Baked Pork Chops with Cream of Mushroom Soup
Few dinners feel as deeply satisfying as a plate of Baked Pork Chops with Cream of Mushroom Soup fresh out of the oven. The pork chops come out incredibly tender, smothered in a rich, velvety mushroom gravy that tastes like it took hours to make, even though it's on the table in under an hour.
Equipment
- Oven-safe skillet or cast iron pan - 10-12 inch (25-30 cm)
- 9x13-inch baking dish - if not using an oven-safe skillet
- Medium mixing bowl
- Measuring cups and spoons
- Tongs
- Meat thermometer - to check doneness
- Aluminum foil
Ingredients
- 4 bone-in pork chops - about 1 inch (2.5 cm) thick, roughly 2.5 lbs (1.1 kg) total
- 1 can condensed cream of mushroom soup - 10.5 oz (298 g)
- 1/2 cup milk or half-and-half - 120 ml
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic - minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- salt and black pepper - to taste
- 2 tablespoons olive oil or canola oil
- 1 tablespoon unsalted butter - cut into 4 small pieces
- fresh parsley - chopped, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Pat pork chops dry with paper towels. Combine garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl. Sprinkle the spice mixture evenly over both sides of each pork chop and press to adhere.
- In a medium bowl, whisk together the condensed cream of mushroom soup, milk or half-and-half, Worcestershire sauce, and minced garlic until smooth. Set aside.
- Heat the oil in an oven-safe skillet over medium-high heat until shimmering. Sear the seasoned pork chops for 2-3 minutes per side until deep golden brown. Remove from heat and pour off excess oil, leaving the browned bits in the pan.
- Pour the prepared mushroom sauce over and around the seared pork chops in the skillet. Place one piece of butter on top of each chop. Spoon some of the sauce over the top.
- Cover the skillet tightly with aluminum foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake uncovered for an additional 10-15 minutes until the internal temperature reaches 145°F (63°C).
- Remove from oven and let the pork chops rest for 5 minutes before serving. Spoon the mushroom sauce generously over the top, garnish with fresh parsley, and serve with your favorite sides.
Notes
- Don't skip the sear. The Maillard reaction creates dozens of new flavor compounds that make the final dish taste far more complex.
- Dry the pork chops thoroughly before seasoning to achieve a proper golden crust rather than a steamed gray surface.
- Use thick-cut pork chops at least 1 inch (2.5 cm) thick for the most tender, juicy results.
- Always check internal temperature with a meat thermometer. Pork is safely cooked at 145°F (63°C).
- Let the pork chops rest for 5 minutes after baking to allow the juices to redistribute throughout the meat.
- For extra flavor, stir 1 tablespoon of sour cream or a splash of dry white wine into the mushroom sauce before pouring over the chops.
- Boneless pork chops work well too, but may cook slightly faster. Start checking temperature a few minutes early.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently with a splash of milk or broth.
- To freeze, transfer cooled pork chops and sauce to a freezer-safe container and freeze for up to 3 months.
- Add sliced mushrooms, onions, or root vegetables to the baking dish for a complete one-pan meal.