Pork Chop and Cream of Mushroom Soup Recipe in Oven: One-Pan Savory Delight

Growing up in Georgia taught me that pork chops deserve more than a simple pan-fry. This oven-baked method with cream of mushroom soup creates a tender, flavorful dish with minimal effort.

One pan, 30 minutes of hands-off cooking, and the oven does all the work. The soup forms a rich, creamy sauce that keeps the chops moist while adding depth to every bite.

The result is juicy pork with a golden crust, smothered in a velvety mushroom gravy. It’s a comforting, no-fuss meal that feels special enough for company.

Serve with mashed potatoes or egg noodles to soak up every drop of that savory sauce.

Ingredients for Pork Chop and Cream of Mushroom Soup Recipe in Oven

Simple ingredients deliver a comforting, one-pan oven-baked meal with rich mushroom gravy.

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The pork chops are the star here. Bone-in, center-cut stays juicier than boneless during baking. Look for 1-inch thick cuts at your butcher or grocery—thinner ones dry out. Costco often has good options in bulk, but any supermarket will do. The cream of mushroom soup is non-negotiable for that velvety texture (Campbell’s is the classic, Progresso works too).

No cream of mushroom? Cream of celery in a pinch, but the flavor shifts. Fresh mushrooms can be swapped for canned (drain well), but fresh adds better texture. Whole milk is ideal, but 2% works—avoid skim as it thins the sauce. For a richer finish, stir in 2 oz cream cheese at the end. The broth can be beef if you prefer, but chicken keeps it lighter.

Leftovers keep 3-4 days refrigerated in an airtight container. Reheat gently on the stove with a splash of broth to restore creaminess. The sauce thickens as it cools, so it’ll look different the next day (still delicious). Freezes well for up to 3 months.

Step-by-Step Instructions for Pork Chop and Cream of Mushroom Soup in Oven

This one-pan method delivers tender pork chops with a creamy, flavorful mushroom sauce.

Step 1: Sear the Bone-In Pork Chops

Preheat your oven to 375°F. Pat the 4 whole Bone-In Pork Chops dry with paper towels to ensure a good sear. Season both sides with 1 tsp Salt and 0.5 tsp Black Pepper, pressing the seasoning into the meat.

Heat 1 tbsp Olive Oil and 1 tbsp Butter in a large oven-safe skillet over medium-high heat. Once the butter stops foaming, add the pork chops and sear for 3-4 minutes per side until deep golden brown. Remove and set aside on a plate.

Step 2: Sauté the Aromatics and Mushrooms

In the same skillet, melt the remaining 1 tbsp Butter. Add the 1 whole Onion, finely diced, and cook for 3-4 minutes until softened and translucent. Stir in the 2 cloves Garlic Cloves, minced, and cook for 30 seconds until fragrant.

Add the 8 oz Sliced Mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown. Stir in 1 tbsp Worcestershire Sauce and 1 tsp Dried Thyme to deepen the flavor. Sprinkle 0.5 cup All-Purpose Flour over the mixture and stir for 1 minute to create a roux.

Step 3: Build the Creamy Mushroom Sauce

Pour in 0.5 cup Chicken Broth and 1 cup Milk, stirring constantly to avoid lumps. Add the 2 cans Cream of Mushroom Soup, undiluted, and mix until smooth. Let the sauce simmer for 2-3 minutes until it thickens slightly.

Return the pork chops to the skillet, spooning the sauce over them to coat. Ensure the chops are nestled into the sauce so they absorb the flavors as they finish cooking.

Step 4: Bake to Perfection

Transfer the skillet to the preheated oven and bake uncovered for 15-20 minutes. The pork chops are done when they reach an internal temperature of 145°F and the sauce is bubbling and thickened.

Let the dish rest for 5 minutes before serving. This allows the juices in the pork chops to redistribute, ensuring they stay moist and tender. Serve hot with the creamy mushroom sauce spooned over the top.

Dietary Considerations for pork chop and cream of mushroom soup recipe in oven

Gluten-Free Adaptation

For a gluten-free version, swap the all-purpose flour for 1:1 gluten-free flour blend like King Arthur’s Measure for Measure. Ensure your cream of mushroom soup is labeled gluten-free—Campbell’s offers a certified version. 💡

Dairy-Free Modifications

Use unsweetened almond milk or coconut milk instead of whole milk. Replace butter with olive oil or dairy-free margarine. For creaminess without dairy, stir in 2 tbsp coconut cream at the end.

Lower-Sodium Option

Choose low-sodium cream of mushroom soup and low-sodium chicken broth. Skip added salt and rely on black pepper, thyme, and Worcestershire sauce for flavor. Taste before serving and adjust seasoning carefully. ❤️

Keto-Friendly Version

Reduce the flour to 2 tbsp or use xanthan gum as a thickener. Replace milk with heavy cream for lower carbs. Serve over cauliflower mash instead of potatoes to keep it keto-compliant.

This keeps the dish rich and satisfying while fitting macros.

Pork Allergy Substitute

Swap pork chops for bone-in chicken thighs—they hold up well to baking. Adjust internal temp to 165°F and reduce baking time to 12-15 minutes. The cream of mushroom sauce pairs beautifully with poultry too.

Frequently Asked Questions