Baked Pork Chops with Cream of Mushroom Soup

Baked pork chops with cream of mushroom soup — a quick and easy weeknight dinner recipe that goes great with mashed potatoes or rice!

Baked Pork Chops with Cream of Mushroom Soup—a quick and easy hearty weeknight dinner!

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.

Creamy Mashed Potatoes — creamy, buttery, old-fashioned comfort food at its best!

These super easy Weeknight Mashed Potatoes are perfect with easy baked pork chops!

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.

Baked Pork Chops with Cream of Mushroom Soup—a quick and easy hearty weeknight dinner!

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.

Baked Pork Chops with Cream of Mushroom Soup—a quick and easy hearty weeknight dinner!

Fudge pie made with cocoa takes about 10 minutes to put together and 30 minutes to bake into the most delicious pie you've ever had!

Try some easy fudge pie for dessert!

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.

Baked Pork Chops with Cream of Mushroom Soup—a quick and easy hearty weeknight dinner!

I serve these easy baked pork chops with caramelized onions and cheese grits. You could also just add a simple green salad or green beans.

This is a great make-ahead dish also—you could make it on Sunday and serve it Monday or Tuesday if that’s a busy night in your household. Planning ahead always makes meals easier!

Pin this one!

baked-pork-chops

Enjoy!

Baked Pork Chops with Cream of Mushroom Soup—a quick and easy hearty weeknight dinner!

Baked Pork Chops with Cream of Mushroom Soup

Baked pork chops with cream of mushroom soup—a quick and easy weeknight dinner recipe that goes great with mashed potatoes or rice!
Print
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 412 kcal

Ingredients

  • 4 bone-in pork chops, 1/2-inch thick
  • 1 tablespoon Cajun seasoning
  • 2 tablespoons canola oil
  • 1 can Cream of Mushroom soup
  • 1/2 soup can water
  • 1 tablespoon Worcestershire sauce
  • 2 cloves minced garlic
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat oven to 375.
  2. Sprinkle Cajun seasoning evenly over each chop.
  3. In a medium mixing bowl, stir together soup, water, Worcestershire sauce and garlic.
  4. Heat oil in oven-proof skillet on medium-high. Brown pork chops on both sides and pour off any excess oil.
  5. Pour sauce over chops and add the tablespoon of butter, a little dot on top of each chop.
  6. Cover skillet tightly with foil.
  7. Bake covered for twenty minutes, then remove foil, turn the chops over and stir the sauce slightly.
  8. Bake uncovered for another 10 minutes or until done.

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17 Comments

  • Reply
    Shawn
    June 6, 2011 at 11:00 am

    As I read this, I thought, ‘these would be perfect with cheese grits!’…You were already ahead of me 🙂

  • Reply
    Aracella
    January 13, 2016 at 3:13 pm

    This turned out great! I didn’t add as much garlic because sometimes it’s a little overpowering, but the flavors balanced well. My only complaint was the liquid sauce leftover in the baking dish was too watery for me, I did throw it on my potatoes but it was much to runny. When I make it again I think i’ll throw in some rice to absorb the extra liquid OR reduce the liquid mixture in a pan, adding some flour and olive oil to thicken it. But it was so tasty, I’m going to make it again!

  • Reply
    Aracella
    January 13, 2016 at 3:14 pm

    This turned out great! I didn’t add as much garlic because sometimes it’s a little overpowering, but the flavors balanced well. My only complaint was the liquid sauce leftover in the baking dish was too watery for me, I did throw it on my potatoes but it was much too runny. When I make it again I think i’ll throw in some rice to absorb the extra liquid OR reduce the liquid mixture in a pan, adding some flour and olive oil to thicken it. But it was so tasty, I’m going to make it again!

    • Reply
      Lucy
      March 31, 2016 at 9:29 pm

      I’ve changed the liquid from one whole can of water to one-half can. That works better!

      • Reply
        Erin
        September 28, 2016 at 10:18 pm

        I use milk Instead of water. My kids love it. I also add extra cheddar cheese.

  • Reply
    Anonymous
    January 17, 2016 at 12:50 pm

    Busy Dads too!

    • Reply
      Lucy
      January 20, 2016 at 11:30 am

      You’re absolutely correct! I changed it to “parent’s”!

  • Reply
    Ms. Sammy
    March 16, 2016 at 11:36 pm

    I’m making this tonight!! Thanks for sharing♥

    • Reply
      Lucy
      March 18, 2016 at 2:27 pm

      I so hope you enjoyed!

  • Reply
    Darbi
    April 7, 2016 at 5:46 pm

    In my oven right now, looking forward to eating it for dinner.

  • Reply
    Anonymous
    September 11, 2016 at 9:11 pm

    Was great. Even my kids loved it! Thank you for posting.

    • Reply
      Lucy
      September 20, 2016 at 10:05 pm

      You’re so welcome! Glad they liked it!

  • Reply
    Alison
    February 13, 2017 at 7:00 pm

    Came back to confirm what temp to set my oven and there is no mention of it.

    Looking forward to serving with rice (and broccoli). I sliced an onion to bake in with the sauce and chops as well.
    I haven’t had this since I was a kid.

    • Reply
      Lucy
      February 13, 2017 at 7:21 pm

      Hi Alison,
      Did you print the recipe? The oven temperature is the first instruction line on the printable–375. Thanks and hope you enjoy! The onion sounds great!

      • Reply
        Alison
        February 13, 2017 at 8:35 pm

        Print the recipe – heck no. Just had it pulled up reading the screen. I ended up at 350F lol.

        Next time I would bake covered and uncovered longer but just digging into a little more rice with the sauce and onions at the moment. 😀

        • Reply
          Lucy
          February 13, 2017 at 9:32 pm

          Is the design difficult to see/read when using it on-screen like that? I can play around with it if you think so. Always glad to have feedback that helps make things better for readers. 🙂

  • Reply
    Oven Baked Pork Chops Recipes | Homemade Recipes
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