but instead I served it with a plain delicate jasmine rice. I will defintely make this dish again.

· Jan 18 · #59231

Momoftwo (Washington) says:

Easy to follow but I think baking 1 hours is too long. I only baked for about 45 mins and it was fine.

· Feb 11 · #61470

Rob (New York) says:

I took Christine's advice and made everything in the frying pan. I actually used a deep pan with a cover and kept the cover on as often as possible. This ensured the meat stayed tender. This recipe is awesome! So easy! I made it with a side of rice and peas and it so good! I'm definitely throwing this in my recipe book to make again. Timing! You don't have to kill these for an hour. I fried the chops 4 minutes per side, then glazed them with the Marsala mixture for just a minute per side. Then when I threw everything together, covered, I let simmer for about 5 minutes. They were cooked all the way through and as tender as I've ever had a pork chop. Cheers! Rob

· Mar 5 · #63135

Donna (Arizona) says:

We used this as a base recipe but changed the recipe like crazy - my husband was cooking and forgot all the vegetables and cooked the pork chops through in the initial cooking so we didn't bake. No marsala in the house so he used white zin instead and added some garlic powder, paprika and onion powder to the sauce to make up for the forgotten vegetables. The result was DELICIOUS - we ate it with rice and the two of us killed the sauce between us. Next time (when *I* cook it) we'll follow the recipe more. Probably double the sauce so we have leftovers. Either way, it's a keeper.

· Mar 29 · #65191

Andrea (Texas) says:

DELICIOUS!!!! I added some dry onion and mushroom soup mix to enhance the creamy mushroom flavor.

· Oct 1 · #79878

D (Michigan) says:

I was craving some Marsala but only had pork in the house.. this was absolutely delicious! I am a fairly new cook and this recipe was very easy to follow and kept my house wanting more! I served it with mashed potatoes and green beans...

· Jan 21 · #91916

Misty (Louisiana) says:

Peach juice works fantastically as a substitute for Marsala.

· Mar 10 · #191591

Sherrie (Florida) replies:

Garet, great recipe. Misty, Thank you so much for the Peach juice suggestion. I made this with the Peach juice, it was wonderful.

· Nov 3 · #112518

Neil (Illinois) says:

Awesome receipe. My sister visited and brought pork chops. It was to rainy to grill out so I fixed them this way. I did not have any Marsala wine on hand so I deglazed my cast iron skillet with some chicken stock and added about a half cup of Half & Half. Turned out just awesome and my sister was actually impressed. Thank you. Neil

· Nov 11 · #113116

Mona (Arkansas) says:

Great recipe and I seared pork chops in olive oil, used fresh mushrooms and Pinot Noir. Served with a side of carrots and rice. I will definitely make this again!

· Dec 6 · #115528

Alisha G. (California) says:

Wow! This recipe is super easy but impressive and absolutely delicious! I followed recipe exactly and everybody raved (nobody guessed I used the cream of mushroom soup - hee hee hee). I served with tiny servings of pasta and broccoli on the side!

Related recipe search

“OVEN BAKED PORK CHOPS”
	“PORK CHOPS BAKED MUSHROOM CREAM”	“BAKED BONELESS PORK CHOPS”
	“BAKED PORK CHOPS”

New recipes

Top of page

—Recipe Index—

Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables

SPREAD THE LOVE - SHARE THIS RECIPE
	Print recipe:	Printer-friendly version
	Link to recipe:	Copy