Juicy pork chops baked
Juicy pork chops baked in a creamy mushroom sauce — this Baked Pork Chops with Cream of Mushroom Soup recipe is pure comfort food made easy. Perfectly tender, rich, and flavorful, it’s a simple dinner that always satisfies.
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.