This pork chops with cream of mushroom soup recipe will become a family favorite the first time you make it! Millions of readers can’t be wrong, and this recipe has been in our top ten for over a decade. Perfect for weeknight meals or special occasions, this recipe is a delicious twist on traditional pork dishes that everyone will love.
You’ll think you’ve been transported back to your Mama’s kitchen with a plate full of pork chops and gravy — but with a quicker, easier, and tastier recipe to get you there.
Made these tonight. This recipe is a keeper! Best chops I’ve ever made!
kathy
Why this recipe is awesome
As a young, single mom, I struggled with finding quick and easy dinner ideas for busy weeknights. My mother used to make a version of this classic Campbell’s recipe for baked pork chops with cream of mushroom soup, and I’ve tweaked it over the years to suit our tastes.
This is a simple meal that you can put together that tastes good, isn’t fried, doesn’t come from a fast-food place, doesn’t break the bank, and doesn’t require you to stand over the stove stirring for an hour. Because let’s be real — everyone wants to feed their kids good food, but no one has time to get home from work and spend two hours in the kitchen cooking dinner.
Our readers have loved this recipe for many years because it works, it’s easy, and it tastes good. I’ll give you all the tips you need, along with some secrets to help you make this recipe your own. Your family is going to love it!
We have tested this recipe multiple times to make sure it works for you. A few great things to note about these pork chops:
- The pork chops can be made one or two days ahead and reheated.
- It’s an easy dinner recipe that even beginner cooks can master.
- The clean-up is easy because you only use an oven-proof skillet or a baking dish!
And if you have a little extra time in the morning—I know, it sounds unbelievable—but just in case you do, this dish is perfect for a make-ahead meal. Put the whole thing together, pop it in the refrigerator, and bake it when you get home. Easy!
Serving suggestions for baked pork chops with cream of mushroom soup
These pork chops make a hearty dish, so we keep the sides light. I serve the chops with rice or creamy mashed potatoes (no, that is not light, haha) and either a simple green salad or roasted French green beans.
I hope you make this recipe. I think you’ll love it!
Ingredient notes for baked pork chops with cream of mushroom soup
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Bone-in rib or loin pork chops, about 1 inch thick: You can also use boneless pork chops. Don’t use thin pork chops, or they will get too dry. We tend to use the thicker 1-inch pork chops for a juicier chop.
Cajun or Creole seasoning: I like Tony’s for this recipe, but you can use any seasoning you prefer.
Cream of mushroom soup: This makes the creamy sauce. We tested this recipe with Campbell’s Cream of Mushroom Soup (regular, not low-fat or low-sodium version).
Half-and-half or water: Half-and-half or whole milk will give you a creamier gravy, but water works just fine.
How to make cream of mushroom pork chops
The whole family will love this favorite recipe for creamy mushroom pork chops. The Cajun seasoning adds so much flavor, and you can serve it with some egg noodles, rice, or mashed potatoes.
Prepare the oven and the pork chops.
Season the pork chops. Sprinkle on pepper and a little Tony’s Creole seasoning or whatever seasoning you like.
Preheat the oven to 375°. In a large oven-proof skillet on medium-high heat, sear the pork chops on high for 2-3 minutes on both sides. The skillet needs to be hot when you put the pork chops in. Browning adds more flavor to the chops and the sauce. And if you use an oven-proof skillet, everything can be done in one dish.
Note: If you’re adding the optional fresh mushrooms and/or chopped onion, remove the pork chops from the skillet, add a little oil, and saute the vegetables.
Make the cream of mushroom sauce.
Empty one can of cream of mushroom soup into a mixing bowl and add one-half a can of half-and-half or water. Stir in one tablespoon of Worcestershire sauce and a few minced garlic cloves. Whisk this together to break up the soup as best you can, but don’t worry too much, as it will break down while cooking.
Pour sauce over chops.
Pour the soup mixture over the chops and add a tablespoon of unsalted butter cut to have a little dollop on top of the pork chops.
Bake and serve.
Cover the dish or skillet tightly with tin foil and place in the oven for about twenty minutes — fifteen if you brown the chops first. Remove the foil and bake for another 15-20 minutes. We use an instant-read meat thermometer and bake to an internal temperature of medium (150°-155°) or medium-well (155°-160°).
