Pork chops are marinated in a garlic-herb marinade, baked slowly in the oven, and topped with a light mushroom gravy. These pork chops are so tender, you won't even need a knife.
Preparation Time
20 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 30 mins
Calories
375 Calories
Recipe Instructions
Step 1
Bake in the preheated oven for 30 minutes.
Step 2
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.
Step 3
Preheat the oven to 350 degrees F (175 degrees C). Pour 1/4 cup chicken broth in the bottom of a shallow roasting pan.
Step 4
Remove pork chops from the marinade and shake off excess. Discard any remaining marinade.
Step 5
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.
Step 6
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.
Step 7
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).
Ingredients
2 tablespoons all-purpose flour
⅓ cup milk
1 tablespoon olive oil
⅓ cup olive oil
2 cloves garlic, minced
1 cup chicken broth
¼ cup white wine
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
3 tablespoons red wine vinegar
¼ cup chicken broth
½ yellow onion, thinly sliced
¼ teaspoon crushed red pepper flakes, or more to taste
