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    Home » Recipes » Recipes

    Baked Pork Chops with Mushroom Gravy

    Published: Sep 7, 2022 · Modified: Oct 16, 2023 by Cara Lanz · As an Amazon Associate I earn from qualifying purchases.

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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.

    For a complete meal, serve creamy mushroom pork chops with Caprese Spinach Arugula Salad, a cup of Vegetable Beef Soup, or Microwave Steamed Green Beans.  

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

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    Jump to:
    • Why you’re going to love this recipe
    • Ingredients
    • Substitutions
    • How to Make Baked Pork Chops with Cream of Mushroom Soup
    • Expert Tips
    • FAQs
    • More Easy Recipes
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    • 📖 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.

    But 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.

    For a different spin, check out these flavorful Air Fryer Bone-In Pork Chops.

    Why you’re going to love this recipe

    • Creamy pork chops smothered in mushroom gravy is a comfort food classic
    • Fast and easy dinner recipe the whole family will love
    • One skillet dinner goes from stovetop 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. 
    • Fresh mushrooms. I use cremini mushrooms, also known as baby bella mushrooms, because they have a meaty texture and flavor.
    • Cream of mushroom soup. This convenience ingredient brings the creamy mushroom gravy together in a snap. 
    • Italian seasoning. Italian seasoning is a 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 any, create your own blend with basil, oregano, and/or thyme. 
    • 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. 

    Substitutions

    • Mushrooms. Portobello mushrooms are a mature version of cremini mushrooms and would be a great substitute. You can also use white button mushrooms, though they're not quite as flavorful or have the same meaty texture. 
    • Deglazing liquid. You can also deglaze the pan with broth, apple juice, white wine, or beer. 
    • Cream soup. Any cream-of-something soup will work here. Cream of celery, cream of onion ... or you could use one can of cream of mushroom soup and one can of a different flavor. Did you know cream of bacon soup was a thing??  
    • Worcestershire. If you don't have any Worcestershire sauce, soy sauce or balsamic vinegar will add rich umami flavor. 
    • Dijon mustard. Stone ground mustard is the best Dijon substitute. Find more Dijon substitutions here. 
    • Breadcrumbs. You can use regular breadcrumbs, but they won't be as crispy as panko. 

    How to Make Baked Pork Chops with Cream of Mushroom Soup

    hand holding spice mix in front of plate of raw pork chops.

    Step 1: Let the chops sit at room temperature for 20-30 minutes. This will help them cook evenly and develop a nice crust while staying tender inside.

    Season the pork chops with paprika, cayenne pepper, salt, and black pepper.

    browned pork chops in stainless steel skillet.

    Step 2:  Melt butter over medium heat in a large skillet. Sear pork chops for 2-3 minutes on each side. Stand the chops on end to brown the edges, too.  

    Place the pork chops on a plate and set aside.

    sauteed mushrooms and onions in stainless steel skillet.

    Step 3: Add the balsamic vinegar to the pan. As it comes to a simmer, scrape up the loosened brown bits from the bottom of the skillet. 

    Add the onions and mushrooms and sautee for 6-7 minutes. Add the minced garlic and cook for another 1-2 minutes.

    cream of mushroom soup gravy mixture.

    Step 4: In a large bowl, mix cream of mushroom soup, milk, Italian seasoning, Worcestershire sauce, and Dijon mustard. Stir the sauteed mushrooms and onions into the soup mixture.

    panko mixture in a clear bowl.

    Step 5: In a small bowl, combine the panko, paprika, Italian seasoning, Parmesan cheese, and melted butter. 

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

    Step 6: Place pork chops back in the oven-proof skillet or a casserole dish in a single layer. Pour the mushroom sauce over the chops and spread it on top of the chops and down into the pan. 

    Sprinkle the breadcrumb mixture on top. 

    baked pork chops with cream of mushroom soup recipe in stainless steel skillet.

    Step 7: Bake the pork chops at 400 degrees uncovered for 15-20 minutes*, or until they reach an internal temperature of 145 degrees on an instant-read thermometer.

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

    Step 8: 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 on a white plate with green beans.

    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 to no further than 145 degrees, the USDA’s recommended cooking temperature for fresh pork.
    • Cooking times may vary. Thinner cuts and boneless pork chops may take less time, while thicker chops may take longer.

    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.

    How do you cook pork chops so they are tender, not tough? 

