Are you looking for a delicious and comforting baked pork chops with cream of mushroom soup recipe?
This is certainly a family-favorite dinner you’ll be asked to prepare time and time again. Even better, it’s a tasty dish that uses simple ingredients.
A creamy mushroom sauce with sauteed mushrooms and onions is poured over the tender, juicy pork chops after they have been seasoned and seared.
Crispy panko Parmesan breadcrumbs are sprinkled on top before the dish is baked.
The delicious gravy may be the winning factor of these cream of mushroom pork chops.
You’ll also have enough creamy sauce to drizzle over the pork chops, egg noodles, mashed potatoes, or your preferred rice dish.
This simple cream of mushroom pork chop dish also pairs beautifully with veggies such as mashed potatoes, green beans, or glazed carrots and a fresh tossed salad.
Is your mouth watering yet? Let’s get straight into this cream of mushroom pork chops recipe!
The Secret to Making Juicy Pork Chops
While the cream sauce is just as important as the pork chops, you want to make sure you perfect the chops. This can either make or break the dish.
My top tip is to let the chops rest after cooking. This will ensure that the juices redistribute across the entire piece of meat.
Cooking room-temperature meat instead of frozen chops will also help the pork to cook evenly.
Lastly, I recommend using thick-cut pork chops. This will allow you to sear the outside, which will pair perfectly with the cream of mushroom sauce.
Storage and Reheating
You can store any leftover baked pork chops with cream of mushroom soup in the fridge for approximately 3-4 days.
When you’re ready to reheat it, put it in the oven at 350 degrees until it is heated. Alternatively, you can put it in the microwave in 30-second intervals.
Try these Cream of Mushroom Pork Chops Today!
Are you dying to try these cream of mushroom pork chops? Cream, seasoning, and crunch all make the delicious dinner a fan favorite.
If you try this cream of mushroom pork chops recipe, please let me know how you found it! I’m sure it will be a crowd-pleaser amongst your friends and family.
FAQs
How Long Should You Cook Pork Chops?
While my boneless pork ribs in oven recipe takes quite a while, when making this creamy mushroom pork chops recipe, you’ll need to cook the pork chops for approximately 15-20 minutes.
Do You Need to Brown Pork Chops Before Baking Them?
While you don’t have to brown the pork chops first, I recommend it since it adds texture and flavor to the chops.
However, if you choose not to sear the pork chops first, they will take longer to cook in the oven.
Baked Pork Chops with Cream of Mushroom Soup
This simple cream of mushroom pork chop dish pairs beautifully with veggies such as mashed potatoes, green beans, or glazed carrots.
Ingredients
Pork Chops
- 2-2.5 lbs. of bone-in or boneless pork chops (approx. 3-4 chops)
- 1/4 tsp. cayenne pepper
- 1 tsp. paprika
- 2-3 tbsp. balsamic vinegar, stock, or wine
- 2 tbsp. butter
- 8 oz. sliced mushrooms
- 1 small chopped onion
- 2 minced garlic cloves
Cream of Mushroom Soup Gravy
- 2 cans of cream of mushroom soup
- 1 tsp. Italian seasoning
- 1/2 c. of milk
- 1 tbsp. Dijon mustard
- 1 tbsp. Worcestershire sauce
Breadcrumb Topping
- 1/2 c. Panko breadcrumbs
- 1/2 tsp. paprika
- 2 tbsp. melted butter
- 1/4 c. shredded Parmesan cheese
- 1/2 tsp. Italian seasoning
Instructions
- Take the pork chops out of your fridge 20-30 minutes before you want to start preparing the meal.
- Next, you'll need to preheat your oven to 400 degrees.
- Season the pork chops on both sides with salt, black pepper, 1/4 teaspoon of cayenne pepper, and 1 teaspoon of paprika.
- In a big skillet over medium heat, melt 2 tablespoons of butter. I recommend using an oven-safe skillet.
- In the skillet, brown the pork chops for 2-3 minutes on each side. To brown the ends of the pork chops, stand them up in the skillet using tongs. If you want perfectly seared pork chops, don't add too many chops to the skillet at once. Cook two chops at a time. Once cooked, rest the pork chops aside on a plate.
- With 2-3 tablespoons of balsamic vinegar, broth, or wine deglaze the skillet, scraping up the browned bits as they come to the surface of the pan's bottom.
- Add the mushrooms and onions to the pan, and saute them for approximately 6-7 minutes.
- Next, add the minced garlic and saute for another minute or two.
- Whisk the milk, soup, Dijon mustard, Worcestershire sauce, and Italian seasoning in a large bowl.
- Add the cooked onions and mushroom to the bowl and keep stirring.
- Put the pork chops in a baking dish or the oven-safe skillet. Pour the creamy mushroom gravy over the chops and into the rest of the dish.
- Mix the Parmesan cheese, Panko, 2 teaspoons of melted butter, 1/2 teaspoon of Italian seasoning, and 1/2 teaspoon of paprika in a small bowl.
- Sprinkle this breadcrumb mixture on top of the pork chops.
- The pork chops should be baked in the preheated oven uncovered for 15 to 20 minutes or until they achieve an internal temperature of 145 degrees.
- After taking them out of the oven, let them rest for five minutes.
Notes
Keep in mind that boneless pork chops and thinner pieces may cook quicker than thicker chops
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 763Total Fat: 42gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 136mgSodium: 1748mgCarbohydrates: 43gFiber: 4gSugar: 18gProtein: 46g
