Easy Pork Chop Recipe with Cream of Mushroom Soup

A classic pork chop recipe with cream of mushroom soup combines bone-in pork chops with condensed soup for a rich, creamy gravy in just 30 minutes. This easy one-pan meal requires only 6 ingredients: 4 bone-in pork chops, 1 can cream of mushroom soup, 1/2 cup milk, 1/2 teaspoon garlic powder, salt, and pepper. Sear chops 4 minutes per side, then simmer in the soup mixture at 350°F for 15-20 minutes until internal temperature reaches 145°F.

If you're looking for a comforting weeknight dinner that's both elegant and effortless, this pork chop recipe with cream of mushroom soup delivers restaurant-quality results with pantry staples. The condensed soup creates an instant velvety gravy that keeps lean pork chops moist while adding earthy mushroom flavor without complicated techniques.

Why This Creamy Pork Chop Recipe Works

This easy pork chop recipe with cream of mushroom soup solves two common cooking challenges: preventing dryness in pork chops and creating flavorful gravy without hours of preparation. The soup's starch content thickens perfectly when combined with milk, while its umami richness complements pork's natural sweetness. Unlike scratch-made gravies requiring roux and multiple ingredients, this method produces consistent results even for beginner cooks.

Essential Ingredients for Perfect Pork Chops

The magic happens with minimal ingredients, but quality matters:

Ingredient	Why It Matters	Pro Tip
Bone-in pork chops (1-inch thick)	Bone retains moisture during cooking	Look for chops with marbling for best results
Cream of mushroom soup (condensed)	Provides instant gravy base and flavor	Regular works better than 'healthy' versions
Whole milk	Thins soup to proper consistency	Half-and-half creates extra richness
Freshly cracked pepper	Enhances savory notes	Add after cooking to preserve flavor

Step-by-Step Cooking Instructions

Preparation (5 minutes)

1. Pat 4 bone-in pork chops (about 1.5 lbs total) completely dry with paper towels
2. Season both sides generously with 1/2 teaspoon garlic powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper
3. Mix 1 can (10.5 oz) cream of mushroom soup with 1/2 cup milk in small bowl

Cooking Process (25 minutes)

4. Heat 1 tablespoon olive oil in oven-safe skillet over medium-high heat until shimmering
5. Sear pork chops 4 minutes per side until golden brown (don't move while searing)
6. Pour soup mixture around chops (not over them to maintain crust)
7. Transfer skillet to preheated 350°F oven and bake 15-20 minutes
8. Check doneness when internal temperature reaches 145°F at thickest part
9. Rest 5 minutes before serving to allow juices to redistribute

Achieving Perfect Results: Critical Tips

Many home cooks struggle with dry pork chops, but these techniques guarantee success:

• Temperature control: Use a meat thermometer - 145°F is the USDA-recommended safe temperature for pork
• Don't skip the sear: Proper browning creates flavor through the Maillard reaction
• Resting is non-negotiable: Cutting too soon releases precious juices
• Soup consistency matters: If gravy seems thin after baking, simmer uncovered 2-3 minutes

Variations for Different Dietary Needs

This versatile baked pork chops with cream of mushroom soup recipe adapts easily:

• Gluten-free version: Use gluten-free condensed soup or make your own with gluten-free flour
• Lower sodium option: Choose low-sodium soup and increase herbs instead of salt
• Creamier texture: Stir in 2 tablespoons sour cream after cooking
• Extra vegetable boost: Add 1 cup sliced mushrooms when searing chops

Serving Suggestions and Pairings

This creamy mushroom pork chops recipe pairs beautifully with:

• Garlic mashed potatoes (the gravy soaks in perfectly)
• Buttery egg noodles for a classic comfort meal
• Roasted asparagus or green beans for color contrast
• Creamy polenta as a gluten-free alternative

Leftovers store well in airtight containers for up to 3 days. Reheat gently in skillet with a splash of broth to revive the gravy. Freezing isn't recommended as the dairy in the soup may separate when thawed.

Troubleshooting Common Issues

When making this quick pork chop recipe with cream of mushroom soup, watch for these pitfalls:

• Dry chops: Usually caused by overcooking - use thermometer and remove at 140°F (temp rises during rest)
• Bland gravy: Boost flavor with 1 teaspoon Worcestershire sauce or 1/4 cup dry sherry
• Thin sauce: Simmer uncovered 3-5 minutes or add teaspoon of cornstarch slurry
• Burnt bottom: Reduce oven temperature to 325°F for thicker chops

Can I use boneless pork chops in this recipe?

Yes, but reduce cooking time to 12-15 minutes as boneless chops cook faster. Check temperature at 12 minutes to prevent overcooking. Bone-in chops generally stay juicier during cooking.

What's the best substitute for cream of mushroom soup?

Make your own substitute with 1 cup sautéed mushrooms, 1 cup béchamel sauce (milk + flour + butter), and 1/2 teaspoon soy sauce for umami. For gluten-free, use cornstarch instead of flour.

Why did my pork chops turn out tough?

Tough pork chops usually result from overcooking or not letting meat rest. Cook to 145°F maximum and rest 5 minutes before cutting. Also ensure chops are at room temperature before cooking for even cooking.

Can I make this recipe in a slow cooker?

Yes, but sear chops first for best flavor. Place in slow cooker, mix soup with 1/2 cup broth instead of milk, and cook on low 3-4 hours. Check temperature at 3 hours to prevent drying.

How can I make the gravy thicker without changing flavor?

Create a slurry with 1 teaspoon cornstarch and 1 tablespoon cold water. Whisk into simmering gravy and cook 1-2 minutes until thickened. Avoid flour which can leave a raw taste.