18 Delicious Baked Pork Chop Recipes with Mushroom Soup

Busy weeknights call for comforting, no-fuss dinners that deliver big on flavor. If you’re craving that cozy, home-cooked taste without the hassle, you’ve come to the right place. We’ve gathered 18 delicious baked pork chop recipes featuring creamy mushroom soup—each one a guaranteed crowd-pleaser. Get ready to find your new family favorite!

Classic Baked Pork Chops with Cream of Mushroom Soup

A perfectly golden pork chop dinner that practically cooks itself. Achieve that crispy-edged, tender-centered magic with just one secret ingredient. Get ready for the easiest weeknight win of your life.

Ingredients

• 4 bone-in pork chops (1-inch thick)
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• 1 teaspoon smoked paprika
• 2 cloves garlic, minced
• 1 can (10.5 oz) cream of mushroom soup
• ½ cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• ½ cup chicken stock
• Fresh thyme sprigs

Instructions

1. Preheat your oven to 375°F.
2. Pat pork chops completely dry with paper towels.
3. Rub both sides of each chop with olive oil.
4. Season all surfaces evenly with salt, pepper, and smoked paprika.
5. Heat a large oven-safe skillet over medium-high heat for 2 minutes.
6. Sear chops for 3 minutes per side until deeply golden brown.
7. Remove skillet from heat and sprinkle minced garlic around chops.
8. Whisk together cream of mushroom soup, heavy cream, Dijon mustard, Worcestershire sauce, and chicken stock in a medium bowl.
9. Pour the sauce mixture evenly over and around the pork chops.
10. Scatter fresh thyme sprigs across the top.
11. Transfer the skillet to the preheated oven.
12. Bake for 25 minutes until the internal temperature reaches 145°F.
13. Let the chops rest in the skillet for 5 minutes before serving.

Creamy, savory sauce clings to every bite of these fork-tender pork chops. The high-heat sear creates a beautiful crust that holds up beautifully against the rich mushroom gravy. Serve over creamy polenta or buttery mashed potatoes to soak up every last drop of that luxurious sauce.

Cheesy Mushroom Soup Baked Pork Chops

Hearty comfort food just leveled up—these pork chops swim in creamy mushroom soup, get blanketed with melty cheese, and bake to golden perfection. Forget dry chops forever; this one-pan wonder delivers maximum flavor with minimal effort. Your weeknight dinner game is about to get seriously addictive.

Ingredients

• 4 bone-in pork chops, 1-inch thick
• 2 tablespoons clarified butter
• 1 yellow onion, finely diced
• 3 garlic cloves, minced
• 8 ounces cremini mushrooms, thinly sliced
• 1 teaspoon fresh thyme leaves
• 1 (10.5-ounce) can condensed cream of mushroom soup
• 1/2 cup heavy cream
• 1 cup sharp white cheddar cheese, freshly grated
• 1/4 cup panko breadcrumbs
• 1 tablespoon extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F.
2. Pat the pork chops completely dry with paper towels.
3. Season both sides of each chop generously with kosher salt and freshly ground black pepper.
4. Heat the clarified butter in a large, oven-safe skillet over medium-high heat until it shimmers.
5. Sear the pork chops for 3 minutes per side until a deep golden-brown crust forms.
6. Transfer the chops to a plate, leaving the rendered fat in the skillet.
7. Add the diced onion to the hot skillet and sauté for 4 minutes until translucent.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Add the sliced mushrooms and cook for 6–7 minutes until they release their liquid and turn golden brown.
10. Sprinkle in the fresh thyme leaves and cook for 30 seconds.
11. Pour in the condensed cream of mushroom soup and heavy cream, stirring to combine.
12. Bring the sauce to a gentle simmer, then remove the skillet from the heat.
13. Nestle the seared pork chops back into the skillet, spooning some sauce over each one.
14. Evenly sprinkle the freshly grated cheddar cheese over the chops and sauce.
15. In a small bowl, toss the panko breadcrumbs with the extra-virgin olive oil.
16. Scatter the oiled panko evenly over the cheese layer.
17. Transfer the skillet to the preheated oven and bake for 18–20 minutes until the internal temperature of the pork reaches 145°F and the topping is golden and bubbly.
18. Remove the skillet from the oven and let it rest for 5 minutes before serving.

Golden, cheesy, and impossibly tender, these pork chops boast a creamy mushroom sauce that clings to every bite. The crispy panko topping adds the perfect textural contrast to the rich, velvety interior. Serve it over creamy polenta or with crusty bread to soak up every last drop of that luxurious sauce.

Savory Herb-Crusted Baked Pork Chops with Mushroom Soup

Aromatic and utterly irresistible, these herb-crusted pork chops deliver restaurant-quality flavor with minimal effort. Achieve that perfect golden crust while keeping the meat incredibly juicy. Your weeknight dinner game just leveled up dramatically.

