Pork Chops with Cream Of Mushroom Sauce

An old fashioned classic... Pork Chops with Cream of Mushroom Sauce! A rich and creamy mushroom sauce poured over crunchy crumbed pork chops!

5 from 1 vote

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Course: Dinner

Cuisine: western

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: serves

Calories: 606kcal

Cost: $10

Place the plain flour onto a plate.
Press the pork chops into the flour and shake off any excess.
Whisk the eggs in a bowl and dip the pork chops into the egg mixture.
Allow the excess egg mixture to drip off. Place on to a plate again.
Mix the panko breadcrumbs, grated parmesan cheese, garlic powder, salt and pepper together and spread this on to a flat plate.
Press the pork chops into the panko crumb mixture on each side.
Place a large, deep frying pan with vegetable oil (approximately 1-2 cm deep) over high heat.
The oil is ready when you place a wooden spoon in the centre (it should make small bubbles around the wooden spoon).
Cook the pork chops for 5-7 minutes on either side or until golden and cooked through.
Place onto a paper towel to drain any excess oil and keep warm.
AIR FRYER COOKING OPTION: alternatively you can cook the pork chops in the air-fryer for 15 minutes, 200 degrees celsius (turning over halfway through).
TIPS: Spray the pork chops with cooking oil for the crispiest crumb. Cook in a single layer (in batches if needed), to allow the heat to circulate.

Place the mushrooms, butter, herbs and minced garlic in a large frying pan. Cook over medium-high heat for 5-10 minutes or until the mushrooms are golden brown and all of the liquid has evaporated.
Set aside in a small bowl.
Without washing the frying pan, add the condensed cream of mushroom soup and the milk. Bring to a simmer and stir for 5-10 minutes or until thickened.
Return the mushrooms to the sauce, season with salt and pepper.

RECIPE NOTES & TIPS

To tell when the oil is ready to fry the pork chops - when you place a wooden spoon in the centre the oil should make small bubbles around the wooden spoon.
Fry the mushrooms until the liquid they release has evaporated - otherwise this liquid can make the sauce too watery.
Don't wash the frying pan after cooking the mushrooms - the bits on the bottom of the pan will add extra flavour to the mushroom sauce.
Serve - with cheesy mashed potatoes and a side of your favourite vegetables.
Store leftovers in the fridge for up to 2 days.
For a gluten-free option, use panko crumbs that have been made with gluten-free bread or use gluten-free bread crumbs. Substitute the plain flour for gluten-free flour. However check the label of your soup, as only some brands are gluten free.