Unwind with the ultimate comfort food! These 18 creamy baked pork chop recipes, starring cream of mushroom soup, transform simple ingredients into cozy, family-friendly dinners. Perfect for busy weeknights or lazy weekends, each dish promises rich flavor and minimal fuss. Let’s dive into these deliciously easy meals that will have everyone asking for seconds!
Classic Baked Pork Chops with Cream of Mushroom Soup
Picture this: a cozy weeknight dinner that feels like a warm hug. You’ve got juicy pork chops smothered in a creamy mushroom sauce, all baked to perfection. It’s the kind of simple, comforting meal that never goes out of style.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 35 minutes
Ingredients
- Pork chops – 4 (bone-in, about 1-inch thick)
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Garlic powder – 1 tsp
- Cream of mushroom soup – 1 can (10.5 oz)
- Milk – ½ cup
Instructions
- Preheat your oven to 375°F.
- Pat the pork chops dry with paper towels to help them brown better.
- Rub the pork chops all over with olive oil.
- Sprinkle salt, black pepper, and garlic powder evenly on both sides of the pork chops.
- Heat a large oven-safe skillet over medium-high heat for 2 minutes.
- Sear the pork chops for 3 minutes per side until golden brown.
- Remove the skillet from the heat.
- In a bowl, whisk together the cream of mushroom soup and milk until smooth.
- Pour the soup mixture over the pork chops in the skillet, covering them completely.
- Transfer the skillet to the preheated oven.
- Bake for 25 minutes until the pork chops reach an internal temperature of 145°F.
- Let the pork chops rest in the skillet for 5 minutes before serving.
Ready to dig in? The pork chops come out incredibly tender, with a rich, savory sauce that’s perfect for spooning over mashed potatoes or rice. For a fun twist, try topping them with crispy fried onions or serving alongside roasted veggies to soak up all that creamy goodness.
Garlic Herb Baked Pork Chops in Mushroom Sauce
Ready for a cozy dinner that feels fancy but comes together easily? These garlic herb baked pork chops smothered in a rich mushroom sauce are exactly what you need. You’ll love how the savory flavors meld together in the oven.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Pork chops – 4 (bone-in, 1-inch thick)
– Olive oil – 2 tbsp
– Garlic – 4 cloves, minced
– Dried thyme – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– All-purpose flour – 2 tbsp
– Chicken broth – 1 cup
– Heavy cream – ½ cup
– Mushrooms – 8 oz, sliced
Instructions
1. Preheat your oven to 400°F.
2. Pat the pork chops dry with paper towels to help them brown better.
3. Rub the pork chops with 1 tbsp olive oil, minced garlic, dried thyme, salt, and black pepper.
4. Heat the remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high heat.
5. Sear the pork chops for 3 minutes per side until golden brown.
6. Remove the pork chops from the skillet and set them aside on a plate.
7. Add the sliced mushrooms to the same skillet and cook for 5 minutes until softened.
8. Sprinkle the flour over the mushrooms and stir for 1 minute to cook off the raw taste.
9. Pour in the chicken broth while scraping up any browned bits from the bottom of the skillet.
10. Stir in the heavy cream and bring the sauce to a simmer.
11. Return the pork chops to the skillet, spooning some sauce over them.
12. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the pork chops reach an internal temperature of 145°F.
13. Let the pork chops rest for 5 minutes before serving to keep them juicy.
Deliciously tender pork chops soak up that creamy mushroom sauce, making every bite savory and satisfying. Serve them over mashed potatoes or with crusty bread to mop up the extra sauce—it’s too good to waste!
Cheesy Baked Pork Chops with Creamy Mushroom Gravy
Let’s face it—sometimes you just need a cozy, comforting dinner that feels like a hug. These cheesy baked pork chops with creamy mushroom gravy are exactly that: a simple, satisfying meal that’s perfect for a busy weeknight. You’ll love how the crispy, cheesy topping pairs with the tender pork and rich gravy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Pork chops – 4 (about 1-inch thick)
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
– Onion – 1 medium, diced
– Garlic – 2 cloves, minced
– Mushrooms – 8 oz, sliced
– Flour – 2 tbsp
– Chicken broth – 1 cup
– Heavy cream – ½ cup
– Shredded cheddar cheese – 1 cup
Instructions
1. Preheat your oven to 375°F.
2. Pat the pork chops dry with paper towels, then season both sides evenly with salt and black pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the pork chops to the skillet and sear for 3–4 minutes per side until golden brown, then transfer them to a plate.
