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
- A Family Favorite!
- How Long Should you Bake Pork Chops?
- Baked Pork Chops Ingredients
- How to Make Baked Cream of Mushroom Pork Chops Perfectly
- What to Serve with Baked Pork Chops with Cream of Mushroom
- How to Defrost Pork Chops
- PIN THIS RECIPE to your DINNER RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!
- Baked Cream of Mushroom Pork Chops Recipe
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
- condensed cream of mushroom soup
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.
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.
- 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
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!
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Baked Cream of Mushroom Pork Chops
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Main Course
- Karlynn Johnston
- 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
- 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.
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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Comments & Recipe Tips Share a tip or comment!
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!
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?
hello! could you do this in a crock pot? if so, would any of the instructions change? thanks so much. 🙂
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.
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.
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!
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
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.
If they were half raw, it means you didn’t brown them before putting them in the oven. Follow the directions.
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.
Do I cover these when baking them?
Emily R Bassell says
Super easy and good, thank
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.
A Glass Baking Dish works just as well
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.
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?
I have the same question…I covered mine.
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.
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.
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.
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.
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.
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!
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!
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!