Baked Cream of Mushroom Pork Chops
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Juicy and tender Baked Cream of Mushroom Pork Chops. You’ll love these boneless pork chops with flavorful mushroom gravy over rice, pasta, or mashed potatoes.
Baked Cream of Mushroom Pork Chops is so easy and you can either make the cream of mushroom soup homemade or use storebought. We love how easy it comes together and creates a sauce for your pasta, rice, or mashed potatoes. This makes a complete meal with protein, starch, and just add more veggies!
Recipe ingredient notes
- Cream of Mushroom Soup – This is super simple to make homemade, but you can also use canned to make it easier, just add 1 cup of milk.
- Boneless Pork Chops – For this we use boneless pork chops this way there aren’t any bones and it makes it easier to serve with the sauce.
Step-by-step instructions
For the full ingredient amount and full instructions on how to make baked pork chops with cream of mushroom soup see the recipe card below.
Make the cream of mushroom soup or prep the canned soup: You can either make the soup homemade by sauteeing onions, mushrooms, garlic, and salt and pepper. Then once cooked down you’ll add the flour, coat the veggies and then add the liquids and let it thicken. If you’re using canned cream of mushroom soup you’ll want to warm it up and add 1 cup of milk.
Sear pork chops: Use a cast iron to get a nice sear on the pork chops. We cook for a few minutes on each side and don’t forget to season them.
Bake the pork chops with the soup: Place the pork chops into a casserole dish and cover it with the soup mixture, then bake and enjoy!
Recipe tips and variations
- If you don’t want to make homemade condesned cream of mushroom soup you can also use canned and add 1 cup of milk. Simply warm it up in a saucepan and pour it over before baking.
- Make sure you’re using an oven safe casserole dish.
- Don’t overcrowd the pan as it will prevent the pork chops from getting a good sear and crust.
- Score a few lines on the fat on the outter rim on the pork chops to prevent them from curling.
- Serve alongside pasta, rice, or mashed potatoes, the gravy is so flavor and perfect for it!
Storage and reheating tips
- Refrigerate: Store any leftovers in an air-tight container in the refrigerator and enjoy within 3-4 days.
- Freeze: To freeze leftover pork chops place in a freezer safe container. Freeze for up to 2-3 months. The sauce may seperate, but it will still taste delicious!
- Reheat: To reheat pork chops you can use your oven or air fryer at 350 degrees F for 25 minutes, oven at 350 degrees F for 30 minutes or microwave for 3-4 minutes.
How to serve
We serve pork chops with cream of mushroom soup with pasta, rice, or even mashed potatoes. Don’t forget to add a veggie or two!
Frequently asked questions
Absolutely! Just warm the soup up and add one cup of milk.
Yes! We like to add mixed vegetables or broccoli to our plates.
Absolutely, but you’ll need to make sure you cook the pork to a safe temperature as different cuts require different times.
More pork chop recipes
Baked Cream of Mushroom Pork Chops
Ingredients
Method
- Heat the oil in a large frying pan over medium heat. Add the onions, garlic, and mushrooms and cook until they’re tender.
- Add the salt, pepper, and flour and stir until the vegetables are coated. Cook for two more minutes.
- Slowly pour in the chicken broth broth and milk, whisking constantly to incorporate. Cook for about 10 minutes or until the liquid is thick and bubbly.
- While the soup is thickening and cooling start preparing the pork chops.
- Preheat oven to 375 degrees F.
- Sprinkle the pork chops with the garlic, salt, and pepper.
- Heat oil in a cast iron pan and then brown the pork chops on both sides to get a nice sear, about 3-4 minutes per side.
- Place the seared pork chops into an oven safe dish or keep in the cast iron pan and cover with the cream of mushroom soup.
- Bake 25-30 minutes, or until the internal temperature of the pork chops has reached 145 degrees F.
- Serve over pasta, rice, mashed potatoes, or as desired.
Nutrition
Notes
Tried this recipe?
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Thanks Courtney so much for the wonderful receipts, I love to follow them. God bless you.
Aww, you’re too kind. I’m so glad you enjoy the recipes and God bless you too!! Thank you 🙂
Wow. This is a keeper. A big hit at our house.
We’re so glad it was a hit! Thanks for the comment 😀
We all said MM GOOD… It was quick to put together. We didn’t have rice so we had the mashed potatoes. Was a real good meal…Thanks
Always With Smiles
Deborah
Oooh love it with mashed potatoes too!! So glad you all enjoyed!! 😀