Savor a straightforward and satisfying meal with Baked Pork Chops with Cream of Mushroom Soup. This uncomplicated dish marries the hearty flavor of pork chops with the creamy richness of mushroom soup, creating a no-fuss and comforting dining experience.
To prepare, coat the pork chops with a layer of cream of mushroom soup, allowing them to bake to perfection in the oven. The result is tender and flavorful pork chops enveloped in a creamy mushroom sauce. The simplicity of this recipe makes it an easy choice for a hassle-free dinner without sacrificing taste.
Baked Pork Chops with Cream of Mushroom Soup offers a practical solution for a tasty and well-rounded meal. Whether enjoyed on its own or paired with your preferred sides, this dish caters to a straightforward and satisfying culinary experience. Enjoy a relaxed and comforting dinner without unnecessary complexities, embracing the ease of preparation and the comforting flavors of this classic combination.
Baked Pork Chops with Cream of Mushroom Soup Recipe | S2Recipes
Details Baked Pork Chops with Cream of Mushroom Soup Recipes
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 4
Ingredients For Baked Pork Chops with Cream of Mushroom Soup Recipes
½ yellow onion, sliced
4 pork chops
26 ounces condensed cream of mushroom soup
¼ cup water
2 cubes beef bouillon
Instructions: Baked Pork Chops with Cream of Mushroom Soup Recipes
Step 1: Gather all ingredients.
Step 2: Preheat the oven to 325 degrees F (165 degrees C).
Step 3: Place onion slices on the bottom of a glass baking dish. Lay pork chops over onions. Cover chops evenly with condensed soup.
Step 4: Add water and bouillon, breaking up the bouillon cubes to spread flavor. Cover the baking dish with aluminum foil.
Step 5: Bake pork chops in the preheated oven, stirring gravy once or twice, until no longer pink in the centers, about 1 hour. An instant-read thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C).
Feedback of Baked Pork Chops with Cream of Mushroom Soup Recipes
Good base recipe. I didn't use the beef bouillon. I did dress it up with additional herbs & spices & a splash of Worcestershire Sauce.
Make these additions/changes for more tender, flavorful chops. This was for 6 center cut chops:1. Add meat tenderizer to the chops for 10 minutes. It helps because sometimes you get tender, sometimes you don't2. Brown the chops in 2 tbsps. of olive oil, 2-3 minutes per side before placing in baking pan3. Slice one sweet onion and line the bottom of pan4. Place chops on top and cover with two cans of cream of mushroom.5. Add two packets of Lipton onion soup mix6. Add two cans of chicken broth over the ingredients7. Bake for 20 minutes until mixture begins to boil.8. Cover with foil for 40 minutes or until tenderBe prepared to enjoy some of the best smothered pork chops ever!
Great! Based on comments, added salt & pepper to chops. Also rosemary. Didn't have beef bouillion so used Better Than Bouillion Chicken with water instead. Added jarred mushrooms because I had them. topped with french fried onions. An hour was perfect, but my chops were thinner than I usually use, so perhaps that accounted for previous concerns about cooking time. Will make again!
You can't beat this one for ease and convenience. It was tasty even overdone. I'm not in tune with my new oven's temperature curve and at 1 hour my chops measure 170 - 180 degrees. They were still tender though and tasted great.
It was ok. Very easy to make but just lacked something. I added pepper to the pork chops, maybe I should have also salted. I thought the cream of mushroom would have been enough salt but it wasn’t. And I’m not much of a salt user.
I have been making a recipe very comparable to this for ar least 30 years. Instead of all cream of mushroom soup, I use half soup and half canned or jarred pork gravy. It gives it more flavor. I usually add a can of mushrooms as well. I also cook it in a slow oven for about 2 hours. I usually double this recipe because my husband is a nut for any kind of pork. Great with mashed potatoes or egg noodles.
No offense intended by this statement, but this sounds like a "hotdish" from MN or ND, they LOVE using Cream of ... anything.To the 90 minute pork cooker - you probably partially cooked the meat in the pan rather than browning it. This causes the muscle to tighten up on the outside, especially lean cuts like chops. Very hot pan and very fast sear(turn on the exhaust fan), save garlic and onion powder until AFTER searing because the sugar content in them will cause them to scorch very quickly. Then LOWER baking or stovetop temperature, thus 325° or simmer.Try adding more mushrooms for more meaty flavor - I buy dried, sliced shiitake mushrooms at the Asian store and rehydrate, saving the water to use in the recipe. You may be able to eliminate some, if not all bullion cubes.Just random suggestions. Bon appetit! as Julia would say.
I changed everything! First the baking time is way insufficient you need at least 90 minutes. I browned the chops and seasoned them with all kinds of things…garlic salt and pepperred pepper flakes and other things.. There would have been zero flavor without. My husband still did not find the meat tender even after almost 90 minutes. Next time I willprep the samebut make sure baking time well exceeds 90 minutes. On the bed of onion I added green pepper and garlic as well.
Made tweak by adding French onion soup mix. Added a lot of flavor!
This is just about my favorite recipe ever! I followed the recipe as instructed, but I substituted College Inn Savory Infusions ( beef and caramelized onion base) for bullion cubes, since I was out of them. This is a paste that blended well with the water and really enhanced the flavor of the mushroom soup and onions. So easy, and the pork came out soooo tender! Great recipe…..this one’s a keeper, for sure!
