Baked Pork Chops with Cream of Mushroom Soup Recipe

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

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. 

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. 

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. 

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. 

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. 

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

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. 

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