This post may contain affiliate links. Please read our privacy policy for additional information.
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.
Tara says
I just made something similar to this in my slow cooker. I added cut baby potatoes, carrots, onions, celery, garlic powder and one can of French onion soup. Absolutely delicious!!!!!
Bill & Janis Phillips says
Delicious as presented. Did a half recipe for 2 of us, but full gravy recipe to use up the can of soup. Happened to use baby Brussel sprouts as a side; spectacular with/in the gravy and with the chops.
Colleen Pulvermacher says
Great recipe! I let the pork sit on the counter for 15 minutes before cooking, added a sprinkle of ginger (I learned that a bit of ginger ensures the pork chops will not be dry) to the salt and pepper. Cut slits in the fat to prevent curling, used 2 T butter, caramelized the onions, added fresh mushrooms, used a cast iron skillet, did not cover when I baked the chops for 20 minutes. Let the dish sit for 10 minutes before serving. Rave reviews from my family!
Teresa says
Great tips. About to make now. Thx!! Learned something new today due to your ginger tip. Much appreciated
Christine Hanson says
My chops are way to firm, did as directed? Cook longer?
catherine says
hello! could you do this in a crock pot? if so, would any of the instructions change? thanks so much. 🙂
Tara says
See my reply above.
Jesse Smith says
I could never find the recipe because of all the pop ups. Utterly ridiculous.
Delta Andy says
You simply need to install an ad blocker opera has one built in
Cheryl F Tidwell says
I been cooking this for over 40 years except I add potatoes, fresh mushrooms and carrots too. Sometimes I make it this way but I always add fresh mushrooms and I mashed potatoes and peas with it. I love my pork chops cooked this way.
Jackie says
Covered or uncovered?? Thanks
Cheryl F Tidwell says
You don’t have to cover it but you can if you want to. I don’t cover it.
Debbie says
Made these tonight. Was a hit! Very easy to make and very tender. I used Roasted Garlic Mushroom Soup instead of the regular soup. I will make it this way again.
I made herb stuffing as a side to use the delicious gravy on.
Cindy Landosky says
It was good! The chops were tender! Not quite what I was looking for. I also added a few other spices to my chops. And I added some small cubed potatoes and some carrots and make a meal, which worked out great!
Barbi says
I have made chops this way for many years. I add fresh mushrooms in with the onions and garlic. I also put potatoes on top of the chops in a baking pan and put a lid on it in the oven.
Deloris hi kman says
Even in oven and still half raw
Debbie says
Hi Deloris,
Just a thought. You may want to check your oven temp. I was having the same issue as you (always had to cook lomger) so I got a thermometer that would hang from the rack to test oven temp. Mine endied up running 25 degrees cooler. I have to set mine at 375 to cook at 350.
-Debbie
Laura says
If they were half raw, it means you didn’t brown them before putting them in the oven. Follow the directions.
Alex says
I followed the directions to the T, I always brown pork before cooking. Still came out half raw.
Lisa D MANVILLE says
Can’t rate them yet I just wondered if you thought golden mushroom soup would work and would I substitute beef stock for the milk? I am not a fan of cream of mushroom soup but need a dish to go with brown rice.
Jen says
Do I cover these when baking them?
Emily R Bassell says
Super easy and good, thank
Cee says
You can use a casserole dish or any oven safe pan, just follow the first few steps in a skillet and transfer to a pan (use foil for easy cleanup).
Briana Bryant says
What if I don’t have an oven safe skillet?
Julie Scriver says
most of the teflon frypans are all oven safe at 350.
Ronda says
A Glass Baking Dish works just as well
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?
Kris says
I have the same question…I covered mine.
Carol says
I wonder this too. So many recipes on sites never say either way. Lol. So I guess. Wish they would include this little bit of info. 😊
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
Barbi Milligan says
I always add potatoes on top and also add fresh mushrooms in with the onions.
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!