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Why You’ll Love My Recipe
Loaded with fried onions and creamy mushroom soup, this simple and quick recipe is the perfect way to keep pork chops tender.
If you plan to serve this with rice, consider trying Baked Pork Chops With Rice so you can have everything cooked in one pan. Maybe even try making your own Cream of Mushroom Soup to use for this.
Reader Review
Followed recipe as written. Came out very good. Husband said he definitely wanted me to make again.
Karlynn’s Recipe Notes
- Skill Level: This is an easy recipe.
- Total Time: It will take approximately 35 minutes to make these pork chops.
- Variations: Try serving these pork chops with a side of Rich & Creamy Parmesan Garlic Sautéed Mushrooms or add some fresh, sliced mushrooms to the pan you bake your pork in. You can try using different creamed soups, adding an abundance of your favourite flavours, maybe even some Italian Seasoning.
- Tools Needed: For this recipe, you’ll need a large oven safe skillet, a large measuring cup or medium bowl, a can opener, a whisk, a meat thermometer, a cutting board, and a sharp knife.
What You’ll Need For Ingredients
Pork Chops: This recipe calls for thick pork chops, but the thin, quick fry variety would also work. You’d just need even les time in the oven. For thicker, bone-in pork, you may need more time.
Mushroom Soup: Condensed soup work best for this recipe, but you can use homemade soup too. You may need to drastically reduce the amount of milk you add, or skip it altogether to keep the sauce from being too liquidy.
Seasoning: Feel free to load up on garlic and onion powder, salt, pepper, and whatever else you enjoy. Try some Pork Seasoning to add depth to the pork, or some Cajun Seasoning for a bit of heat.
How to Make Baked Cream of Mushroom Pork Chops
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Preheat oven to 350°F. Season pork chops on both sides.
- Melt butter in skillet over medium heat. Fry pork chops in butter for 3-4 minutes per side. Remove pork to a plate.
- Add onions to pan and fry until tender and translucent. Add garlic and sauté until browned and fragrant. Return pork chops to skillet.
- In a glass measuring cup or bowl, whisk together soup, milk, and parsley.
- Pour soup mixture over pork chops.
- Bake for 20-25 minutes, or until pork reaches an internal temperature of at least 145°F.
Karlynn’s Tips and Tricks for Making Baked Cream of Mushroom Pork Chops
Alternate Baking Method: If you haven’t got a skillet that can go in the oven, you can use a 9×13 or 8×8 baking dish, depending how many pork chops you’re cooking. A 9×13 pan gives you plenty of space to add mushrooms and onions even if you’re using big, bone-in chops.
Serving Suggestions: This dish has simple flavours and works with many different sides. Try making a batch of Mushroom Rice or The BEST Buttery Garlic Mashed Potatoes to go along with these pork chops. Add some Sautéed Green Beans or your favourite vegetable to round out the meal. If you’ve got the time, why not whip up some Bisquick® Biscuits too?
Storage Instructions
Fridge: Once fully cooled, you can store your leftover pork and sauce in a sealed container in the fridge for 2-3 days. Reheat in the microwave for a minute or two.
Freezer: While you can go ahead and freeze the leftovers all together, you may have better luck freezing the meat and sauce separately. If you’d like to avoid the pork chops freezing into a solid clump, spread them out on parchment aper on a pan to freeze solid before putting them into a container together.
More Delicious Pork Recipes
Looking for easy meals to make with pork?
Try this Pork Butt Roast/Boston Butt Roast with Mushroom Gravy.
Add some cheese to the mix and enjoy a Rosemary Garlic Parmesan Pork Tenderloin or some Parmesan Panko Pork Chops
Try some Saucy Brown Sugar Baked Pork Chops with your favourite mashed potatoes.
There you go, friends. A classic, one dish recipe that it sure to satisfy your family. Try it and let me know what you think.
Happy Cooking!
Karlynn
Baked Cream of Mushroom Pork Chops
Video
Ingredients
- 3-4 pork chops, 1 inch thick
- 1 teaspoon garlic powder
- salt and pepper
- 1 tablespoon salted butter
- 1 cup white onion, chopped ( see notes)
- 1 tablespoon minced garlic
- ¾ cup milk
- 10.75 ounces condensed cream of mushroom soup
- 1 teaspoon dried parsley
Instructions
- Preheat your oven to 350 °F.
- Season the pork chops with salt and pepper on each side. Sprinkle lightly with garlic powder.
- Melt the butter in a large oven-safe skillet over medium heat. Sauté the pork chops in the butter for 3-4 minutes per side until lightly browned on both sides. Remove to a clean plate.
- Add the onions and fry until tender and translucent. Add the garlic and sauté until browned and fragrant.
- Combine the milk, soup, and parlsey in a glass measuring cup, whisking until smooth. Pour the soup mixture over the chops.
- Bake at 350℉ for 20-25 minutes, until the pork reaches at least 145 °F in the middle. Remove and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!”
Christine
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…..
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.
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.
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.
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.
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!!!
Katherine Horton says
Used less milk and covered when baking 40 min. Chops were sooo tender and the gravy was delicious!!
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.
Erich Walther says
Shark chops! Lol
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.”
Janel says
I have never made this but they are saying it’s a duplicate comment. Hmm weird. Amazing full of flavor! Keep posting!
Janel Meyer says
I’m not sure how anyone could say this was bland. This was AMAZING. Please keep posing your recipes
Charms says
Hi what is the baking time for half inch thick porkchop?
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
Joy says
Do I bake covered or uncovered? Thanks
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!
Joanne says
I have been making this for years. No milk two cans of cream of mushroom soup with garlic. Delicious!
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.
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!
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!
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.
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!
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
Kari says
Wouldn’t make this again. Very bland. Not sure why it has a 5.0 rating.
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!