This post may contain affiliate links. See my privacy policy for details.
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.
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
Happy cooking! If you are a mushroom lover like I am, try my sauteed mushrooms with Parmesan and garlic, they are amazing!
Love,
Karlynn
PIN THIS RECIPE to your DINNER RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Learn to cook like the Kitchen Magpie
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
Baked Pork Chops With Cream of Mushroom Soup
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!
- 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 tbsp salted butter
- 1/2 cup white onion. chopped
- 1 tsp minced garlic
- 3/4 cup milk
- 1 10.75 ounce 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
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?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Jen McDaniels says
I add a can of pork gravy to my soup mix. I also season the chops with steak mix before searing.
Joyce Stevenson says
I made this tonight with 5 boneless chops and it was fantastic! I placed the chop on a bed of brown rice and poured the sauce over it. We loved it.
Lorie says
So tasty! I didn’t have a baking dish big enough that was available, so I just baked the chops separate from the sauce. They came out so tender and juicy, not tough as usually is the case 🙁 I added some sautéed mushrooms to the “sauce” and served it alongside the pork chops. The whole family loved it, especially my 8-yr-old, who doesn’t usually like meat that isn’t chicken!
Hannah says
Can I use thin chops and add fresh mushrooms?
Robyn Paul says
Is this for ‘bone in’ pork chops?
Mary says
Did I just miss the amount of milk? I’m a newbie so forgive my ignorance lol…
Rcase says
You say bake 45 minutes in the intro yet 25 in the instructions ?
Britani says
Very delicious. I went a little too heavy on the salt, but it was still very yummy. I went ahead and added about a quarter cup of shredded sharp cheddar cheese on top Of each chop as well.
Susan Dubose says
This turned out great! I didn’t add as much garlic because sometimes it’s a little overpowering, but the flavors balanced well. My only complaint was the liquid sauce leftover in the baking dish was too watery for me, I did throw it on my potatoes but it was much too runny. When I make it again I think i’ll throw in some rice to absorb the extra liquid OR reduce the liquid mixture in a pan, adding some flour and olive oil to thicken it. But it was so tasty, I’m going to make it again!
Richard Tunner says
I made this last night for husband and I. We both loved it! The cream of mushroom soup with the other ingredients made a perfect gravy. We will definitely make it again!
I used to make it with just the pork chops, soup and 1/2 can of milk and this was much better! Thank you!
Deanna Canon-Delgado says
Loved the recipe. Thank you