Baked Pork Chops With Cream of Mushroom Soup

spooning mushroom soup sauce onto baked porkchops

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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.

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 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.

 

pouring mushroom sauce onto browned pork chops in a skillet

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.

 

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 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!
5 from 278 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. Christine Paull says

    THANK YOU, KARLYNN!! what a great recipe! Made it tonight! I doubled the recipe and baked it for 45 minutes. Added a bunch of mushrooms and doubled the garlic and onion. WOWZA!! Fantastic!
    Thank you again! My husband said “very tasty!”
    Christine5 stars

  2. Gladys Robinson says

    I make this a lot and it is absolutely delicious. The pork chops are tender juicy and the gravy is excellent on mashed potatoes. If it’s bland, it’s your fault…add salt pepper garlic and any other herbs and spices. Also add broth instead of milk. It’s a yummy meal…..

  3. Shell says

    I love this recipe. Baking the pork chops makes them so tender. I did adjust one thing. I add creole seasoning to the chops before browning to add more flavor. I also prefer this with rice or egg noodles. A lot of mushy stuff in this-so I think some type of crispy salad or cooked fresh vegetable is a nice side. Don’t forget the biscuits for the gravy! As others have said-use Campbell’s soup.5 stars

  4. Eric says

    I just made this for dinner after realizing I had bought an extra can of campbell’s cream of mushroom soup for another recipe. My grandma used to make something similar all the time and I remember it being amazing. That being said, I feel like this recipe is definitely missing something. It was edible for sure, but it wasn’t anything spectacular. I ended up adding sauteed mushrooms and a dash of worcestershire sauce to up the flavor. The sauce was still pretty thin after it cooked down, so I threw in some sour cream. I’ll probably make this again if I already have the ingredients kicking around and need something with a short prep time, but it won’t be a go to for me when having company over.4 stars

  5. Richard says

    Used green onions and brocoli.
    Added some dried garlic, worcestershire sauce and A-1 to flavor up the soup.
    Next time I will saute some mushrooms in butter also.

  6. Bowen says

    I’ve made this twice, first time with Campbell’s cream of mushroom which had tons of flavor. Second time with Pacific cream of mushroom which was bland. So consider using a different type of cream of mushroom if it was too bland the first time, and don’t add too much milk.5 stars

  7. Brenda says

    Love this! I used thinner boneless ribeye chops w/half a can of milk served over uncle bens rice with green beans on the side. Yummy!!!5 stars

    • Katherine Horton says

      Used less milk and covered when baking 40 min. Chops were sooo tender and the gravy was delicious!!5 stars

    • Anthony says

      This was delicious, and such quick weeknight meal. I made one adjustment and switched out some of the milk for white wine, which I deglazed my pan with. Kicked up the flavor profile, but not to everyone’s taste.5 stars

    • Kristina Bauer says

      Loosely followed ingredients…had soup, garlic butter, skillet and 2 boneless chops. Put on some Lawrys and cooked exactly as stated.
      Husband took a bite and said “mmmmm mmhmmmmmm.”5 stars

  8. Janel says

    I have never made this but they are saying it’s a duplicate comment. Hmm weird. Amazing full of flavor! Keep posting!5 stars

  9. Janel Meyer says

    I’m not sure how anyone could say this was bland. This was AMAZING. Please keep posing your recipes

  10. Charms says

    Hi what is the baking time for half inch thick porkchop?

  11. Joey says

    Bland bland bland. Made this tonight And followed this recipe exactly. There was just nooo flavour. Not like my baba or dad used to make. Will try another recipe

  12. Cathy says

    I brown about a cup of quartered mushrooms adding thin sliced onions, some Dijon mustard, tarragon, and a bit of white wine. Add the soup, add some heavy whipping cream, then I brown the chops, add to my baking dish pouring mixture on top, bake it off until slightly browned. Sides are asparagus and stove top stuffing or mashed potatoes…

    • Jos says

      I’ve lost count of the amount of times.ive made this recipe. Always a hit! I’m not sure how anyone is ending up with bland but my tip is to make sure to season your meat well and also add seasoning to your mushroom soup mixture, makes a big difference. Making this again tonight and I just can’t wait!5 stars

  13. Joanne says

    I have been making this for years. No milk two cans of cream of mushroom soup with garlic. Delicious!

  14. Edie Davis says

    Delicious. I use Golden Cream of Mushroom Soup and Pet Milk. Have been making this for many years since the early ‘60’s.

  15. Shark Chop says

    OMG!! Best pork chops ever! Made these for my boyfriend and I tonight and he loved it!! BTW YOUR TOP PORKCHOP IN THE PHOTO OF IT IN THE PAN LOOKS LIKE A SHARK FACE!!!

    • Karlynn says

      Oh my God now I can’t unsee it! You win for comment of the year!5 stars

  16. Julie Wiggins says

    I followed this to the letter and it was perfect! Gravy was a little thin so I sprinkled in some cornstarch and it was just right. Served with cream corn and mashed potatoes. Pork chops moist and juicy! Gravy divine!5 stars

  17. Anna Lisa says

    I grew up on this. One of my favorites too. I altered my mothers simple recipe of just pouring the soup over the pork chops and sticking it in the oven. I dredge mine with a mix of flour, garlic, paprika and chili powder and sear it. I dont add milk , the pork chops own juices do the trick. I bake mine in the oven until its so tender it starts to fall apart. Im thinking whole mushrooms and onions is something I want to add to it in the future.5 stars

  18. Tiffany says

    I loved this recipe! I added a can of sliced mushrooms to the sauce and I did cook it a little too long so the pork chops were a little tough but that’s my fault. Otherwise, it’s delicious! Thank you!5 stars

  19. Jen McDaniels says

    I add a can of pork gravy to my soup mix. I also season the chops with steak mix before searing.5 stars

  20. 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.5 stars

  21. 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!5 stars

  22. Hannah says

    Can I use thin chops and add fresh mushrooms?

  23. Mary says

    Did I just miss the amount of milk? I’m a newbie so forgive my ignorance lol…

  24. Rcase says

    You say bake 45 minutes in the intro yet 25 in the instructions ?

  25. 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.5 stars

  26. 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!5 stars

  27. 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!5 stars

      • Kari says

        Wouldn’t make this again. Very bland. Not sure why it has a 5.0 rating.1 star

        • Karlynn says

          I’m going to guess maybe it’s the soup you used? It’s got salt, pepper, onions and garlic, and cream of mushroom soup, it’s loaded with flavour! it’s also a recipe that people have been using for about sixty years now with great success, we all grew up on this!5 stars

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