Pork Chop Recipes With Cream of Mushroom Soup, Made Easy

Cream of mushroom soup makes a savory, silky sauce for these oven-baked pork chops, with sliced mushrooms and onion adding extra flavor. This home-style American casserole is easy to prepare in one ovenproof skillet, then serve with a starch or vegetables to catch the creamy sauce.

Ingredients

4 bone-in pork chops, about 1 inch (2.5 cm) thick, 6 oz (170 g) each
1 tablespoon (15 ml) neutral cooking oil, such as canola or vegetable oil
1 medium yellow onion, thinly sliced, about 1 cup (150 g)
8 oz (225 g) cremini or white button mushrooms, sliced
2 garlic cloves, finely chopped, about 6 g
1 can (10.5 oz / 298 g) condensed cream of mushroom soup
1/2 cup (120 ml) milk
1 teaspoon (5 ml) Worcestershire sauce
1 teaspoon dried thyme (about 1 g)
1/2 teaspoon paprika (about 1 g)
3/4 teaspoon fine salt (about 4.5 g), plus more to taste
1/2 teaspoon freshly ground black pepper (about 1 g)
2 tablespoons (8 g) chopped fresh parsley, optional, for serving

Instructions

Heat the oven to 350°F (175°C). Pat the pork chops dry with paper towels; this helps them brown rather than steam. Season both sides with the salt, pepper, and paprika. If the chops are very cold, let them sit out only while you prepare the vegetables, not for an extended period.
Heat the oil in a large ovenproof skillet over medium-high heat. When it shimmers, add the chops in a single layer, working in batches if needed. Sear for about 3 minutes per side, until nicely browned; they do not need to be cooked through yet. Transfer them to a plate. If the pan has dark, burnt bits, wipe those out; browned bits are welcome and will flavor the sauce.
Reduce the heat to medium. Add the onion and mushrooms to the same skillet and cook for 5 minutes, stirring now and then, until the onion begins to soften and the mushrooms release some moisture. Add the garlic and thyme and stir for about 30 seconds, just until fragrant. Avoid letting the garlic brown, which can make it taste bitter.
In a bowl, stir together the condensed soup, milk, and Worcestershire sauce until mostly smooth. Pour the mixture into the skillet and stir it through the mushrooms and onion, scraping up any browned bits from the pan. The sauce will look thick at this stage; it loosens as it heats and the mushrooms give off moisture.
Nestle the pork chops into the sauce and spoon some over the tops. Cover the skillet with a tight-fitting lid or foil and bake for 25 minutes. Uncover and check the thickest part of a chop with a food thermometer, avoiding the bone. USDA FSIS guidance gives whole cuts of pork a safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. If the chops have not reached that temperature, cover and bake in 5-minute increments, checking again each time.
When the chops reach 145°F (63°C), transfer them to a clean plate and let them rest for 3 minutes. Stir the sauce and taste it; add a little salt or pepper if needed. If you prefer a thicker sauce, leave it uncovered in the hot skillet for a few minutes while the chops rest. Spoon the mushroom sauce over the chops and finish with parsley, if using.

Tips

Choose chops of a similar thickness so they finish cooking at about the same time. Thin chops cook faster and can become dry in a covered casserole; start checking them early. For chops thicker than 1 inch (2.5 cm), expect to add baking time and rely on the thermometer rather than the clock.
Brown the meat in batches if the pan is crowded. Crowding traps steam and prevents a good sear. If your skillet is not oven-safe, transfer the mushroom mixture and chops to a baking dish before covering and baking.
Condensed soup is concentrated, so taste the finished sauce before adding extra salt. Low-sodium soup works well if you want more control; the sauce may taste milder, so adjust seasoning at the end. If the sauce seems too thick, stir in milk a tablespoon (15 ml) at a time.
For a practical soup substitute, use 1 1/4 cups (300 ml) prepared mushroom sauce in place of the can and milk. A homemade sauce gives you more control over salt and thickness, but its flavor and consistency may differ slightly. Avoid adding extra liquid unless needed, since watery sauce will not cling to the chops.

