My neighbor brought this over for dinner once, and I begged for the recipe immediately. So creamy and takes just 3 ingredients.

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 2- to 3-quart baking dish to prevent sticking.

2. Season the Pork: Pat the pork chops dry with paper towels. If you like, season both sides with a pinch of salt and pepper—this small step makes a big difference in flavor. Arrange the chops in a single layer in the prepared dish, allowing for a slight overlap if necessary.

3. Make the Gravy: In a medium bowl, stir together the condensed soup and the drained sliced mushrooms until well combined. The mixture will be thick and luxurious—perfect for creating that signature clinging gravy.

4. Smother the Chops: Pour the soup mixture evenly over the pork chops. Use a spatula to spread it so each chop is generously coated and the sauce fills the spaces around them. The chops should be nestled in the sauce, not swimming in it.

5. Cover and Braise: Cover the dish tightly with aluminum foil. This traps the steam and allows the pork to braise gently, ensuring it stays incredibly tender and juicy.

6. Bake: Bake, covered, for 45 to 55 minutes, or until the pork is tender and a meat thermometer inserted into the thickest part reads at least 145°F (63°C). Thicker chops will need the full time.

7. Uncover and Finish: Carefully remove the foil and return the dish to the oven, uncovered, for another 10 to 15 minutes. This lets the top of the sauce deepen in color and thicken slightly, giving it that classic, smothered casserole appearance.

8. Rest and Serve: Remove the dish from the oven and let the pork chops rest in the gravy for 5 to 10 minutes. The sauce will continue to thicken as it cools slightly. Serve the chops directly from the dish, spooning that glorious creamy mushroom gravy over each portion.

Variations & Tips

This recipe’s beauty lies in its simplicity, so variations stay close to the heart of the dish. For a deeper savory note, try using a “roasted garlic” or “golden” mushroom soup. Bone-in chops offer the best flavor and moisture, but boneless loin chops can be used; just start checking for doneness about 10 minutes earlier to prevent drying out. If you prefer a thinner, more abundant gravy, stir ¼ cup of water or chicken broth into the soup mixture before baking. For a touch of extra color and flavor, you can quickly sear the pork chops in a hot skillet with a little oil before transferring them to the casserole dish—this optional step doesn’t add to the ingredient list but does elevate the final dish. Leftovers reheat beautifully in a covered dish at 300°F (150°C), and the gravy often becomes even more flavorful overnight, making this a perfect make-ahead meal.