Pork Chops Sauteed With Mushrooms, Garnished With Tomatoes

"Comfort food anyone? Try this one! It is a real great way to serve a pork chop and we like it with mashed potatoes as the gravy is so good! I garnish with 1/2 tomato with a sprinkle of olive oil and 1/2 tsp. of fresh shredded Basil, it is optional."
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Ready In:


  • 4 pork chops, 1/2 to 3/4 inch thick
  • 1 cup flour
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • 2 tablespoons corn oil
  • 1 tomatoes, cut into wedges
  • Sauce

  • 2 tablespoons butter
  • 12 lb mushroom, sliced and washed
  • 2 tablespoons flour
  • 2 tablespoons horseradish
  • 1 cup chicken stock
  • salt & pepper


  • Preheat oven to 375°F.
  • Remove some of the fat from the pork chops, season them with salt and pepper and dip them one at a time in the flour.
  • Then dip the floured pork chops first in the beaten eggs, then in the bread crumbs.
  • Place the oil in an ovenproof frying pan over medium heat.
  • When the oil is hot, add the pork chops.
  • Cook them on both sides for 2 minutes.
  • Then place the frying pan in the oven for approximately 10 minutes.
  • Do not cover.
  • Remove the pork chops from the pan and put them on a service platter.
  • Add the butter to your pan and place it over medium heat on top of the stove.
  • When the butter is melted, add the mushrooms.
  • Saute the mushrooms for 2-3 minutes, seasoning to taste.
  • Add the flour and the horseradish, mix well together, then add the chicken stock.
  • Continue to taste and serve the pork chops with the sauce.
  • Garnish with tomato slices.

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  1. henway00
    I just used half a can of condensed mush. soup in my sauteed mushrooms as a short cheat on the sauce. I also used fine-round stuffing cubes (b/c I had them) rather than trad. bread crumbs. The chops were so tender and delicious! Perfectly done. In the summer, I like to grill them, but this oven recipe is just as good, if not better. Terrific.
  2. Theresa V W.
    This is a great recipe. I made it last night and my husband loved it. It is what we call, "a keeper" which means if it is good I will make it more than once. It is really good. You can't go wrong with this recipe. Just as good as if you went to a restaurant. I forgot to mention that the name on the recipe is misleading. . There aren't any tomatoes in the recipe. It is merely used for a garnish if you wish too have one.


<p>I'm Danish-Canadian! I immigrated to Canada in 1968 and lived in B.C. until 1979, then we had the wonderful opportunity to live in Hawaii for almost 3 years. We moved to Southern Ontario in 1982. Of profession, I'm a Doctor of Human Biochemistry, specializing in Nutrition, a Doctor of Homeopathic Medicine, and a Registered Nutrition Consultant Practitioner, I have my own full time practice. <br />My passion is cooking! I have tested and tried over 10.000 recipes over the last 30 years on my beloved husband who is now residing in a Long Term Facility with Dementia, so I have to make meals for one, healthy and simple. />My pet peeve is too much garlic in a creamy rich sauce. <br />My favourite cookbook is the one I have made myself over the past 40 years. <br />My interests are knitting Scandinavian socks, sweaters, reading. If I had a month off I would visit our adult children and 4 year old Granddaughter, who resides in British Columbia and Florida, and cook them their favorite meals.</p>
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