Baked Pork Chops with Cream of Mushroom Soup is a comforting, creamy, and flavorful dish that turns simple ingredients into a hearty home-cooked meal. The tender pork chops bake in a rich mushroom sauce, creating a melt-in-your-mouth texture and deep, savory flavor. It’s the perfect recipe for busy weeknights or cozy Sunday dinners — warm, satisfying, and easy to prepare with minimal cleanup.
Baked Pork Chops with Cream of Mushroom Soup:
This timeless classic has been a family favorite for generations. The creamy mushroom soup adds moisture and richness to the pork, while baking locks in all the flavor. Pair it with mashed potatoes, rice, or egg noodles for a wholesome and comforting meal.
History:
The combination of pork chops and cream of mushroom soup dates back to the mid-20th century, when canned soups became a pantry staple in American households. Home cooks discovered that condensed soups could create creamy sauces with minimal effort, leading to beloved dishes like tuna casserole and creamy pork chops. Today, this nostalgic recipe continues to be a go-to comfort food that brings the warmth of classic home cooking to modern kitchens.
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Juicy pork chops baked
Ingredients
- 4 bone-in or boneless pork chops (about 1 inch thick)
- 1 (10.5-ounce) can condensed cream of mushroom soup
- ½ cup milk or water
- 1 tablespoon olive oil or butter
- 1 small onion, finely sliced (optional)
- Salt and black pepper, to taste
- ½ teaspoon garlic powder (optional)
- Fresh parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Season both sides of pork chops with salt, pepper, and garlic powder.
- Brown the pork chops in a skillet with olive oil over medium heat for 2–3 minutes per side (optional but adds flavor).
- Mix the cream of mushroom soup and milk in a bowl until smooth.
- Arrange the pork chops in the baking dish and pour the soup mixture evenly over the top. Add onion slices if using.
- Cover with foil and bake for 30 minutes.
- Uncover and bake for another 10–15 minutes, until the pork reaches an internal temperature of 145°F (63°C).
- Rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
- Browning the chops first enhances flavor and texture.
- For a thicker sauce, reduce the milk to ¼ cup.
- Add sliced mushrooms or peas for extra heartiness.
- Cream of chicken or celery soup can be used as substitutes.
- Leftovers reheat beautifully in a skillet or microwave.
Tips for Baked Pork Chops with Cream of Mushroom Soup:
- Use bone-in pork chops for extra juiciness.
- Avoid overbaking — pork can dry out quickly.
- Add a sprinkle of Parmesan for a cheesy twist.
- Serve with mashed potatoes, rice, or buttered noodles to soak up the sauce.
- For a one-pan meal, add potatoes or green beans to the baking dish.
FAQ’s for Baked Pork Chops with Cream of Mushroom :
Q: Can I use boneless pork chops?
Yes! Boneless pork chops work perfectly — just reduce baking time by 5–10 minutes.
Q: Can I make this with fresh mushrooms instead of soup?
Absolutely. Sauté mushrooms in butter, add a little cream, and pour over the pork before baking.
Q: How can I make it dairy-free?
Use a dairy-free mushroom soup and substitute milk with unsweetened almond or oat milk.
Q: Can I prepare it ahead of time?
Yes. Assemble the dish up to a day in advance and refrigerate. Bake when ready to serve.
Q: How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.
Conclusion:
Baked Pork Chops with Cream of Mushroom Soup is the ultimate comfort dish — creamy, flavorful, and incredibly easy to make. With just a few pantry staples, you can create a hearty meal that tastes like it’s been slow-cooked all day. Perfect for weeknights or family gatherings, this recipe brings timeless comfort to your dinner table.