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Baked pork chops with cream of mushroom soup is a quick and easy dinner recipe that’s simply delicious! This is definitely a favourite of mine for whipping up a tasty weeknight meal.
If you are looking for a rice recipe, try my baked pork chops with rice, it also uses mushroom soup.
A Family Favorite!
It has been rainy and cold this summer here in Edmonton, so I am making more comfort food in the oven than usual! This is a recipe that’s almost as old as time and most households will have their own special variation, but of course, I like mine the best! Baked pork chops with cream of mushroom soup is definitely on my list of comfort foods and it’s really not difficult to make. This recipe ticks all the boxes whether you want a sit-down family meal or a simple dinner for one. Try making these with my salty, crispy baked potatoes for an easy meal!
How Long Should you Bake Pork Chops?
This recipe should be baked at 350 degrees (in a preheated oven at the same temp) for 25 minutes. So it does take a little while to make, but you don’t need to hover over it once it’s baking so it’s very easy to cook!
Baked Pork Chops Ingredients
- pork chops
- salt and pepper
- salted butter
- white onion
- minced garlic
- milk
- condensed cream of mushroom soup
How to Make Baked Pork Chops with Cream of Mushroom Soup Perfectly
- Start by preheating your oven to 350 degrees and use salt and pepper to season each side of the pork chops.
- Melt the butter in a skillet over medium heat and then add the butter and onions.
- Make sure that you fry the onions until they’re tender, add in the garlic, and keep frying for another minute.
- Once the onions are sorted, leave them aside and start to saute the pork chops in the butter. You just need to do this for 3-4 minutes each side until they’re nicely browned.
- Combine the milk and soup until you have a smooth mixture, and pour it over the pork chops.
- Bake at 350 degrees around 25 minutes or until the pork reaches a minimum of 145 °F in the middle.
What to Serve with Baked Pork Chops with Cream of Mushroom Soup
I think this dish oozes comfort when it’s served with a simple combo of potatoes and vegetables. I like to cook up some of my Instant Pot Mashed Potatoes and Instant Pot Corn on the Cob, which takes no time at all but tastes SO GOOD when it’s all put together.
How to Defrost Pork Chops
The most efficient methods of defrosting your pork chops are with cold water or by microwaving them., but the very SAFEST way is defrosting them in the refrigerator. However, that takes overnight and planning, something we don’t always have! Try these two methods when you are pressed for time.
Cold Water Defrosting
- To defrost pork chops using cold water, remove them from the freezer and place them in a tightly sealed container or plastic bag (make sure it’s leak-proof).
- Place the (sealed) pork chops in a large bowl of cold water until they’re completely submerged.
- For weights up to 1lb, you’ll need to soak them for an hour, changing the water every 30 minutes. But you’ll definitely need another hour or two for 3 – 4 lbs of pork chops.
Microwave Defrosting
- Microwaving your pork chops is easy. Just unwrap them, place them in the microwave, and defrost the pork chops using the “defrost” or “thaw” button for 30 seconds.
- Turn them over and thaw them for 30 seconds on the other side. Continue with this process until the pork chops have completely thawed.
If you liked this dish, here are some other pork recipes you might enjoy!
Pork Butt Roast/Boston Butt Roast with Mushroom Gravy
Rosemary Garlic Parmesan Pork Tenderloin
Saucy Brown Sugar Baked Pork Chops
You can also learn all about Pork Chop Nutrition and calories.
Happy cooking! If you are a mushroom lover like I am, try my sauteed mushrooms with Parmesan and garlic, they are amazing!
Love,
Karlynn
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Baked Pork Chops With Cream of Mushroom Soup
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Course
- Main Course
- Cuisine
- American
- Servings
- 4
- Calories
- 270
- Author
- Karlynn Johnston
Ingredients
- 3-4 pork chops 1 inch thick
- salt and pepper
- 1 tablespoon salted butter
- 1/2 cup white onion. chopped
- 1 teaspoon minced garlic
- 3/4 cup milk
- one 10.75 ounces can condensed cream of mushroom soup
Instructions
- Preheat your oven to 350 °F.