Ingredients

• 4 bone-in pork chops, 1-inch thick
• 1 cup panko breadcrumbs
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme leaves
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup all-purpose flour
• 2 tablespoons clarified butter
• 1 can condensed cream of mushroom soup
• 1/2 cup whole milk
• 1/2 cup dry white wine
• 8 ounces cremini mushrooms, sliced
• 1 small yellow onion, finely diced
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Pat the pork chops completely dry with paper towels to ensure proper browning.
3. Season both sides of the pork chops evenly with kosher salt and freshly ground black pepper.
4. Combine panko breadcrumbs, chopped rosemary, thyme leaves, minced garlic, and grated Parmesan in a shallow dish.
5. Place the lightly beaten egg in a second shallow dish.
6. Spread the all-purpose flour in a third shallow dish.
7. Dredge each pork chop first in flour, shaking off any excess.
8. Dip the floured pork chop into the beaten egg, coating completely.
9. Press the egg-coated pork chop firmly into the herb breadcrumb mixture, creating an even crust on all sides.
10. Heat clarified butter in a large oven-safe skillet over medium-high heat until shimmering.
11. Sear the pork chops for 3 minutes per side until the crust turns deep golden brown.
12. Transfer the entire skillet to the preheated oven and bake for 18-20 minutes until the internal temperature reaches 145°F.
13. While the pork chops bake, heat extra virgin olive oil in a separate saucepan over medium heat.
14. Sauté the finely diced onion for 4 minutes until translucent and fragrant.
15. Add the sliced cremini mushrooms and cook for 6-7 minutes until they release their liquid and begin to brown.
16. Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom.
17. Simmer the wine for 2 minutes until reduced by half.
18. Whisk in the condensed cream of mushroom soup and whole milk until completely smooth.
19. Bring the sauce to a gentle simmer, then reduce heat to low and cook for 5 minutes until slightly thickened.
20. Remove the pork chops from the oven and let them rest for 5 minutes on a cutting board.
21. Serve the pork chops immediately, generously spooning the mushroom sauce over the top.

Delight in the contrast between the crispy herb crust and the tender, perfectly cooked pork beneath. The rich mushroom sauce adds luxurious depth that complements the aromatic herbs beautifully. For an elegant presentation, serve over creamy polenta or alongside roasted root vegetables to soak up every last drop of that incredible sauce.

Easy One-Pan Baked Pork Chops with Mushroom and Onion Soup

Sear these golden pork chops straight into your weekly rotation—they’re juicy, fuss-free, and packed with savory mushroom-onion goodness. Skip the skillet shuffle and bake everything together for a meal that practically cooks itself. Your taste buds (and cleanup crew) will thank you.

Ingredients

• 4 bone-in pork chops, 1-inch thick
• 2 tablespoons clarified butter
• 1 large yellow onion, thinly sliced
• 8 ounces cremini mushrooms, sliced
• 1 can (10.5 ounces) condensed cream of mushroom soup
• 1/2 cup whole milk
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 375°F.
2. Pat the pork chops completely dry with paper towels to ensure proper browning.
3. Season both sides of the pork chops evenly with garlic powder, smoked paprika, black pepper, and kosher salt.
4. Heat clarified butter in a large oven-safe skillet over medium-high heat until shimmering.
5. Sear the pork chops for 3 minutes per side until a deep golden-brown crust forms.
6. Transfer the pork chops to a clean plate, maintaining all pan drippings in the skillet.
7. Add the sliced onion to the hot skillet and sauté for 4 minutes until translucent and lightly caramelized.
8. Introduce the sliced cremini mushrooms and cook for 5 minutes until they release their liquid and develop a rich brown color.
9. Whisk together the condensed cream of mushroom soup, whole milk, and Worcestershire sauce in a small bowl until fully incorporated.
10. Return the seared pork chops to the skillet, nestling them among the vegetables.
11. Pour the mushroom soup mixture evenly over the pork chops and vegetables.
12. Transfer the skillet to the preheated oven and bake uncovered for 25 minutes.
13. Check for doneness by inserting an instant-read thermometer into the thickest part of a chop—it should register 145°F.
14. Remove the skillet from the oven and let the pork chops rest in the sauce for 5 minutes to allow juices to redistribute.
15. Sprinkle with freshly chopped parsley just before serving.

Perfectly tender pork chops emerge swimming in a velvety mushroom gravy that clings to every bite. The onions melt into sweetness against the earthy mushrooms, creating layers of flavor that elevate this simple dish. Serve over creamy polenta or buttery egg noodles to soak up every last drop of that luxurious sauce.

Garlic and Herb Mushroom Soup Baked Pork Chops

Mushrooms transform into velvet luxury when simmered with garlic and herbs, creating a sauce so decadent it elevates simple pork chops to restaurant-worthy status. This one-pan wonder delivers fall-apart tender meat swimming in an umami-rich broth that clings to every bite. Perfect for weeknights yet impressive enough for guests.

