Cream of Mushroom Soup and Pork Chops Baked Recipe Guide

Cream of mushroom soup and baked pork chops create a classic comfort food combination where tender pork chops are baked with a rich, creamy mushroom sauce. This easy one-pan meal typically requires 30 minutes of preparation and 35-45 minutes of baking time at 375°F (190°C), yielding 4 servings of juicy pork chops smothered in a savory mushroom gravy that pairs perfectly with mashed potatoes or egg noodles.

If you're searching for a hearty, satisfying meal that combines protein and rich flavor with minimal effort, baked pork chops with cream of mushroom soup delivers. This timeless recipe has remained popular for decades because it transforms simple ingredients into a restaurant-quality dish with minimal active cooking time. The cream of mushroom soup acts as both a tenderizing agent and flavor enhancer, creating a luscious sauce that keeps the pork chops moist throughout the baking process.

The Perfect Pork Chop Selection

Choosing the right cut makes all the difference in this baked pork chops with cream of mushroom soup recipe. Bone-in center cut pork chops (about 1 inch thick) work best as they retain moisture better than boneless varieties. Look for chops with a pinkish-red color and some marbling for optimal tenderness. Avoid excessively thick cuts that may cook unevenly, or thin cuts that could dry out during baking.

Pork Chop Type	Thickness	Cooking Time	Best For This Recipe
Bone-in center cut	1 inch	35-40 minutes	★★★★★ Ideal - retains moisture
Boneless loin chops	¾ inch	25-30 minutes	★★★☆☆ Good with careful timing
Thin-cut chops	½ inch	20-25 minutes	★☆☆☆☆ Risk of drying out
Porterhouse chops	1½ inches	45-50 minutes	★★★☆☆ Requires temperature adjustment

Essential Ingredients for Creamy Perfection

The magic of this easy cream of mushroom soup pork chops casserole comes from just a handful of ingredients working in harmony. While the canned soup provides convenience, adding fresh elements elevates the dish from basic to exceptional:

• 4 bone-in pork chops (about 1 inch thick)
• 1 can (10.5 oz) condensed cream of mushroom soup
• ½ cup milk or broth (for thinning the soup)
• 1 tablespoon olive oil or butter
• 8 oz fresh mushrooms, sliced (cremini work best)
• ½ onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon Worcestershire sauce (optional but recommended)

Step-by-Step Baking Instructions

Follow these simple steps for perfectly baked pork chops with mushroom soup every time:

1. Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
2. Season pork chops generously with salt, pepper, and thyme on both sides.
3. Sear the chops in olive oil over medium-high heat for 2-3 minutes per side until golden brown (this step is crucial for flavor development).
4. Prepare mushroom mixture by sautéing onions, garlic, and fresh mushrooms until softened and browned.
5. Combine soup mixture by whisking cream of mushroom soup with milk or broth until smooth, then stir in sautéed mushrooms and Worcestershire sauce.
6. Arrange pork chops in baking dish and pour mushroom sauce evenly over the top, making sure to coat all surfaces.
7. Bake uncovered for 35-45 minutes, or until pork reaches an internal temperature of 145°F (63°C).
8. Rest for 5 minutes before serving to allow juices to redistribute.

Pro Tips for Perfect Results

Achieve restaurant-quality results with these professional techniques for your baked pork chops with cream of mushroom soup recipe:

• Don't skip the sear - Browning the pork chops before baking creates a flavorful crust that locks in moisture.
• Use fresh mushrooms in addition to the canned soup for deeper, more complex mushroom flavor.
• Check temperature early - Pork chops cook quickly and can become dry if overcooked by just a few minutes.
• Add a splash of white wine to the mushroom mixture for an extra layer of sophistication.
• Let the chops rest after baking - This crucial step ensures juicy results rather than dry pork.

Serving Suggestions and Variations

This versatile dish pairs beautifully with traditional comfort food sides. Serve your creamy mushroom pork chops oven recipe with:

• Garlic mashed potatoes (the perfect vehicle for that rich mushroom gravy)
• Buttered egg noodles or rice to soak up extra sauce
• Steamed green beans or roasted asparagus for color contrast
• A simple green salad with vinaigrette to cut through the richness

For dietary variations of this easy cream of mushroom soup pork chops casserole:

• Gluten-free: Use a gluten-free cream of mushroom soup or make your own sauce with cornstarch.
• Lower sodium: Choose low-sodium soup and reduce added salt, enhancing flavor with herbs instead.
• Creamier texture: Stir in 2 tablespoons of heavy cream or sour cream to the sauce mixture.
• Extra vegetables: Add sliced carrots or pearl onions to the baking dish for a complete meal.

Storage and Reheating Guidelines

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

• Refrigeration: Store in an airtight container for up to 3-4 days.
• Freezing: Freeze portions in freezer-safe containers for up to 3 months (thaw overnight in refrigerator before reheating).
• Reheating: Warm in oven at 325°F (165°C) until heated through (about 20 minutes), or microwave individual portions at 50% power to prevent toughness.
• Reviving sauce: Add a splash of broth or water when reheating if the sauce has thickened too much.

Can I use boneless pork chops for this baked mushroom soup pork chop recipe?

Yes, you can use boneless pork chops, but reduce the baking time by 5-10 minutes as they cook faster than bone-in chops. Boneless chops also tend to dry out more easily, so check the internal temperature early and don't overcook. For best results with boneless chops, consider pounding them to an even ¾ inch thickness before cooking.

How can I make the mushroom sauce from scratch instead of using canned soup?

To make homemade mushroom sauce, sauté 8 oz sliced mushrooms and ½ chopped onion in 2 tablespoons butter until golden. Add 2 minced garlic cloves and cook for 1 minute. Stir in 2 tablespoons flour to create a roux, then gradually whisk in 1½ cups chicken broth until smooth. Simmer until thickened, then stir in ½ cup heavy cream, 1 teaspoon thyme, salt and pepper to taste. This fresh sauce works perfectly as a substitute for canned cream of mushroom soup in the pork chop recipe.

Why are my pork chops turning out dry in this recipe?

Pork chops dry out when overcooked or when using thin cuts. Ensure you're using 1-inch thick bone-in chops, sear them properly before baking, and remove them from the oven at exactly 145°F internal temperature. Let them rest for 5 minutes before serving. If using thinner chops, reduce baking time significantly. The cream of mushroom soup should create a protective layer, but overbaking will still cause dryness.

Can I prepare this cream of mushroom soup pork chops casserole ahead of time?

Yes, you can assemble the dish up to 24 hours in advance. Prepare the pork chops and mushroom sauce, arrange in the baking dish, cover tightly, and refrigerate. When ready to bake, let the dish sit at room temperature for 20-30 minutes, then bake as directed, adding 5-10 minutes to the cooking time since you're starting with a cold dish. Do not sear the chops in advance as this step is best done fresh before baking.