Cream of Mushroom Pork Chops are a quick and easy home cooked meal ready in as little as 20 minutes! Thin boneless pork chops are smothered in a cream of mushroom, sour cream gravy, with a secret ingredient that adds immense flavor. These pork chops bake in a casserole dish with only 5 simple ingredients for a delicious weeknight dinner.
Cream of Mushroom Pork Chops – The EASY Way!
Busy weeknights call for simple, no-fuss recipes! This easy cream of mushroom pork chops recipe is one of the few dinners that can go from the fridge to prepping, baking in the oven, and then ready to serve in just 20 minutes or less! It doesn’t get much better than that! Pair with a few of your favorite dinner sides for an easy family dinner everyone will love.
Try this fan-favorite cream of mushroom chicken if you want to try this without pork.
Why I LOVE this recipe!
- The secret ingredient! The sour cream and cream of mushroom soup make a rich, creamy gravy, but we take it further and add a significant flavor: dry Italian dressing mix! It’s a great addition to this pork chop recipe and adds a unique flavor.
- Way too easy to make. This recipe is as simple as mixing the gravy ingredients and pouring it over the thin pork chops in a baking dish and baking. A final broil to toast up the Parmesan topping, and you have a delicious dinner recipe ready in no time.
- A kid-pleasing recipe. These smothered cream of mushroom pork chops will impress even the pickiest eaters. There’s something about a creamy, flavorful gravy you can’t resist.
- Easy to scale. Whether feeding just a few or cooking a dinner for a crowd, this Campbell’s cream of mushroom pork chop dinner can be adjusted as needed.
What to Serve with Oven Baked Cream of Mushroom Pork Chops
Since this dish has classic comfort food elements and is so easy to make, I love pairing it with simple sides that also finish quickly and are also simple. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Egg Noodles – Light and a great carb addition.
- Extra Creamy Mashed Potatoes – So good with the rich and flavorful cream of mushroom soup gravy.
- With rice like in the creamy casserole with rice recipe.
- Pasta – serve over whatever pasta you like.
Vegetable Side Ideas
You can choose one or add a few sides to make a wholesome, well rounded dinner.
This cream of mushroom pork chops recipe is as simple as promised! Just 20 minutes for a family friendly meal.
In this section I am going to go through how to make cream of mushroom pork chops in the oven to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Boneless pork chops: The idea of this recipe is to be EXTRA quick and easy. I use thin boneless pork chops for a recipe that bakes up quickly, so look for pork chops that are cut less than 1 inch thick. You’ll need to adjust the cooking time if you choose a different pork cut.
- Cream of mushroom soup: I generally use Campbell’s cream of mushroom soup, but you can use whatever brand you prefer, or make a homemade cream of mushroom soup. Either way, you do not need to add extra liquid to this condensed soup, just add it straight from the can.
- Sour cream: I like regular full-fat sour cream for a super rich and creamy sauce, but you could swap it out for low-fat sour cream or Greek yogurt.
- Italian dressing mix: This simple addition takes the flavor to new levels. You can use a packaged mix or try my homemade Italian dressing mix. Try ranch dressing mix for a ranch cream of mushroom pork chops dinner that is way too delicious.
- Parmesan cheese: Parmesan topping is the best addition to this creamy gravy pork chop dish. You’ll broil this towards the end to get a roasty toasty cheese crust. You can use shredded or grated parmesan with great results.
- Seasoning: Salt, pepper, and freshly chopped parsley.
- Layer the pork chops in a single layer – Having them not overlap will ensure they cook evenly. If they overlap, some parts of the pork will be done before others and cause it to overcook.
- The large the baking dish, the better – To add to the above tip, you can ensure enough space for the chops to lay in a single layer by picking a large enough baking dish. I use a 9×13 size and will use an extra dish if the chops are too big.
- Check the temperature for doneness – We’re using thin chops, which makes this recipe so quick! That also means they’re more likely to overcook. The best way to prevent a tough, well-done pork chop is to use a meat thermometer and remove it from the oven as soon as it hits 145˚F.
- Use a different cream soup – Cream of mushroom is so good with pork chops, but you could swap it out for another cream soup like cream of broccoli, chicken, or potato soup.
- Double your servings. If you want to serve a larger or hungrier crowd, increase the recipe as needed but remember to bake in that single layer. I suggest using two separate pans.