Ingredients

• 4 bone-in pork chops, 1-inch thick
• 2 tablespoons clarified butter
• 1 pound cremini mushrooms, thinly sliced
• 6 garlic cloves, microplaned
• 1 tablespoon fresh thyme leaves
• 2 teaspoons fresh rosemary, finely minced
• 3 cups rich chicken stock
• ½ cup heavy cream
• 1 tablespoon Dijon mustard
• Kosher salt and freshly cracked black pepper

Instructions

1. Preheat oven to 375°F and pat pork chops completely dry with paper towels.
2. Season both sides of chops generously with kosher salt and freshly cracked black pepper.
3. Heat clarified butter in large oven-safe skillet over medium-high heat until shimmering.
4. Sear chops for 3 minutes per side until deeply golden-brown crust forms.
5. Transfer chops to plate, leaving rendered fat in skillet.
6. Add sliced mushrooms to hot skillet and cook undisturbed for 2 minutes to develop caramelization.
7. Stir mushrooms and continue cooking 4 minutes until tender and browned.
8. Add microplaned garlic and cook 30 seconds until fragrant but not browned.
9. Sprinkle fresh thyme and minced rosemary over mushrooms.
10. Pour in chicken stock, scraping bottom of skillet to incorporate fond.
11. Whisk in Dijon mustard until fully emulsified into liquid.
12. Return pork chops to skillet, nestling them into mushroom mixture.
13. Transfer skillet to preheated oven and bake uncovered for 18 minutes.
14. Remove skillet from oven and test internal temperature of chops registers 145°F.
15. Transfer chops to serving platter and tent loosely with foil.
16. Place skillet over medium heat and stir heavy cream into mushroom sauce.
17. Simmer sauce 3 minutes until slightly thickened and creamy.
18. Season sauce with additional salt and pepper if needed.

Outrageously tender pork chops bathe in that velvety mushroom sauce where garlic and herbs perfume every spoonful. The cream creates a luscious texture that clings to mashed potatoes or crusty bread for sopping. For an elegant twist, serve over creamy polenta and garnish with fried sage leaves for contrasting crunch.

Creamy Dijon Mushroom Soup Baked Pork Chops

Huddle up, comfort food lovers! This creamy Dijon mushroom soup baked pork chop recipe transforms simple ingredients into a restaurant-worthy meal. Get ready to impress with minimal effort and maximum flavor payoff.

Ingredients

– 4 bone-in pork chops, 1-inch thick
– 2 tablespoons clarified butter
– 1 pound cremini mushrooms, thinly sliced
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1/4 cup all-purpose flour
– 1 cup dry white wine
– 2 cups chicken stock
– 1/2 cup heavy cream
– 2 tablespoons Dijon mustard
– 1 teaspoon fresh thyme leaves
– Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F.
2. Pat pork chops completely dry with paper towels.
3. Season both sides generously with kosher salt and freshly ground black pepper.
4. Heat clarified butter in a large oven-safe skillet over medium-high heat until shimmering.
5. Sear pork chops for 3 minutes per side until golden brown crust forms.
6. Transfer pork chops to a plate, reserving drippings in the skillet.
7. Add sliced cremini mushrooms to the hot skillet, cooking undisturbed for 2 minutes to develop caramelization.
8. Stir in diced yellow onion, cooking for 4 minutes until translucent.
9. Add minced garlic, cooking for 30 seconds until fragrant.
10. Sprinkle flour over the mushroom mixture, stirring constantly for 1 minute to cook out raw flour taste.
11. Deglaze with dry white wine, scraping up all browned bits from the pan bottom.
12. Simmer for 2 minutes until wine reduces by half.
13. Whisk in chicken stock, heavy cream, and Dijon mustard until fully incorporated.
14. Bring sauce to a gentle simmer, stirring occasionally until slightly thickened.
15. Stir in fresh thyme leaves and season sauce with kosher salt.
16. Nestle seared pork chops back into the skillet, spooning sauce over the top.
17. Transfer skillet to the preheated oven and bake uncovered for 18-20 minutes.
18. Check internal temperature reaches 145°F using an instant-read thermometer.
19. Remove from oven and let rest for 5 minutes before serving.

Glossy, rich sauce clings to every inch of these tender pork chops, creating a luxurious eating experience. The Dijon mustard cuts through the creaminess with just enough tang, while the mushrooms provide earthy depth. Serve over creamy polenta or crusty bread to soak up every last drop of that incredible sauce.

Baked Pork Chops with Mushroom Soup and Rice Casserole

Craving cozy comfort? Create this creamy casserole that transforms simple pork chops into a restaurant-worthy meal with minimal effort.

