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    Home » Recipes » Dinner Recipes » Baked Pork Chops with Cream of Mushroom Soup Recipe

    Published: Sep 7, 2022 by Cara Lanz · As an Amazon Associate I earn from qualifying purchases.

    Baked Pork Chops with Cream of Mushroom Soup Recipe

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    baked pork chops with cream of mushroom soup on a white plate with green beans
    baked pork chops with cream of mushroom soup on a white platter topped with mushroom gravy
    baked pork chops with cream of mushroom soup recipe in stainless steel skillet
    baked pork chops with cream of mushroom soup on a white plate with green beans

    Baked Pork Chops with cream of mushroom soup gravy and crispy panko Parmesan topping is a quick, easy, comforting weeknight dinner.

    baked pork chops with cream of mushroom soup on a white plate with green beans
    Jump to:
    • Why you’re going to love this recipe
    • Ingredients
    • How to Make Baked Pork Chops with Cream of Mushroom Soup
    • Storage & Reheating
    • The Secret to Making Tender Pork Chops
    • Expert Tips
    • FAQs
    • Recipe Essentials
    • Hungry for More Easy Recipes?
    • Let's Stay in Touch
    • Baked Pork Chops with Cream of Mushroom Soup Recipe

    When you need an easy and delicious dinner for busy weeknights, this baked pork chops with cream of mushroom soup recipe is here for you. 

    It's a flavorful meal made from simple ingredients that come together for a family favorite dinner you'll be asked to make again and again.

    The tender pork chops are seasoned then quickly seared, smothered in a creamy mushroom sauce with sauteed mushrooms and onions, topped with crispy panko Parmesan breadcrumbs, and baked in the oven.

    The best part about these cream of mushroom pork chops just might be the flavorful gravy.

    I didn't skimp on it, so you’ll have plenty of creamy sauce to spoon over the pork chops, mashed potatoes, egg noodles, or your favorite rice recipe.

    Add a tossed salad and a vegetable like these glazed carrots or roasted potatoes and green beans and you have a complete meal.

    Try these comfort food faves next

    One-Pan Macaroni and Cheese

    Chicken Gumbo Sloppy Joes

    Chicken Stuffing Casserole

    Ground Beef Vegetable Soup

    Why you’re going to love this recipe

    Tender pork chops, creamy mushroom gravy, and crispy breadcrumb topping

    Fast and easy dinner recipe for busy families

    One skillet dinner goes from stove top to oven to dinner table

    Ingredients

    Refer to the recipe card for the full list of ingredients. 

    baked pork chops with cream of mushroom soup recipe ingredients

    Pork chops. Thick-cut bone-in or thick boneless pork chops are both delicious in this cream of mushroom pork chop recipe. I prefer bone-in chops over boneless pork chops because boneless chops are easier to overcook and more likely to become tough and dry. 

    Paprika. Paprika seasons both the pork chops and the bread crumbs with its sweet, mild chili flavor.

    Fresh mushrooms. Cremini mushrooms, also known as baby bella mushrooms, are my favorite because they're so meaty, but you can also use white button mushrooms. 

    Balsamic vinegar. A few tablespoons of balsamic vinegar deglazes the pan to loosen up all the crispy bits and work them into the sauce. You can also use a little broth, apple juice, white wine, or beer. 

    Cream of mushroom soup. This convenience ingredient brings the creamy mushroom gravy together in a snap. 

    Italian seasoning. Italian seasoning is a handy blend of herbs like basil, oregano, rosemary, thyme, and marjoram. It’s in both the mushroom sauce and the breadcrumb topping. If you don’t have Italian seasoning, create your own blend with basil, oregano, and/or thyme. 

    Worcestershire sauce. A little splash of Worcestershire sauce adds rich meaty flavor to the gravy. If you don’t have it, a quick and easy substitution would be soy sauce or balsamic vinegar. 

    Dijon mustard. Dijon mustard is another flavor enhancer that pairs perfectly with pork and jazzes up the canned mushroom soup. Stone ground mustard is the best Dijon substitute. Find more Dijon substitutions here. 

    Panko. Panko is Japanese bread crumbs made from crustless bread. It’s very crispy and makes the best breadcrumb topping for casseroles, mac and cheese, and this smothered pork chop recipe by adding crispy texture to an otherwise creamy dish. You can also use regular breadcrumbs. 

    Parmesan cheese. Freshly grated Parmesan cheese is a delicious addition to the panko breadcrumb topping. If you don’t have it, use another hard, nutty cheese like Pecorino Romano — or just leave it out. 

    How to Make Baked Pork Chops with Cream of Mushroom Soup

    Step 1

    Take the pork chops out of the refrigerator and let them sit for 20-30 minutes. Giving them time to warm up a bit will help them cook more evenly and develop a nice crust on the exterior while staying tender in the center. 

