Baked Pork Chops in Easy Mushroom Gravy

If you're looking for the classic way to bake pork chops in an easy mushroom gravy, you're in the right spot. This easy way to make pork chops produces tender and delicious chops every time!

I absolutely adore pork chops but sometimes they can cook up a little tough. I was craving the pork chops my mom used to make for me(it was my "birthday meal"), and I'm so glad I found her old recipe! It bakes the chops long and slow in the oven, resulting in meat so tender you won't believe it.

The easy gravy starts with cream of mushroom soup and I add fresh mushrooms for even more delicious mushroom taste. It's fantastic with rice or potatoes, but honestly I sometimes just eat the chops with the gravy on top; it makes each bite a saucy, mushroom-y delight.

Ingredients Needed for these Baked Pork Chops

• Bone-in pork chops (try to find some with marbling in the meat)
• Mushrooms (I use white or cremini mushrooms, either works great)
• Cream of mushroom soup (the base for that delicious gravy)
• Spices:
  • Marjoram
  • Basil
  • Oregano
  • Garlic powder
  • Onion powder
  • Celery seed (ground)
  • Salt and black pepper
• Cooking oil and/or cooking spray

Ingredient FAQs and substitutions

One thing you might notice: no flour. Many old-fashioned recipes call for dredging the meat in flour before browning, but this recipe does not require that.

If you want to punch up the flavor, you could substitute beef broth in place of the water. Yum!

How to Make these Baked Pork Chops in Mushroom Gravy

Heat a little cooking oil in a skillet on medium heat. Add the pork chops and brown evenly on each side, about 3 to 4 minutes each side. The chops will be lightly golden brown.

Transfer the chops to the prepared baking pan, then add the mushroom soup to the skillet with some water. Stir until smooth, and make sure you include all the browned bits from the bottom. Then add the seasonings and sliced mushrooms. Bring this mixture to a boil, then remove from heat.

Pour the mushroom mixture over the pork chops.

Cover the pan with foil and bake for 1½ to 2 hours. I always bake mine for 1 hour and 45 minutes with fantastic results.

The meat will be fork-tender and ready to serve!

Recipe FAQs

Can I just simmer this pork chop recipe on the stove top?

You can, but it might be difficult to maintain a constant temperature without burning the mushroom sauce on the bottom of the pan. For me, a quick sear followed by a long bake never fails.

How can I make the creamy mushroom gravy thicker?

You could substitute heavy cream for some of the water to make an even richer and thicker sauce to go over the tender pork chops.

Can I make this all in one pan?

Yes, if you have a nice large oven proof skillet with a cover it will work. Sear the chops and remove to a plate, then make the mushroom soup gravy as directed. Then, rather than pouring it over the pork chops in a separate pan, you can add the chops back to the skillet and spoon the sauce over the pork a little. Cover and bake per the instructions.

Storage Instructions

Allow any leftovers to cool, then place in a covered airtight container. They will keep in the refrigerator for up to 4 days. You can reheat on the stove top using medium low heat, or use the microwave for 2 to 3 minutes.

📖 Recipe