These oven baked pork chops are truly delicious, and they’re a perfect “comfort” dish on fall and winter evenings. Covered with cream of mushroom soup during the last half-hour of baking, they’re sure to bring many smiles to many satisfied faces!

Oven baked pork chop on a plate with parsley and a title


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To get the best results from all pork chop recipes, you really need to start with the best pork chops. Whether your cooked meat comes out fork tender will depend mostly on the cut of pork you choose. Not all pork chops are alike — some are fatty, some are lean. I’ve found that the best cuts to use for oven baked pork chops are the bone-in blade chop, shoulder chop, or sirloin chop simply because they’re the most tender cuts. You can definitely use leaner cuts of pork in this recipe, it’s just that the meat won’t come out as tender. Whichever chops you choose, make sure they’re pale-pink in color (shoulder chops might be a little darker). Also, the chops you choose should look a little marbled (pink meat with white fat); the less marbled they appear, the leaner the pork chops.

What makes these oven baked pork chops so wonderful is that they’re breaded before you cook them, which creates a delicious flavor and gives them a nice, smooth texture when you cover them with cream of mushroom soup that’s been combined with a little Worcestershire sauce and chicken broth, just . . . yummy!

These oven baked pork chops are incredibly easy to make — here are a few quick tips on the process:

  • Read through the recipe a couple times just to get familiar with the basic steps involved.
  • Before starting, measure and lay out all of your ingredients, including three separate bowls for the flour, eggs, and bread crumbs. Doing this first will make the whole process a snap!
  • You don’t need to oil your baking dish for this recipe!
  • Cover your pork chops during the last 25-30 minutes of baking time (after the soup mixture has been added).

Oven baked pork chop on a blue plate garnished with parsley

I really think you’ll enjoy putting this dish together, and I know you’ll truly love the results! Serve these oven baked pork chops with your favorite variety of rice, mashed potatoes or roasted potatoes, along with a side vegetable or salad for a luscious dinner. You can bet that this recipe will become a favorite in your household!

Oven baked pork chop on a blue plate with parsley on top
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Oven Baked Pork Chop Recipe

These oven baked pork chops are the perfect “comfort” dish on fall and winter evenings. Covered with cream of mushroom soup during the last half-hour of baking, they are tender and delicious!
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 4 servings


  • 1 pound pork chops about 4 chops
  • 1 egg beaten
  • ¼ cup all-purpose flour
  • 1 teaspoon garlic powder
  • ¼ teaspoon pepper
  • ¾ cup Italian style breadcrumbs
  • 1 tablespoon olive oil more as needed
  • 1 10.5 ounce can cream of mushroom soup
  • ½ cup milk
  • cup chicken broth
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons parsley for garnish


  • Preheat oven to 350℉. Pat pork chops dry.
  • Place the beaten egg in a small bowl. In a second shallow bowl combine flour, garlic powder and pepper. Place bead crumbs in a third bowl. Dredge the pork chops in flour, followed by egg, and then breadcrumbs.
  • In a medium bowl, combine the cream of mushroom soup, milk Worcestershire and broth in a medium bowl.
  • 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.


5 from 2 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 374kcal | Carbohydrates: 23g | Protein: 37g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 148mg | Sodium: 676mg | Potassium: 689mg | Fiber: 1g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 1.3mg | Calcium: 82mg | Iron: 2.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American
Oven baked pork chops on a plate with parsley and a title


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  1. 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.

  2. 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.

    1. There are three bowls. First dip in the flour mixture, next the eggs, and third the breadcrumbs. Hope that helps, Scott!

  3. 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.

  4. 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.

  5. 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.”