    Step 2

    Preheat the oven to 400 degrees.

    Season both sides of the pork chops with 1 teaspoon of paprika, ¼ teaspoon of cayenne pepper, salt, and black pepper. 

    Step 3

    Melt 2 tablespoons of butter over medium heat in a large skillet. Use an oven-proof skillet, if possible. 

    Brown the pork chops in the skillet for 2-3 minutes on each side. Use your tongs to stand the pork chops up in the skillet to brown the ends, as well. 

    browned pork chops in stainless steel skillet

    Pro Tip: To get the best sear on the chops, don’t crowd them into the skillet. Do two chops at a time, if necessary. 

    Remove the chops from the pan and set them aside on a plate. 

    Step 4

    Deglaze the pan with 2-3 tablespoons of balsamic vinegar, wine, or broth, scraping up the brown bits as they loosen up from the bottom of the skillet. 

    To the skillet, add the onions and mushrooms. Sautee for 6-7 minutes. Add the minced garlic and cook for another 1-2 minutes. 

    sauteed mushrooms and onions in stainless steel skillet

    Step 5

    In a large bowl, whisk together the soup, milk, Italian seasoning, Worcestershire sauce, and Dijon mustard.

    Add the sauteed mushrooms and onions to the bowl and stir. 

    Step 6

    Return pork chops back to the skillet or a baking dish. Pour the mushroom sauce over the top, spreading it across the top of the chops and down into the pan. 

    Step 7

    In a small bowl, combine the panko, ½ teaspoon of paprika, ½ teaspoon of Italian seasoning, Parmesan cheese, and 2 tablespoons of melted butter. 

    Sprinkle the breadcrumb mixture on top of the pork chops. 

    pork chops with cream of mushroom soup mixture and panko bread crumbs in stainless steel skillet

    Step 8

    Bake the pork chops in the preheated oven uncovered for 15-20 minutes*, or until they reach an internal temperature of 145, the USDA’s recommended cooking temperature for fresh pork.

    *Thinner cuts and boneless pork chops may take less time, while thicker chops may take longer. 

    Remove from the oven and let them rest for 5 minutes. 

    Serve and enjoy! Spoon the gravy over the pork chops, mashed potatoes, egg noodles, or rice. 

    baked pork chops with cream of mushroom soup recipe in stainless steel skillet
    baked pork chops with cream of mushroom soup on a white plate with green beans

    Storage & Reheating

    Store leftovers in an airtight container in the refrigerator for 3-4 days. 

    Reheat single servings in a 350 degree oven until heated through or in the microwave in 30-second intervals. If desired, place under the broiler for a minute or two to crisp up the panko breadcrumb topping. 

    The Secret to Making Tender Pork Chops

    My favorite tips and ticks for tender, juicy pork chops!

    Thick-cut. Pork is notoriously easy to overcook, anyway. And a thin cut just makes it that much easier. A thick chops allow you to sear the outside and finish them off in the oven with the delicious sauce.

    Bone-in. Sure, boneless chops cook a bit quicker, but bone-in pork chops are more flavorful and are less likely to overcook. Score and score. 

    Room temperature. Take the chops out of the refrigerator about 30 minutes before cooking, which helps them cook more evenly.

    145 degrees. Overcooking pork is the #1 cause of dry, tough chops. Since the USDA revised their recommendation for the internal temperature of cooked pork chops from 160 to 145, now we have a fighting chance at a tender, juicy pork chop. Check your pork chops with an instant-read meat thermometer so you can take them out of the oven when they reach 145.

    Rest. Let the pork chops rest after cooking to let the juices redistribute. 

    Expert Tips

    When searing pork chops, don’t crowd the pan. Sear two at a time, if that’s all you have room for. 

    If you like a thinner gravy, add more milk to the cream of mushroom soup mixture. 

    Be careful not to overcook the pork chops. Cook them no further than 145 degrees.

    FAQs

    Do you have to brown pork chops before baking?

    I recommend pan-searing pork chops before baking because it adds flavor and texture to the pork chops. It isn’t necessary, however. If you choose not to sear the pork chops first, they will take a little longer to cook.

    How long do you cook pork chops?

    In this recipe, thick-cut bone-in pork chops that have been seared will take 15-20 minutes to reach an internal temperature of 145 degrees in a 400 degree oven.

    How can you tell if pork chops are done?

    Use a digital thermometer inserted into the thickest part of the pork chops to check the internal temperature. The USDA recommends that pork chops should be cooked to 145 degrees.

    baked pork chops with cream of mushroom soup on a white platter topped with mushroom gravy

    Recipe Essentials

    This stainless steel skillet has a heavy bottom for even cooking, and goes from stovetop to oven to tabletop with ease. And it shines up nicely with steel wool. 

