Cream of mushroom pork chops BAKED – tender juicy pork chops smothered in creamy mushroom gravy. Only 2 ingredients required for this super easy, delicious dinner!
Cream of mushroom pork chops BAKED
These baked boneless pork chops with cream of mushroom soup are smothered in sauce and deliciously tender.
I also have the instructions on how to cook them on the stove below if you prefer.
Serve with mashed potatoes or rice and a green vegetable for a complete meal!
This comfort food classic was a favorite dinner of my dad’s when I was growing up.
The house smells delicious as it’s cooking – everyone will come running when it’s time to eat!
The other thing I love about this dish is that it can be easily scaled to make a larger batch if needed or if leftovers are desired.
How to Make Tasty Pork Chops in the Oven
You can use either boneless pork chops or bone-in.
There are really only two ingredients for this meal: pork chops and a can of cream of mushroom soup.
Two ingredient dinners are lifesavers during the week! Pin my Mexican Pork Stew recipe for later – it only has pork and salsa for a tasty dinner in less than 30 minutes!
I do like to season the pork chops with salt, pepper and garlic for some extra flavor so technically that’s more than 2 ingredients.
You can also add extra mushrooms if that makes you happy.
For even more flavor (and some color), you may quickly brown the pork chops before baking.
If I’m perfectly honest I don’t always take this extra step when making this during the week and they still turn out well!
These smothered pork chops have plenty of flavor without that step and I don’t like to dirty extra pans.
Speaking of cooking methods, I usually bake these pork chops, but they can be cooked on the stovetop as well.
Cream of mushroom pork chops oven:
- Brown pork chops
- Place in baking dish and pour cream of mushroom on top
- Cover with foil and bake approximately 40 minutes.
Cream of mushroom pork chops stove:
- Brown pork chops
- Pour cream of mushroom on top
- Cover with lid and cook for approximately 10 minutes.
As you can see the stovetop method will save you 30 minutes in cook time.
I prefer to bake them anyways. It’s hands off for those 40 minutes and I can prep the remaining sides for the meal during that time.
Plus, during the winter I like to have my oven going to keep the house cozy!
If you like crispy pork chops, try these Puerto Rican Fried Pork Chops instead.
They’re crispy on the outside yet juicy with flavor on the inside!
Cream of Mushroom Pork Chops BAKED
Cream of mushroom pork chops BAKED – tender juicy pork chops smothered in creamy mushroom gravy. Only 2 ingredients required for this super easy, delicious dinner!
Ingredients
- 4-6 pork chops (1 ½-2 lbs)
- 1 can cream of mushroom soup
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Vegetable oil, for browning
Instructions
- In a large skillet, heat a couple tablespoons of oil over high heat.
- Season pork chops all over with salt, garlic and pepper to taste.
- Cook pork chops until browned on both sides, about 2-3 minutes.
Oven method:
- Preheat oven to 350°F. Add pork chops to oven safe dish.
- Pour cream of mushroom soup on top. Cover tightly with foil and bake for 40-45 minutes, or until pork chops are cooked through and tender.
Stove-top method:
- Pour can of cream of mushroom soup on top of pork chops, cover with lid and cook for 10 minutes, or until pork is no longer raw.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 389Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 132mgSodium: 790mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 41g
Sharon White says
This recipe is suitable for company. It was wonderful! I had 3 pounds of pork chops so I use 2 cans of soup. Otherwise, I made it exactly as written. It’s the bomb!
Amy says
I add green beans and diced potatoes to this to make a one pan meal. I also sprinkle with French fried onion at the end. Very good
Rebekah says
Love that! Thanks for sharing.
Anna says
What heat setting do you use when you cook them on the stove after Browning?
Rebekah says
I use low heat.
Barb says
I’ve made this recipe for years, in fact mymom made it when I was a kid, over rice. Their delicous but I’ve never put garlic on the chops, I’m going to try it tonight.
Jamie Winnett says
I used cyan pepper by mistake instead of paprika, they were delicious! Thank you for the recipe.
Mindy says
Can you use brown gravy instead of cream mushroom? Can you place them in oven without cooking at all?
Rebekah says
Hi Mindy, brown gravy will work fine. Do you mean cook them in the oven without browning first? If so, yes you can do that.
Brian says
For a much more tender chop, after browning, add about a half can of water to the soup, pour over chops and simmer for 50 minutes.
June White says
This sounds delicious. I’m going to put them over egg noodles and have glazed carrots. Can’t wait for dinner time tomorrow.
Dizel says
Do I need to make the can soup or just pour directly from the can?
Rebekah says
Just pour directly from the can and spread around.
Squire says
350 and 45 minutes wasn’t nearly enough time. Three chops only were at 125F after 45 minutes.
Rebekah says
Mine were pretty thin – I had 6 chops just under 2 pounds total.
Cat says
Are the pork chops supposed to be fully cooked before putting them in oven or just part of the way ?
Rebekah says
Just partly cooked. It’s really just to brown them and they are cooked in the oven.
Melissa says
Can’t wait to try this 2-ingredient recipe but can you please tell me what temperature the oven should be at for baking? I can’t seem to find it in the instructions..
Rebekah says
350F. Sorry I left that out!! Recipe fixed.