Oven Fried Pork Chop with Golden Mushroom Gravy
A Nostalgic Dinner Idea From The 1980’s
Oven Fried Pork Chop with Golden Mushroom Gravy is a dinner that comes together quickly, but feels like you cooked all day! This recipe uses classic Oven Fry to crisp up the pork chops topped with a simple gravy made with canned soup, some sautéed onions, and seasoning and herbs.
This is a classic meal from my childhood. I was born in the late seventies and therefore was a pretty typical “latchkey kid” in the eighties and nineties.
I would have been responsible for making something like this after school so that my parents came home to a hot meal. If it wasn’t for being responsible for some dinners as a child, I would not have the career I have now.
For this I am grateful.
Oven Fry Nostalgia
Whenever I use Oven Fry I think back to a time I made dinner when I was at my Dad and Stepmom’s, back when I used to split my time between Dad and Mom’s house. I used oven fry to make chicken.
My Dad and Stepmom and Sister came home to eat dinner and I had overcooked the chicken. I asked them how was dinner and they all responded with “MOISSSSTTTTT” but pretended to be hoarse and dry.
We all laughed so hard. This is where I get my sarcastic sense of humor from.
I already know there will be criticism on social media when I post this for the ingredients, but I do not mind taking the heat. This Oven Fried Pork Chop with Golden Mushroom Gravy is a delicious dinner that any beginner or seasoned cook can make.
It is comforting, delicious, and everyone in your household will love it. I always say “fed is best” whether it comes to babies, teens, or adults.
It is okay to put a meal like this on the table. What is more important is having a meal to come home to and gathering together to eat.
The recipe is very easy, and there is a printable recipe card at the end of this and every post. You can print, save, or pin the recipe card.
There is also a hands free mode that you can click on to keep the recipe card up on your device while cooking. I will share just a few pictures and links in the next few paragraphs for anyone who may need some extra clarification on ingredients or steps.
Oven Fry For The Win
Oven Fry is an old school ingredient. I love it and it makes the chops so crispy.
I use this product for my Best Ever Pork Chop Recipe as well. They also sell a chicken variety.
You will find this product in almost every grocery store in the US. I usually find it in the bread aisle on the top shelf, but sometimes it is by the boxed stuffing mix.
If you are not in the US you can find it on Amazon. If I had to copycat this box mix, I would say that seasoned Panko would be a good sub.
Canned Soup And You’re Golden
I love the golden mushroom soup from Campbell’s. This makes such a good gravy!
Make the effort to find this product. I do not have a good substitute for this one because it is so unique tasting.
I do not want to hear about MSG in this soup, I do not care. This is a classic ingredient my Grandma used to use and I love it!
The gravy recipe on these chops is heaven to me.
Old School Tipsy
When I think of these chops, I just HAVE to have scalloped potatoes and green beans and corn. This is classic comfort to me.
The only thing missing from this picture is the applesauce that I usually serve with this meal. Does this not look like your childhood if you were a child in the 80s?!
Oven Fried Pork Chop with Golden Mushroom Gravy Recipe
Oven Fried Pork Chop with Golden Mushroom Gravy, an old school recipe that makes delicious pork chops. Bread and bake the chops and create a simple pan gravy using canned soup, onions, and a few seasonings and herbs. A simple dinner everyone will love.
Ingredients
- 4 Bone-In Pork Chops
- 1 box of Pork Oven Fry *see post for this product explanation
- 3 tablespoons of Mayonnaise
- 2 cans of Campbell's Golden Mushroom Soup *pictured in post
- 2 tablespoons of Butter
- 1 small, Yellow Onion, diced
- 2 teaspoons of Dried Rosemary
- 1 teaspoon of Dried Sage
- 2 teaspoons of Garlic Powder
- 2 teaspoons of Onion Powder
- 2 teaspoons of Dried Parsley
- Pinch of Paprika
- Pinch of Black Pepper
- 1 tablespoon of Dijon Mustard
- 1/2 tablespoon of Soy Sauce
- 1 cup of Water
Instructions
- Before preparing the chops, let them sit out at room temperature for at least thirty minutes. Pat them dry with a paper towel.
- Add the box of oven fry to a shallow plate, preheat your oven to 400°.
- Ignore the directions on the box, and instead add 3 tablespoons of mayonnaise to a bowl.
- Prepare a baking sheet, then brush the chops generously on all sides with the mayonnaise.
- Press the chops, one at a time, into the oven fry mix, flip, and do the same to the other side. press the oven fry into the chops. Add the chops to the baking sheet.
- When your chops are all well coated, discard the mayonnaise and the oven fry, and bake the chops in the oven for 20 to 30 minutes. Every oven is different and the thickness of the chops will decrease or increase the bake time. No need to flip these when they are baking. I bake my chops to about 135 degrees, turn off the oven, and let them rest for 5 to 10 minutes in the oven as it cools down.
- While the chops bake, make the golden mushroom gravy. Add the butter to a skillet and then the diced onions. Sauté until the onions start to get soft and golden brown.
- Season the onions with the rosemary, sage, pepper, paprika, garlic and onion powders, and parsley. The measurements of these seasonings is a suggestion, you can alter to your preferences. Sauté the onions with the seasonings for a minute or two.
- Add the two cans of Golden Mushroom soup. For the water, I add water to the cans about halfway each to get the remainder of the soup out. I do not add any additional water beyond this. Whisk the soup and water with the onions until it is well combined and smooth. Bring to a simmer and reduce heat.
- Simmer for 10 to 15 minutes with the lid on, stirring occasionally. Add the soy sauce and mustard, whisk in, simmer again for 10 to 15 minutes more. Taste and adjust seasonings if needed.
- Remove the chops from the oven and top with the gravy. Serve with scalloped potatoes, corn, and green beans.