Easy Baked Pork Chops with Creamy Mushroom Sauce: A One-Skillet Comfort Meal

Juicy Oven-Baked Pork Chops with Creamy Mushroom Sauce

Looking for a comforting dinner that’s both impressive and easy? These baked pork chops with a rich mushroom sauce are the perfect solution for busy weeknights when you need something delicious without the fuss. With just a handful of ingredients and minimal prep time, you’ll have a restaurant-quality meal that the entire family will request again and again.

Why You’ll Love These Oven-Baked Pork Chops

There’s something magical about the combination of tender pork and creamy mushroom sauce. This recipe stands out because:

• It’s incredibly simple – Just a few minutes of prep, then the oven does the work
• Perfect for busy weeknights – While it bakes, you can prepare sides or help with homework
• Budget-friendly – Pork chops are an economical protein option
• Guaranteed juicy results – The baking method ensures moist, tender meat every time
• Crowd-pleasing comfort food – Even picky eaters love this dish!

Ingredients for Perfect Baked Pork Chops

• 4 bone-in pork chops (about 3/4-inch thick)
• 1 medium yellow onion, thinly sliced
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil
• Fresh parsley for garnish (optional)

Ingredient Notes and Substitutions

Pork Chops: Bone-in chops stay juicier during baking, but boneless will work too – just reduce cooking time by about 5-10 minutes.

Cream of Mushroom: For a different flavor profile, try cream of chicken or cream of celery soup instead.

Dairy Options: Half-and-half or heavy cream can replace milk for a richer sauce.

Herb Variations: Rosemary or sage work beautifully with pork if you prefer them to thyme.

How to Make Perfectly Baked Pork Chops

1. Preheat your oven to 325°F (165°C).
2. Season pork chops generously on both sides with salt, pepper, and garlic powder.
3. In a large oven-safe skillet, heat olive oil over medium-high heat.
4. Quickly sear the pork chops until golden brown on both sides, about 2 minutes per side. Remove to a plate.
5. In the same skillet, add sliced onions and sauté until softened and slightly golden, about 3-4 minutes.
6. In a bowl, whisk together the cream of mushroom soup, milk, and dried thyme until well combined.
7. Return the pork chops to the skillet, arranging them over the onions.
8. Pour the mushroom soup mixture evenly over the pork chops.
9. Cover the skillet with aluminum foil or an oven-safe lid.
10. Bake in the preheated oven for 45-50 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
11. Optional: Remove the foil for the last 10 minutes of baking for a slightly thicker sauce.
12. Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Chef’s Tips for Succulent Baked Pork Chops

• Don’t skip the sear! Browning the chops first creates a flavor base that makes all the difference.
• Use a meat thermometer for perfect doneness – 145°F is the magic number for juicy pork.
• Let them rest after baking to allow juices to redistribute throughout the meat.
• Choose thick-cut chops (at least 3/4 inch) to prevent them from drying out during baking.
• Room temperature meat cooks more evenly – let chops sit out for 15-20 minutes before cooking.

What to Serve with Baked Pork Chops

These versatile baked pork chops pair beautifully with many side dishes:

• Starches: Mashed potatoes, rice pilaf, or buttered egg noodles
• Vegetables: Steamed green beans, roasted Brussels sprouts, or glazed carrots
• Breads: Dinner rolls, cornbread, or garlic bread to soak up the delicious sauce
• Salads: A simple green salad with vinaigrette provides nice contrast to the rich main dish

Storage and Reheating Instructions

Refrigerate: Store leftover pork chops in an airtight container for up to 3 days.

Reheat: For best results, reheat gently in a 300°F oven with a splash of broth or water to maintain moisture. Cover with foil and heat until just warmed through, about 15-20 minutes.

Freeze: This dish freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Per serving (1 pork chop with sauce):

• Calories: 419 kcal
• Protein: 44g
• Carbohydrates: 14g
• Fat: 20g
• Saturated Fat: 6g
• Cholesterol: 107mg
• Sodium: 1674mg
• Sugar: 4g

Frequently Asked Questions About Baked Pork Chops

Why are my pork chops tough?

Overcooking is the main culprit for tough pork chops. Use a meat thermometer and remove them from the oven when they reach 145°F.

Can I use boneless pork chops?

Yes! Boneless chops work well but typically cook faster, so reduce the baking time by about 5-10 minutes.

Can I make this recipe ahead of time?

You can prepare everything up to the baking step, refrigerate for up to 24 hours, then bake when ready. You may need to add 5-10 minutes to the baking time if starting from cold.

What if I don’t have an oven-safe skillet?

No problem! Sear the chops in any skillet, then transfer everything to a casserole dish for baking.

Why These Baked Pork Chops Are a Family Favorite

There’s something truly special about pulling a bubbling dish of baked pork chops from the oven on a busy weeknight. The aroma fills the kitchen, promising a comforting meal that brings everyone to the table with smiles. The beauty of this recipe lies in its simplicity – minimum effort for maximum flavor. Whether you’re cooking for picky eaters or culinary enthusiasts, these juicy, tender pork chops smothered in creamy mushroom sauce are guaranteed to become a regular request in your meal rotation.

Recipe adapted from Allrecipes