    I use this handy little instant read thermometer to check the internal temperature of everything from meat to cake. 

    Hungry for More Easy Recipes?

    • Ground Beef Vegetable Soup Recipe
    • Chicken Gumbo Sloppy Joe Recipe
    • One Pan Macaroni and Cheese with Bread Crumbs
    • Spaghetti with Alfredo Sauce

    Let's Stay in Touch

    Follow Midwestern HomeLife on Facebook, Instagram, and Pinterest, and subscribe via email to receive all of the latest recipes!

    baked pork chops with cream of mushroom soup on a white plate with green beans

    Baked Pork Chops with Cream of Mushroom Soup Recipe

    Cara Lanz
    Baked Pork Chops with cream of mushroom soup gravy and crunchy panko Parmesan topping is a quick, easy, comforting weeknight dinner.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Resting Time 5 mins
    Total Time 55 mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 661 kcal

    Ingredients
      

    Pork Chops

    • 2 - 2 ½ pounds bone-in pork chops (3-4 chops) boneless works too
    • 1 teaspoon paprika
    • ¼ teaspoon cayenne pepper
    • 2 tablespoons butter
    • 2-3 tablespoons balsamic vinegar, wine, or stock to deglaze the pan
    • 1 small onion, chopped
    • 8 ounces mushrooms, sliced
    • 2 cloves garlic, minced

    Cream of Mushroom Soup Gravy

    • 2 cans cream of mushroom soup
    • ½ cup milk
    • 1 teaspoon Italian seasoning
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon Dijon mustard

    Breadcrumb Topping

    • ½ cup panko bread crumbs
    • ¼ cup shredded Parmesan cheese
    • ½ teaspoon paprika
    • ½ teaspoon Italian seasoning
    • 2 tablespoons melted butter

    Instructions
     

    • Take the pork chops out of the refrigerator and let them sit for 20-30 minutes. Giving them time to warm up a bit will help them develop a nice crust on the exterior while staying tender in the center.
    • Preheat the oven to 400 degrees.
      Season both sides of the pork chops with 1 teaspoon of paprika, ¼ teaspoon of cayenne pepper, salt, and black pepper.
    • Melt 2 tablespoons of butter over medium heat in a large skillet. Use an oven-proof skillet, if possible.
      Brown the pork chops in the skillet for 2-3 minutes on each side. Use your tongs to stand the pork chops up in the skillet to brown the ends, as well.
      To get the best sear on the chops, don’t crowd them into the skillet. Do two chops at a time, if necessary.
      Remove the chops from the pan and set them aside on a plate.
    • Deglaze the pan with 2-3 tablespoons of balsamic vinegar, wine, or broth, scraping up the brown bits as they loosen up from the bottom of the skillet.
      To the skillet, add the onions and mushrooms. Sautee for 6-7 minutes. Add the minced garlic and cook for another 1-2 minutes.
    • In a large bowl, whisk together the soup, milk, Italian seasoning, Worcestershire sauce, and Dijon mustard. Add the sauteed mushrooms and onions to the bowl and stir.
    • Return pork chops back to the skillet or a baking dish. Pour the mushroom sauce over the top, spreading it across the top of the chops and down into the pan.
    • In a small bowl, combine the panko, ½ teaspoon of paprika, ½ teaspoon of Italian seasoning, Parmesan cheese, and 2 tablespoons of melted butter.
      Sprinkle the breadcrumb mixture on top of the pork chops.
    • Bake the pork chops in the preheated oven uncovered for 15-20 minutes*, until it reaches an internal temperature of 145, the USDA’s recommended cooking temperature for fresh pork. *Thinner cuts and boneless pork chops may take less time.
      Remove from the oven and let them rest for 5 minutes.

    Reheating & Storage

    • Store leftovers in an airtight container in the refrigerator for 3-4 days.
      Reheat single servings in a 350 degree oven until heated through or in the microwave in 30-second intervals. If desired, place under the broiler for a minute or two to crisp up the panko breadcrumb topping.

    Notes

    When searing pork chops, don’t crowd the pan. Sear two at a time, if that’s all you have room for. 
    If you like a thinner gravy, add more milk to the cream of mushroom soup mixture. 
    Be careful not to overcook the pork chops. Cook them no further than 145 degrees.

    Nutrition

    Calories: 661kcalCarbohydrates: 23gProtein: 75gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 241mgSodium: 1617mgPotassium: 1639mgFiber: 2gSugar: 5gVitamin A: 563IUVitamin C: 5mgCalcium: 203mgIron: 4mg
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    Hi, I'm Cara!

    I love dreaming up easier, and sometimes healthier twists on dishes from the heartland.

    This is where I share my recipes, tips, and inspiration for a happy home.

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