    These are my favorite tips and tricks for tender, juicy pork chops!
    Thick-cut. Pork is notoriously easy to overcook and thin pork chops only make it easier. Thick chops allow you to sear the outside and finish them off in the oven without overcooking. 
    Bone-in. Bone-in pork chops are more flavorful and less likely to overcook.
    Room temperature. Take the chops out of the refrigerator about 30 minutes before cooking, to help them cook more evenly.
    145 degrees. Overcooking pork is the #1 cause of dry, tough chops. Cook pork chops to an internal temperature of 145 degrees f, the USDA recommended cooking temperature. Check the temperature by placing an instant-read meat thermometer into the thickest part of the chop without touching any bone, fat, or gristle. Cooking time will vary by thickness of the pock shops. Start checking the temperature toward the end of the cooking time so they don't overcook. 
    Rest. Let the pork chops rest for at least 5 minutes after cooking to let the juices redistribute. 

    How do I store leftover pork chops? 

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

    What is the best way to reheat baked pork chops? 

    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. 

    baked pork chops with cream of mushroom soup recipe in stainless steel skillet.

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    📖 Recipe

    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 10 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe!
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Resting Time 5 minutes mins
    Total Time 55 minutes mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 661 kcal

    Ingredients
      

    Pork Chops

    • 2 - 2 ½ pounds thick-cut 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
    Prevent your screen from going dark

    Instructions
     

    • Take the pork chops out of the refrigerator and let them sit for 20-30 minutes. This will help them develop a nice crust on the exterior and stay 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.
      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. Scrape up the brown bits as they loosen 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, stir.
    • In a small bowl, combine the panko, ½ teaspoon of paprika, ½ teaspoon of Italian seasoning, Parmesan cheese, and 2 tablespoons of melted butter.
    • 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.
      Sprinkle the breadcrumb mixture on top of the pork chops.
    • Bake the pork chops uncovered for 15-20 minutes, until it reaches an internal temperature of 145. Thinner cuts and boneless pork chops may take less time.
      Remove from the oven and let them rest for 5 minutes.

    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
    Tried this recipe?Let us know how it was!
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    Comments

    1. veenaazmanov says

      October 24, 2023 at 5:52 pm

      5 stars
      Your recipe sounds delicious. Thanks for all the detailing . Delicious Pork chops and the cream of mushroom soup combination is unique. Cant wait to try your recipe out.

      Reply
      • Cara Lanz says

        October 25, 2023 at 11:04 am

        Thank you for your nice note, I hope you enjoy it! Cara

        Reply
    2. Anjali says

      October 24, 2023 at 5:09 pm

      5 stars
      This was such a comforting, satisfying and flavorful recipe!! My whole family loved it!

      Reply
      • Cara Lanz says

        October 25, 2023 at 11:04 am

        Hi, Anjali, thank you, I'm glad you all enjoyed it! Cara

        Reply
    3. Caroline says

      October 24, 2023 at 4:14 pm

      5 stars
      Such an easy, comforting meal!

      Reply
      • Cara Lanz says

        October 25, 2023 at 11:03 am

        Thank you Caroline! Cara

        Reply
    4. Justine says

      October 24, 2023 at 4:10 pm

      5 stars
      This was so delicious. It was creamy, full of flavor - we loved the crunch from the breadcrumb topping. Everyone gave it two thumbs up!

      Reply
      • Cara Lanz says

        October 25, 2023 at 11:03 am

        Hi, Justine, thank you, I'm thrilled everyone loved it! Cara

        Reply
    5. Karlie says

      October 24, 2023 at 4:03 pm

      5 stars
      The gravy stole the show. So cozy for fall — my hubby loved it last night. Thanks!

      Reply
      • Cara Lanz says

        October 25, 2023 at 11:02 am

        Hi, Karlie, thank you for the nice note, I'm so glad your husband enjoyed it :). Cara

        Reply
    6. Cheryl Anne C says

      February 23, 2023 at 2:10 am

      I tried this recipe for dinner last night. It was a big hit! Even my boyfriend, who claims he despises mushrooms couldn't rave enough about how delicious it tasted.

      I used both fresh portabella mushrooms AND sliced, canned Mushrooms.
      Thanks for the recipe. I'll surely be making it again.

      Reply
      • Cara Lanz says

        February 23, 2023 at 12:56 pm

        Hi, Cheryl Anne, thank you so much for trying my recipe. I'm so happy to hear it was a hit and that even your non-mushroom loving boyfriend enjoyed it. Thank you for sharing! Cara

        Reply
    5 from 10 votes (5 ratings without comment)

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    Hi, I'm Cara!

    I love sharing easy, delicious everyday recipes from the heartland.

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