Go Back
–+ servings
Add to Collection
4.47 from 184 votes

Baked Pork Chops with Cream of Mushroom Soup

Baked pork chops with cream of mushroom soup—a quick and easy weeknight dinner recipe that goes great with mashed potatoes or rice!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 4 servings
Calories: 431kcal
Author: Lucy Brewer

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.

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.