Baked Cream of Mushroom Pork Chops

4.99 from 423 votes
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Baked cream of mushroom soup pork chops 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.

Table of Contents
  1. A Family Favorite!
  2. How Long Should you Bake Pork Chops?
  3. Baked Pork Chops Ingredients
  4. How to Make Baked Cream of Mushroom Pork Chops Perfectly
  5. What to Serve with Baked Pork Chops with Cream of Mushroom 
  6. How to Defrost Pork Chops
  7. PIN THIS RECIPE to your DINNER RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!
  8. Baked Cream of Mushroom Pork Chops Recipe
Baked Pork Chops With Cream of Mushroom Soup
Baked Pork Chops With Cream of 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!

Baked Pork Chops With Cream of Mushroom Soup in a red skillet

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
pork chops being cooked with onions in a red skillet

How to Make Baked Cream of Mushroom Pork Chops 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.
pouring mushroom sauce onto browned pork chops in a skillet

What to Serve with Baked Pork Chops with Cream of Mushroom 

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.
spooning mushroom soup sauce onto baked porkchops

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

Parmesan Panko 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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There is nothing more classic than delicious baked pork chops with cream of mushroom soup. Make it in an oven safe skillet for a fast and easy one pot meal! #porkchops #mushroomsoup #mushrooms #dinner

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Baked Cream of Mushroom Pork Chops

There is nothing more classic than delicious baked pork chops with cream of mushroom soup. Make it in an oven safe skillet for a fast and easy one pot meal!
4.99 from 423 votes
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

You do not have to cook these as long as our mother’s did, pork can be cooked to 145 °F safely now. It makes these SO tender and delicious! 

Nutrition Information

Calories: 270kcal, Carbohydrates: 4g, Protein: 31g, Fat: 14g, Saturated Fat: 6g, Cholesterol: 102mg, Sodium: 112mg, Potassium: 589mg, Fiber: 1g, Sugar: 3g, Vitamin A: 165IU, Vitamin C: 1.7mg, Calcium: 66mg, Iron: 0.7mg

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.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Canned mushroom soup Pork chops

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Linda A. says

    This is how I used to cook pork chops and some chicken recipes when I was a young bride. You always knew it would be great. Plus, it’s hard to over-cook pork because it’s always tender!5 stars

  2. Melissa says

    Good stuff Lady. I seasoned my chops before pan frying then basted with mustard before pouring the soup over them just because I love mustard. 😃5 stars

    • Delaynah Bly says

      That sounds delicious with mustard! I will be trying that myself

  3. Ashley C says

    easy peasy lemon squeezy! I loved how easy this was but I found I had to add another tbsp of butter after the onions were done cooking for the pork. Not sure but this may be because i have a nicely nonstick pan or because i was reheating frozen caramelized onions so they might have soaked up the butter faster! Also, pork was done pretty close to 20 minutes! I gave them time to sit after cooking mostly because the carrots weren’t steamed yet but it all came together great! My husband and 5 year old loved equally, and that’s a feat! Thanks for sharing!5 stars

  4. Marie says

    My husband asks for this constantly. Simple and delicious.5 stars

  5. Jillian says

    Made this tonight and it was great! I hate to be that person who *just changed a few things* but I did make some alterations:

    Sauteed my onion with LOTS of garlic. Set aside. Then I sauteed mushrooms with a bit more garlic. Set aside. Then I browned the pork chops. I seasoned those with seasoning salt, pepper, and rosemary. Laid those into a glass baking sheet. Finally I put chopped broccoli into the pan and added some water to steam with all the remaining juices. Also sprinkled some seasoning salt on the broccoli.

    At each step (except broccoli) always adding more butter!

    For the soup mixture – I had 9 porkchops so I did two cans of soup and 1 can of milk.

    At 350 it took 20 minutes even. My chops were probably 1/2 in thick.

    I served over a Sidekicks Garlic and Parmesan rice I had in the pantry. Everything was delicious!5 stars

  6. emp says

    I don’t understand the 5 rating. I made this exactly according to directions. It was totally tasteless.

      • Jennifer cruz says

        lol I did it Hispanic style I put cilantro and some oregano pinch of Himalayan sea salt I ran out of pepper so skipped that did the whole butter thing it smells great so far…. its.still cooking right now.

        • Jen cruz says

          oh garlic and sofrito as well just a bit less than what I’m normally used to put it not to kill the style. but let’s see.

  7. Debbie says

    Try adding about a tsp. of creamy peanut butter to the soup/milk mixture….adds that little bit of unexpected flavor5 stars

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