Ingredients

• 4 bone-in pork chops (1-inch thick)
• 2 tablespoons clarified butter
• 1 cup long-grain white rice, rinsed
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup whole milk
• 1 cup chicken stock
• 8 oz cremini mushrooms, thinly sliced
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• ¼ teaspoon smoked paprika
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 375°F.
2. Pat pork chops completely dry with paper towels.
3. Season both sides of pork chops evenly with kosher salt and black pepper.
4. Heat clarified butter in a large oven-safe skillet over medium-high heat until shimmering.
5. Sear pork chops for 3 minutes per side until golden brown crust forms.
6. Transfer pork chops to a clean plate, reserving drippings in skillet.
7. Add diced onion to hot skillet and sauté for 4 minutes until translucent.
8. Add sliced cremini mushrooms and cook for 6 minutes until browned and moisture evaporates.
9. Stir in minced garlic and fresh thyme leaves, cooking for 1 minute until fragrant.
10. Sprinkle rinsed rice evenly across skillet bottom.
11. Whisk together condensed cream of mushroom soup, whole milk, and chicken stock in a separate bowl.
12. Pour liquid mixture over rice, gently shaking skillet to distribute evenly.
13. Nestle seared pork chops into rice mixture, submerging halfway.
14. Dust smoked paprika evenly over pork chops.
15. Bring mixture to a simmer on stovetop, about 3 minutes.
16. Cover skillet tightly with foil or oven-safe lid.
17. Transfer to preheated oven and bake for 25 minutes.
18. Remove cover and continue baking for 10 minutes until rice is tender and liquid absorbed.
19. Check internal temperature of pork chops reaches 145°F using instant-read thermometer.
20. Let rest for 5 minutes before serving.
21. Garnish with chopped fresh parsley.

Zesty garlic and earthy mushrooms meld into the creamy rice, while the pork stays remarkably juicy. Serve this family-style straight from the skillet for maximum comfort food appeal, or plate individually with a crisp green salad to cut through the richness.

Parmesan-Crusted Pork Chops with Savory Mushroom Soup

Unlock restaurant-quality pork chops in your own kitchen. Upgrade your weeknight dinner game with this crispy, cheesy masterpiece. These golden-crusted chops swim in a rich, earthy mushroom bath that’ll have everyone begging for seconds.

Ingredients

– 4 bone-in pork chops (1-inch thick)
– 1 cup freshly grated Parmigiano-Reggiano
– ½ cup panko breadcrumbs
– 2 large pasture-raised eggs, lightly beaten
– ¼ cup all-purpose flour
– 3 tbsp clarified butter
– 1 lb cremini mushrooms, thinly sliced
– 2 shallots, finely minced
– 3 garlic cloves, microplaned
– 1 cup dry white wine
– 2 cups chicken stock
– ½ cup heavy cream
– 2 tbsp fresh thyme leaves
– Kosher salt
– Freshly cracked black pepper

Instructions

1. Pat pork chops completely dry with paper towels and season both sides generously with kosher salt and freshly cracked black pepper.
2. Create three dredging stations: all-purpose flour in one shallow dish, lightly beaten pasture-raised eggs in another, and a mixture of freshly grated Parmigiano-Reggiano and panko breadcrumbs in the third.
3. Dredge each pork chop first in flour, shaking off excess, then dip in egg wash, allowing excess to drip off, and finally press firmly into the Parmigiano-panko mixture to create an even crust.
4. Heat 2 tablespoons of clarified butter in a large cast-iron skillet over medium-high heat until shimmering but not smoking.
5. Carefully place two pork chops in the hot skillet and cook for 4-5 minutes until the crust is deeply golden brown and releases easily from the pan.
6. Flip chops and cook another 4-5 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
7. Transfer cooked chops to a wire rack set over a baking sheet and repeat with remaining clarified butter and pork chops.
8. In the same skillet, add thinly sliced cremini mushrooms and cook undisturbed for 3 minutes to develop deep browning.
9. Add finely minced shallots and cook for 2 minutes until translucent, then stir in microplaned garlic for 30 seconds until fragrant.
10. Deglaze the pan with dry white wine, scraping up all the browned bits from the bottom, and reduce by half, about 3 minutes.
11. Pour in chicken stock and bring to a simmer, cooking for 5 minutes to slightly reduce the liquid.
12. Stir in heavy cream and fresh thyme leaves, then simmer for 2 minutes until the sauce lightly coats the back of a spoon.
13. Season the mushroom soup with kosher salt and freshly cracked black pepper to your preference.

Velvety mushroom soup cradles each crispy pork chop, creating a textural symphony of crunch and creaminess. The nutty Parmigiano crust gives way to juicy, perfectly cooked pork that melds beautifully with the earthy mushroom undertones. Serve this beauty over creamy polenta or with crusty bread to soak up every last drop of that luxurious sauce.

Baked Pork Chops with Mushroom and Rosemary Infusion

Melt-in-your-mouth pork chops meet earthy mushrooms in this elevated weeknight wonder. Transform basic ingredients into restaurant-quality magic with minimal effort. Your kitchen will smell like a rustic Italian trattorio in under an hour.