Our testing has found that 155 degrees F produces a nice, juicy pork chop.
Recipe options
- Feel free to add fresh or canned mushrooms or chopped fresh onions. You would need to saute fresh mushrooms and onions before adding to the cream of mushroom soup.
- Try adding some fresh spinach.
- A reader suggested adding bacon, which sounds delicious!
- You can make this recipe with boneless, skinless chicken breasts.
- Change up the seasonings by using Italian seasoning or garlic and paprika.
- Sprinkle a little grated Parmesan cheese on top of the baked pork chops.
- Sprinkle the completed dish with chopped fresh parsley.
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Pork Chops with Cream of Mushroom Soup
Ingredients
- 4 bone-in pork chops, 1-inch thick
- 1 tablespoon Cajun seasoning
- 2 tablespoons canola oil
- 1 can Cream of Mushroom soup
- ½ soup can half-and-half or water
- 1 tablespoon Worcestershire sauce
- 2 cloves minced garlic
- 1 tablespoon unsalted butter
Instructions
- Preheat oven to 375.
- Sprinkle Cajun seasoning evenly over each chop.
- In a medium mixing bowl, stir together soup, water, Worcestershire sauce and garlic.
- Heat oil in oven-proof skillet on medium-high. Brown pork chops on both sides and pour off any excess oil.
- Pour sauce over chops and add the tablespoon of butter, a little dot on top of each chop.
- Cover skillet tightly with foil.
- Bake covered for 30 minutes, then remove foil, turn the chops over and stir the sauce slightly.
- Bake uncovered for another 10-15 minutes or until done.
Video
Notes
- Preheat the oven so it’s nice and hot.
- Sear the pork chops in a piping hot skillet to get a slight crispiness and color.
- Don’t use low-fat cream of mushroom soup. The fat adds flavor.
- Make-ahead dish – you can bake the pork chops one day and serve one or two days later.
- Freezer-friendly: bake the pork chops completely then place in a freezer-safe container and freeze for up to six months.
Nutrition
Tips and reader questions
You can use any pork chop that you like; you will just need to adjust the baking time accordingly. Boneless chops tend to be thinner and will likely be almost done once seared, so for those I would sear very lightly or not at all. Use a meat thermometer to gauge so that you don’t overcook the pork chops.
Your skillet should be hot – heat it on high. You might need to turn it down once you put the chops in, but it needs to stay hot so you get a quick brown without overcooking the chops.
Remove the pork chops from the refrigerator 20-30 minutes before cooking so they will be at room temperature and cook more evenly and quickly.
No, we do not brine the pork chops. If you don’t overcook the chops they will be nice and juicy.
Post Updates: This post was originally published June 6, 2011, and on July 3, 2023, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.
You can find all of our pork-based recipes here, from Southern Pulled Pork to Slow Roasted Pork with Caramelized Onions.
This came together so easily. I added a can of mushrooms and served with black beans and rice. Delicious!
Thank you!
Your capability to describe hard concepts in easy terms is remarkable.
I was looking for a recipe that matched my grandma’s version of these and this one sounds about right. Her only difference was using a few slices of jalapeno on top of each pork chop which baked on top of them instead of the cajun seasoning. She may also have added a beef bullion cube. Then those nicely roasted jalapenos got diced and added to the sauce. She always served noodles on the side to put the sauce over. Anyway thanks for the great base and food for thought.
I love the idea of jalapenos! I will definitely try that.
We loved this pork chop recipe. Thank you for sharing. Will definitely make again.
Will be trying the chocolate pie that you suggested. 😋
Thank you so much! I’m glad you enjoyed it. And I think you’ll love the pie!
I’m so glad you liked it. One of our family favorites!
Absolutely delicious! I did use about 1/4 of the soup can of milk instead of water on my second attempt (first try seemed a bit watery for my liking), and the milk helped. The flavour of these chops is fantastic – not overpowering or too spicy – just delicious. Easy, straight-forward. Perfect.
That’s a great idea! I’ll have to add that to the recipe 🙂
Pam
February 9, 2022
Made the cr mushroom soup with pork chops but didn’t have that soup so I submitted cr of chicken soup and it was delicious, will definitely make it again.
Thanks