pork chops baked with cream of mushroom soup recipe

Written ByJenny Smyth Posted on
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The Best pork chops baked with cream of mushroom soup recipe

I’ve been making this pork chops baked with cream of mushroom soup recipe for years, and it’s always a hit with my family. The dish is a classic comfort food that never fails to satisfy.

The combination of tender pork chops, rich cream of mushroom soup, and a hint of herbs is a match made in heaven. I’ve tried many variations of this recipe over the years, but this one remains my go-to.

The key to this recipe is using high-quality ingredients, especially the pork chops. Look for thick-cut chops that are at least 1 inch thick to ensure they stay juicy during cooking.

I also recommend using fresh herbs like thyme and rosemary to add depth to the dish. As for the cream of mushroom soup, use a high-quality brand or make your own from scratch if you have the time.

This recipe is perfect for any occasion, whether it’s a weeknight dinner or a special holiday meal. It’s also an excellent way to get kids to eat their veggies, as the creamy sauce hides the taste of the mushrooms.

My kids love helping me in the kitchen, and this recipe is one of their favorites. They enjoy watching the pork chops transform from raw meat into a tender, juicy cut that’s just begging to be served with mashed potatoes or egg noodles.

Baked Pork Chops with Cream of Mushroom Soup

4.6 from 544 votes

Tender pork chops baked in a rich, creamy mushroom sauce. This simple one-dish meal is perfect for a comforting weeknight dinner.

Prep Time10 mins
Cook Time40 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 380 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 Sauce

1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/2 teaspoon dried thyme

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2Pat the pork chops dry with paper towels and season both sides evenly with salt, pepper, and garlic powder.
3Heat olive oil in a large oven-safe skillet over medium-high heat.
4Sear the pork chops for 3-4 minutes per side until they are golden brown, then remove them from the skillet and set aside.
5In a small bowl, whisk together the cream of mushroom soup, milk, sour cream, and dried thyme until smooth.
6Pour the mixture into the skillet, scraping up any browned bits from the bottom.
7Return the pork chops to the skillet, spooning some sauce over each chop.
8Sprinkle the shredded cheddar cheese evenly over the top.
9Transfer the skillet to the preheated oven and bake for 25-30 minutes, until the pork chops are cooked through and the sauce is bubbly.
10The internal temperature of the pork should reach 145°F (63°C).
11Remove from the oven and let rest for 5 minutes before serving.
12The sauce will thicken slightly as it cools.

🔧Equipment

Large oven-safe skillet or baking dish
Measuring cups and spoons
Small bowl
Fork
Oven mitts

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 95mg🧂Sodium: 850mg🌾Total Carbs: 12g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 32g

📝Notes

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

Watch Video Of How Baked Pork Chops with Cream of Mushroom Soup Works

This recipe is always a good idea for any occasion, whether it’s a weeknight dinner or a special holiday meal. It’s easy to make ahead of time and refrigerate until ready to bake.

You can also freeze the cooked pork chops and sauce for up to 3 months. When reheating, simply thaw overnight in the refrigerator and reheat in the oven until hot and bubbly.

❓ Frequently Asked Questions About Baked Pork Chops with Cream of Mushroom Soup

Q: Can I substitute other types of meat for pork chops?

No, I don’t recommend substituting other types of meat for pork chops in this recipe. The high fat content and density of pork chops make them ideal for baking with cream of mushroom soup.

Q: What if I don’t have fresh herbs on hand?

You can omit the fresh herbs if you don’t have them on hand, but keep in mind that they add a lot of flavor to the dish.

Q: Can I make this recipe ahead of time?

Yes, you can prepare the pork chops and sauce ahead of time and refrigerate them until ready to bake.

Q: How do I know when the pork chops are done cooking?

The internal temperature should reach 145°F (63°C) for medium-rare or 160°F (71°C) for medium.

Q: Can I use low-sodium cream of mushroom soup?

No, use regular cream of mushroom soup for best results.

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