Fall-Apart Tender Pork Chops

“The title of the recipe says it all. I've made this many times for both friends and family and everyone that's tasted it has loved it. You need to use 1" or thicker boneless loin chops. I sometimes double the sauce because its so delicious. I wish I could take credit for this recipe, but its from my favorite cookbook, that will remain nameless since my dog ate the cover and I can't remember the title.”
2hrs 20mins

Ingredients Nutrition


  1. Heat oil in a large skillet over medium-high heat add chops and brown all over.
  2. Arrange chops in a 13" x 9" baking dish.
  3. Add mushrooms to drippings in the skillet and cook over medium-high heat without stirring for 3 to 4 minutes.
  4. Stir in garlic, salt, oregano, basil and pepper.
  5. Sprinkle flour over mushrooms and stir to moisten.
  6. Pour in wine and bring to a boil.
  7. Add cream and chicken broth, simmer, stirring, to thicken.
  8. Pour over chops.
  9. Cover tightly with a double layer of foil.
  10. Bake at 350 for 2 to 2 1/2 hours until pork chops are fork tender.

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