Pork Chops with Mushroom Bread Pudding Recipe

Name: Pork Chops with Mushroom Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 onion, chopped; 1 rib celery, chopped; 3/4 pound mushrooms, cut into thin slices; 1 teaspoon dried thyme; 1/2 pound baguette (or other crusty bread), cut into 1/2-inch cubes (about 1 quart); 1 teaspoon salt; 1/2 teaspoon fresh-ground black pepper; 1 1/3 cups canned low-sodium chicken broth or homemade stock; 3 eggs, beaten to mix; 2/3 cup half-and-half; 1 tablespoon cooking oil; 4 center-cut pork chops, about 1-inch thick (about 2 pounds in all)

Servings: persons

2 tablespoons butter
1 onion, chopped
1 rib celery, chopped
3/4 pound mushrooms, cut into thin slices
1 teaspoon dried thyme
1/2 pound baguette (or other crusty bread), cut into 1/2-inch cubes (about 1 quart)
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1 1/3 cups canned low-sodium chicken broth or homemade stock
3 eggs, beaten to mix
2/3 cup half-and-half
1 tablespoon cooking oil
4 center-cut pork chops, about 1-inch thick (about 2 pounds in all)

1
Heat the oven to 325.
2
Butter a 9-by-13-inch baking dish or a gratin dish of similar size.
3
In a large nonstick frying pan, melt the butter over moderately low heat.
4
Add the onion and celery; cook, stirring occasionally, until starting to soften, about 3 minutes.
5
Increase the heat to moderately high.
6
Add the mushrooms and thyme and cook until the mushrooms start to brown, about 5 minutes.
7
Remove the pan from the heat.
8
Stir in the bread cubes, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.
9
Transfer the mixture to the prepared baking dish.
10
Stir together the broth, eggs, and half-and-half.
11
Pour the mixture evenly over the mushrooms and bread.
12
Put the dish in the lower third of the oven and bake for 25 minutes.
13
Meanwhile, heat the oil in the frying pan over moderate heat.
14
Sprinkle the remaining 1/4 teaspoon each salt and pepper over the pork chops.
15
Add the chops to the pan and brown, about 3 minutes per side.
16
Remove the chops from the pan.
17
Remove the bread pudding from the oven after it bakes for 25 minutes and set the pork chops directly on top.
18
Return to the oven and cook until the meat is done and the pudding is just set, 10 to 15 minutes longer.

599

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons butter, 1 onion, chopped, 1 rib celery, chopped, 3/4 pound mushrooms, cut into thin slices, and more.

Yes, Pork Chops with Mushroom Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pork Chops with Mushroom Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions