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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.
Julia says
I also grew up eating this recipe and continue to make it for my family. I usually just continue to simmer everything covered on the stovetop rather than finishing it off in the oven. Delicious every time!
Gwen says
I have made this recipe for over 30 years. I also had garlic powder, onion powder, besides salt and pepper. I also slice potatoes and put on the side of pork chops. You might have to add another can of cream of mushroom soup. Also, I use more milk I so have enough for gravy.
Shannon says
This was amazing, and will be a repeat recipe for us for sure!! We found the 20 minutes in the oven to be perfect. Thanks for sharing this awesome recipe!
Dawn Cross says
This is definitely a keeper. Good old-fashioned supper. Sauce is delicious, pork chops super tender. Made exactly as the recipe. Big hit at our house. Thank you!
Sarah-Lynn Shaw says
This was very gross!! I was wondering why there wasn’t any seasoning on the porkchops.
Sorry but I won’t recommend!
Karen says
Does this work with the boneless thick cut loin chops? They are usually so dry and tough. I am trying to find some way to cook them so they come out tender. This sounds promising.
Karlynn J says
It’s all about the temperature! We can now cook pork to only 145 Fand if you watch the temperature closely and cook it to 145F they will be more tender!
Tat says
I was craving mushrooms and pork chops but…. I had the onions, garlic and pork chops ready to go. Grabbed a can of mushroom soup out of the pantry and opened it. Surprise, was actually a can of tomato soup, oops. So sauted a little bit of celery and added to the pork and continued on. like stewed tomato and pork. YUM Served with egg noodles and dinner was ready.
Shawn Alton says
I rarely comment on recipes I try for the first time. I have to on this one. I’m shocked that the negative Nellie’s are so RUDE! This recipe turned out amazing! They must not know know how to cook very well. Cast iron skillet, mushrooms and onions sautéed. Add chops to brown, add soup mix and cook for 25 minutes! Turned out AMAZING! I’m a foodie, self taught chef. I KNOW HOW TO COOK! This was great, and I will be adding this to my regular rotation. Thank you for sharing! ❤️❤️ So good!
Lorna Lee says
Mine turned out very good also,very tender and good flavor.Thank you
Cee says
What !!!!! No, I knew better. Maybe 2 1/2 hours at 275 degrees. Worst mess with me recipe ever.
Shawn Alton says
Wow! Really?
Carolyn says
The pork chops turned out well. My husband REALLY loves the recipe. I just had a little trouble with the onions and garlic getting too dark using this method. Maybe the pork chops should be seared in a separate pan(?)
Keith Bingham says
I used buttermilk as I had on hand and it turned out amazing. Great easy wholesome meal!
Me says
melt the butter…add the butter? confused
Mr. Kitchen Magpie says
Fixed, thanks for pointing that out.
Abby says
Can you make this a few hours ahead of time?
Susan says
Excellent! I made a few adjustments based on comments. I added a lot of g
Fresh spinach, 3-4 times the garlic and added sour cream to the milk. Baked 20 min. Yum!
Michelle says
I followed the directions as is but added about half a cup of water to the Mushroom soup and milk mix and put 1 cup of rice in the bottom of a glass baking dish. Then transfered the meat mixture on top of rice and poured the soup mix on top. It came out delicious and the meat was tender.
Thank you Karlynn for the great fast, easy and tasty recipe!
Jackie says
What does “nicely” mean in a recipe? (… brown the chops nicely). I have no idea what that means in food prep terms – “nice” is a rather vague term to me
Sue says
omg. I added sautéed & crimini mushrooms and more garlic. cooked at 300 for 2 hours covered, half hour uncovered. served with mashed 🥔 & green beans. yum!
Sue says
whoops. sautéed onions and….
CA Foreman says
added sour cream, cut the milk to 1/2 cup. extra pepper and garlic salt to the chops. sliced pare boiled potatoes to the chops. covered the whole thing with the soup mixture. one of my husband’s favorite meal.
John smith says
Terrible. 1 hour in the oven still not cooked.
