baked pork chops and mushroom soup recipe

Written ByJenny Smyth Posted on
baked pork chops and mushroom soup recipe
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The Best baked pork chops and mushroom soup recipe

I am so excited to share this recipe with you, as it’s been a staple in our household for years. It all started when my mother-in-law introduced me to this dish, and I was immediately hooked. The combination of tender pork chops and rich mushroom soup is truly a match made in heaven.

Every time I make it, I’m reminded of the countless family gatherings and cozy nights in that we’ve shared with this very recipe. The beauty of this dish lies in its simplicity – it’s easy to make, yet packed with flavor and nutrients. The pork chops are cooked to perfection, and the mushroom soup is a game-changer.

It’s the perfect comfort food that never fails to impress, whether it’s a weeknight dinner or a special occasion. My kids love helping me in the kitchen, and they always get excited when they see the finished product on the table. This recipe has become a part of our family’s tradition, and I’m so glad I can share it with you now.

As a busy mom, I appreciate how quickly this meal can be prepared and enjoyed together as a family. The best part? This dish is not only delicious but also incredibly healthy – the pork chops are lean protein, while the mushrooms add fiber and antioxidants.

So go ahead, give it a try, and see why this baked pork chops and mushroom soup recipe has become an essential part of our family’s culinary repertoire.

Baked Pork Chops with Creamy Mushroom Soup

Baked Pork Chops with Creamy Mushroom Soup

4.8 from 1161 votes

Juicy baked pork chops are smothered in a rich and creamy mushroom sauce, making for a comforting and easy weeknight dinner. This one-pan dish requires minimal prep and delivers maximum flavor.

Prep Time10 mins
Cook Time35 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Pork Chops

4 bone-in pork chops, about 1 inch thick
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

For the Mushroom Sauce

1 (10.5 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
1 cup sliced mushrooms
1/2 cup diced onion
2 cloves garlic, minced

👨‍🍳Directions

1Preheat your oven to 375°F.
2Pat the pork chops dry with paper towels, then season both sides evenly with salt, pepper, and garlic powder.
3Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4Sear the pork chops for 3 to 4 minutes per side, until they are golden brown and a crust has formed.
5Remove the pork chops from the skillet and set them aside on a plate.
6In the same skillet, add the diced onion and sliced mushrooms, cooking over medium heat for 4 to 5 minutes until the mushrooms have released their liquid and the onions are translucent.
7Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
8Stir in the cream of mushroom soup, milk, and sour cream, whisking until the sauce is smooth and combined.
9Return the pork chops to the skillet, nestling them into the sauce.
10Spoon some of the sauce over the tops of the chops.
11Transfer the skillet to the preheated oven and bake for 20 to 25 minutes, until the pork chops reach an internal temperature of 145°F and the sauce is bubbly.
12Remove the skillet from the oven and let the pork chops rest for 5 minutes before serving.
13The sauce will thicken slightly as it cools.
14Serve the pork chops with the mushroom sauce spooned on top.

🔧Equipment

Large oven-safe skillet or baking dish
Measuring cups and spoons
Knife and cutting board
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 24g💛Saturated Fat: 9g❤️Cholesterol: 110mg🧂Sodium: 890mg🌾Total Carbs: 12g🥦Dietary Fiber: 1g🍬Sugars: 4g🥩Protein: 38g

📝Notes

For extra flavor, add a splash of dry white wine or a teaspoon of Worcestershire sauce to the mushroom sauce. If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce before baking.

Watch Video Of How Baked Pork Chops with Creamy Mushroom Soup Works

Leftover baked pork chops and mushroom soup can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in a covered baking dish at 350 degrees Fahrenheit for about 15 minutes, or microwave them in 30 second bursts until warm.

The sauce may thicken after refrigeration, so you can stir in a splash of milk or water to loosen it up. For serving ideas, I like to pair the pork chops with creamy mashed potatoes to soak up all that mushroom sauce.

Rice or egg noodles also work well. A side of roasted broccoli or a crisp green salad adds a nice contrast.

This recipe is always a good idea for family dinners because it is simple, satisfying, and everyone leaves the table happy.

❓ Frequently Asked Questions About Baked Pork Chops with Creamy Mushroom Soup

Q1: What type of mushrooms should I use?

A1: You can use any variety of mushrooms you like, but button or cremini work well for this recipe.

Q2: Can I substitute the pork chops with chicken?

A2: While you can use chicken breasts instead of pork chops, keep in mind that the cooking time will be different.

Q3: How do I ensure the pork chops are cooked evenly?

A3: To ensure even cooking, make sure your oven is preheated to 400°F (200°C) and use a meat thermometer to check for doneness.

Q4: Can I make this recipe ahead of time?

A4: Yes, you can prepare the mushroom soup mixture ahead of time and store it in an airtight container in the refrigerator for up to 24 hours.

Q5: What if I don’t have fresh thyme?

A5: If you don’t have fresh thyme on hand, you can substitute it with dried thyme or omit it altogether.

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