5. Tip: Don’t overcrowd the skillet—cook in batches if needed for a better sear.
6. In the same skillet, add the diced onion and cook for 3 minutes until softened.
7. Add the minced garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms release their liquid and brown slightly.
8. Sprinkle the flour over the mushroom mixture and stir constantly for 1 minute to cook off the raw flour taste.
9. Gradually pour in the chicken broth while stirring to prevent lumps, then bring to a simmer.
10. Stir in the heavy cream and let the gravy thicken for 2–3 minutes until it coats the back of a spoon.
11. Tip: For a smoother gravy, whisk vigorously as you add the broth.
12. Return the pork chops to the skillet, nestling them into the gravy.
13. Top each pork chop evenly with shredded cheddar cheese.
14. Transfer the skillet to the preheated oven and bake for 15–20 minutes until the cheese is melted and bubbly and the pork chops reach an internal temperature of 145°F.
15. Tip: Use a meat thermometer to ensure perfect doneness without overcooking.
16. Remove from the oven and let rest for 5 minutes before serving.
Out of the oven, these pork chops are juicy and tender, with a golden, cheesy crust that adds a delightful crunch. The creamy mushroom gravy is rich and savory, making every bite comforting. Serve it over mashed potatoes or with a side of steamed green beans for a complete, hearty meal that’s sure to become a family favorite.
One-Pan Baked Pork Chops and Mushroom Soup Casserole
Wondering what to make for dinner tonight? This one-pan wonder is your answer. It’s cozy, comforting, and cleanup is a breeze.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– Olive oil – 2 tbsp
– Pork chops – 4 (bone-in, about 1-inch thick)
– Salt – 1 tsp
– Black pepper – ½ tsp
– Onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Cremini mushrooms – 8 oz, sliced
– Condensed cream of mushroom soup – 1 can (10.5 oz)
– Chicken broth – ½ cup
– Dried thyme – 1 tsp
Instructions
1. Preheat your oven to 375°F.
2. Pat the pork chops completely dry with paper towels. Tip: This helps them brown better.
3. Season both sides of the pork chops evenly with the salt and black pepper.
4. Heat the olive oil in a large, oven-safe skillet over medium-high heat for 1 minute.
5. Add the pork chops to the hot skillet. Sear for 3 minutes per side, until golden brown. Remove the chops to a plate.
6. Add the diced onion to the same skillet. Cook for 3 minutes, stirring often, until softened.
7. Add the minced garlic and sliced mushrooms. Cook for 5 minutes, stirring occasionally, until the mushrooms release their liquid and soften.
8. Pour in the condensed cream of mushroom soup, chicken broth, and dried thyme. Stir well to combine.
9. Bring the mixture to a simmer, then remove the skillet from the heat.
10. Nestle the seared pork chops back into the skillet, spooning some sauce over them. Tip: Make sure the chops are in a single layer.
11. Transfer the skillet to the preheated oven. Bake, uncovered, for 25 minutes. Tip: The pork is done when an instant-read thermometer inserted into the thickest part reads 145°F.
12. Remove the skillet from the oven and let it rest for 5 minutes before serving.
Here’s what you get: tender, juicy pork chops smothered in a rich, creamy mushroom gravy. Serve it straight from the skillet over mashed potatoes or with crusty bread to soak up every last drop.
Slow Cooker Creamy Mushroom Pork Chops
Ugh, you know those days when you want something comforting but don’t want to babysit the stove? This slow cooker recipe is your answer. It’s creamy, savory, and practically makes itself while you go about your day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– Pork chops – 4 (bone-in, about 1-inch thick)
– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Mushrooms – 8 oz, sliced
– Cream of mushroom soup – 1 (10.5 oz) can
– Chicken broth – ½ cup
– Dried thyme – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Heavy cream – ½ cup
Instructions
1. Pat the pork chops completely dry with paper towels.
2. Season both sides of the pork chops evenly with the salt and black pepper.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
