Breaded Pork Chops with Mushroom Cream Sauce
Pan-fried breaded pork chops finished in the oven with a creamy mushroom sauce and whole button mushrooms. This comfort-food classic combines crispy, golden-brown chops with a rich, savory cream sauce. Serve with mashed potatoes or egg noodles for a satisfying weeknight dinner that feels special enough for company. The Cheez-It coating adds a savory, slightly salty crunch that sets this version apart from standard breadcrumb breading.
Ingredients
- 4 pork chops
- 15 whole brown button mushrooms
- 1 ½ cups Cheez-It crackers, crushedpanko1:1textureadds gluten
adds salty cheese note
- ½ cup all-purpose flour
- 2 10.75 ounce cans cream of mushroom soupcream of chicken soup + sliced mushrooms1:1 soup + 0.5c fresh mushroomsflavor
lighter alternative
Full guide → - ¼ cup olive oil, for frying
- 2 eggs, beaten
- seasoned salt, to taste(optional)
- black pepper, to taste(optional)
Instructions
- 1
Heat olive oil in a large skillet over high heat.
- 2
Dust each pork chop with flour, shaking off excess.
- 3
Dip floured chop into beaten egg, coating both sides.
- 4
Press chop into cracker crumb mixture until well coated.
- 5
Season coated chops with salt and pepper.
- 6
Fry chops in hot oil until browned on both sides.
- 7
Transfer chops to a baking dish.
- 8
Spread one can of cream of mushroom soup over chops.
- 9
Pour remaining soup into baking dish and scatter mushrooms over top.
- 10
Cover with foil.
- 11
Bake at 350 F for 60 minutes.
- 12
Remove foil and bake uncovered for 10 minutes.
Tips
Crush Cheez-It crackers to varying sizes--some fine crumbs, some small pieces--for better coating texture and crispness.
Don't skip browning the chops before baking; this develops flavor and creates a textured crust that stays crispy.
Use fresh mushrooms; older ones release more liquid and may make the sauce watery.
Good to Know
Refrigerate in airtight container up to 3 days. Let cool to room temperature before storing.
Breaded pork chops can be prepared through the egg-and-crumb stage, covered, and refrigerated up to 4 hours. Fry just before baking.
Serve with mashed potatoes, egg noodles, rice, or roasted vegetables. Spoon pan sauce generously over each chop.
Common Mistakes
Don't skip the flour dust; it helps egg adhere and creates better coating structure.
Don't use high heat when frying if oil starts smoking; reduce to medium-high to avoid burning the coating.
Don't skip covering with foil; uncovered baking dries out the chops.
Substitutions
lighter alternative
Full guide →FAQ
Can I use boneless chicken breasts instead of pork chops?
Yes, boneless chicken breasts work well. Pound them to even thickness (about 0.75 inches) before breading. Reduce baking time to 40-45 minutes, checking that internal temperature reaches 165 F.
What if I don't have Cheez-It crackers?
Use panko breadcrumbs (1:1 ratio), Italian-seasoned breadcrumbs, or crushed saltine crackers. For a cheesy flavor, add grated Parmesan to regular breadcrumbs. Crushed corn flakes also work for crunch.
How long can I keep leftovers?
Store covered in the refrigerator for up to 3 days. Reheat gently in a 325 F oven for 15-20 minutes covered with foil to prevent drying. Do not freeze; the mushroom sauce becomes watery upon thawing.