Baked pork chops with cream of mushroom soup — a quick and easy weeknight dinner recipe that goes great with mashed potatoes or rice! Watch the video at the bottom of this post for a quick tutorial on this recipe.
Update: I get emails daily asking about the cast-iron skillet featured in this post—it’s just a basic Lodge Cast Iron Skillet that you can pick up for around $15! They last forever and are so easy to take care of. I use mine for almost everything.
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Weeknight dinner can be one of a busy parent’s worst frustrations.
What can you put together that tastes good, isn’t fried, didn’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.
It’s just not happening!
When I was a young, single mom, while I supervised baths or homework or did laundry or the numerous other tasks that come with young children, my answer for dinner was usually something hands-off that could bake in the oven.
Like maybe frozen pizza. Or frozen fish sticks and canned green beans.
Hey, you do what you gotta do, right? My kids survived.
However, if you want to go a more homemade route, one quick and easy meal is baked pork chops with cream of mushroom soup, with either rice or mashed potatoes (or mac and cheese from the blue box, which was always a favorite in my house) and some type of vegetable.
While I’m not a fan of creamed soups, sometimes they do come in handy and this easy baked pork chop recipe is one of those times.
And if you have a little extra time in the morning—I know, sounds crazy—but just in case you do, this dish is perfect for a make ahead meal.
Just put the whole thing together, pop it in the refrigerator and then bake when you get home. Easy!
Baked Pork Chops with Cream of Mushroom Soup
It’s best if you take a few minutes to brown the pork chops first, but not absolutely necessary if you’re pressed for time—but browning adds a little more flavor to the chops and the sauce.
If not browning then start with up to six bone-in pork chops and spread them out in a lightly greased 9×13 dish.
Then sprinkle on pepper and a little Tony’s seasoning, or whatever seasoning you like to use.
I like Tony’s because it adds some spice and a tad of heat but is not overpowering.
Empty one can of cream of mushroom soup into a mixing bowl and add one-half a can of water.
Stir in one tablespoon Worcestershire sauce and a couple of cloves of minced garlic.
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 the sauce over the chops and add a tablespoon of unsalted butter, cut to have a little dollop on top of each pork chop.
Cover the dish tightly with tin foil and place in the oven for about thirty minutes—twenty if you browned the chops first.
Remove the foil and bake another 15-20 minutes.
If you’re using more pork chops and they overlap, then you’ll need to move them around during baking so the ones on the bottom end up on the top.
This is a great make-ahead dish also—you could make it on Sunday and serve it Monday or Tuesday if that’s a busy night in your household.
Planning ahead always makes meals easier!
What are your favorite weeknight meals? Do you meal prep and plan ahead or just wing it? Leave your ideas in the comments below!
- 4 bone-in pork chops, 1/2-inch thick
- 1 tablespoon Cajun seasoning
- 2 tablespoons canola oil
- 1 can Cream of Mushroom soup
- 1/2 soup can water
- 1 tablespoon Worcestershire sauce
- 2 cloves minced garlic
- 1 tablespoon unsalted butter
- 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 twenty minutes, then remove foil, turn the chops over and stir the sauce slightly.
- Bake uncovered for another 10 minutes or until done.
These products were used in this recipe: