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!
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
Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.
Can these be done in a convection oven? what about useingshoulder steak?
I think that should be fine.
Quick, easy, tasty! Perfect 🙂 Thanks for sharing!
Oops.. do you have to sear them first? Or can I just put them in the oven
No, the searing is optional.
@Jae, I've never have seared them and they come out delicious.
This is a recipe that my family has done for over 46 yrs now. It IS super easy and a family favorite. We season the chops with salt and pepper on both sides and brown on both sides for a few mins then layer on in 9x13 baking dish. In the same skillet, we add a large can of cream of mushroom soup and using soup can, we add water while whisking until gravy is consistency that we want. Make sure to whisk up the pork frond from the bottom of the pan. When the gravy is smooth, pour over the chops and we bake at 400 degrees until chops are done. Usually 30-45 mins. We always have the gravy over mashed potatoes. It’s a family favorite but I think I’ll try the gravy over egg noodles too!
@Shari, yes, I made this last night and I agree with adding water to the soup until you have desired consistency. My chops were dry with little gravy.
Highly recommend the stovetop version over the oven baked version. The first couple times I made this I did stovetop and it came out tender and delicious. Tonight I tried the oven version and they are tough. Still delicious, but tough. Disappointment.
@Cynthia, for Tender oven chops, you need to bake for At Least an hour and a half - if 2 inch chops - do 2 hours max. Covered for the first 45 mins. They will be SO tender - you can just use a fork to eat them- promise - works every single time.
@Cynthia, Forgot to add! Oven should be preheated to 350 then proceed as I mention below
I was really looking forward to the family trying this recipe. I made this as the recipe stated the gravy was excellent, but the pork chops were a bit tuff. I'm going the low and slow method next time to insure the tenderness of the pork. With this one adjustment they should to superb next time
One of my favorite dinners! Been making this for years. I brown at least 8 pork chops seasoned with salt and pepper, layer them in a round baking dish with 3 cans cream of mushroom soup, canned mushrooms and the liquid and chopped raw onion. Bake low and slow at 250ish for several hours for super tender pork chops. Serve that yummy gravy with potatoes or egg noodles. Great Sunday supper with leftovers!
Baked this in the oven tonight with just one addition: I added a can of French onion soup in with the cream of mushroom. Delicious gravy! Pork chops were tender and my husband loved it!
I make it with cream of onion soup … yummy!
I LOVE that idea!
I heated up the soup in the microwave before pouring on chops. It helps speed up the cooking in the oven.
I also added mushrooms (from a can this time, normally fresh) and chopped green Onion for taste and colpr. Turned out perfect.
I cooked in oven for 50 minutes, 6 chops.
Thanks for the tips! I love seeing what people can do with this recipe.
I have 6 thin sliced pork chops any idea on cook time in the oven?
45 mins or so
I made it exactly as suggested. I didn’t brown and i did the oven method. I did cook longer than 45 mins. It was about 65 minutes. Then i left in the oven until dinner with the oven off. It literally was just falling off. It tasted amazing. Everyone loved it. I did a big can of mushroom soup. There was lots of extra sauce which we used for on top of the homemade mashed potatoes. Delicious! Wouldn’t change anything.
I think I'd brown them first, then add the seasonings on the chops before putting them in the oven. Then the flavors won't be lost. I'd also add an extra can of soup for more gravy. I do like lots of gravy. Also a half can of water for each can of soup for more moisture and gravy. It does sound so good and easy. I'm planning pork chops for supper tonight. This recipe gave me an idea.
Have you ever cooked them in the crock pot after browning? Wonder how that would work.
I haven't done it myself but you definitely can! On Low for 8 hours should be nice and tender.
@Judi,
My husband did them and made the mistake of putting a can of milk in too which has boiled the chops~ not good. I've done the soup in the black fry pan since I was about 10 years old and I'm 75 now!! 🙂
@Judi, they turn out amazing and very tender in the crock pot the one thing I do use a crock pot for
Do you think it would turn out using cream of chicken instead? I’m not a fan of cream of mushroom. Thank you
Yes, definitely!