Why This Recipe Is a Keeper
Before we dive into the method, here is why these oven-baked pork chops will become a favorite.
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Only 5 ingredients. Simple and affordable.
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No pre-cooking. Everything goes into the dish raw.
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One dish. Minimal cleanup.
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Juicy and creamy. Rich, satisfying, and delicious.
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Crowd-pleasing. Everyone loves pork chops.
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Budget-friendly. Pork chops and pantry staples are inexpensive.
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Perfect for busy weeknights.
Ingredients
Servings: 4
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4 raw center-cut pork chops, about 1-inch thick (bone-in or boneless)
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1 cup condensed cream of mushroom soup (from a 10.5-ounce can, stirred)
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1/2 cup milk
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1 ounce dry onion soup mix (about 1 packet)
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1/2 teaspoon black pepper
Ingredient Notes
Pork chops: Use center-cut pork chops. Bone-in or boneless.
Cream of mushroom soup: Creates the creamy sauce base.
Milk: Thins the sauce.
Onion soup mix: Adds savory flavor.
Black pepper: Adds warmth.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch glass casserole dish.
Step 2: Arrange the Pork Chops
Lay the raw center-cut pork chops in a single layer in the bottom of the glass casserole dish.
Step 3: Make the Sauce
In a medium bowl, whisk together the cream of mushroom soup, milk, onion soup mix, and black pepper until smooth.
Step 4: Add the Sauce
Pour the sauce evenly over the pork chops, making sure the tops are well coated.
Step 5: Cover and Bake
Cover the dish tightly with foil and bake for 30 minutes.
Step 6: Uncover and Finish Baking
Remove the foil and continue baking for another 15 to 20 minutes, until the pork chops reach an internal temperature of 145°F (63°C).
Step 7: Rest and Serve
Let the pork chops rest for about 5 minutes. Spoon the sauce over each chop when serving.
How to Serve Oven-Baked Pork Chops
These juicy, creamy pork chops are delicious on their own, but the right sides make it a complete meal.
With Mashed Potatoes: The sauce is perfect over creamy potatoes.
With Rice: White rice or jasmine rice absorbs the sauce.
With Egg Noodles: Wide egg noodles catch the sauce.
With Roasted Vegetables: Serve with green beans or broccoli.
With a Green Salad: A simple salad cuts through the richness.
Variations & Tips
Make It with Boneless Chops: Use boneless pork chops.
Make It with Different Soup: Use cream of chicken or celery soup.
Make It with Garlic: Add minced garlic.
Make It with Herbs: Add thyme or parsley.
Make It with Onion: Add sliced onion.
Make It with Mushrooms: Add sliced mushrooms.
Make It Spicier: Add red pepper flakes.
Make It Gluten-Free: Use gluten-free soup and onion mix.
Make It in a Slow Cooker: Cook on LOW for 4 to 5 hours.
Pro Tips for Absolute Success
Do not overlap the pork chops. This ensures even cooking.
Cover tightly with foil. This traps the steam.
Let the pork rest before serving. This keeps it tender.
Spoon the sauce over the pork before serving.
Frequently Asked Questions
Can I use a different meat?
Yes. Chicken thighs or pork tenderloin can be used.
Can I use a different soup?
Yes. Cream of chicken or celery soup can be used.
Can I use a different onion mix?
Yes. Vegetable or mushroom soup mix can be used.
Can I make this ahead of time?
Yes. Assemble and refrigerate. Bake just before serving.
Can I freeze this dish?
Yes. Freeze in an airtight container for up to 3 months.
How long do leftovers last?
Store in the refrigerator for up to 4 days.
Why is my pork dry?
You overbaked it. Check the temperature early.
Why is my sauce thin?
The pork released too much moisture. Let it rest.
Can I add more vegetables?
Yes. Add mushrooms or onions.
Can I use a different pan?
Yes. Any oven-safe dish works.
The Beauty of Simple Pork Chop Dinners
There is something deeply satisfying about a warm, juicy pork chop dinner that comes together with almost no effort. It is the kind of food that makes people happy. These oven-baked center-cut pork chops are a celebration of all those things.
Keep pork chops in your freezer. Keep soup, milk, and onion mix in your pantry. This recipe is the reason why.
Recipe Card
Prep Time: 10 minutes
Cook Time: 30 minutes covered, plus 15 to 20 minutes uncovered
Rest Time: 5 minutes
Total Time: Approximately 1 hour
Yield: 4 servings