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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.
Kimi says
Very tasty although I’ve made this twice and both times they were very tough. They are 1 inch pork chops. First time I did 25 minutes the second time I pulled them out as soon as they hit 145.
Donna says
This is how I found my pork chops too. Tough and so now cook much longer in soup, in pressure cooker to tenderize the pork chops
Helen says
Followed recipe as written. Came out very good. Husband said he definitely wanted me to make again.
jim says
Can I cook this in a microwave convection oven?
Aaron Wannamaker says
I dont have an oven skillet so I preheat my casserole dish in the oven first. I heat my oven to 425. I follow all the steps but cook pork chops, then I fry up the onion and mushrooms, put them in a bowl, heat up my mixed sauce before layering it on the pork chops in the preheated dish. 25 min at 425 everything is golden and delicious. I for sure add more garlic powder and a dash of onion powder to my soup milk mix. I also like using small portion of heavy cream. Overall this is a great easy step by step recipe that even my toddler likes. Have done it a few times now. I appreciate the simplicity of it.
Becky says
Can you freeze this recipe?
Mr. Kitchen Magpie says
You might be able to but the rice could get a bit gummy. I wouldn’t recommend it.
shortstuff42 says
What rice? There isn’t any rice in the ingredients list or the instructions . . . . .
Joan Sharer Ressman says
In comments proceeding recipe there is link to cook the rice with them ..
Pinky says
How much milk? I can’t read the measuring cup in the photograph. How many onions? Three are pictured but that seems like a lot. Sad, won’t be guessing on making this tonight.
Ken says
The recipe states 3/4 cup milk. Use the amount to your preference. Myself I would use a bit less and add if required.