Ingredients

– 4 bone-in pork chops (1.5 inches thick)
– 2 tablespoons clarified butter
– 1 pound cremini mushrooms, thinly sliced
– 3 garlic cloves, minced
– 2 tablespoons fresh rosemary, finely chopped
– 1 cup dry white wine
– 1 cup heavy cream
– 1 tablespoon Dijon mustard
– Kosher salt
– Freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Pat pork chops completely dry with paper towels and season both sides generously with kosher salt and freshly cracked black pepper.
3. Heat clarified butter in a large oven-safe skillet over medium-high heat until shimmering.
4. Sear pork chops for 3 minutes per side until deeply golden brown, developing a proper crust.
5. Transfer pork chops to a plate, retaining all pan drippings in the skillet.
6. Add sliced cremini mushrooms to the hot skillet and sauté for 5 minutes until they release their liquid and begin to brown.
7. Stir in minced garlic and chopped rosemary, cooking for 1 minute until fragrant.
8. Deglaze the pan with dry white wine, scraping up all browned bits from the bottom.
9. Simmer the wine for 2 minutes until reduced by half, concentrating the flavors.
10. Whisk in heavy cream and Dijon mustard until fully incorporated.
11. Return pork chops to the skillet, nestling them into the mushroom sauce.
12. Transfer the entire skillet to the preheated oven and bake for 12 minutes.
13. Check internal temperature with an instant-read thermometer—remove when pork reaches 145°F.
14. Let pork chops rest in the skillet for 5 minutes to redistribute juices.

The rosemary-infused cream sauce clings to each tender chop, while the mushrooms provide earthy depth. Serve over creamy polenta to soak up every drop of sauce, or alongside roasted fingerling potatoes for contrasting texture.

Southwest-Style Mushroom Soup Baked Pork Chops

Zesty, bold, and utterly satisfying—these pork chops transform weeknight dinners into restaurant-worthy meals. Smothered in a creamy mushroom soup with Southwest flair, they bake up juicy and packed with flavor. Get ready to impress with minimal effort and maximum deliciousness.

Ingredients

• 4 bone-in, heritage-breed pork chops, 1-inch thick
• 2 tablespoons avocado oil
• 1 cup cremini mushrooms, thinly sliced
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 (10.5-ounce) can condensed cream of mushroom soup
• 1/4 cup full-fat sour cream
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chipotle powder
• 1/2 cup shredded Monterey Jack cheese
• 2 tablespoons fresh cilantro, chopped
• Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F.
2. Pat the pork chops completely dry with paper towels.
3. Season both sides generously with kosher salt and freshly ground black pepper.
4. Heat avocado oil in a large, oven-safe skillet over medium-high heat until shimmering.
5. Sear the pork chops for 3 minutes per side until golden brown.
6. Transfer the pork chops to a plate, keeping the skillet on the heat.
7. Add the diced onion to the skillet and sauté for 2 minutes until translucent.
8. Stir in the sliced cremini mushrooms and cook for 4 minutes until softened and lightly browned.
9. Add the minced garlic and cook for 30 seconds until fragrant.
10. Whisk in the condensed cream of mushroom soup, sour cream, ground cumin, smoked paprika, and chipotle powder until fully combined.
11. Return the seared pork chops to the skillet, nestling them into the sauce.
12. Sprinkle the shredded Monterey Jack cheese evenly over the pork chops.
13. Transfer the skillet to the preheated oven and bake for 18 minutes.
14. Remove the skillet from the oven and let rest for 5 minutes.
15. Garnish with freshly chopped cilantro before serving.

Hearty and deeply comforting, these chops emerge with a tender, juicy interior and a golden cheese crust. The Southwest-spiced mushroom soup creates a velvety sauce that clings perfectly to each bite. Serve over cilantro-lime rice or with warm tortillas for scooping up every last drop of that creamy goodness.

Lemon Pepper Baked Pork Chops with Mushroom Soup Glaze

Brace your taste buds for a flavor explosion that’ll make your weeknight dinners feel gourmet. These pork chops get a crispy lemon-pepper crust before baking to juicy perfection, then get draped in a creamy mushroom soup glaze that’ll have everyone asking for seconds.

