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My fork-tender Baked 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 smothered pork chop 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 these creamy, juicy pork chops. This is comfort food made easy!
I made this last night for husband and I. We both loved it! The cream of mushroom soup with the other ingredients made a perfect gravy. We will definitely make it again!
kathleen
I used to make it with just the pork chops, soup and 1/2 can of milk and this was much better! Thank you!
TL&DR: Why these pork chops turn out tender every time
- searing = locks flavor
- covered baking = moisture retention
- soup = braising liquid with built-in fat
- meat thermometer = never overcook
As a fourth-generation Southern cook, I’ve tried a lot of pork chop recipes. This is one that I come back to again and again because it’s comfort food that tastes good, isn’t fried, isn’t 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. A quick sear, then pop them in the oven: The pork chops braise in the cream of mushroom soup, which keeps them from drying out like a lot of baked pork chops do.
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.
Our readers have loved this recipe for many years because it works, it’s easy, and the flavor is outstanding.
Testing results for smothered pork chops
- I’ve made these pork chops without searing them first, and while they still turn out delicious, my family always prefers the sear. There’s a long scientific explanation, but in a nutshell, searing meat creates a chemical reaction with the proteins and sugars that just makes it taste better. You get a nice golden brown color on the chops that’s also slightly crispy, while the interior stays juicy and tender.
- I have tested this recipe with both boneless and bone-in pork chops. The boneless pork chops are usually thinner and more likely to get dry after baking. We found that thicker (about 1-inch), bone-in pork chops are perfect so that you can sear them and then finish in the oven.
- My number one tip for this recipe, or any meat recipe, is to use a meat thermometer. Pork chops dry out from overcooking, and using a meat thermometer ensures this never happens.
I hope you make this recipe. I think you’ll love it!
What to serve with baked pork chops
These pork chops make a hearty dish, so we keep the sides simple. I serve the chops with either buttered rice or noodles, creamy mashed potatoes, and either a green salad or roasted French green beans.
Ingredient notes
➡️➡️➡️ 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 if they are at least 3/4-inch thick. Don’t use thin pork chops, or they will get too dry. We always use the thicker 1-inch bone-in 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.
Condensed cream of mushroom soup: This makes the creamy gravy. We tested this recipe with Campbell’s Condensed 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 a little Tony’s Creole seasoning or whatever seasoning you like. Be mindful that prepared seasonings usually have a good bit of salt, so unless you’re using a salt-free blend, you won’t need to salt the pork chops.
Preheat the oven to 375 degrees F. In a large oven-proof skillet over medium-high heat, sear the pork chops for 1-2 minutes on each side until golden brown. The skillet needs to be hot when you put the pork chops in. Searing adds more flavor to the chops. And if you use an oven-proof skillet, everything can be done in one pan.
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 before baking.
Make the cream of mushroom sauce.
Empty one can of cream of mushroom soup into a mixing bowl, then fill half the soup can with half-and-half, milk, or water and add it to the bowl. 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 pork chops and add 1 tablespoon of unsalted butter on top.
Bake and serve.
Cover the skillet tightly with tin foil and place it in the oven for about 15 minutes. Remove the foil and bake for another 15-20 minutes. We ALWAYS use an instant-read meat thermometer and bake to an internal temperature of medium (150-155 degrees F) or medium-well (155-160 degrees F).
Our testing has found that 155 degrees F consistently produces a nice, juicy pork chop.
Recipe variations and substitutions
- Feel free to add fresh or canned mushrooms or chopped fresh onions. You would need to saute fresh mushrooms and onions before adding them 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, but you would need to reduce the baking time. Use a thermometer!
- 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 or scallions.
How to store and reheat
If you’re making these creamy pork chops ahead, you have a couple of options. If you’re planning to serve the same day, you can make the recipe all the way to the point of baking, then refrigerate the dish until you’re ready to bake and serve. Allow the pork chops to come to room temperature before baking.
Alternatively, if you want to bake the dish in advance (or just reheat leftovers), you can refrigerate the baked pork chops and reheat them slowly in the oven. Allow the pork chops to come to room temperature, then cover the dish tightly with foil and reheat the chops at 300 degrees F for 15-20 minutes.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Baked Pork Chops with Cream of Mushroom Soup Recipe
Ingredients
- 1 tablespoon Cajun seasoning
- 4 bone-in pork chops, 1-inch thick
- 1 15-ounce can condensed Cream of Mushroom soup
- ½ soup can of half-and-half, milk, or water
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 2 tablespoons canola oil
- 1 tablespoon unsalted butter, diced into 4 pieces
Instructions
- Preheat oven to 375 degrees F.
- Sprinkle 1 tablespoon Cajun seasoning evenly over 4 bone-in pork chops, 1-inch thick. Don't add salt unless you're using salt-free Cajun seasoning.
- In a medium mixing bowl, stir together 1 15-ounce can condensed Cream of Mushroom soup, 1/2 soup can of half-and-half, milk, or water, 1 tablespoon Worcestershire sauce, and 2 cloves garlic, minced.
- Heat 2 tablespoons canola oil in an oven-proof skillet on medium-high heat. Sear the pork chops 1-2 minutes on both sides until golden brown and pour off any excess oil.
- Pour the sauce over the chops and add 1 tablespoon unsalted butter, diced into 4 pieces, with one piece of butter on top of each pork chop.
- Cover the skillet tightly with tin foil and place in the oven for about 15 minutes. Remove the foil, flip the chops over, and stir the sauce a bit. Bake for another 15-20 minutes. The thickness of the chops affects the cooking time so I use an instant-read meat thermometer and bake to an internal temperature of about 155 degrees F.
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 reach 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.
I bake these pork chops at 375 degrees F. I found that baking the pork chops at a higher temperature dries them out.
I guess you could, but I’m not sure the flavor would be as good. I haven’t tested with any soup other than cream of mushroom.
As with most meats, the most important tool you can use to ensure your pork chops, chicken, steak, or whatever doesn’t dry out is a meat thermometer. If you try to eyeball things because that’s how your Grandma did it, you’ll likely be disappointed. And maybe remember that quite often, Grandma plopped some pretty dry meats down on the table.
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!
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