Perfect Baked Pork Chops with Cream of Mushroom Soup Recipe

The best baked pork chops with cream of mushroom soup recipe combines 4 bone-in pork chops (about 1-inch thick), 1 can (10.5 oz) condensed cream of mushroom soup, 1/2 cup milk, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper. Bake at 375°F for 35-40 minutes until internal temperature reaches 145°F. This simple 5-ingredient recipe creates juicy, flavorful pork chops with a rich mushroom sauce in under an hour.

Looking for a comforting weeknight dinner that's both simple and satisfying? Baked pork chops with cream of mushroom soup delivers tender meat and a creamy sauce with minimal effort. This classic American comfort food recipe transforms basic pantry staples into a restaurant-quality meal. The condensed soup provides instant flavor depth while keeping preparation time under 15 minutes before baking.

Why This Recipe Works

Cream of mushroom soup acts as the perfect base for baked pork chops because it contains pre-seasoned mushrooms, thickeners, and flavor enhancers that would otherwise require multiple ingredients and preparation steps. The soup's consistency creates a luxurious sauce that keeps the pork chops moist during baking while developing a light crust on top. Unlike pan-frying methods that risk overcooking, the oven's gentle heat ensures evenly cooked pork chops every time.

Ingredients You'll Need

For this straightforward baked pork chops with cream of mushroom soup recipe, gather these simple ingredients:

4 bone-in pork chops (about 1-inch thick, 8-10 oz each)
1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup milk (whole or 2%)
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon onion powder (optional)
1/4 teaspoon paprika (for color)
Salt to taste (optional - the soup contains sodium)

Pork Chop Thickness	Baking Temperature	Recommended Time	Internal Temperature
3/4 inch	375°F	25-30 minutes	145°F
1 inch	375°F	35-40 minutes	145°F
1.5 inches	375°F	45-50 minutes	145°F

Step-by-Step Instructions

Preparation (5 minutes)

Preheat your oven to 375°F. This temperature ensures proper browning without drying out the meat.
Pat pork chops dry with paper towels. Moisture on the surface prevents proper browning.
In a medium bowl, whisk together the cream of mushroom soup, milk, garlic powder, black pepper, and optional seasonings until smooth.

Assembly (3 minutes)

Place pork chops in a 9x13 inch baking dish. For extra flavor, lightly season both sides with salt and pepper.
Pour the mushroom soup mixture evenly over the pork chops, making sure to coat all surfaces.
For thicker chops, spoon some sauce over the top to ensure even coverage during baking.

Baking (35-40 minutes)

Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and continue baking for another 10-15 minutes until the internal temperature reaches 145°F.
Let the pork chops rest for 5 minutes before serving. This allows juices to redistribute throughout the meat.

Pro Tips for Perfect Results

Achieve consistently delicious baked pork chops with cream of mushroom soup using these professional kitchen insights:

Choose the right cut: Bone-in, center-cut pork chops (about 1-inch thick) work best for this recipe. The bone helps conduct heat evenly and adds flavor.
Don't skip the resting time: Those 5 minutes after baking make a significant difference in juiciness. Cutting too soon releases precious juices.
Check temperature, not time: Oven temperatures vary, so always use an instant-read thermometer to verify doneness at 145°F.
Enhance the sauce: After baking, stir 1 tablespoon of butter into the sauce for extra richness and shine.

Common Mistakes to Avoid

Many home cooks encounter issues with baked pork chops. Here's how to prevent the most frequent problems:

Dry pork chops: Overcooking is the primary culprit. Remove chops from the oven at 140°F - they'll continue cooking while resting to reach the safe 145°F.
Watery sauce: Using milk with lower fat content can thin the sauce. Stick with whole milk or reduce the milk to 1/3 cup for a thicker consistency.
Bland flavor: Boost the mushroom soup with 1/4 cup finely chopped fresh mushrooms sautéed in butter before adding to the soup mixture.
Pale appearance: For better color, broil for 2-3 minutes at the end of cooking, watching carefully to prevent burning.

Delicious Variations

Once you've mastered the basic baked pork chops with cream of mushroom soup recipe, try these tasty adaptations:

Creamy garlic version: Add 2 minced garlic cloves to the sauce mixture and top with fresh parsley before serving.
Herb-infused: Stir 1 tablespoon of fresh thyme or rosemary into the sauce for an aromatic twist.
Cheesy topping: Sprinkle 1/4 cup shredded parmesan over the chops during the last 10 minutes of baking.
Vegetable-packed: Arrange sliced potatoes, carrots, or green beans around the chops before baking for a complete meal.

Serving Suggestions

This versatile dish pairs beautifully with several side options. For a complete meal with baked pork chops and cream of mushroom soup:

Classic mashed potatoes to soak up the delicious sauce
Buttered egg noodles for a comforting combination
Roasted vegetables like asparagus or Brussels sprouts
Simple green salad with vinaigrette to cut through the richness
Crusty bread for mopping up every last bit of sauce

Storage and Reheating Instructions

Proper storage ensures your baked pork chops with cream of mushroom soup maintain quality for future meals:

Refrigeration: Store leftovers in an airtight container for up to 3-4 days. Keep the sauce and pork chops together for best results.
Freezing: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a covered dish at 325°F until heated through (about 20 minutes). Add a splash of broth if the sauce seems too thick.
Microwave option: Heat individual portions on medium power in 1-minute intervals, stirring sauce gently between intervals.

Frequently Asked Questions

Can I use boneless pork chops for this baked pork chops recipe with cream of mushroom soup?

Yes, boneless pork chops work well but require less cooking time. Reduce baking by 5-7 minutes and check for 145°F internal temperature earlier. Boneless chops cook faster and can dry out more easily, so monitor closely.

How can I make this baked pork chops with mushroom soup recipe healthier?

For a lighter version, use low-sodium cream of mushroom soup, substitute skim milk, and trim visible fat from pork chops. You can also increase vegetable content by adding sliced mushrooms directly to the sauce mixture before baking.

Why are my baked pork chops tough when using cream of mushroom soup?

Tough pork chops usually result from overcooking. Pork chops continue cooking after removal from the oven, so pull them at 140°F. Also, thicker chops (1 inch or more) maintain tenderness better than thin cuts during baking.

Can I make this baked pork chops with cream of mushroom soup recipe ahead of time?

Yes, assemble the dish up to 24 hours ahead, cover, and refrigerate. Add 5-10 minutes to the baking time if starting from cold. For best texture, don't bake completely ahead of time as the pork may become dry when reheated.

What sides go well with baked pork chops and cream of mushroom soup?

Classic pairings include mashed potatoes, egg noodles, or rice to soak up the sauce. For a balanced meal, add roasted vegetables like asparagus, green beans, or carrots. A simple green salad provides a refreshing contrast to the rich pork chops.