Oven-Baked Creamy Mushroom Pork Chops
This is the kind of recipe that arrives at your door in a neighbor’s casserole dish and instantly becomes a family treasure. A friend brought these over on a chaotic weeknight, and one bite of that impossibly tender pork, buried under a rich, earthy mushroom gravy, made everything stop. It felt like an all-day affair, but the secret—whispered at countless church suppers across the Midwest—is a simple, genius shortcut. Canned soup and jarred mushrooms do the heavy lifting, braising the pork until it’s spoon-tender while the sauce concentrates into something deeply savory. All in one dish. All in the oven. It’s the kind of meal you pass forward with a smile.
Serve these chops straight from the baking dish, making sure everyone gets plenty of that luscious gravy over the top. Mashed potatoes are the classic, gravy-catching companion, but buttered egg noodles, fluffy rice, or a hunk of crusty bread work just as well. Balance the richness with something bright and green—steamed green beans, roasted asparagus, or a simple salad with a sharp vinaigrette. A light red like Pinot Noir or a crisp white like Pinot Grigio would be right at home alongside this dish.
Oven Baked 3-Ingredient Creamy Mushroom Pork Chops
Serves 4
Ingredients
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4 bone-in pork chops, about 1-inch thick (2 to 2½ lbs total)
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2 (10.5-ounce) cans condensed cream of mushroom soup
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1 (12-ounce) jar sliced mushrooms, drained
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