Recipe Short Cuts
If you need to make this cream of mushroom pork chop recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Mix the soup ingredients ahead of time – The cream of mushroom and the sour cream mixture will last in the fridge for 3-4 days. Combining it ahead of time will help get dinner in the oven even quicker by pouring the ready-made soup gravy over the pork and baking.
- Bake and meal prep – Bake this recipe entirely and divide it into meal prep containers with a carb and vegetables. You’ll have a quick lunch ready to heat up and delicious, comforting meals for the week.
- Freeze and bake – If you need a quick and easy freezer dinner ready to go when there’s just not enough time in a day to produce and family dinner, don’t fret! You can whip together this smothered cream of mushroom pork chop dinner in a freezer-safe baking dish and freeze it for up to 3 months! Then, just bake it in the oven from frozen for an additional 10 minutes.
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Cream of Mushroom Pork Chops and Rice – If you’re excited to try this recipe but would like it as a whole meal, you can serve it over rice. Better yet, make it a one-pan oven-baked dish by adding the quick-cooking rice to the sour cream and cream of mushroom mixture with 2 cups of water, milk, or broth. Pour this into the baking dish and nestle the pork chops into the soup and rice mixture. Bake for 35-40 minutes or until the rice is tender.
- Cream of Mushroom Pork Chops with Egg Noodles – Cook egg noodles on the stove and serve the smothered pork chops on top. If you want a pork chop casserole recipe, par-cook the egg noodles and stir them into the mushroom soup mixture before adding them to the baking dish. Submerge the pork chops into the gravy and bake for 20 minutes. Don’t forget the Parmesan topping!
- Cream of Mushroom Pork Chops and Pasta – Pork chops and cream of mushroom soup are perfect for serving over pasta. Try it with spaghetti, linguine, or penne. Any pasta will do!
- Cream of Mushroom Pork Chops and Potatoes – Serve this baked pork chop recipe over my crispy roasted potatoes for contrasting textures. Or, you could boil cubed potatoes and toss them into the cream of mushroom sour cream sauce, pour over the pork chops in a baking dish, and bake for about 25 minutes.
- Campbell’s Cream of Mushroom Pork Chops Mashed Potatoes – Just like the other recipe variations for the cream of mushroom pork chops, you can either serve it over mashed potatoes or layer the potatoes, pork chops, sauce, and cheese in a baked dish and bake.
Cream of Mushroom Oven Baked Pork Chops Leftovers
If you have leftovers after making this sour cream and cream of mushroom pork chop recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Cream of mushroom pork chop and broccoli casserole. Cut the leftover pork chops into bite-sized pieces and heat the sauce with a bag of frozen broccoli. Cook egg noodles in a separate pan and stir into the mushroom soup and broccoli mixture. You can make as little or as much to match the amount of leftovers you have. Add a splash of milk, water, or broth to thin the mushroom soup sauce for a silkier gravy.
- Cheesy pork chops with rice. Heat the leftovers on the stove and add precooked rice and a handful of cheese. You’ll have a big warm bowl of creamy, melty cheese goodness that’s filling and a great way to use leftovers!
- My, what a sandwich! Think outside the box with me. Pork chops smothered in cream of mushroom gravy in between two thick-cut slices of grilled rye bread topped with sauteed mushrooms and cheese. Eat for lunch with a light salad.
More Oven Baked Dinner Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my Dinner recipes here, or see a few of our readers favorite recipes below.
- Stuffed Pepper Casserole
- Pesto Tomato Chicken Bake
- Million Dollar Cream Cheese Chicken Casserole
- Meatball Pasta Bake
- 2 lbs thin boneless pork chops, about 6 pork chops
- salt and pepper , to taste
- 10.5 oz cream of mushroom soup, (1 can)
- 1 cup sour cream
- 2 tbsp Italian dressing mix, packaged or homemade
- 1/4 cup grated parmesan cheese
- freshly chopped parsley
- Preheat the oven to 400˚F.
- Combine the cream of mushroom soup, sour cream, and Italian dressing mix in a medium bowl.
- Season both sides of the pork chops with salt and pepper. Then, lay them in a single layer in a 9×13 baking dish.
- Spread the soup mixture over the pork chops, then sprinkle parmesan cheese over the top.
- Bake for 15-18 minutes. Change oven to broil for the last 2-3 minutes of the cook time to brown the top. Pork chops are done when they reach 145˚F internal temperature.