This pork chops with cream of mushroom soup recipe is going to 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 more than 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.

A pork chop on a plate with mashed potatoes.

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 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.

It’s just not happening!

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!

Why you’ll love these cream of mushroom pork chops

  • The pork chops can be made one or two days ahead and reheated when needed.
  • 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!

You can find all of our pork-based recipes here, from Southern Pulled Pork to Slow Roasted Pork with Caramelized Onions.

A bite of pork chop on a fork. 

What you’ll need for baked pork chops with cream of mushroom soup

Scroll down to the printable recipe card for full ingredients and instructions.

Ingredients to make baked pork chops.

You only need a good oven-proof skillet like this one, and you can even make do without one, but you’ll have to use an extra dish. But seriously—if you don’t have a good cast iron skillet, do yourself a favor and order one right now!

I use my skillet all the time, much more so than my stainless cookware. It’s pretty much non-stick, is the best way to get a good sear on any meat, and is perfect for this cream of mushroom pork chop recipe.

  • Bone-in pork chops, 1/2 to 1 inch thick – you can also use boneless pork chops. Just 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
  • Canola oil
  • Cream of mushroom soup – this will make the creamy sauce (here’s a homemade version)
  • Water or milk – the milk will give you a creamier gravy, but we prefer water
  • Worcestershire sauce
  • Minced garlic – fresh is best!
  • Butter

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. 

  1. Prepare the oven and sear chops. Preheat the oven to 375°. In a large oven-proof skillet on medium-high heat, sear the pork chops for 2-3 minutes on both sides. Browning adds a little more flavor to the chops and the sauce. And if you use an oven-proof skillet, everything can be done in one dish! If you’re not browning the pork chops, start with up to six bone-in pork chops and spread them out in a lightly greased 9×13 dish or a skillet.
  2. Season the pork chops. Next, sprinkle on pepper and a little Tony’s Creole seasoning or whatever seasoning you like.
  3. Make the sauce. Empty one can of cream of mushroom soup into a mixing bowl and add one-half a can of water or milk. Stir in one tablespoon of 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.
  4. 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.
  5. Bake. 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. You can use an instant-read meat thermometer and bake to an internal temperature of medium (150°-155°) or medium-well (155°-160°). We like the creamy pork chops cooked to about 150°, which produces a nice, juicy pork chop. 

Pork chops with cream of mushroom soup variations

  • Feel free to add fresh mushrooms or onions to take this dish up a notch! 
  • You can also add canned mushrooms
  • 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.

Tips for making pork chops with cream of mushroom soup in oven

  • Remove the pork chops from the refrigerator twenty minutes before cooking.
  • Be sure you scrape up all the browned bits from the bottom of the pan after searing and either leave them in the skillet or transfer them to a baking dish if that’s what you’re using.
  • Pork chops should be cooked to a minimum temperature of 145°, but we find that many folks are still a little uncomfortable with medium-rare pork chops, so we typically cook them to about 150°.
Cream of mushroom pork chops in a skillet.

How to serve smothered pork chops

Stay with the easy weeknight dinner and comfort food theme, and serve these pork chops with simple brown rice and steamed broccoli, or if you have more time, with caramelized onions and cheese grits. You could also add a simple green salad or green beans.

And, of course, if you want a delicious and easy dessert, you can’t go wrong with this Fudge Pie—ready in less than an hour!

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4.50 from 198 votes

Pork Chops with Cream of Mushroom Soup in Oven

Cream of Mushroom Pork Chops is a hearty meal that marries tender pork chops with a creamy mushroom sauce, all in about 45 minutes! 
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 4 servings
Save This Recipe

Ingredients 

  • 4 bone-in pork chops, 1/2-1-inch thick
  • 1 tablespoon Cajun seasoning
  • 2 tablespoons canola oil
  • 1 can Cream of Mushroom soup
  • ½ soup can 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

Tips for Baked Pork Chops:
  • Preheat the oven so it’s nice and hot. 
  • Sear the pork chops to get a little 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

Serving: 4servings, Calories: 431kcal, Carbohydrates: 6g, Protein: 38g, Saturated Fat: 8g, Cholesterol: 128mg, Sodium: 677mg
Course: Pork
Cuisine: American
Calories: 431
Keyword: cream of mushroom pork chops
Love this recipe?Mention @southernfoodandfun or tag #southernfoodandfun!