4. Sear the pork chops for 3 minutes per side until a golden-brown crust forms.
5. Transfer the seared pork chops to the bowl of your slow cooker.
6. In the same skillet, add the diced onion and cook for 4 minutes until softened.
7. Add the minced garlic and sliced mushrooms to the skillet and cook for 5 more minutes.
8. Pour the mushroom mixture over the pork chops in the slow cooker.
9. In a medium bowl, whisk together the cream of mushroom soup, chicken broth, and dried thyme until smooth.
10. Pour the soup mixture over everything in the slow cooker.
11. Cover the slow cooker and cook on LOW for 6 hours.
12. After 6 hours, carefully remove the pork chops from the slow cooker and place them on a serving platter.
13. Stir the heavy cream into the sauce remaining in the slow cooker until fully incorporated and warmed through.
14. Pour the creamy mushroom sauce over the pork chops to serve.
Get ready for pork chops that are fall-apart tender, swimming in a rich, earthy mushroom gravy. The cream adds a luxurious silkiness that’s perfect for spooning over mashed potatoes or buttered egg noodles.
Baked Pork Chops with Mushroom Soup and Rice
Unbelievably easy and cozy, this baked pork chop recipe is a weeknight lifesaver. You get tender chops smothered in creamy mushroom soup, all baked over fluffy rice—it’s pure comfort food with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– Pork chops – 4 (bone-in, about 1-inch thick)
– Cream of mushroom soup – 1 can (10.5 oz)
– Long-grain white rice – 1 cup
– Water – 1 cup
– Onion powder – 1 tsp
– Garlic powder – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Olive oil – 1 tbsp
Instructions
1. Preheat your oven to 375°F.
2. Pat the pork chops dry with paper towels—this helps them brown better.
3. Season both sides of the pork chops evenly with the onion powder, garlic powder, salt, and black pepper.
4. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
5. Sear the pork chops for 3 minutes per side until golden brown.
6. Remove the skillet from the heat and set the pork chops aside on a plate.
7. In the same skillet, whisk together the cream of mushroom soup and water until smooth.
8. Stir in the long-grain white rice, ensuring it’s fully coated in the soup mixture.
9. Nestle the seared pork chops back into the skillet, placing them on top of the rice mixture.
10. Cover the skillet tightly with a lid or aluminum foil.
11. Bake in the preheated oven for 30 minutes.
12. Remove the cover and bake for an additional 10 minutes to let the sauce thicken slightly.
13. Check that the pork chops reach an internal temperature of 145°F using a meat thermometer, and that the rice is tender and has absorbed the liquid.
14. Let the dish rest for 5 minutes before serving—this allows the juices to redistribute in the pork.
Zesty and savory, the pork chops stay juicy while the rice soaks up all that creamy mushroom flavor. Try serving it with a simple green salad or steamed veggies for a complete, fuss-free meal that everyone will love.
Golden Crusted Pork Chops in Creamy Mushroom Sauce
Nothing beats a cozy dinner that feels fancy but comes together fast. You’ll love these golden pork chops smothered in a rich, creamy mushroom sauce—it’s the kind of meal that makes a weeknight feel special. Let’s get cooking!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Pork chops – 4 (about 1 inch thick)
– Salt – 1 tsp
– Black pepper – ½ tsp
– Flour – ¼ cup
– Olive oil – 2 tbsp
– Butter – 2 tbsp
– Cremini mushrooms – 8 oz, sliced
– Garlic – 2 cloves, minced
– Chicken broth – 1 cup
– Heavy cream – ½ cup
– Fresh thyme – 1 tsp, chopped
Instructions
1. Pat the pork chops dry with paper towels to help them brown better.
2. Season both sides of the pork chops evenly with salt and black pepper.
3. Dredge each pork chop lightly in flour, shaking off any excess.
4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the pork chops to the skillet and cook for 4–5 minutes per side until golden brown and cooked through to 145°F internally.
6. Transfer the pork chops to a plate and cover loosely with foil to rest.
7. In the same skillet, melt butter over medium heat.
8. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until they release their juices and turn golden brown.
9. Stir in the minced garlic and cook for 1 minute until fragrant.
10. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
11. Simmer the mixture for 3–4 minutes until the liquid reduces by half.
12. Reduce the heat to low and stir in the heavy cream and fresh thyme.
13. Cook for 2–3 minutes, stirring constantly, until the sauce thickens slightly.
14. Return the pork chops to the skillet, spooning the sauce over them to coat.
15. Cook for 1–2 minutes to warm through, then remove from heat.
16. Creamy and savory, this dish pairs perfectly with mashed potatoes or crusty bread to soak up every drop of sauce. The pork stays juicy under its crispy crust, while the mushrooms add an earthy depth that’s simply irresistible.