Sue says
no I like low & slow. 2 hours covered at 300 & half hour uncovered. I added sautéed onions & fresh crimini mushrooms and a bit more garlic. yummy
JohnB says
low and slow does nothing to a meat that is virtually fat free. low and slow for a tough meat like pork shoulder with lots of fat and connective tissue does wonders on breaking down the fat and adding flavor.
low and slow does nothing for chicken and meats with no fat.
Joe says
you just suck at cooking.
Barbara Lucero says
haven’t tried it yet–but need to know if I can reheat it at all–would be making a side dish(higher oven temp) to serve immediately (carrots) but wondering if I can first prepare pork and set it aside
Carol Bryan says
I guess we aren’t supposed to put a cover over while baking? Was undecided, so I did cover. Would like to know which way is best way to do, please
Rufus Tee Firefly says
Hi Carol,
With the lid off worked great for me.
Heather Saly says
Kids love this. So quick and easy…not to mention yummy. This is a go to for me after a busy day at work.
Kayda Lowrie says
I add some dry onion soup mix to give it more flavor
Lianna Bos says
Absolutely perfect. I added a little bit of Worcestershire as well.
Linda A. says
This is how I used to cook pork chops and some chicken recipes when I was a young bride. You always knew it would be great. Plus, it’s hard to over-cook pork because it’s always tender!
Melissa says
Good stuff Lady. I seasoned my chops before pan frying then basted with mustard before pouring the soup over them just because I love mustard. 😃
Delaynah Bly says
That sounds delicious with mustard! I will be trying that myself
Ashley C says
easy peasy lemon squeezy! I loved how easy this was but I found I had to add another tbsp of butter after the onions were done cooking for the pork. Not sure but this may be because i have a nicely nonstick pan or because i was reheating frozen caramelized onions so they might have soaked up the butter faster! Also, pork was done pretty close to 20 minutes! I gave them time to sit after cooking mostly because the carrots weren’t steamed yet but it all came together great! My husband and 5 year old loved equally, and that’s a feat! Thanks for sharing!
Marie says
My husband asks for this constantly. Simple and delicious.
Mark says
Came out perfect! Added a little more butter when searing the chops. Also used a cast iron skillet. 20 minutes in the oven and let rest for a few minutes before serving. A true delight. Thank you for sharing 🙂
Jillian says
Made this tonight and it was great! I hate to be that person who *just changed a few things* but I did make some alterations:
Sauteed my onion with LOTS of garlic. Set aside. Then I sauteed mushrooms with a bit more garlic. Set aside. Then I browned the pork chops. I seasoned those with seasoning salt, pepper, and rosemary. Laid those into a glass baking sheet. Finally I put chopped broccoli into the pan and added some water to steam with all the remaining juices. Also sprinkled some seasoning salt on the broccoli.
At each step (except broccoli) always adding more butter!
For the soup mixture – I had 9 porkchops so I did two cans of soup and 1 can of milk.
At 350 it took 20 minutes even. My chops were probably 1/2 in thick.
I served over a Sidekicks Garlic and Parmesan rice I had in the pantry. Everything was delicious!
Wendy says
Your recipe sounds great! Going to try tonight!
emp says
I don’t understand the 5 rating. I made this exactly according to directions. It was totally tasteless.
Pooper says
Then add seasonings dumbars
Jennifer cruz says
lol I did it Hispanic style I put cilantro and some oregano pinch of Himalayan sea salt I ran out of pepper so skipped that did the whole butter thing it smells great so far…. its.still cooking right now.
Jen cruz says
oh garlic and sofrito as well just a bit less than what I’m normally used to put it not to kill the style. but let’s see.
Terri says
Name fits.
Laura Faber says
🤣
Jaime says
SAME!!!!!
Lisa says
Can you boil water? Also if you were to taste as you went you are allowed to adjust, add or season with whatever your personal tastes may be. However most people enjoy dish very much for the simplicity, ease & flavor of this dish. Not to mention husbands or men love it. You can also try it w/rice instead of potatoes but. You MUST use REAL salted Butter & like I said fast as u go salt,garlic,butter are always good. You can also use real cream or just half & half also.
Debbie says
Try adding about a tsp. of creamy peanut butter to the soup/milk mixture….adds that little bit of unexpected flavor