- Season the pork chops with salt and pepper on each side.
- Melt the butter in a large oven safe skillet over medium heat. Add in the butter and then the onions. Fry the onions until they are tender and translucent. Add in the garlic and fry for 1 minute.
- Push the onions to the side and saute the pork chops in the butter for 3-4 minutes per side, until they are browned nicely.
- In a glass measuring cup, combine the milk and soup until smooth. pour the soup mixture over the chops.
- Bake at 350 degrees F (175 degrees C) for 20-25 minutes, until the pork reaches at least 145 °F in the middle. Remove and serve.
Recipe Notes
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
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Please rate this recipe in the comments below to help out your fellow cooks!
Beatrice says
This was beyond 5 stars! I carmelized the onion, and then put them on top of the pork chops first, then baked them. Also added scallons to the soup mix to add flavor and color.
Barbara says
Terrific recipe! I will definitely make this again. I only made two changes when making the recipe. I added an additional tablespoon of butter, after I flipped the chops over to brown them nicely, for a total of 2 Tbsp. of butter. Because I used an iron skillet to cook the 1-inch pork chops, I only needed to bake them (at 350) for 15 minutes. I took them out and let them rest in the skillet to finish cooking for an additional 10 minutes. They were perfectly tender! I served them with sautéed mushrooms and mashed potatoes and roasted carrots.
J.J Ramirez says
Always a yummy dinner! I use to brown cubed pork loin roast that was floured before adding to the soup mix. I omit the flour nowadays and serve over egg noodles (tonight) rice or even mashed cauliflower to put a bit of a different spin on it. Always with a vegetable side. Thanks for sharing great recipe
Jon Boggs says
Covered or uncovered?
Rhonda Norman says
It was a winner at my house . Best porkchops I ever made. Thanks for the recipe definitely one we will make again. I served it with mashed potatoes, mac and cheese and peas.
Thanks
Marcia says
Delicious. The sauce is so yummy, it was a great topper for the mashed potatoes I served with it.
I read the comments before making and I too added a pinch of red pepper flakes.
Gladys says
I have made this for years and my family loves it. I add in a bit of broth in place of milk for added flavour…
Linda Bergman says
I made this recipe about 50 years ago. I didn’t bake them but cooked them in a frying pan on top of the stove. Always one of my favorite.
Barbwilliams1944@gmail.com says
Hi, can you put the potatoes in with chops
Karen says
I made the recipe and adjusted the seasoning to add red pepper flakes and sprigs of fresh thyme to the mushroom sauce. I also sliced a small box of button mushrooms for more flavor. It was awesome!!! It was my first time making it and it was a hit. Will definitely make again. It was quick and easy with a small number of ingredients and steps. Love this for a meal in less than an hour.
Kimberly says
Was a busy day and got home late, googled for a recipe and found this awesome one!! Was quick and delicious!!! Family loved it! I just added some freshly chopped mushroom to my saute ( needed to use them) was the only add on I did. Served with mashed potatoes and peas. Thank you!!!
Mr. Kitchen Magpie says
Awesome glad you liked it!
Kim says
This was a huge hit with the meat eaters in my family! It’s been requested as a meal of choice for my daughter’s birthday dinner! Thanks for the recipe.
Mr. Kitchen Magpie says
Aw that’s awesome!
Kim Tetzlaff says
Delicious! Served it with some egg noodles. Definitely a recipe to repeat!
Trisha Bigelow says
This recipe is delicious and not difficult. The “gravy” goes great with a baked or mashed potato side. A real comfort meal!
Lizette says
A huge hit! Definitely cooking this again. Easy, tender, and delicious. This is the first time I have made a comment. That’s how dam good this was!