Baked Pork Chops with Mushroom Soup and Green Beans
Venturing into the kitchen for a cozy dinner? This baked pork chop dish comes together with pantry staples for a comforting meal that feels homemade without the fuss. You’ll love how the creamy mushroom soup sauce coats everything, and the green beans add a fresh pop of color and crunch.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 35 minutes
Ingredients
– Pork chops – 4 (bone-in, about 1-inch thick)
– Cream of mushroom soup – 1 (10.5 oz) can
– Fresh green beans – 1 lb
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Garlic powder – 1 tsp
Instructions
1. Preheat your oven to 375°F.
2. Trim the ends off the green beans and rinse them under cold water.
3. Pat the pork chops dry with paper towels to help them brown better.
4. Season both sides of the pork chops evenly with salt, black pepper, and garlic powder.
5. Heat olive oil in a large oven-safe skillet over medium-high heat for 2 minutes until shimmering.
6. Sear the pork chops for 3 minutes per side until golden brown.
7. Remove the skillet from heat and pour the cream of mushroom soup over the pork chops, spreading it with a spoon.
8. Arrange the green beans around the pork chops in the skillet.
9. Cover the skillet tightly with aluminum foil.
10. Bake in the preheated oven for 25 minutes.
11. Remove the foil and bake for an additional 5 minutes to let the sauce thicken slightly.
12. Check that the pork chops reach an internal temperature of 145°F using a meat thermometer.
13. Let the dish rest for 5 minutes before serving to allow the juices to redistribute.
Here’s what makes this dish special: the pork chops stay juicy from the sear and bake, while the mushroom soup creates a rich, savory sauce that soaks into the green beans. Try serving it over mashed potatoes or with a crusty bread to soak up every last bit of that creamy goodness—it’s a simple meal that always hits the spot.
Southern-Style Smothered Pork Chops with Mushroom Gravy
Ugh, you know those cozy, soul-warming dinners that just feel like a hug? This one’s exactly that—a classic Southern comfort dish that’s easier than you think to whip up at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Pork chops – 4 (bone-in, about 1-inch thick)
– Salt – 1 tsp
– Black pepper – ½ tsp
– Garlic powder – 1 tsp
– Onion powder – 1 tsp
– Paprika – 1 tsp
– All-purpose flour – ½ cup
– Vegetable oil – 2 tbsp
– Yellow onion – 1 (thinly sliced)
– Cremini mushrooms – 8 oz (sliced)
– Chicken broth – 2 cups
– Heavy cream – ½ cup
– Fresh thyme – 2 sprigs
Instructions
1. Pat the pork chops dry with paper towels.
2. In a small bowl, combine the salt, black pepper, garlic powder, onion powder, and paprika.
3. Rub the spice mixture evenly over both sides of all 4 pork chops.
4. Place the ½ cup of all-purpose flour in a shallow dish.
5. Dredge each seasoned pork chop in the flour, shaking off any excess. Tip: Let the coated chops sit for 5 minutes to help the flour adhere better during cooking.
6. Heat the 2 tbsp of vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
7. Add the pork chops to the hot skillet and sear for 4 minutes per side until golden brown. Remove them to a plate.
8. Reduce the heat to medium and add the sliced yellow onion to the same skillet.
9. Cook the onion for 5 minutes, stirring occasionally, until softened.
10. Add the sliced cremini mushrooms to the skillet with the onion.
11. Cook the mushrooms for 6-8 minutes, stirring occasionally, until they release their liquid and turn golden brown.
12. Sprinkle 2 tbsp of the remaining flour from dredging over the onion and mushroom mixture.
13. Cook for 1 minute, stirring constantly, to form a roux. Tip: This step cooks out the raw flour taste and thickens the gravy later.
14. Slowly pour in the 2 cups of chicken broth while whisking continuously to prevent lumps.
15. Bring the mixture to a simmer and cook for 3 minutes until slightly thickened.
16. Stir in the ½ cup of heavy cream and add the 2 sprigs of fresh thyme.
17. Return the seared pork chops to the skillet, nestling them into the gravy.
18. Reduce the heat to low, cover the skillet, and simmer for 20 minutes until the pork chops are tender and reach an internal temperature of 145°F. Tip: Avoid boiling the gravy to keep it smooth and creamy.
