Creamy Brie & Mushroom Pork Chops

CATEGORIES: Kate, Oven Baked, Pork, Stovetop

Baked pork chops in creamy Brie and mushroom sauce from Our Best BitesMy husband thinks it’s hilarious to talk about how he had no idea that I could cook until after we got married. As if life as a college student living in poverty with 3 roommates and no spare time is a good indicator of one’s ability to prepare healthy, wholesome, delicious, well-planned meals. The truth is that I had a lot of natural ability and good instincts when it came to cooking (I don’t mean for that to sound braggy…would it sound less braggy if I provided you with a list of areas where I don’t have natural ability or good instincts? Sports? Coordination? Sense of direction? Organization? Acting natural when I know someone is trying to take a picture/video of me?) and this overwhelming, almost obsessive desire to cook, but I didn’t have a huge amount of cooking experience. We were both college students when we got married and had a minuscule grocery budget, but I planned things so we would eat cheap and easy 6 nights out of the week, but once a week, I would splurge money-wise and time-wise on something I really wanted to learn to make. During the week, I would scour the internet and cookbooks and figure out exactly what that meal was going to be every week. One of these meals ended up being pork chops that my husband referred to as “melt in your mouth” pork chops. They were dipped in seasoned flour and eggs and bread crumbs and then covered in cream of mushroom soup and baked until they kind of fell apart with a fork. We still eat them, and they’re still melt-in-your-mouth, but I’ve been itching to make an updated version that involves fresher ingredients.

Well, today is the day. I still use lean pork chops (I actually use a pork loin roast and cut it into slices), but I use fresh onions instead of dried, fresh mushrooms instead of canned, and the sauce is made from milk, cream cheese, and melted creamy Brie cheese (don’t be scared, Brie haters! This has passed the test!). It’s comfort food at its finest, perfect for cozy fall evenings as the weather cools down, and something you could serve company or for a fancy Sunday dinner.

To get started, rinse the pork chops in cool water and pat them dry with a paper towel. Set aside.

Baked pork chops in creamy Brie and mushroom sauce from Our Best Bites In a small bowl, whisk together the flour, garlic powder, onion powder, salt, and pepper. Baked pork chops in creamy Brie and mushroom sauce from Our Best Bites Roll each pork chop in the seasoning mixture and set aside. Baked pork chops in creamy Brie and mushroom sauce from Our Best Bites Preheat oven to 375. In a large oven-safe skillet, heat the tablespoon of oil over medium-high heat, swirling the pan to coat with oil. When hot, add the pork chops and cook until golden brown on each side. Transfer the pork chops to a plate and set aside. Baked pork chops in creamy Brie and mushroom sauce from Our Best Bites Add the butter to the skillet (try adding 1/2 tablespoon at first and add more if you need to). When it’s melted and bubbly, add the onions, mushrooms, and garlic Baked pork chops in creamy Brie and mushroom sauce from Our Best Bites and saute until the mushrooms are tender and the onions are starting to caramelize.

While the onions are cooking, you’ll want to make the sauce. Baked pork chops in creamy Brie and mushroom sauce from Our Best Bites Combine the milk, cream cheese, salt, and coarsely ground black pepper in the jar of a blender and blend until smooth. When the onions have finished cooking, add the sauce mixture and cook until bubbly and thickened. Remove from heat (or turn it to very low) and add the Brie Baked pork chops in creamy Brie and mushroom sauce from Our Best Bites and stir to combine. When the sauce is smooth and the cheese is melted, add the pork chops and cover with a lid. Place the covered pan in the oven and cook for 15-20 minutes or until the sauce is bubbly and the pork chops have reached 165 degrees F. Serve over rice or with boiled baby potatoes. Makes 6 servings. treated pork chops_edited-1

 

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33 comments

  1. I actually liked when you said you had a natural ability to cook. It made me go “oh so THAT’S why I suck at it-I just wasn’t born that way!” 😉 Now I’ll go make a list of things I’m good at!

  2. I LOVE your site and this meal looks fantastic! I’ve seen your salt bowl in a couple posts and I love it! Where did you get it? I hate how Kosher salt doesn’t shake out of salt shakers, but this would be perfect for it!

  3. You just kicked that can of soup to the curb, and WOW! these look so fresh and delish! Does the consistency of the sauce change if it gets back to room temp?

  4. Looks delicious! I love mushrooms, but my husband hates them. Any idea what I could sub in for the mushrooms that would still be really yummy?

  5. This recipe looks and sounds absolutely delicious. Is the recipe in one of your cookbooks? I’m looking forward to making this. Thank you.

  6. Oh, this looks so good. Something is strange though – what does this mean?
    “1/4 cup 1 1/2-2 cups sliced mushrooms”
    maybe it’s supposed to be 1/4 cup flour??

      1. I think you might need to adjust the formatting again. Right now it has “1/4 cup flour1 1/2-2 cups sliced mushrooms” all on one line, but I think those should be separate lines. Also the font switches halfway through the recipe and then switches back again.

  7. Gooodness,does this recipe look like a keeper! I grew up eating pork chops doused with cream of mushroom soup, and I quite liked them, but this sauce sounds tons, tons, tons better! Thanks!(Woopsie–it looks like part of the recipe is missing. I think it must be the flour.)

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