Pork Chops with Cream of Mushroom Soup

Cream of mushroom pork chops in a red cast iron skillet, bone-in chops covered in creamy mushroom gravy and fresh herbs.

No ratings yet

Pork Chops with Cream of Mushroom Soup

Seared bone-in pork chops baked in a creamy mushroom gravy with onion and fresh mushrooms. Rich, cozy, and perfect over mashed potatoes or noodles.

Prep Time10

Cook Time55

Total Time1 5

Course: Main Course

Cuisine: American

Servings: servings

Calories: 484kcal

Author: Jeri Walker

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.

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