Baked Pork Chops with Cream of Mushroom Soup Recipe

By Maya Gonzalez
Baked Pork Chops with Cream of Mushroom Soup Recipe
Baked pork chops with cream of mushroom soup creates a classic comfort meal combining tender pork chops smothered in rich mushroom gravy. This easy 30-minute recipe requires just six ingredients: bone-in pork chops, condensed cream of mushroom soup, milk, onion, garlic powder, and black pepper. The cooking process involves searing the pork chops, preparing the mushroom sauce, and baking at 375°F for 20-25 minutes until the internal temperature reaches 145°F.

The Ultimate Baked Pork Chops with Cream of Mushroom Soup Recipe

Nothing says comfort food quite like baked pork chops smothered in creamy mushroom sauce. This timeless recipe transforms simple pantry staples into a restaurant-quality meal with minimal effort. The combination of savory pork chops and earthy mushroom gravy creates a satisfying dinner that families consistently love.

Why This Recipe Works

Cream of mushroom soup pork chops baked together creates a foolproof meal because the condensed soup acts as both flavor enhancer and thickening agent. Unlike scratch-made gravies that require precise roux measurements, the canned soup provides consistent results every time. The baking method ensures even cooking while allowing the flavors to meld beautifully.

Essential Ingredients for Perfect Results

Ingredient Quantity Substitution Options
Bone-in pork chops (1¼" thick) 4 chops Boneless chops (reduce cooking time by 5 minutes)
Condensed cream of mushroom soup 1 (10.5 oz) can Cream of chicken soup or homemade mushroom sauce
Milk ¾ cup Half-and-half for richer sauce
Yellow onion, thinly sliced 1 medium Shallots or 1 tsp onion powder
Garlic powder 1 tsp 2 minced garlic cloves
Black pepper 1½ tsp White pepper for milder flavor

Step-by-Step Preparation Guide

  1. Prep the pork chops: Pat chops dry with paper towels and season both sides with salt and pepper. Proper drying ensures a perfect sear.
  2. Sear the chops: Heat 1 tablespoon oil in an oven-safe skillet over medium-high heat. Sear chops for 3-4 minutes per side until golden brown. Do not skip this step—it creates flavor through the Maillard reaction.
  3. Prepare the sauce: In a bowl, whisk together mushroom soup, milk, garlic powder, and 1 tsp black pepper until smooth.
  4. Assemble the dish: Remove chops from skillet. Add sliced onions and sauté for 2 minutes. Return chops to skillet, pour sauce over top, and arrange onions around chops.
  5. Bake to perfection: Transfer skillet to preheated 375°F oven. Bake uncovered for 20-25 minutes until internal temperature reaches 145°F.
  6. Rest and serve: Let chops rest for 5 minutes before serving. This allows juices to redistribute for maximum tenderness.

Pro Tips for Best Results

  • Temperature matters: Use a meat thermometer to ensure perfect doneness. Overcooked pork chops become dry and tough.
  • Sauce consistency: If the sauce appears too thin after baking, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the sauce. Return to oven for 2-3 minutes.
  • Flavor boost: Add 1 tablespoon Worcestershire sauce to the mushroom mixture for deeper umami flavor.
  • Vegetable addition: Place halved Brussels sprouts or baby potatoes around the chops before baking for a complete meal.

Delicious Variations to Try

While the classic cream of mushroom soup pork chops baked recipe satisfies most palates, these variations offer exciting twists:

  • Creamy Dijon version: Stir 2 tablespoons Dijon mustard into the mushroom sauce for tangy complexity.
  • Mushroom upgrade: Sauté 8 ounces sliced cremini mushrooms with the onions for extra mushroom flavor.
  • Herb-infused: Add 1 tablespoon fresh thyme or 1 teaspoon dried herbs (rosemary, thyme, or sage) to the sauce.
  • Gluten-free option: Use gluten-free cream of mushroom soup or make your own sauce with gluten-free flour.

Serving Suggestions

This baked pork chops with mushroom soup recipe pairs perfectly with:

  • Buttered egg noodles or mashed potatoes to soak up the delicious gravy
  • Steamed green beans or roasted asparagus for color contrast
  • A crisp green salad with vinaigrette to cut through the richness
  • Crusty bread for mopping up every last bit of sauce

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results when reheating:

  • Oven method: Place pork chops in baking dish, cover with foil, and heat at 325°F for 15-20 minutes
  • Stovetop method: Gently warm chops in a skillet with a splash of broth or water to prevent drying
  • Avoid microwave: Microwaving often makes pork chops rubbery—if necessary, use low power setting with a damp paper towel

Frequently Asked Questions

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

Yes, boneless pork chops work well but require reduced cooking time. Bake boneless chops for 15-20 minutes at 375°F instead of the 20-25 minutes needed for bone-in chops. Check for 145°F internal temperature to prevent overcooking, as boneless chops dry out more quickly.

How can I make the mushroom sauce thicker without altering flavor?

For a thicker mushroom gravy, mix 1 teaspoon cornstarch with 1 tablespoon cold water to create a slurry. Stir this into the sauce during the last 5 minutes of baking. Alternatively, simmer the sauce on the stovetop for 2-3 minutes after removing the pork chops from the oven. Avoid adding flour directly as it may create lumps.

What's the ideal internal temperature for baked pork chops?

The USDA recommends cooking pork chops to an internal temperature of 145°F, followed by a 3-minute rest period. At this temperature, pork chops remain juicy and tender while being safely cooked. Insert your meat thermometer into the thickest part of the chop, avoiding the bone for accurate reading. Remember that temperature will rise 5-10 degrees during resting.

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

Yes, you can assemble the dish up to 24 hours in advance. Prepare the pork chops and sauce as directed, but don't bake. Cover tightly and refrigerate. When ready to cook, add 5-10 minutes to the baking time since you're starting with a cold dish. For best texture, sear the chops just before baking rather than preparing them in advance.

What sides complement baked pork chops with mushroom gravy best?

Classic pairings include buttered egg noodles, mashed potatoes, or rice to soak up the rich mushroom sauce. For vegetable sides, try roasted Brussels sprouts, garlic green beans, or honey-glazed carrots. A simple green salad with vinaigrette provides a refreshing contrast to the hearty main dish. Crusty bread makes an excellent addition for mopping up every bit of sauce.

Maya Gonzalez

Maya Gonzalez

A Latin American cuisine specialist who has spent a decade researching indigenous spice traditions from Mexico to Argentina. Maya's field research has taken her from remote Andean villages to the coastal communities of Brazil, documenting how pre-Columbian spice traditions merged with European, African, and Asian influences. Her expertise in chili varieties is unparalleled - she can identify over 60 types by appearance, aroma, and heat patterns. Maya excels at explaining the historical and cultural significance behind signature Latin American spice blends like recado rojo and epazote combinations. Her hands-on demonstrations show how traditional preparation methods like dry toasting and stone grinding enhance flavor profiles. Maya is particularly passionate about preserving endangered varieties of local Latin American spices and the traditional knowledge associated with their use.