These Pork Chops with Cream of Mushroom Soup are seared, then baked in a creamy mushroom gravy with onion and fresh mushrooms. An easy comfort food dinner, perfect over mashed potatoes, rice, or egg noodles!
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Craving more cozy dinners? Check out my Meatloaf Recipe with BBQ Sauce, Chicken Pot Pie with Puff Pastry, and Dump and Bake Meatball Casserole next!
Easy Comfort Food Dinner
These cream of mushroom pork chops are juicy, tender, and covered in a rich mushroom gravy that soaks right into whatever's underneath. My family can't wait to dig in when these come out of the oven!
This is my take on the classic Campbell's pork chop recipe I've made for years. I kept the simple soup base, then added fresh mushrooms, onion, Worcestershire, paprika, and garlic powder to make the gravy even better. It's still an easy recipe with minimal ingredients, and most of them are pantry staples.
My favorite part is the gravy. The condensed soup gives you a creamy mushroom sauce without making one from scratch, and it adds moisture so the chops don't dry out in the oven. The fresh mushrooms make it taste homemade instead of like a shortcut. It feels like a Sunday dinner, but it's totally doable on a weeknight!
Ingredients You'll Need
- Bone-in pork chops: Use chops about 1 inch thick. Bone-in chops stay juicier in the oven, and thin chops (½ inch) will overcook in the time the sauce needs to bake.
- Cream of mushroom soup: I use Campbell's Condensed Cream of Mushroom Soup (two 10.5 ounce cans), the regular kind and not low-fat. The fat makes the gravy creamier, and two cans give you plenty for 4 chops, which is how we like it.
- Fresh mushrooms and onion: They add texture and deeper mushroom flavor. Any mushroom you have on hand works well.
- Milk or chicken broth: Thins the soup into a pourable gravy. Milk is creamier and broth is more savory.
- Worcestershire sauce: Adds depth. A little goes a long way.
- Paprika and garlic powder: Paprika adds color, and garlic powder spreads evenly through the sauce.
- Olive oil: For searing the chops.
How to Make Pork Chops in Mushroom Soup
This is an easy dinner with just one skillet and one bowl! Scroll down to the recipe card for full amounts and step-by-step instructions.
Preheat the oven to 350°F. Season the pork chops with salt and black pepper, then sear them in olive oil in a large skillet over medium-high heat until browned. Move them to a plate.
Sauté the mushrooms and onion in the same skillet until soft, then add the chops back to the skillet.
In a bowl, stir together the soup, milk, Worcestershire, paprika, and garlic powder until smooth.
Pour the sauce over the chops, cover, and bake 30 to 35 minutes.
Uncover and bake 5 to 10 more minutes, until it is bubbling at the edges.
Check that the thickest chop reaches an internal temperature of 145°F, then rest 3 minutes so the juices settle. Garnish with parsley and serve.
Variations and Substitutions
- Boneless chops: They cook faster, so check the temperature about 20 minutes into the covered bake.
- Different soup: Cream of chicken or cream of celery should work, although I haven't personally tried them.
- No fresh mushrooms: Use canned mushrooms (drained) or skip them. The soup still makes a good gravy, but you'll lose some texture.
- Chicken broth instead of milk: Gives a more savory gravy.
Jeri's Top Tips
- Use a cast iron skillet: It goes straight from the stovetop to the oven, so you can sear the chops, cook the vegetables, and bake everything in one pan.
- Don't skip the sear: Browning adds flavor and color to the gravy. Leave space between the chops so they brown instead of steam, and sear in batches if your skillet is small. Cook the mushrooms and onion in the same skillet so they pick up the browned bits.
- Use a thermometer: Check the internal temperature instead of guessing. Pork can be a little pink in the center and still be done. Cooking until it's white and dry is how chops turn tough.
- Stir until smooth: Condensed soup is thick. Stir it with the milk completely in a bowl before pouring so you don't get lumps of plain soup on the chops.
What to Serve with Pork Chops and Mushroom Soup
Spoon these chops over Dill Mashed Potatoes or Twice-Baked Mashed Potatoes, buttered egg noodles, or Instant Pot Rice so the gravy has somewhere to go.
Add Air Fryer Green Beans, Air Fryer Broccoli, Roasted Carrots in the Air Fryer, or Slow Cooker Red Cabbage with Apples to balance the richness, and maybe some Old Fashioned Air Buns to mop up the last bit of sauce!
How to Store Pork Chops with Mushroom Soup
Store leftover pork chops in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stovetop or in the oven with a splash of milk or broth so the gravy loosens.
FAQs
145°F with a 3-minute rest, according to the USDA. Some older recipes call for 160°F, but that's no longer the recommendation.
Yes. Cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently, stirring the gravy as it warms.
Yes. Bake the chops, refrigerate, and reheat with a splash of milk the next day.
I haven't tested it, so I can't say how the chops would hold up. This recipe is written for the oven.
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Printable Recipe
Pork Chops with Cream of Mushroom Soup
Ingredients
- 4 bone-in pork chops (about 1 inch thick)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup fresh mushrooms (sliced)
- 1 medium onion (sliced)
- 2 cans Campbell's condensed cream of mushroom soup (10.5 ounces each)
- ½ cup milk (or chicken broth)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 teaspoons Worcestershire sauce
- fresh parsley (for garnish)
Instructions
- Preheat the oven to 350°F. Pat the pork chops dry with paper towels, then season both sides with salt and black pepper.
- Heat the olive oil in a large cast iron skillet over medium-high heat until the oil shimmers. Add the pork chops in a single layer, leaving space between them. Cook the chops 3 to 4 minutes per side, until deeply browned. They will not be cooked through yet, and that's what you want. Move the chops to a plate.
- Add the mushrooms and onion to the same skillet, leaving the drippings in the pan. Cook for about 5 minutes, stirring often, until the onion is soft and the mushrooms release their liquid and start to brown.
- Turn off the heat and nestle the chops back into the skillet, on top of the mushrooms and onion.
- In a medium bowl, stir together the soup, milk, paprika, garlic powder, and Worcestershire until completely smooth. The sauce should be thick but pourable. If it's too thick, stir in a splash more milk.
- Pour the sauce over the chops, making sure each one is coated. Cover the skillet tightly with foil or an oven-safe lid.
- Bake for 30 to 35 minutes, until the chops are tender.
- Use an oven mitt to remove the foil, since the skillet and handle will be very hot. Bake uncovered for 5 to 10 more minutes, until the top is golden and the gravy is bubbling around the edges.
- Insert an instant-read thermometer into the thickest part of one chop, without touching the bone. It should read 145°F. If it reads lower, bake for 5 more minutes and check again.
- Let the chops rest in the skillet for 3 minutes. Garnish with chopped parsley and serve hot.
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Notes
- Gravy: We like lots of gravy, so I use 2 cans of soup for 4 chops.
- Skillet: I make this in a large cast iron skillet. Use an oven-safe skillet, and be careful with the hot handle.
- Soup: Use regular condensed soup, not low-fat.
- Chop thickness: Use chops about 1 inch thick. Thin chops will overcook in the time the sauce needs to bake.
- Temperature: Pork is safe at 145°F with a 3-minute rest. It can be slightly pink in the center.
- Salt: Condensed soup is already salty, so taste before adding more.
- Chops: Boneless chops will cook faster, so if using, keep an eye on them so they don't overcook.
- Storage: Refrigerate for 3 to 4 days.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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