19. Remove the thyme sprigs before serving.
Just imagine cutting into a pork chop that’s fall-apart tender, smothered in a rich, earthy mushroom gravy with a hint of thyme. The creamy sauce clings perfectly to every bite, making it ideal for spooning over a pile of mashed potatoes or buttery rice to soak up all that goodness.
Baked Pork Chops with Creamy Mushroom and Onion Sauce
Kick off your weeknight dinner with a cozy, comforting meal that feels fancy but comes together easily. These baked pork chops get smothered in a creamy mushroom and onion sauce that’s rich and savory. You’ll love how the oven does most of the work while you relax.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Pork chops – 4 (bone-in, about 1-inch thick)
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
– Onion – 1 medium, thinly sliced
– Mushrooms – 8 oz, sliced
– Garlic – 2 cloves, minced
– All-purpose flour – 2 tbsp
– Chicken broth – 1 cup
– Heavy cream – ½ cup
– Fresh thyme – 1 tsp, chopped
Instructions
1. Preheat your oven to 400°F.
2. Pat the pork chops dry with paper towels, then season both sides evenly with salt and black pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the pork chops for 3 minutes per side until golden brown, then transfer them to a plate. Tip: Don’t overcrowd the skillet—sear in batches if needed for a better crust.
5. In the same skillet, add the onion and mushrooms, cooking for 5 minutes until softened and lightly browned.
6. Stir in the garlic and cook for 1 minute until fragrant.
7. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly to form a roux.
8. Gradually whisk in the chicken broth until smooth, then bring to a simmer for 2 minutes to thicken slightly.
9. Stir in the heavy cream and fresh thyme, simmering for 2 more minutes until the sauce coats the back of a spoon. Tip: Use full-fat cream for the creamiest texture without curdling.
10. Return the pork chops to the skillet, nestling them into the sauce.
11. Transfer the skillet to the preheated oven and bake uncovered for 15 minutes, or until the pork chops reach an internal temperature of 145°F. Tip: Check the temperature with a meat thermometer for perfectly juicy chops.
12. Remove from the oven and let rest for 5 minutes before serving.
Unbelievably tender pork chops soak up that velvety sauce, with the mushrooms adding an earthy depth and onions lending a subtle sweetness. Serve it over mashed potatoes or egg noodles to catch every drop, or pair with a crisp green salad for a lighter touch—either way, it’s a hearty dish that’ll have everyone asking for seconds.
Parmesan Crusted Pork Chops with Mushroom Soup
Kick off your weeknight dinner with these crispy, cheesy pork chops that come together in a flash. You’ll love how the golden parmesan crust pairs with that creamy mushroom soup sauce—it’s comfort food without the fuss. Perfect for when you want something impressive but easy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Pork chops – 4 (about 1-inch thick)
– Salt – 1 tsp
– Black pepper – ½ tsp
– All-purpose flour – ½ cup
– Eggs – 2
– Grated parmesan cheese – 1 cup
– Olive oil – 2 tbsp
– Cream of mushroom soup – 1 can (10.5 oz)
– Milk – ½ cup
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the pork chops dry with paper towels to help the coating stick better.
3. Season both sides of the pork chops evenly with salt and black pepper.
4. Place the flour in a shallow dish, beat the eggs in another dish, and put the parmesan cheese in a third dish.
5. Dredge each pork chop in the flour, shaking off any excess.
6. Dip the floured pork chop into the beaten eggs, letting the excess drip off.
7. Press the pork chop firmly into the parmesan cheese to coat it completely on both sides.
8. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
9. Add the pork chops to the skillet and cook for 3-4 minutes per side until golden brown.
10. Transfer the pork chops to the prepared baking sheet and bake in the oven for 10-12 minutes, or until the internal temperature reaches 145°F.
11. While the pork chops bake, pour the cream of mushroom soup and milk into the same skillet over medium heat.
12. Whisk the soup and milk together for 3-5 minutes until smooth and heated through.
13. Serve the pork chops hot, topped with the mushroom soup sauce.
Here’s the best part: that parmesan crust stays super crispy even with the sauce, giving you a satisfying crunch in every bite. The creamy mushroom soup adds a savory, umami-rich flavor that makes this dish feel extra special. Try pairing it with mashed potatoes or a simple green salad for a complete meal that’ll have everyone asking for seconds.
