Pork Chops with Cream of Mushroom Soup
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: 431kcal
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 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, 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.
