Baked Pork Chops with Cream of Mushroom Soup Recipe
Cream of Mushroom Pork Chops is a hearty meal that marries tender pork chops with a creamy mushroom sauce, all in about 45 minutes!
Servings: 4 servings
Calories: 305kcal
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.
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.