Baked Pork Chops with Mushroom Soup and Potatoes
Tired of complicated weeknight dinners? This baked pork chops recipe is your new best friend. It’s a cozy, one-pan wonder that comes together with just a few pantry staples for a seriously satisfying meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Pork chops – 4 (bone-in, about 1-inch thick)
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Garlic powder – 1 tsp
– Potatoes – 1.5 lbs (Yukon Gold, cut into 1-inch cubes)
– Cream of mushroom soup – 1 can (10.5 oz)
– Milk – ½ cup
– Fresh parsley – 2 tbsp (chopped, for garnish)
Instructions
1. Preheat your oven to 375°F.
2. Pat the pork chops completely dry with paper towels—this helps them brown nicely.
3. Rub the pork chops on both sides with 1 tbsp of olive oil.
4. Season both sides of the pork chops evenly with the salt, black pepper, and garlic powder.
5. In a large oven-safe skillet, heat the remaining 1 tbsp of olive oil over medium-high heat for 1 minute.
6. Sear the pork chops for 3 minutes per side, until a golden-brown crust forms.
7. Transfer the seared pork chops to a plate.
8. Add the cubed potatoes to the same skillet and toss them in the pan drippings for 1 minute.
9. In a medium bowl, whisk together the cream of mushroom soup and milk until smooth.
10. Pour the soup mixture evenly over the potatoes in the skillet.
11. Nestle the seared pork chops back into the skillet, on top of the potatoes and sauce.
12. Cover the skillet tightly with aluminum foil.
13. Bake in the preheated oven for 30 minutes.
14. Carefully remove the foil and bake for an additional 15 minutes, until the pork chops reach an internal temperature of 145°F and the potatoes are fork-tender.
15. Let the dish rest, uncovered, for 5 minutes before serving to allow the juices to redistribute.
16. Garnish with the chopped fresh parsley.
Buttery, tender pork chops soak up that creamy mushroom sauce, while the potatoes become perfectly soft and flavorful. Serve it straight from the skillet with a simple green salad for a complete, comforting dinner that feels like a hug on a plate.
Herbed Pork Chops in Creamy Mushroom Sauce
You know those nights when you want something comforting but impressive? Yeah, this is that dish. It feels fancy but comes together with minimal fuss, making it perfect for a weeknight dinner that doesn’t taste like one.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Pork chops – 4 (bone-in, about 1-inch thick)
– Salt – 1 tsp
– Black pepper – ½ tsp
– Dried thyme – 1 tsp
– Olive oil – 2 tbsp
– Butter – 2 tbsp
– Cremini mushrooms – 8 oz, sliced
– Garlic – 2 cloves, minced
– All-purpose flour – 1 tbsp
– Chicken broth – 1 cup
– Heavy cream – ½ cup
Instructions
1. Pat the pork chops completely dry with paper towels.
2. Season both sides of the pork chops evenly with the salt, black pepper, and dried thyme.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
4. Add the pork chops to the hot skillet and cook for 4-5 minutes per side until deeply golden brown. Remove them to a plate.
5. Reduce the heat to medium and add the butter to the same skillet.
6. Once the butter melts, add the sliced cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their liquid and turn golden brown.
7. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
8. Sprinkle the all-purpose flour over the mushrooms and garlic, stirring constantly for 1 minute to cook out the raw flour taste.
9. Slowly pour in the chicken broth while whisking continuously to prevent lumps.
10. Bring the sauce to a simmer and cook for 2-3 minutes until it slightly thickens.
11. Stir in the heavy cream and return the pork chops to the skillet, along with any accumulated juices.
12. Reduce the heat to low, cover the skillet, and let everything simmer together for 5-7 minutes until the pork chops are cooked through to 145°F internally.
13. Remove the skillet from the heat and let it rest, covered, for 5 minutes before serving.
Enjoy the tender, juicy pork chops smothered in that rich, earthy mushroom sauce. The cream adds a luxurious silkiness that clings perfectly to each bite. For a complete meal, serve it over a bed of mashed potatoes or buttered egg noodles to soak up every last drop of that delicious sauce.
