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!

Update: I get emails daily asking about the cast-iron skillet featured in this post—it’s just a basic Lodge Cast Iron Skillet that you can pick up for around $15! They last forever and are so easy to take care of. I use mine for almost everything.

(This is an affiliate link and if you purchase through this link it doesn’t cost you any more but In a Southern Kitchen gets a small percentage from Amazon, which helps keep this website running.)

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?

Because let’s be real—everyone wants to feed their kids good food, but no one has time to get home from work and spend two hours in the kitchen cooking dinner.

It’s just not happening!

When I was a young, single mom, while I supervised baths or homework or did laundry or the numerous other tasks that come with young children, my answer for dinner was usually something hands-off that could bake in the oven.

Like maybe frozen pizza. Or frozen fish sticks and canned green beans.

Hey, you do what you gotta do, right? My kids survived.

However, if you want to go a more homemade route, 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.

And if you have a little extra time in the morning—I know, sounds crazy—but just in case you do, this dish is perfect for a make ahead meal.

Just put the whole thing together, pop it in the refrigerator and then bake when you get home. Easy!

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—but browning adds a little 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.

I like Tony’s because it adds some spice and a tad of heat but is not overpowering.

Add a little spicy seasoning to baked pork chops with cream of mushroom soup!

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.

Whisk this together to break up the soup as best you can but don’t worry too much as it will break down while cooking.

Pour the sauce over the chops and add a tablespoon of unsalted butter, cut to have a little dollop on top of each pork chop.

Dot butter on the baked pork chops with cream of mushroom soup.

Cover the dish 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.

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

Baked Pork Chops with Cream of Mushroom Soup in a cast-iron skillet.

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!

What are your favorite weeknight meals? Do you meal prep and plan ahead or just wing it? Leave your ideas in the comments below!

Pin this one!

Easy baked pork chops with cream of mushroom soup help you get dinner on the table fast!

4.8 from 5 votes
Baked Pork Chops with Cream of Mushroom Soup in a cast-iron skillet.
Print
Baked Pork Chops with Cream of Mushroom Soup
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Baked pork chops with cream of mushroom soup—a quick and easy weeknight dinner recipe that goes great with mashed potatoes or rice!
Course: Entree
Cuisine: American
Yield: 4 servings
Calories: 431 kcal
Author: Lucy
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.

Featured on Meal Plan Monday #55 on SouthernBite.com.

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18 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
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    […] This pork chops recipe has been loitering in my recipe box for more than twenty years, handwritten on an old index card the way we used to keep recipes. I have no idea where it came from, probably a magazine, but I haven’t made it in years so I decided to give it a whirl and a few tweaks. Pork chops, carrots, green beans, all in a tangy sauce and in one skillet. That’s my kind of recipe! And I think y’all must love pork chops because one of the most searched recipes on this site is for baked pork chops. […]

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