This is the best baked pork chop recipe for a quick and creamy comfort dish that the whole family will love.
Breaded pork chops are seared and oven baked to tender, juicy perfection in a savory, flavorful mushroom sauce.
Oven baked pork chops are delicious served over a bed of rice, noodles, or mashed potatoes.
Tender Pork Chops!
- For pure comfort, creamy oven baked pork chops will chase the chill away those cold winter days.
- A sauce base of canned mushroom soup makes this recipe quick and easy, and delicious!
- It’s a breeze to modify this recipe to your needs. In a rush? Cut your prep and cleanup time even more by eliminating the breading step.
Ingredients & Variations
Pork Chops – Whether you use boneless or bone-in, look for fresh, thick cut chops from the loin or shoulder that are pale pink in color. For best flavor, use ones that are slightly marbled or retain a layer of fat on the edge, which will keep your chops juicy and flavorful.
Sauce – Canned cream of mushroom soup and chicken broth from a carton are real time savers, and make the sauce creamy, savory, and flavorful. For a richer sauce, substitute light or even heavy cream for some of the milk. For more intense flavor you could make your own mushroom or pepper gravy. Or go “whole hog” and bake your chops in homemade pork sausage gravy! Add a little bite with this beef seasoning made with cayenne pepper. Or, inject some herbal notes with an Italian or Greek blend.
Variations – Give your dish color and extra nutrition by stirring in some frozen vegetables to the sauce toward the end. Peas and carrots or a vegetable medley will add a layer of sweetness and interest. For a tasty topping, remove the foil some sprinkle some Parmesan cheese or buttered breadcrumbs on top and pop them under the broiler for 1 minute to brown. You can also make this dish by substituting chicken cutlets for the pork!
How to Bake Pork Chops In The Oven
Once the prepping is done, this dish is set-and-forget in the oven!
- Pat chops dry and bread in flour, egg, and breadcrumbs as directed in the recipe below.
- Sear in a pan until browned on both sides
- Mix chicken broth, mushroom soup, Worcestershire, and seasonings in a bowl.
- Place chops in a baking dish, and pour over the sauce.
- Cover with foil and bake until bubbling and the temperature reads 145° F (63° C) with a meat thermometer.
Serving Suggestions
This gravy-rich dish practically begs for a starch to soak up all that savory sauce! Serve over fluffy rice, garlic mashed potatoes, or cheesy biscuits. And while the chops are baking, why not accompany them in the oven with a tray of tasty roasted vegetables or some green beans and potatoes? Or use the slow cooker to make some delish carrots!
What To Do With Leftover Pork Chops
- Leftover pork chops with sauce will keep in the refrigerator for 3-5 days.
- To freeze, scrape off the sauce and wrap individually in plastic wrap and store in a zip bag for 4-6 months.
- Reheat in a covered dish in the oven to retain the juices, with a freshly made sauce.
Other Easy Pork Chop Recipes!
Have you tried this Oven Baked Pork Chop Recipe? Leave a comment and rating below!
Oven Baked Pork Chop Recipe
Equipment
Ingredients
- 1 pound pork chops about 4 chops
- 1 egg beaten
- ¼ cup all-purpose flour
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- ¾ cup Italian style breadcrumbs
- 1 tablespoon olive oil more as needed
- 1 (10.5 ounce can) condensed cream of mushroom soup
- ½ cup milk
- ⅓ cup chicken broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons chopped fresh parsley for garnish, optional
Instructions
- Preheat oven to 350℉. Pat pork chops dry.
- In a shallow bowl combine flour, garlic powder and pepper. In a small bowl, beat 1 egg. In a third bowl, place bead crumbs.
- Dredge the pork chops first in the flour mixture, followed by egg, and then breadcrumbs.
- In a medium bowl, combine the cream of mushroom soup, milk Worcestershire and broth.
- Heat 1 tablespoon olive oil in a pan over medium-high heat. Sear each pork chop on either side until lightly browned, adding more oil as needed.
- Place chops in a 2.5 quart baking dish and pour mushroom soup mixture overtop. Bake for 55-65 minutes, or until sauce is bubbly and chops are cooked through. Garnish with parsley.
Video
Notes
- Refrigerate leftover baked pork chops for 3-5 days.
- To freeze, wrap with plastic wrap and store in a zippered freezer bag for 4-6 months.
- Reheat leftovers, or thawed leftovers that were previously frozen, in the oven covered with foil.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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How many carbs does this have?
You should see the nutritional information there now Ginny!
My mother used to make this when I was young. I remember her using flour, beaten egg, and crushed saltine crackers to coat them, then browning them in our cast iron skillet, then mixing up some cream of mushroom soup with milk and seasonings, pouring it over the chops in the skillet, then putting the whole thing in the oven with a lid on it. LOVED THEM! Fork tender. We had rice and peas with them. This was during WWII.
Thank you for sharing your memories Sandy 🙂
Step 3, how many bowls are in this? Is it all one step, are there three different bowls to dredge? One, two? Can you break this up and make it clear exactly what we need to do please.
There are three bowls. First dip in the flour mixture, next the eggs, and third the breadcrumbs. Hope that helps, Scott!
It says to cover the porkchops after the soup has been added, then later it says to cover the pan after the pork chops have been browned. I’m confused.
You cover during the entire baking process (both before and after adding the soup).
The cook time at the top is 25 minutes.
the instructions say bake 35 minutes, then add soup mixture and bake additional 25-30 minutes. This is over an hour of baking? Won\t they be overcooked? Can you clairfy the total cooking time.
I am thinking that an hour of baking may overcook the pork.
The total baking time is one hour.
Yes.
Can you please update the cook time at the top. Step 7 says it will need to cook over an hour in total. “After 35 min top with soup mixture and bake an additional 25-30 minutes or until fork tender.”
I’ve updated – thank you Cobie!