Baked Pork Chops with Mushroom Soup and Broccoli
Mmm, you know those cozy weeknight dinners that feel like a warm hug? This baked pork chop recipe is exactly that—a simple, comforting meal that comes together with pantry staples and minimal fuss. It’s the kind of dish you can whip up after a long day and still feel like you’ve treated yourself.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 35 minutes
Ingredients
– Pork chops – 4 (about 1-inch thick)
– Cream of mushroom soup – 1 can (10.5 oz)
– Broccoli florets – 2 cups
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Garlic powder – ½ tsp
Instructions
1. Preheat your oven to 375°F.
2. Pat the pork chops dry with paper towels—this helps them brown better.
3. Season both sides of the pork chops evenly with salt, black pepper, and garlic powder.
4. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
5. Sear the pork chops for 3 minutes per side until golden brown.
6. Remove the skillet from heat and pour the cream of mushroom soup directly over the pork chops, spreading it evenly.
7. Arrange the broccoli florets around the pork chops in the skillet.
8. Cover the skillet tightly with aluminum foil to trap steam, which keeps the pork moist.
9. Bake in the preheated oven for 25 minutes.
10. Remove the foil and bake for an additional 5 minutes to lightly brown the top.
11. Check that the pork chops reach an internal temperature of 145°F using a meat thermometer for perfect doneness.
12. Let the dish rest for 5 minutes before serving to allow the juices to redistribute.
Velvety and rich, the mushroom soup creates a savory sauce that soaks into the tender pork and broccoli. For a fun twist, serve it over mashed potatoes or egg noodles to soak up every last bit of that creamy goodness.
Bacon-Wrapped Pork Chops with Creamy Mushroom Sauce
Sometimes you need a dinner that feels fancy but doesn’t keep you in the kitchen all night. This recipe delivers just that—it’s a comforting, savory dish that’s surprisingly simple to pull together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Pork chops (bone-in, 1-inch thick) – 4
– Bacon slices – 8
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Garlic powder – ½ tsp
– Onion powder – ½ tsp
– Cremini mushrooms (sliced) – 8 oz
– Butter – 2 tbsp
– All-purpose flour – 2 tbsp
– Chicken broth – 1 cup
– Heavy cream – ½ cup
– Fresh thyme – 1 tbsp
Instructions
1. Preheat your oven to 400°F.
2. Pat the pork chops dry with paper towels to help the seasoning stick better.
3. In a small bowl, mix 1 tsp salt, ½ tsp black pepper, ½ tsp garlic powder, and ½ tsp onion powder.
4. Rub the spice mixture evenly over both sides of each pork chop.
5. Wrap 2 bacon slices around each pork chop, securing the ends with toothpicks.
6. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat.
7. Sear the pork chops for 2 minutes per side until the bacon is crispy and browned.
8. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the internal temperature reaches 145°F.
9. Remove the pork chops from the skillet and let them rest on a plate, tented with foil, for 5 minutes to keep them juicy.
10. In the same skillet over medium heat, melt 2 tbsp butter.
11. Add 8 oz sliced cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until they’re soft and golden.
12. Sprinkle 2 tbsp all-purpose flour over the mushrooms and stir for 1 minute to cook off the raw flour taste.
13. Gradually whisk in 1 cup chicken broth until the mixture is smooth and thickened.
14. Stir in ½ cup heavy cream and 1 tbsp fresh thyme, then simmer for 3-4 minutes until the sauce coats the back of a spoon.
15. Remove the toothpicks from the pork chops and serve them topped with the creamy mushroom sauce.
The pork chops stay incredibly tender and juicy, with the bacon adding a smoky crunch. That rich, velvety mushroom sauce ties everything together beautifully—try spooning it over mashed potatoes or buttered egg noodles for a complete meal.
Baked Pork Chops with Mushroom Soup and Stuffing
Unexpectedly simple yet incredibly comforting, this dish brings together pantry staples for a cozy meal. You’ll love how the creamy mushroom soup and savory stuffing create a delicious sauce that keeps the pork chops juicy. It’s perfect for a busy weeknight when you want something hearty without much fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– Pork chops – 4 (about 1 inch thick)
– Condensed cream of mushroom soup – 1 can (10.5 oz)
– Chicken broth – ½ cup
– Stuffing mix – 1 box (6 oz)
– Butter – ¼ cup, melted
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Place the pork chops in a single layer in the prepared baking dish.
