| Ingredient | Amount | Notes |
|---|---|---|
| Pork chops | 4-6 chops | Bone-in or boneless, about 1-inch thick |
| Cream of mushroom soup | 2 (10.5 oz) cans | Undiluted |
| Sliced mushrooms | 1 (4 oz) can | Drained, or use 4 oz fresh sautéed mushrooms |
Optional Seasonings:
Salt and pepper to taste
Garlic powder
Paprika for sprinkling
Fresh parsley for garnish
But the beauty of this recipe? Those three ingredients are all you really need.
The Method: Layer, Bake, Devour
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or similar casserole dish.
Step 2: Season the Pork (Optional)
Pat pork chops dry and season both sides with salt, pepper, and garlic powder if desired.
Step 3: Arrange in Dish
Place pork chops in the prepared baking dish in a single layer.
Step 4: Add Mushrooms
Scatter drained mushrooms over and around the pork chops.
Step 5: Add the Soup
Spoon cream of mushroom soup evenly over the pork chops and mushrooms. Don't worry about spreading perfectly—it will melt and cover everything as it bakes.
Step 6: Cover and Bake
Cover the dish tightly with foil and bake for 45 minutes.
Step 7: Uncover and Finish
Remove the foil and bake for another 10-15 minutes, until the pork is cooked through and the sauce is bubbly and slightly thickened.
Step 8: Rest and Serve
Let the dish rest for 5-10 minutes before serving. The sauce will thicken slightly as it cools.
Pro-Tips for Pork Chop Perfection
1. Choose the Right Chops
Bone-in chops have more flavor. Boneless are easier to eat. Thicker chops (1-inch) hold up better to baking.
2. Don't Skip the Foil
Covering traps steam and ensures the pork stays tender while it cooks through.
3. Check for Doneness
Pork should reach an internal temperature of 145°F followed by a 3-minute rest. If using bone-in chops, check near the bone.
4. Use Good Quality Soup
This is a 3-ingredient dish—every ingredient matters. Use a brand of condensed soup you genuinely enjoy.
5. Add Fresh Mushrooms
For extra depth, sauté fresh mushrooms in butter before adding. But the canned version is the classic shortcut.
6. Make Gravy
The sauce in the dish is liquid gold. Serve it generously over potatoes, noodles, or rice.
Endless Variations
Add Onions:
Layer thinly sliced onions under the pork chops.
Garlic Lover's:
Add 2 minced garlic cloves to the sauce.
Herb-Infused:
Add fresh thyme or rosemary sprigs during baking. Remove before serving.
Cheesy Mushroom Pork Chops:
Sprinkle ½ cup shredded Swiss or provolone cheese over the top during the last 10 minutes.
Spicy Version:
Add ½ teaspoon red pepper flakes to the sauce.
Cream of Chicken Version:
Use cream of chicken soup instead of mushroom for a different flavor profile.
Add Vegetables:
Layer carrots, celery, or potatoes around the pork chops.
What to Serve With It
Mashed potatoes – The obvious choice; they're made for this gravy
Buttered egg noodles – Classic and satisfying
White rice – Perfect for soaking up every drop
Crusty baguette – Essential for sopping up extra sauce
Steamed green beans – Bright, fresh contrast
Roasted broccoli – Earthy and delicious
Crisp green salad – With sharp vinaigrette to balance the richness
Light-bodied red wine – Pinot Noir is lovely
Dry white wine – Pinot Grigio pairs beautifully
Storage and Reheating
Refrigerator:
Store in an airtight container for up to 4 days. The sauce will thicken as it sits.
Reheating:
Oven: 350°F for 15-20 minutes, covered.
Stovetop: Gently warm in a covered skillet.
Microwave: Individual portions, 1-2 minutes.
Freezer:
This dish freezes well for up to 3 months. Thaw overnight in refrigerator and reheat in oven.
Your Pork Chop Questions, Answered
Can I use thin-cut pork chops?
Yes, but reduce covered baking time to 30 minutes and check for doneness earlier.
Can I use pork tenderloin?
Cut into medallions and reduce cooking time to 30-40 minutes total.
Can I make this in a slow cooker?
Yes! Layer ingredients in slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Do I need to brown the pork first?
No—that's the beauty of this recipe. The oven does all the work.
My pork is dry. What went wrong?
Either overcooked or too lean. Next time, check temperature earlier and use chops with a little fat.
Can I double this recipe?
Use a larger dish (11x15) or two separate dishes. Increase baking time slightly.
