Baked pork chops in creamy Brie and mushroom sauce from Our Best Bites My 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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33comments

  1. 1

    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.)

  2. 2
  3. 3
    jb says:

    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??

    • 3.1

      Thanks, jb! Fixed it!

      • AJS says:

        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.

  4. 4
  5. 5
    Juli says:

    This looks amazing. I bet my husband would brag on this one if I made it!

  6. 6
    Terri Lynn says:

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

  7. 7
    Leanne B says:

    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?

  8. 8
    Sheila H. says:

    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?

  9. 9

    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!

  10. 10
    Amy says:

    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!

  11. 11
    Becky Creason says:

    This looks and sounds delish. I will definitely be making it very soon. However, I do have a bone to pick with you. ALL OF YOUR AUTUMN FAVORITES ON THE SIDEBAR ARE SWEETS! How’s a girl supposed to plan a weekly menu when all I see are desserts?!?! What happened to highlighting a favorite soup or stew to comfort the soul on a rainy day? All the pumpkin favorites are sweets too! I know you all can do more with pumpkin than add sugar. One of our family all time favorites is the turkey sweet potato chili. All I’m saying is, help a sista’ out before she goes into sugar overload!

    • 11.1

      Becky,

      We’re in the process of updating our sidebar for the upcoming holiday season. It takes a large amount of time and effort and I’m doing sections at a time. Naturally, the sweets are the most popular so that’s what I started with. As we continue to add to the sidebar you’ll see a variety of dishes and crafts. If you are in desperate need of dinner ideas, feel free to visit our recipe index, where you will find lots and lots and lots :)

  12. 12
    Susan Anderson says:

    I totally love brie in anything and totally hate the rind, but I’ve discovered Aloutte markets a rindless brie. This has opened a whole new world for me when it comes to brie recipes, including this one. You might want to check it out.

  13. 13
    Susannah Stout says:

    If you were to turn this into a freezer meal would you just sear the pork chops and then cook it a bit longer after it defrosts???

  14. 14
    heather r says:

    I would love one of those little how to/informational posts all about brie. I’ve never tried it because, well, let’s face it, it scares me. Rind, no rind? Brands? Types? It looks like a semi-soft, but can’t ever tell. I love y’all’s advice and would love one that recommends what you like. Some recipes say you can leave the rind on (seems like you had one that you did…maybe it was a baby brie?) but then some say it’s a preference. Help! BTW…these look delicious! Can’t wait to try. That is, if I can get over my brie fear.

  15. 15

    I LOVE brie, and I love pork chops, but when I make them (pork chops, not brie)they always seem to turn out dry and tough. No matter what I do I seem to overcook them. Like the ones I made tonight – I browned them and then stuck them in a 375 degree oven for 15-20 minutes. Maybe next time I’ll try this recipe, with the sauce over them. It sounds delicious.

  16. 16

    Oh wow. Mushrooms and Brie are two of my daughter’s favorite foods. This sounds like a good birthday dinner for her!

  17. 17
    Thesha says:

    Brie, mushrooms, and pork chops…can’t go wrong there :). This looks absolutely incredible! Thanks!

  18. 18
    Sara says:

    Are you supposed to have any flour in the sauce when you blend it in the blender? In the picture of ingredients going into the blender it looks like you have a small bowl of flour but in the explanation of the picture and the actual ingredient list below it I didn’t see any flour going into the sauce when it is blended? If not, what is thickening the sauce?

  19. 19
    MamalalaKirk says:

    I made this last night but didn’t see the flour so it was really thin. I was going to ask what I did wrong but I see your correction today. It was so tasty even though sauce was thin. I have some left overs and I, excited to make this again. Such a keeper for this family. Well done

  20. 20
    KC says:

    Made this tonight…it was SOOO good! love your site–Thanks :)

  21. 21
    Jana Neser says:

    I made this tonight and it was super tasty! It was reeeeeeeally rich and I think I ate too much! Haha! I think the sauce would even be good without the Brie. It is a keeper for sure! Thanks Kate!

  22. 22
    Carol says:

    how thick should the pork be?

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