When I first learned how to make pork chops with mushroom soup, I couldn’t believe how simple it was. I’d always thought comfort food meant hours in the kitchen, but here’s a recipe that lets me throw everything together, slide it in the oven, and then kick back while the house fills with that savory smell. It’s one of those meals where people walk in and ask, “What’s cooking?” and I get to look smug and say, “Dinner’s ready soon.” The mushroom soup does all the heavy lifting here. It turns into a creamy gravy that hugs the pork chops, making them tender enough to cut with a fork. I’ll admit, I used to be suspicious of recipes that called for a can of soup, but honestly, this one won me over. It feels like the kind of food your grandma might’ve made on a Sunday, except you can whip it up on a weeknight without breaking a sweat. This dish fits right in with mushroom soup recipes, mushroom dinner recipes, and even doubles as a cozy mushroom side dish recipe if you like more sauce. It’s the kind of recipe for pork chops that makes you rethink boring dinners, and yes, I’ve tried it with fried pork chop recipes too. The mushroom soup works its magic every time.

1) Key Takeaways
2) Easy Mushroom Soup Pork Chops Recipe
3) Ingredients for Mushroom Soup Pork Chops
4) How to Make Mushroom Soup Pork Chops
5) Tips for Making Mushroom Soup Pork Chops
6) Making Mushroom Soup Pork Chops Ahead of Time
7) Storing Leftover Mushroom Soup Pork Chops
8) Try these Main Course next!
9) Mushroom Soup Pork Chops
10) Nutrition

1) Key Takeaways

This recipe uses simple pantry ingredients that transform pork chops into comfort food magic.
Mushroom soup makes a creamy gravy that keeps pork chops tender.
Perfect for weeknights but cozy enough for Sunday dinners.
Pairs well with mashed potatoes, rice, or even buttered noodles.

2) Easy Mushroom Soup Pork Chops Recipe

I’ve always had a soft spot for easy pork chop recipes. Some people crave chocolate, others crave pasta. Me? I crave a plate with pork chops swimming in mushroom soup gravy. When I say this is easy, I mean it. You season the pork, sear them, and then let the mushroom soup do its thing. The gravy cooks itself while the pork chops turn tender and juicy.

Cooking doesn’t have to feel like a chore, and this recipe proves it. Mushroom soup recipes often get overlooked, but when paired with pork chops they create something that feels like it came from a diner in the best way. If you grew up with casseroles or fried pork chop recipes on the table, this dish will feel like home.

I know some people turn up their noses at canned soup, but here’s my honest take. It works. The mushroom soup breaks down, mixes with the meat juices, and turns into a sauce you’ll want to spoon over everything. If you don’t believe me, try it once. You’ll be surprised how good comfort food can be without fuss.

3) Ingredients for Mushroom Soup Pork Chops

Pork Chops: I like bone-in pork chops about an inch thick. They cook evenly and stay juicy. Boneless works too, but watch the timing since they cook faster.

Cream of Mushroom Soup: The classic condensed can that’s been hiding in your pantry. It turns into a rich gravy once baked with the pork chops.

Milk: A splash thins the soup just enough, making the sauce silky without losing flavor.

Garlic Powder and Onion Powder: These bring depth and give the pork chops that home-cooked flavor without effort.

Salt and Pepper: Simple seasoning that lets the pork and mushrooms shine.

Olive Oil: For searing the pork chops. A quick sear makes all the difference in flavor.

Fresh Parsley: Optional, but I like adding a sprinkle for color. It makes the dish feel a little fresher and more finished.

4) How to Make Mushroom Soup Pork Chops

Step 1. Preheat your oven to 375°F. Lightly grease a baking dish so nothing sticks.

Step 2. Season both sides of the pork chops with salt, pepper, garlic powder, and onion powder. Don’t be shy with the seasoning.

Step 3. Heat olive oil in a skillet and sear the pork chops for a couple of minutes per side until golden. This step builds flavor, so don’t skip it.

Step 4. Mix mushroom soup with milk in a bowl until smooth. That’s your gravy base.

Step 5. Place the seared pork chops in the baking dish and pour the soup mixture over them. Make sure each chop is coated.

Step 6. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake another 10 to 15 minutes until the chops are tender and the sauce bubbles.

Step 7. Sprinkle parsley before serving if you want to dress it up. Serve hot with sides that soak up the sauce.

5) Tips for Making Mushroom Soup Pork Chops

I’ve made this recipe more times than I can count, and I’ve learned a few tricks along the way. First, don’t skip the sear. I know it adds an extra pan to wash, but that golden crust is worth it. It locks in flavor and gives the pork chops more texture.

If you’re someone who loves gravy (and who doesn’t?), double the soup mixture. The pork chops don’t mind swimming in extra sauce, and it gives you more to ladle over mashed potatoes. Mushroom dinner recipes like this thrive on plenty of sauce.

Finally, keep an eye on the bake time. Pork chops can dry out fast. Check them at the 30-minute mark with a meat thermometer. You want them juicy, not tough.

6) Making Mushroom Soup Pork Chops Ahead of Time

This recipe works well if you want to get ahead of dinner. I often sear the pork chops in the morning, mix up the sauce, and keep everything in the fridge until evening. That way, when everyone’s hungry, I just slide the dish into the oven.

If you plan to prep even further in advance, you can assemble the dish a day ahead. Cover it tightly and refrigerate. When you’re ready to bake, let it sit on the counter while the oven heats up. This prevents the dish from going into the oven ice-cold.

The flavor actually deepens if it sits a bit. Mushroom side dish recipes have that same quality—the longer they rest, the richer they taste.

7) Storing Leftover Mushroom Soup Pork Chops

Leftovers don’t last long in my house, but when they do, I store them in an airtight container in the fridge for up to three days. The pork reheats well, especially if you warm it slowly with a splash of extra milk to loosen the sauce.

If you’re someone who meal preps, these pork chops are a dream. You can portion them into containers with rice or noodles. They reheat in the microwave without losing their tenderness. Mushroom soup has a way of keeping everything moist and flavorful.

For longer storage, freeze the pork chops with the sauce. They thaw overnight in the fridge and taste almost as good as fresh. I like keeping a batch for busy weeks.

8) Try these Main Course next!

9) Mushroom Soup Pork Chops