Baked Pork Chops with cream of mushroom soup gravy and crispy panko Parmesan topping is a quick, easy, comforting weeknight dinner.
When you need an easy and delicious dinner for busy weeknights, this baked pork chops with cream of mushroom soup recipe is here for you.
It's a flavorful meal made from simple ingredients that come together for a family favorite dinner you'll be asked to make again and again.
The tender pork chops are seasoned then quickly seared, smothered in a creamy mushroom sauce with sauteed mushrooms and onions, topped with crispy panko Parmesan breadcrumbs, and baked in the oven.
But the best part about these cream of mushroom pork chops just might be the flavorful gravy. I didn't skimp on it, so you’ll have plenty of creamy sauce to spoon over the pork chops, mashed potatoes, egg noodles, or your favorite rice recipe.
Why you’re going to love this recipe
- Creamy pork chops smothered in mushroom gravy is a comfort food classic
- Fast and easy dinner recipe the whole family will love
- One skillet dinner goes from stovetop to oven to dinner table
Refer to the recipe card for the full list of ingredients.
Pork chops. Thick-cut bone-in or thick boneless pork chops are both delicious in this cream of mushroom pork chop recipe. I prefer bone-in chops over boneless pork chops because boneless chops are easier to overcook and more likely to become tough and dry.
Fresh mushrooms. I use cremini mushrooms, also known as baby bella mushrooms, because they have a meaty texture and flavor.
Cream of mushroom soup. This convenience ingredient brings the creamy mushroom gravy together in a snap.
Italian seasoning. Italian seasoning is a blend of herbs like basil, oregano, rosemary, thyme, and marjoram. It’s in both the mushroom sauce and the breadcrumb topping. If you don’t have any, create your own blend with basil, oregano, and/or thyme.
Panko. Panko is Japanese bread crumbs made from crustless bread. It’s very crispy and makes the best breadcrumb topping for casseroles, mac and cheese, and this smothered pork chop recipe by adding crispy texture to an otherwise creamy dish.
Mushrooms. Portobello mushrooms are a mature version of cremini mushrooms and would be a great substitute. You can also use white button mushrooms, though they're not quite as flavorful or have the same meaty texture.
Deglazing liquid. You can also deglaze the pan with broth, apple juice, white wine, or beer.
Cream soup. Any cream-of-something soup will work here. Cream of celery, cream of onion ... or you could use one can of cream of mushroom soup and one can of a different flavor. Did you know cream of bacon soup was a thing??
Worcestershire. If you don't have any Worcestershire sauce, soy sauce or balsamic vinegar will add rich umami flavor.
Dijon mustard. Stone ground mustard is the best Dijon substitute. Find more Dijon substitutions here.
Breadcrumbs. You can use regular breadcrumbs, but they won't be as crispy as panko.
How to Make Baked Pork Chops with Cream of Mushroom Soup
Step 1: Let the chops sit at room temperature for 20-30 minutes. This will help them cook evenly and develop a nice crust while staying tender inside.
Season the pork chops with paprika, cayenne pepper, salt, and black pepper.
Step 2: Melt butter over medium heat in a large skillet. Sear pork chops for 2-3 minutes on each side. Stand the chops on end to brown the edges, too.
Place the pork chops on a plate and set aside.
Step 3: Add the balsamic vinegar to the pan. As it comes to a simmer, scrape up the loosened brown bits from the bottom of the skillet.
Add the onions and mushrooms and sautee for 6-7 minutes. Add the minced garlic and cook for another 1-2 minutes.
Step 4: In a large bowl, mix cream of mushroom soup, milk, Italian seasoning, Worcestershire sauce, and Dijon mustard. Stir the sauteed mushrooms and onions into the soup mixture.
Step 5: In a small bowl, combine the panko, paprika, Italian seasoning, Parmesan cheese, and melted butter.
Step 6: Place pork chops back in the oven-proof skillet or a casserole dish in a single layer. Pour the mushroom sauce over the chops and spread it on top of the chops and down into the pan.
Sprinkle the breadcrumb mixture on top.
Step 7: Bake the pork chops at 400 degrees uncovered for 15-20 minutes*, or until they reach an internal temperature of 145 degrees on an instant-read thermometer.
Step 8: Remove from the oven and let them rest for 5 minutes.
Serve and enjoy! Spoon the gravy over the pork chops, mashed potatoes, egg noodles, or rice.
