Baked Pork Chops with Cream of Mushroom Soup Recipe

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

5 from 11 votes

Baked Pork Chops with Cream of Mushroom Soup Recipe

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

Prep Time10

Cook Time40

Resting Time5

Total Time55

Course: Main Course

Cuisine: American

Servings:

Calories: 661kcal

Author: Cara Lanz

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

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