Ingredients

– 4 bone-in, heritage-breed pork chops (1-inch thick)
– 2 tablespoons extra virgin olive oil
– 3 tablespoons freshly cracked black peppercorns
– 2 tablespoons lemon zest, finely grated
– 1 teaspoon kosher salt
– 1 can (10.5 ounces) cream of mushroom soup, premium quality
– ½ cup heavy cream, organic
– 2 tablespoons unsalted butter, European-style
– 3 garlic cloves, minced
– 1 tablespoon fresh thyme leaves
– ¼ cup dry white wine, such as Sauvignon Blanc

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Pat pork chops completely dry with paper towels to ensure proper searing.
3. Rub olive oil evenly over all surfaces of each pork chop.
4. Combine cracked peppercorns, lemon zest, and kosher salt in a small bowl.
5. Press the seasoning mixture firmly onto both sides of each pork chop.
6. Heat a large oven-safe skillet over medium-high heat for 2 minutes until properly heated.
7. Sear pork chops for 3 minutes per side until a golden-brown crust forms.
8. Transfer the entire skillet to the preheated oven.
9. Bake for 12-15 minutes until internal temperature reaches 145°F on an instant-read thermometer.
10. Remove skillet from oven using oven mitts and transfer pork chops to a resting plate.
11. Return the hot skillet to the stovetop over medium heat.
12. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
13. Deglaze the pan with white wine, scraping up all the browned bits with a wooden spoon.
14. Simmer for 1 minute until the wine reduces by half.
15. Whisk in cream of mushroom soup until smooth and fully incorporated.
16. Stir in heavy cream and fresh thyme leaves.
17. Bring the sauce to a gentle simmer, then reduce heat to low.
18. Swirl in unsalted butter until the sauce becomes glossy and slightly thickened.
19. Return pork chops to the skillet, spooning sauce over them to coat evenly.
20. Heat for 2 minutes until everything is warmed through.
You’ll love how the crispy pepper crust gives way to incredibly juicy pork, while the velvety mushroom glaze adds earthy depth that perfectly balances the bright lemon notes. Try serving these chops over creamy polenta to soak up every drop of that luxurious sauce, or slice them thin for an elevated sandwich filling that’ll transform your lunch game.

Mushroom and Thyme Baked Pork Chops with a Creamy Twist

Oozing with savory goodness, these pork chops deliver restaurant-quality flavor with minimal effort. Sear those thick-cut chops until golden, then smother them in a creamy mushroom-thyme sauce that transforms basic into brilliant. Your weeknight dinner just got a major upgrade.

Ingredients

– 4 bone-in pork chops, 1-inch thick
– 2 tablespoons clarified butter
– 1 pound cremini mushrooms, thinly sliced
– 3 garlic cloves, minced
– 2 tablespoons fresh thyme leaves
– 1 cup heavy cream
– 1/2 cup chicken stock
– 1/4 cup dry white wine
– Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F.
2. Pat pork chops completely dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
3. Heat clarified butter in a large oven-safe skillet over medium-high heat until shimmering.
4. Sear pork chops for 3-4 minutes per side until deeply golden brown, then transfer to a plate.
5. Add sliced cremini mushrooms to the same skillet and cook for 6-8 minutes until they release their liquid and develop a rich brown color.
6. Stir in minced garlic and fresh thyme leaves, cooking for 30 seconds until fragrant.
7. Deglaze the pan with dry white wine, scraping up all the browned bits from the bottom.
8. Pour in chicken stock and heavy cream, bringing the mixture to a gentle simmer.
9. Return pork chops to the skillet, nestling them into the creamy mushroom sauce.
10. Transfer the skillet to the preheated oven and bake for 12-15 minutes until pork reaches 145°F internally.
11. Remove from oven and let rest for 5 minutes before serving.

Decadently creamy mushrooms cling to perfectly cooked pork in every forkful. The thyme-infused sauce creates an elegant balance against the savory seared crust. Serve these chops over creamy polenta or alongside roasted fingerling potatoes to soak up every last drop of that luxurious sauce.

Tangy Honey Mustard Baked Pork Chops with Mushroom Soup

Sear these pork chops into your weekly rotation—they’re the saucy, no-fuss dinner you’ll crave. Coated in a tangy honey-mustard glaze and baked with creamy mushroom soup, they deliver maximum flavor with minimal effort. Get ready to impress without the stress.

Ingredients

• 4 bone-in pork chops, 1-inch thick
• 1 cup canned cream of mushroom soup
• ¼ cup Dijon mustard
• 2 tablespoons raw honey
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon freshly cracked black pepper
• ¼ teaspoon fine sea salt
• 2 cloves garlic, minced
• 1 tablespoon unsalted butter
• Fresh thyme sprigs for garnish

Instructions

1. Preheat your oven to 375°F.
2. Pat the pork chops completely dry with paper towels to ensure a proper sear.
3. Season both sides of the pork chops evenly with smoked paprika, black pepper, and fine sea salt.
4. Heat the extra-virgin olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
5. Sear the pork chops for 3 minutes per side until a golden-brown crust forms.
6. Remove the skillet from the heat and transfer the pork chops to a plate temporarily.
7. In a small bowl, whisk together the cream of mushroom soup, Dijon mustard, raw honey, and minced garlic until fully combined.
8. Return the pork chops to the skillet in a single layer.
9. Pour the honey-mustard and mushroom soup mixture evenly over the pork chops.
10. Dot the top of each pork chop with small pieces of unsalted butter for added richness.
11. Place the skillet in the preheated oven and bake for 18–20 minutes, or until the internal temperature of the pork chops reaches 145°F on an instant-read thermometer.
12. Remove the skillet from the oven and let the pork chops rest for 5 minutes to allow the juices to redistribute.
13. Garnish with fresh thyme sprigs before serving.