Serving Suggestions

Serve each chop with plenty of mushroom-onion sauce. Mashed potatoes are a classic choice because they absorb the gravy; buttered egg noodles, rice, or soft polenta work just as well. If you serve the dish with rice, keep the rice plain or lightly seasoned so it does not compete with the savory sauce.

Add a green vegetable for color and a fresher contrast. Steamed green beans, peas, broccoli, or a simple salad all fit. Roasted carrots or sautéed cabbage make a heartier plate, especially on a cool evening. For a complete meal, spoon the sauce over the starch rather than serving it only on the meat.

Variations

Use boneless chops: Boneless chops are convenient and work with the same sauce. They may cook sooner than bone-in chops, so begin checking the temperature after about 20 minutes in the oven. Their leaner shape can dry out if left baking long after they reach the safe temperature.

Add herbs or vegetables: Swap the dried thyme for 1 tablespoon (3 g) chopped fresh thyme, or add 1/2 teaspoon (1 g) dried rosemary. For extra vegetables, stir in 1 cup (150 g) frozen peas during the final 5 minutes of baking, or add 1 cup (100 g) baby spinach after baking and stir until wilted.

Make it dairy-free: Choose a dairy-free condensed mushroom soup and an unsweetened, unflavored plant milk. Check the soup label, since many condensed varieties contain milk. The finished sauce may be less rich, and the brand or type of plant milk can affect its flavor.

Change the mushroom flavor: Cremini mushrooms taste a little earthier than white button mushrooms, while a small amount of rehydrated dried porcini can add a deeper savory note. If using dried mushrooms, soak 1/2 oz (14 g) according to the package directions, chop them, and add them with the fresh mushrooms. Strain the soaking liquid carefully and use up to 1/4 cup (60 ml) in place of some of the milk; it will make the sauce more intensely mushroomy.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a covered, airtight container. Store the chops with their sauce so the meat is less likely to dry out. They keep for 3 to 4 days in the refrigerator. For longer storage, freeze portions in a freezer-safe container for up to 2 months for best quality; thaw overnight in the refrigerator before reheating.

Reheat only the portion you plan to eat. Warm the chops and sauce in a covered skillet over low heat, adding a splash of milk or water if the sauce has thickened. Stir the sauce gently and turn the chops once so they heat evenly. You can also microwave them in a covered dish, stopping to stir the sauce midway through. Reheat leftovers to 165°F (74°C), checking the center of the meat with a food thermometer. Avoid repeated reheating, which can make the chops tough.

Frequently Asked Questions

Can I use cream of chicken soup instead?
Yes. Use one 10.5-ounce (298 g) can and keep the milk and other ingredients the same. The sauce will be less mushroom-forward, but the onions, mushrooms, thyme, and Worcestershire still give it a savory flavor.

Do I need to brown the pork chops first?
Browning is not essential for food safety because the chops finish cooking in the oven, but it adds color and a more developed flavor. If you skip it, put the seasoned chops directly into the sauce and bake, checking their temperature early. The sauce may be a little less savory without the browned pan bits.

Can I make this in a slow cooker?
Yes, though the texture will be softer and the sauce may be thinner. Brown the chops and sauté the vegetables first for better flavor, then transfer everything to the slow cooker. Cook on low until the chops reach 145°F (63°C), then rest them for 3 minutes; cooking time varies by appliance and chop thickness, so use a thermometer rather than relying only on a set time.

Why did my pork chops turn out tough?
They may have cooked past the safe temperature, especially if they were thin, or continued cooking in the hot skillet while resting. Start checking early and remove them once the thickest part reaches 145°F (63°C), then rest for 3 minutes. Chops with more marbling can also stay tender more easily than very lean ones.

Can I prepare the dish ahead?
You can slice the onion and mushrooms and mix the sauce ingredients a day ahead, keeping them covered in the refrigerator. For the best texture, brown and bake the chops shortly before serving. Fully cooked leftovers can be refrigerated and reheated as described above, but avoid leaving the finished dish at room temperature for more than 2 hours.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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