Baked pork chops with cream of mushroom soup—a quick and easy weeknight dinner recipe that goes great with mashed potatoes or rice!
Author: Lucy Brewer
4bone-in pork chops, ½-1-inch thick
1can Cream of Mushroom soup
½soup can water
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.
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.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.