3. In a medium bowl, whisk together the condensed cream of mushroom soup and chicken broth until smooth.
4. Pour the soup mixture evenly over the pork chops in the baking dish.
5. In a separate bowl, combine the stuffing mix with the melted butter, stirring until the crumbs are moistened.
6. Sprinkle the stuffing mixture evenly over the top of the pork chops and soup layer.
7. Cover the baking dish tightly with aluminum foil and bake at 375°F for 30 minutes.
8. Remove the foil and continue baking for an additional 15 minutes, or until the pork chops reach an internal temperature of 145°F and the stuffing is golden brown on top.
9. Let the dish rest for 5 minutes before serving to allow the juices to redistribute.
Delightfully tender pork chops soak up the rich, creamy mushroom gravy, while the crispy stuffing topping adds a satisfying crunch. Serve it over mashed potatoes or with a side of steamed green beans for a complete, comforting dinner that everyone will ask for again.
Spicy Cajun Pork Chops in Creamy Mushroom Gravy
Okay, you know those nights when you want something comforting but with a kick? Our spicy Cajun pork chops in creamy mushroom gravy are exactly that—a cozy, flavorful dish that comes together surprisingly fast. It’s perfect for a weeknight dinner that feels special without all the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Pork chops – 4 (about 1 inch thick)
– Cajun seasoning – 2 tbsp
– Olive oil – 2 tbsp
– Butter – 2 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Cremini mushrooms – 8 oz, sliced
– All-purpose flour – 2 tbsp
– Chicken broth – 1 cup
– Heavy cream – ½ cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Pat the pork chops dry with paper towels to help the seasoning stick better.
2. Rub both sides of each pork chop evenly with the Cajun seasoning.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the pork chops to the skillet and cook for 4–5 minutes per side until browned and the internal temperature reaches 145°F on a meat thermometer.
5. Remove the pork chops from the skillet and set them aside on a plate, tented with foil to keep warm.
6. In the same skillet, melt the butter over medium heat.
7. Add the diced onion and cook for 3–4 minutes until softened, stirring occasionally.
8. Add the minced garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms are tender and have released their liquid.
9. Sprinkle the flour over the mushroom mixture and stir constantly for 1 minute to cook off the raw flour taste.
10. Slowly pour in the chicken broth while stirring continuously to prevent lumps from forming.
11. Bring the mixture to a simmer and cook for 2–3 minutes until it thickens slightly.
12. Stir in the heavy cream, salt, and black pepper, then simmer for another 2 minutes until the gravy is smooth and creamy.
13. Return the pork chops to the skillet, spooning the gravy over them, and heat for 1–2 minutes until warmed through.
Now, dig into those juicy pork chops smothered in that rich, velvety gravy—it’s got just the right amount of spice from the Cajun seasoning to wake up your taste buds. Serve it over mashed potatoes or rice to soak up every last drop, and maybe add a sprinkle of fresh parsley for a pop of color.
Baked Pork Chops with Mushroom Soup and Peas
Sometimes you just need a cozy, no-fuss dinner that feels like a hug. This baked pork chop dish comes together with pantry staples for a comforting meal that’s perfect for busy weeknights.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– Pork chops – 4 (bone-in, about 1-inch thick)
– Cream of mushroom soup – 1 can (10.5 oz)
– Frozen peas – 1 cup
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F.
2. Pat the pork chops dry with paper towels to help them brown better.
3. Season both sides of the pork chops evenly with salt and black pepper.
4. Heat olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
5. Sear the pork chops for 3 minutes per side until golden brown.
6. Remove the skillet from heat and pour the cream of mushroom soup directly over the pork chops.
7. Tip: For extra flavor, stir a splash of water into the soup can to get every bit out.
8. Scatter the frozen peas evenly around the pork chops in the skillet.
9. Cover the skillet tightly with a lid or aluminum foil.
10. Bake in the preheated oven for 25 minutes.
11. Tip: Check doneness by inserting a meat thermometer into the thickest part of a chop—it should read 145°F.
12. Remove the skillet from the oven and let it rest, covered, for 5 minutes before serving.
13. Tip: The resting time allows the juices to redistribute, keeping the pork chops tender.
Buttery pork chops soak up the creamy mushroom sauce, while the peas add a pop of sweetness and color. Serve it over mashed potatoes or rice to soak up every last drop of that savory gravy.
Summary
Luscious and comforting, these 18 creamy baked pork chop recipes with cream of mushroom soup are perfect for easy, delicious weeknight dinners. We hope you find a new family favorite! Give one a try, leave a comment to tell us which you loved, and don’t forget to share this roundup on Pinterest to spread the cozy cooking inspiration.