Baked pork chops with cream of mushroom soup—a quick and easy weeknight dinner recipe that goes great with mashed potatoes or rice!
Weeknight dinner can be one of a busy parent’s worst frustrations. What can you put together that tastes good, isn’t fried, didn’t come from a fast-food place, doesn’t break the bank and doesn’t require you to stand over the stove stirring for an hour?
When I was a young, single mom, my answer was usually something that could bake in the oven while I supervised baths or homework or did laundry or the numerous other tasks that come with young children.
One quick and easy meal is baked pork chops with cream of mushroom soup, with either rice or mashed potatoes (or mac and cheese from the blue box, which was always a favorite in my house) and some type of vegetable. While I’m not a fan of creamed soups, sometimes they do come in handy and this easy baked pork chop recipe is one of those times.
Baked Pork Chops with Cream of Mushroom Soup
It’s best if you take a few minutes to brown the pork chops first, but not absolutely necessary if you’re pressed for time—browning adds more flavor to the chops and the sauce. If not browning then start with up to six bone-in pork chops and spread them out in a lightly greased 9×13 dish. Then sprinkle on pepper and a little Tony’s seasoning, or whatever seasoning you like to use.
Empty one can of cream of mushroom soup into a mixing bowl and add one-half a can of water. Stir in one tablespoon Worcestershire sauce and a couple of cloves of minced garlic. Pour the sauce over the chops and add a tablespoon of unsalted butter.
Cover tightly with tin foil and place in the oven for about thirty minutes—twenty if you browned the chops first. Remove the foil and bake another 15-20 minutes. If you’re using more pork chops and they overlap, then you’ll need to move them around during baking so the ones on the bottom end up on the top.
- 4-6 bone-in pork chops, ½-inch thick
- 1 tablespoon Cajun seasoning
- 2 tablespoons canola oil
- 1 can cream of mushroom soup
- 1 half soup can water
- 1 tablespoon Worcestershire sauce
- 2 cloves minced garlic
- 1 tablespoon unsalted butter
- Preheat oven to 375.
- Sprinkle Cajun seasoning evenly over each chop.
- In a medium mixing bowl, stir together soup, water, Worcestershire sauce and garlic.
- Heat oil in oven-proof skillet on medium-high. Brown pork chops on both sides and pour off any excess oil.
- Pour sauce over chops and add the tablespoon of butter, a little dot on top of each chop.
- Cover skillet tightly with foil.
- Bake covered for twenty minutes, then remove foil, turn the chops over and stir the sauce slightly.
- Bake uncovered for another 10 minutes or until done.