Perfectly tender pork chops soak up the creamy, tangy sauce, creating a harmony of savory and sweet flavors. Pair them with garlic mashed potatoes or buttery egg noodles to soak up every last drop of that irresistible glaze.

Mushroom Soup and White Wine Baked Pork Chops

Mushroom soup transforms basic pork chops into a creamy, wine-kissed masterpiece that’ll have everyone begging for seconds. This one-pan wonder delivers restaurant-quality flavor with minimal effort—perfect for busy weeknights. Get ready to impress without the stress.

Ingredients

– 4 bone-in, heritage-breed pork chops (1.5 inches thick)
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 3 garlic cloves, microplaned
– 8 ounces cremini mushrooms, thinly sliced
– 1/2 cup dry white wine (Sauvignon Blanc)
– 1 (10.5-ounce) can condensed cream of mushroom soup
– 1/2 cup heavy cream
– 2 teaspoons fresh thyme leaves
– 1 teaspoon smoked paprika
– Kosher salt and freshly cracked black pepper

Instructions

1. Preheat oven to 375°F.
2. Pat pork chops completely dry with paper towels and season both sides generously with kosher salt and freshly cracked black pepper.
3. Heat clarified butter in a large oven-safe skillet over medium-high heat until shimmering.
4. Sear pork chops for 3 minutes per side until deeply golden-brown, working in batches if necessary to avoid crowding.
5. Transfer pork chops to a plate and reduce heat to medium.
6. Add finely diced yellow onion to the skillet and sauté for 4 minutes until translucent.
7. Stir in microplaned garlic and thinly sliced cremini mushrooms, cooking for 6 minutes until mushrooms have released their liquid and begun to brown.
8. Deglaze the pan with dry white wine, scraping up any browned bits from the bottom, and simmer for 2 minutes until reduced by half.
9. Whisk in condensed cream of mushroom soup, heavy cream, fresh thyme leaves, and smoked paprika until fully incorporated.
10. Return pork chops to the skillet, nestling them into the sauce.
11. Transfer the skillet to the preheated oven and bake uncovered for 18 minutes until pork chops reach an internal temperature of 145°F.
12. Let rest for 5 minutes before serving.
Let the pork chops rest—this allows the juices to redistribute for maximum tenderness. The sauce becomes velvety and clings to each bite, with the white wine cutting through the richness. Serve over creamy polenta or with crusty bread to soak up every last drop of that mushroom-infused goodness.

Italian-Style Baked Pork Chops with Mushroom Soup

Ditch the takeout menus because these pork chops deliver restaurant-quality flavor with zero fuss. Imagine tender, herb-crusted chops swimming in a creamy mushroom sauce that transforms your weeknight dinner into something truly special.

Ingredients

• 4 bone-in pork chops, 1-inch thick
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• 1 tablespoon fresh rosemary, finely minced
• 2 teaspoons fresh thyme leaves
• 3 garlic cloves, thinly sliced
• 1 medium yellow onion, finely diced
• 8 ounces cremini mushrooms, sliced ¼-inch thick
• 1 can (10.5 ounces) condensed cream of mushroom soup
• ½ cup heavy cream
• ¼ cup dry white wine
• ½ cup freshly grated Parmigiano-Reggiano
• 2 tablespoons unsalted butter, cubed

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Pat pork chops completely dry with paper towels to ensure proper browning.
3. Rub both sides of each chop with olive oil, then season generously with salt, pepper, rosemary, and thyme.
4. Heat a large oven-safe skillet over medium-high heat for 2 minutes until properly heated.
5. Sear chops for 3 minutes per side until a deep golden-brown crust forms, working in batches if necessary to avoid overcrowding.
6. Transfer chops to a plate and reduce heat to medium.
7. Sauté onion and garlic for 2 minutes until fragrant and translucent.
8. Add mushrooms and cook for 5 minutes until they release their liquid and develop a rich, brown color.
9. Deglaze the pan with white wine, scraping up all the browned bits from the bottom with a wooden spoon.
10. Simmer for 2 minutes until the wine reduces by half.
11. Whisk in mushroom soup and heavy cream until fully incorporated and smooth.
12. Return pork chops to the skillet, nestling them into the sauce.
13. Sprinkle Parmigiano-Reggiano evenly over the chops and sauce.
14. Dot the surface with cubed butter to create a glossy, rich finish.
15. Transfer the skillet to the oven and bake uncovered for 18-20 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
16. Let rest for 5 minutes before serving to allow juices to redistribute.