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.

Lucy standing behind a counter with a cheese board and glass of wine.

About the author

Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

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4.50 from 198 votes (160 ratings without comment)

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66 Comments

  1. 5 stars
    that looks absolutely delicious! The seasoning sounds just perfect to me and what a meal to have with family.

  2. 5 stars
    that looks absolutely delicious! The seasoning sounds just perfect to me and what a meal to have with family.

  3. 5 stars
    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!
    I used to make it with just the pork chops, soup and 1/2 can of milk and this was much better! Thank you!

  4. 5 stars
    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!
    I used to make it with just the pork chops, soup and 1/2 can of milk and this was much better! Thank you!

    1. No, you don’t have to use Cajun seasoning. I just like to add a little spicy flavor but it’s not necessary.

  5. 4 stars
    Came back to confirm what temp to set my oven and there is no mention of it.

    Looking forward to serving with rice (and broccoli). I sliced an onion to bake in with the sauce and chops as well.
    I haven’t had this since I was a kid.

    1. Hi Alison,
      Did you print the recipe? The oven temperature is the first instruction line on the printable–375. Thanks and hope you enjoy! The onion sounds great!

      1. Print the recipe – heck no. Just had it pulled up reading the screen. I ended up at 350F lol.

        Next time I would bake covered and uncovered longer but just digging into a little more rice with the sauce and onions at the moment. 😀

      2. Is the design difficult to see/read when using it on-screen like that? I can play around with it if you think so. Always glad to have feedback that helps make things better for readers. 🙂

  6. 4 stars
    Came back to confirm what temp to set my oven and there is no mention of it.

    Looking forward to serving with rice (and broccoli). I sliced an onion to bake in with the sauce and chops as well.
    I haven’t had this since I was a kid.

  7. 5 stars
    This turned out great! I didn’t add as much garlic because sometimes it’s a little overpowering, but the flavors balanced well. My only complaint was the liquid sauce leftover in the baking dish was too watery for me, I did throw it on my potatoes but it was much too runny. When I make it again I think i’ll throw in some rice to absorb the extra liquid OR reduce the liquid mixture in a pan, adding some flour and olive oil to thicken it. But it was so tasty, I’m going to make it again!

  8. 5 stars
    This turned out great! I didn’t add as much garlic because sometimes it’s a little overpowering, but the flavors balanced well. My only complaint was the liquid sauce leftover in the baking dish was too watery for me, I did throw it on my potatoes but it was much to runny. When I make it again I think i’ll throw in some rice to absorb the extra liquid OR reduce the liquid mixture in a pan, adding some flour and olive oil to thicken it. But it was so tasty, I’m going to make it again!

  9. 5 stars
    This turned out great! I didn’t add as much garlic because sometimes it’s a little overpowering, but the flavors balanced well. My only complaint was the liquid sauce leftover in the baking dish was too watery for me, I did throw it on my potatoes but it was much too runny. When I make it again I think i’ll throw in some rice to absorb the extra liquid OR reduce the liquid mixture in a pan, adding some flour and olive oil to thicken it. But it was so tasty, I’m going to make it again!

  10. 5 stars
    This turned out great! I didn’t add as much garlic because sometimes it’s a little overpowering, but the flavors balanced well. My only complaint was the liquid sauce leftover in the baking dish was too watery for me, I did throw it on my potatoes but it was much to runny. When I make it again I think i’ll throw in some rice to absorb the extra liquid OR reduce the liquid mixture in a pan, adding some flour and olive oil to thicken it. But it was so tasty, I’m going to make it again!

  11. As I read this, I thought, ‘these would be perfect with cheese grits!’…You were already ahead of me 🙂