I made this last night and it was delicious! I topped it with French’s Fried Onions andserved it over rice. The gravy was so delicious.
I have made my pork chops with cream of mushroom soup for 40 years. I sear my chops first and add herbs, garlic, salt, pepper and milk not water. It makes the gravy creamy. One day I just experimented and it's been a hit every since. I will try this next time though, sounds tasty. Rating is because I couldn't submit without it.
Loved it.
I didn’t find it very flavorful. Maybe adding more spices would have helped.
ABSOLUTELY DELICIOUS..IVE MADE THIS A FEW TIMES, AND NOW I KNOW TO MAKE EXTRA ..YOU JUST CAN NOT GO WRONG WITH THIS RECIPE..BUT, INSTEAD OF WATER OR THE BOULLION CUBES..I USE CHICKEN BROTH..SO VERY YUMMY. !!
Wow - almost identical to what CAMPBELL's had on the backs of there cream of mushroom soup back in the 60s and 70s. Only difference was they called for one beef and one CHICKEN bouillon cube, dissolved in 1 soup can of hot water (since they used 2 cans of condensed cream of mushroom soup) also a full "small onion" and they simmered on stove top for an hour. I've been doing porkchops like that for 50 years, except I have found the chops are tastier if you season (onion & garlic powder, salt and pepper or your normal seasoning mix / seasoned salt), pan brown them a couple minutes.But I leave out either the beef bouillon or chicken bouillon cube because they are 95% salt and the seasoning already put some salt in your pan.and even though the salt in condensed soups has been reduced over the decades, they still contain a significant amount of salt,
The recipe looked bland. So, along with pork loin chops from Omaha Steaks went garlic, powder and minced. Paprika. S&P. Soy sauce. Worcestershire sauce. More onion because I love them. Those little potatoes That cost nearly $3 a pound. Now it's 4 1/2 stars!
Seasoning the pork chops with a little salt and pepper then sautéing them first makes much more flavourful meat. Cream of Mushroom soup has enough salt in it.Why break up a bouillon cube when you can use a teaspoon of beef bouillon powder and get a more controlled seasoning and salt addition.And instead of using water, milk adds flavour and creaminess to your casserole.
I make this recipe every once in a while, except I salt and pepper the chops and then brown them first, then add chopped onions to the soup along with some chopped parsley. Browning the chops first makes this dish more flavorful
These turned out great. I used a little Ranch powder in with the soup. I also make something like this with boneless pork loin. Slice chops off of the loin, pound them fairly flat. Fill them with Stove Top dressing, roll and cover with the soup. Bakes about the same too. This is a keeper.
Sometimes I add Worcestershire Sauce to mushroom soup instead of bouillon
Moist and delicious.
I have made this before and it is easy to put together then just wait till it is done. Delicious serve with rice & green beans.
I actually do a ritz or zesta cracker breading which adds a bit more flavor/texture for the kids.
I love this recipe! Been making almost the same thing for years, with the exception of the bouillon cubes (sounds like a good addition). I always use boneless PC, and, contrary to what another poster says, they’ve always been great, fork-tender and very yummy. I season with McCormick Steak Seasoning and garlic powder, and sometimes I add fresh mushrooms. Always a 10 (or a 5 in this case)!
Delicious but even better with Golden Mushroom soup
I make this same recipe but cook it in a slow cooker on low for about 4 to 4-1/2 hours. Can cut them with a fork. I prefer using bone in pork chops. Boneless chops tend to get a little dry.
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TOP 5+ FAQ Baked Pork Chops with Cream of Mushroom Soup Recipes
✅What are the main ingredients for Baked Pork Chops with Cream of Mushroom Soup?
The main ingredients for Baked Pork Chops with Cream of Mushroom Soup include pork chops, a can of cream of mushroom soup, and seasonings such as salt, pepper, and garlic powder. Optional ingredients can include onions, mushrooms, and herbs like thyme or rosemary for added flavor.
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How long should you bake pork chops with cream of mushroom soup in the oven?
Pork chops with cream of mushroom soup should be baked in a preheated oven at 350°F (175°C) for about 45 to 60 minutes. The exact time depends on the thickness of the pork chops. It's important to ensure the pork chops reach an internal temperature of 145°F (63°C) for safe consumption.
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Can this dish be made with boneless pork chops?
Yes, this dish can be made with boneless pork chops. The cooking time might need to be adjusted slightly, as boneless pork chops can cook faster than bone-in chops. It's essential to monitor the internal temperature to avoid overcooking, aiming for a juicy and tender finish.
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What sides pair well with Baked Pork Chops with Cream of Mushroom Soup?
Sides that pair well with Baked Pork Chops with Cream of Mushroom Soup include mashed potatoes, steamed green beans, roasted vegetables, or a fresh salad. These sides complement the creamy and savory flavors of the dish, creating a balanced and satisfying meal.
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Can you prepare Baked Pork Chops with Cream of Mushroom Soup ahead of time?
Yes, you can prepare Baked Pork Chops with Cream of Mushroom Soup ahead of time. Assemble the dish and refrigerate it for a few hours before baking. This can enhance the flavors as the pork chops marinate in the soup mixture. However, it's important to add a few extra minutes to the baking time if starting from a cold state.