What emerges from your oven is pure magic—the pork stays incredibly juicy while the sauce thickens into a velvety blanket. That crispy Parmesan crust gives way to tender meat that flakes apart with gentle pressure. Serve these chops over creamy polenta or alongside roasted asparagus for a complete meal that feels both comforting and elegant.

Baked Pork Chops with Mushroom Soup and Sweet Peppers

Aromatic and utterly irresistible, these pork chops transform simple ingredients into a showstopping dinner. Achieve that perfect golden-brown sear before letting them simmer in creamy mushroom goodness. Your kitchen will smell like a five-star bistro in minutes.

Ingredients

– 4 bone-in pork chops (1-inch thick)
– 2 tablespoons clarified butter
– 1 large yellow onion, thinly sliced
– 3 sweet bell peppers (assorted colors), julienned
– 3 garlic cloves, minced
– 10.5-ounce can condensed cream of mushroom soup
– 1/2 cup heavy cream
– 1 tablespoon fresh thyme leaves
– 1 teaspoon smoked paprika
– Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and pat pork chops completely dry with paper towels.
2. Season both sides of pork chops generously with kosher salt and freshly ground black pepper.
3. Heat clarified butter in a large oven-safe skillet over medium-high heat until shimmering.
4. Sear pork chops for 3-4 minutes per side until deeply golden-brown, working in batches if necessary.
5. Transfer seared pork chops to a clean plate, retaining all pan drippings in the skillet.
6. Add sliced onions to the hot skillet and sauté for 5 minutes until translucent and slightly caramelized.
7. Stir in julienned sweet peppers and cook for 4 more minutes until just tender-crisp.
8. Add minced garlic and cook for 60 seconds until fragrant but not browned.
9. Whisk in condensed cream of mushroom soup, heavy cream, fresh thyme, and smoked paprika until fully incorporated.
10. Return pork chops to the skillet, nestling them into the sauce mixture.
11. Transfer the entire skillet to the preheated oven and bake uncovered for 20 minutes.
12. Check internal temperature of pork chops with an instant-read thermometer, ensuring they reach 145°F.
13. Remove skillet from oven and let rest for 5 minutes before serving. Buttery mashed potatoes make the perfect base for these saucy chops, while the peppers retain just enough crunch to contrast the tender pork. That creamy mushroom sauce deserves to be sopped up with crusty bread—don’t let a single drop go to waste.

Smoky Bacon and Mushroom Soup Baked Pork Chops

Oozing with comfort and smoky goodness, these pork chops transform weeknight dinner into a restaurant-worthy experience. Imagine juicy chops smothered in a creamy mushroom and bacon sauce that bakes to perfection. Your kitchen will smell incredible before the timer even dings.

Ingredients

– 4 bone-in pork chops, 1-inch thick
– 6 slices thick-cut applewood-smoked bacon, diced
– 2 cups cremini mushrooms, thinly sliced
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 2 tablespoons clarified butter
– 1/4 cup all-purpose flour
– 2 cups whole milk
– 1 cup heavy cream
– 1 teaspoon smoked paprika
– 1/2 teaspoon freshly ground black pepper
– 1/2 teaspoon kosher salt
– 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F.
2. Pat pork chops completely dry with paper towels to ensure proper browning.
3. Season both sides of pork chops evenly with kosher salt and black pepper.
4. Heat clarified butter in a large oven-safe skillet over medium-high heat until shimmering.
5. Sear pork chops for 3 minutes per side until golden brown crust forms.
6. Transfer pork chops to a plate, keeping rendered fat in skillet.
7. Add diced bacon to skillet and cook for 5 minutes until crisp and fat renders.
8. Remove bacon with slotted spoon, leaving 2 tablespoons of fat in skillet.
9. Add diced onion and cook for 4 minutes until translucent.
10. Add sliced mushrooms and cook for 6 minutes until browned and moisture evaporates.
11. Stir in minced garlic and cook for 1 minute until fragrant.
12. Sprinkle flour over vegetables and cook for 2 minutes while stirring constantly to form roux.
13. Gradually whisk in whole milk until smooth and no lumps remain.
14. Stir in heavy cream and smoked paprika until fully incorporated.
15. Bring sauce to a gentle simmer and cook for 3 minutes until slightly thickened.
16. Return pork chops and any accumulated juices to skillet, nestling into sauce.
17. Transfer skillet to preheated oven and bake uncovered for 18 minutes.
18. Remove from oven and let rest for 5 minutes before serving.
19. Sprinkle with crisp bacon and fresh parsley. Zero in on that creamy, smoky sauce clinging to each tender bite—the mushrooms absorb the bacon essence while keeping their earthy texture. Serve over creamy polenta or crusty bread to soak up every last drop, making this comfort food that actually deserves the hype.

Conclusion

Deliciously comforting and wonderfully convenient, these baked pork chop recipes with mushroom soup offer endless weeknight dinner possibilities. We hope you’ve found some new family favorites to try! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest board so you can come back anytime for inspiration. Happy cooking!