- When searing pork chops, don’t crowd the pan. Sear two at a time, if that’s all you have room for.
- If you like a thinner gravy, add more milk to the cream of mushroom soup mixture.
- Be careful not to overcook the pork chops. Cook them to no further than 145 degrees, the USDA’s recommended cooking temperature for fresh pork.
- Cooking times may vary. Thinner cuts and boneless pork chops may take less time, while thicker chops may take longer.
I recommend pan-searing pork chops before baking because it adds flavor and texture to the pork chops. It isn’t necessary, however. If you choose not to sear the pork chops first, they will take a little longer to cook.
In this recipe, thick-cut bone-in pork chops that have been seared will take 15-20 minutes to reach an internal temperature of 145 degrees in a 400 degree oven.
Use a digital thermometer inserted into the thickest part of the pork chops to check the internal temperature. The USDA recommends that pork chops should be cooked to 145 degrees.
These are my favorite tips and tricks for tender, juicy pork chops!
Thick-cut. Pork is notoriously easy to overcook and thin pork chops only make it easier. Thick chops allow you to sear the outside and finish them off in the oven without overcooking.
Bone-in. Bone-in pork chops are more flavorful and less likely to overcook.
Room temperature. Take the chops out of the refrigerator about 30 minutes before cooking, to help them cook more evenly.
145 degrees. Overcooking pork is the #1 cause of dry, tough chops. Cook pork chops to an internal temperature of 145 degrees f, the USDA recommended cooking temperature. Check the temperature by placing an instant-read meat thermometer into the thickest part of the chop without touching any bone, fat, or gristle. Cooking time will vary by thickness of the pock shops. Start checking the temperature toward the end of the cooking time so they don't overcook.
Rest. Let the pork chops rest for at least 5 minutes after cooking to let the juices redistribute.
Store leftovers in an airtight container in the refrigerator for 3-4 days.
Reheat single servings in a 350 degree oven until heated through or in the microwave in 30-second intervals. If desired, place under the broiler for a minute or two to crisp up the panko breadcrumb topping.
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Baked Pork Chops with Cream of Mushroom Soup Recipe
- 2 - 2 ½ pounds thick-cut bone-in pork chops (3-4 chops) boneless works too
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- 2 tablespoons butter
- 2-3 tablespoons balsamic vinegar, wine, or stock to deglaze the pan
- 1 small onion, chopped
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
Cream of Mushroom Soup Gravy
- 2 cans cream of mushroom soup
- ½ cup milk
- 1 teaspoon Italian seasoning
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- ½ cup panko bread crumbs
- ¼ cup shredded Parmesan cheese
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- 2 tablespoons melted butter
- Take the pork chops out of the refrigerator and let them sit for 20-30 minutes. This will help them develop a nice crust on the exterior and stay tender in the center.
- Preheat the oven to 400 degrees.Season both sides of the pork chops with 1 teaspoon of paprika, ¼ teaspoon of cayenne pepper, salt, and black pepper.
- Melt 2 tablespoons of butter over medium heat in a large skillet. Use an oven-proof skillet, if possible. Brown the pork chops in the skillet for 2-3 minutes on each side. Use your tongs to stand the pork chops up in the skillet to brown the ends. To get the best sear on the chops, don’t crowd them into the skillet. Do two chops at a time, if necessary. Remove the chops from the pan and set them aside on a plate.
- Deglaze the pan with 2-3 tablespoons of balsamic vinegar, wine, or broth. Scrape up the brown bits as they loosen from the bottom of the skillet. To the skillet, add the onions and mushrooms. Sautee for 6-7 minutes. Add the minced garlic and cook for another 1-2 minutes.
- In a large bowl, whisk together the soup, milk, Italian seasoning, Worcestershire sauce, and Dijon mustard. Add the sauteed mushrooms and onions, stir.
- In a small bowl, combine the panko, ½ teaspoon of paprika, ½ teaspoon of Italian seasoning, Parmesan cheese, and 2 tablespoons of melted butter.
- Return pork chops back to the skillet or a baking dish. Pour the mushroom sauce over the top, spreading it across the top of the chops and down into the pan. Sprinkle the breadcrumb mixture on top of the pork chops.
- Bake the pork chops uncovered for 15-20 minutes, until it reaches an internal temperature of 145. Thinner cuts and boneless pork chops may take less time. Remove from the oven and let them rest for 5 minutes.