Oven baked boneless pork chops with cream of mushroom soup

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In this post I’m sharing an easy classic Baked Cream of Mushroom Pork Chops Recipe.

This simple recipe is an old fashioned favorite using just a few ingredients and a popular pantry staple creamy condensed soup for cooking.

This is one of those recipes that I make when I really don’t feel like cooking because I can put it in the oven and forget about it for a while. It’s a go to for busy families too.

Although we don’t have this dish often there is no denying that cream of mushroom soup can help create some delicious recipes.

With all that is going on in the world these days, more folks are finding themselves cooking more than ever. They need easy recipes using shelf stable ingredients.

I’ve also noticed on my social media feeds that a lot of people are just learning to cook for the first time while staying home. This recipe is perfect for the beginner cook.

As we are all focused on staying healthy these days, cooking should be no fuss and nothing to stress over.

I’ve found myself spending a lot of time working in the yard and enjoying the beautiful weather. It has been a wonderful distraction from the news and wonderful exercise.

It’s been a bit harder for me to concentrate the last few weeks but I can honestly say that it sure feels good to be back at my desk writing and sharing a new recipe post with y’all.

Creamy Mushroom Pork Chops

Right now there is also a lot of wonderful positive things going on in the world.

Nature and the environment enjoyed the break from so many humans being out and about.

Families are spending quality time together and building stronger bonds. They’re also gathering around the table and sharing meals together.

Many folks are starting their own vegetable garden or raising chickens, something that used to be common in every household, to be a bit more self sustaining when times are unpredictable. 

I’ve had my own little flock of 3 hens for about a year now and I just love collecting fresh eggs from our own coop.

Easy 2 Ingredient Pork Chop Recipe

I’ve had a small vegetable patch the past two summers but I’m really excited about this year’s growing season.

We’ve finally built the raised garden beds that I’ve wanted and they are in a much better area with plenty of sunlight and close to the water hose for easy watering.

I’m feeling super positive that my garden will flourish this year.

Okay y’all, let’s get cooking! Let’s make this Baked Cream of Mushroom Pork Chops Recipe.

I’m using fresh bone in pork chops in this recipe but boneless will work just as well. Use what you’ve got on hand. If you don’t have cream of mushroom soup but you have another cream of something, use that one. It will still be delicious.

I have four pork chops here so I sprayed a square baking dish and placed the pork chops in the bottom then seasoned with a little salt and black pepper.

You can season with more stuff if you like but I’m keeping it simple here.

Tender Oven Baked Pork Chops

Next, crack open that creamy mushroom soup and plop it out on top of the pork chops and spread it all over them.

I do not dilute the cream of mushroom soup. If you’re cooking for more than 2 to 4 people and have more pork chops, you can dilute the soup with some milk, heavy cream or water if needed to stretch it out a bit more.

With just a few pork chops though, there is no need to dilute it. The pork chops will release plenty of moisture during cooking.

See what I mean about the juices?

After baking the pork chops until fork tender use a spoon or spatula to gently combine the cream of mushroom together with the cooking juices.

Since this is not one of those dishes that look so pretty in the baking dish, I do transfer it to a serving plate and top with the creamy sauce and sprinkle on a little parsley or something green for a pop of color.

The parsley is totally optional and so is the serving platter. There is nothing wrong with stabbing a fork in those pork chops and throwing them on the dinner plate.

It is as simple as that! For this meal, I served the pork chops with a side of green bean bundles (which are so good) and black eyed pea salad.

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Ingredients

• 1.5 lbs Bone In Pork Chops (that was 4 chops or use boneless)
• Pinch of Salt
• Cracked Black Pepper, to taste
• 10.5 oz Cream of Mushroom Condensed Soup
• Parsley, for garnish (optional)

Instructions

1. Preheat oven to 350°F (176°C).
2. Lightly spray a small baking dish and place the pork chops in the bottom.
3. Next, season the pork chops with a little salt and pepper. If you'd like to add additional seasons, do so.
4. Spread the cream of mushroom soup over the pork chops (do not dilute)
5. Cover the baking dish tightly with aluminum foil then bake for 1 hour, or until desired tenderness.

Notes

You can bake these pork chops longer with no worries, they'll be nice and tender.

This recipe is also delicious with other cream soups for cooking.

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Nutrition Information:

Yield:

You might also enjoy this Chicken and Pasta Rice Instant Pot Casserole recipe from Norine’s Nest.

See the Cream of Mushroom Pork Chops shared at Weekend Potluck.

About Julia

Hey Y'all! I'm Julia, the cook and writer behind the recipes here at Julia's Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!

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