My Mom used to make pork chops in mushroom sauce (aka mushroom soup) for us all the time when we were growing up. We loved it! It brings back great childhood memories for me so of course, I made it all the time for my own kids when they were growing up. I put my own stamp on the dish by adding the sliced mushrooms which Mom never did. If you don’t like mushrooms, you can certainly leave them out but if you don’t like mushrooms, then you probably don’t like mushroom soup so I guess this wouldn’t be the recipe for you.
This recipe comes together pretty quickly. What takes the most time is frying the pork chops but I really wouldn’t skip that step. The frying enhances the flavor of the chops and it’s what gives the sauce that nice brown gravy color. I often serve these pork chops with rice because my kids love eating the sauce over rice. In fact, my kids always ask me to make extra sauce for their rice so sometimes I’ll actually use two cans of mushroom soup and make lots of sauce.
BAKED PORK CHOPS IN MUSHROOM SAUCE
- 1 can (10¾ ozs.) condensed cream of mushroom soup
- 1 can (4 ozs.) sliced mushrooms, undrained
- 4-6 pork chops
- salt and pepper to taste
- canola oil for frying
- Preheat oven to 350ºF.
- Empty the can of mushroom soup into a rectangular baking pan and add half a can of water.
- Add the can of sliced mushrooms with its juice and whisk all together with a wire whisk until well combined; then set pan aside.
- Lightly season pork chops with salt and pepper on both sides, if desired.
- In a little oil, fry the pork chops in a skillet over medium-high heat until well browned on both sides.
- Place cooked pork chops in baking pan, turning a few times to coat with sauce.
- Bake for 45 minutes to an hour.