Perfect Baked Pork Loin Chops with Mushroom Soup Recipe

By Chef Liu Wei
Perfect Baked Pork Loin Chops with Mushroom Soup Recipe

For perfectly baked pork loin chops with cream of mushroom soup, use 1-inch thick chops baked at 375°F for 25-35 minutes. Combine one 10.5-ounce can of condensed cream of mushroom soup with 1/2 cup milk or broth for a rich sauce that keeps pork tender while developing a golden crust.

If you're searching for a reliable baked pork loin chops recipe with cream of mushroom soup, you've found the definitive guide. This classic comfort food combination delivers restaurant-quality results with minimal effort. The cream of mushroom soup creates an instant sauce that locks in moisture while adding earthy umami flavor to the pork. Unlike pan-fried versions, baking ensures even cooking without constant attention.

Why This Recipe Works

Pork loin chops often suffer from dryness when cooked improperly, but the cream of mushroom soup method solves this common problem. The condensed soup concentrate forms a protective layer that bakes into a rich glaze while the pork reaches perfect doneness. This technique works particularly well for weeknight dinners when you need something quick yet impressive.

Ingredients You'll Need

Ingredient Quantity Notes & Substitutions
Pork loin chops 4 (1-inch thick) Look for chops with even thickness; avoid thin ends
Cream of mushroom soup 1 (10.5 oz) can Regular or low-sodium; avoid "healthy harvest" varieties
Milk or broth 1/2 cup Whole milk creates richest sauce; chicken broth works for dairy-free
Garlic powder 1 tsp Fresh minced garlic (2 cloves) for stronger flavor
Dried thyme 1/2 tsp Rosemary or sage make excellent alternatives
Olive oil 1 tbsp Helps create golden crust on pork

Step-by-Step Preparation

  1. Prep the pork: Pat chops dry with paper towels. Season both sides generously with salt, pepper, and garlic powder. This dry surface ensures proper browning.
  2. Prepare the sauce: In a medium bowl, whisk together cream of mushroom soup, milk or broth, dried thyme, and 1/4 teaspoon black pepper until smooth. Avoid over-mixing which can make the sauce thin.
  3. Sear the chops (optional but recommended): Heat olive oil in an oven-safe skillet over medium-high heat. Sear chops for 2-3 minutes per side until golden brown. This step creates flavor complexity but can be skipped for quicker preparation.
  4. Coat and bake: Pour sauce mixture into the skillet around the chops (or into a 9x13 baking dish if skipping sear). Spoon some sauce over the top of each chop. Do not submerge chops completely.
  5. Bake uncovered: Place in preheated 375°F oven for 25-35 minutes, or until internal temperature reaches 145°F. Thicker chops need closer to 35 minutes.
  6. Rest before serving: Remove from oven and let rest 5 minutes. The sauce will thicken slightly during this time.

Professional Cooking Tips

Many home cooks make critical mistakes with this classic recipe that lead to disappointing results. Here's what experienced chefs know:

  • Temperature matters: Never bake below 375°F. Lower temperatures cause the soup to separate rather than form a cohesive sauce.
  • Avoid overcooking: Pork loin chops reach perfect doneness at 145°F internal temperature. Use an instant-read thermometer for accuracy—guessing leads to dry chops.
  • Sauce consistency: If your sauce seems too thin after baking, remove chops and simmer sauce on stove for 3-5 minutes to reduce and thicken.
  • Vegetable pairing: Add sliced mushrooms, onions, or carrots to the baking dish for a complete meal. Place vegetables around chops before baking.
  • Homemade soup alternative: For elevated flavor, substitute the canned soup with 1 cup homemade mushroom sauce made from sautéed mushrooms, 1 cup broth, and 2 tablespoons flour.

Common Problems Solved

When preparing baked pork loin chops with cream of mushroom soup, these issues frequently occur:

Dry pork: Usually caused by overcooking or using chops thinner than 1 inch. Solution: Use a thermometer and remove chops at 140°F (they'll rise to 145°F while resting).

Thin sauce: Happens when using low-sodium soup varieties or adding too much liquid. Solution: Use regular condensed soup and stick to the 10.5-ounce can size.

Bland flavor: Canned soup alone lacks depth. Solution: Add 1 teaspoon Worcestershire sauce or 1/4 cup dry white wine to the sauce mixture before baking.

Serving Suggestions

This baked pork loin chops recipe pairs beautifully with:

  • Mashed potatoes (the sauce doubles as a delicious gravy)
  • Roasted Brussels sprouts with balsamic glaze
  • Buttered egg noodles
  • Simple green salad with vinaigrette

For special occasions, top each chop with a spoonful of sautéed wild mushrooms and fresh thyme sprigs. The dish also works well for meal prep—store portions with sauce in airtight containers for up to three days.

Storage and Reheating Instructions

Proper storage maintains quality for future meals:

  • Refrigeration: Store in airtight container for up to 3 days. Keep chops submerged in sauce to prevent drying.
  • Freezing: Freeze portions for up to 2 months. Thaw overnight in refrigerator before reheating.
  • Reheating: Warm covered in 325°F oven for 15-20 minutes, adding a splash of broth if sauce has thickened too much. Avoid microwaving which makes pork rubbery.

Frequently Asked Questions

Can I use bone-in pork loin chops for this recipe?

Yes, but adjust cooking time. Bone-in chops need approximately 5-8 minutes longer baking time. Check for 145°F internal temperature in the thickest part away from the bone. Bone-in chops often retain more moisture during baking.

How can I make this recipe without canned soup?

Create a homemade alternative by sautéing 8 ounces sliced mushrooms with 1 diced onion until golden. Add 1 cup chicken broth, 2 tablespoons flour, 1 teaspoon garlic powder, and 1/2 teaspoon thyme. Simmer until thickened to gravy consistency, about 10 minutes. This fresh mushroom sauce works beautifully with the pork.

Why did my sauce separate during baking?

Sauce separation typically happens when oven temperature is too low or when using low-sodium soup varieties. Always bake at 375°F minimum and use regular condensed cream of mushroom soup. If separation occurs, remove chops and whisk sauce vigorously on stove over medium heat until re-emulsified.

Can I add vegetables to the baking dish?

Absolutely. Root vegetables like carrots, potatoes, and parsnips work well. Add them to the baking dish 15 minutes before the pork finishes cooking. Tender vegetables like asparagus or green beans should go in during the last 10 minutes. Cut vegetables into uniform 1-inch pieces for even cooking.

How do I prevent the pork from becoming dry?

Dry pork usually results from overcooking. Use an instant-read thermometer and remove chops at 140°F—they'll continue cooking to 145°F while resting. Also ensure chops are at least 1-inch thick and never skip the resting period. Keeping chops partially submerged in sauce during baking creates a moisture barrier.

Chef Liu Wei

Chef Liu Wei

A master of Chinese cuisine with special expertise in the regional spice traditions of Sichuan, Hunan, Yunnan, and Cantonese cooking. Chef Liu's culinary journey began in his family's restaurant in Chengdu, where he learned the complex art of balancing the 23 distinct flavors recognized in traditional Chinese gastronomy. His expertise in heat management techniques - from numbing Sichuan peppercorns to the slow-building heat of dried chilies - transforms how home cooks approach spicy cuisines. Chef Liu excels at explaining the philosophy behind Chinese five-spice and other traditional blends, highlighting their connection to traditional Chinese medicine and seasonal eating practices. His demonstrations of proper wok cooking techniques show how heat, timing, and spice application work together to create authentic flavors. Chef Liu's approachable teaching style makes the sophisticated spice traditions of China accessible to cooks of all backgrounds.