Baked Cream of Mushroom Pork Chops with Parmesan
Tender bone-in pork chops baked in a rich, creamy mushroom sauce with tangy sour cream and melted Parmesan cheese. This comforting one-dish dinner delivers restaurant-quality flavors with minimal prep work. The pork is first seared to lock in juices, then finished in the oven where it becomes fork-tender while absorbing the savory mushroom cream sauce. Perfect for busy weeknight dinners or Sunday family meals when you want something hearty and satisfying without complex techniques.
Ingredients
Instructions
- 1
Preheat oven to 350°F and grease a 9x13-inch baking dish with nonstick cooking spray
- 2
Mix salt, black pepper, thyme, and oregano in a bowl
- 3
Season pork chops on both sides with spice mixture
- 4
Heat vegetable oil with butter in a large skillet
- 5
Fry pork chops on both sides for 3-4 minutes per side
- 6
Combine cream of mushroom soup and sour cream
- 7
Place pork chops into the prepared baking dish
- 8
Pour mushroom soup and sour cream mixture over pork chops
- 9
Bake for 20 minutes or until pork chops are tender
- 10
Sprinkle with Parmesan cheese and return to oven
- 11
Bake for 5 minutes more
- 12
Serve over mashed potatoes
Tips
Use a meat thermometer to ensure pork reaches 145°F internal temperature for food safety while remaining juicy
Let pork chops rest at room temperature for 15 minutes before cooking for more even heating
Choose bone-in pork chops for better flavor and moisture retention during baking
Good to Know
Refrigerate covered for up to 3 days. Reheat in 350°F oven until warmed through.
Can be assembled up to 1 day ahead. Cover and refrigerate, then bake as directed adding 5-10 minutes.
Best served immediately while sauce is creamy. Pairs well with mashed potatoes, rice, or egg noodles.
Common Mistakes
Don't skip searing to avoid bland, pale pork chops
Use room temperature pork chops to avoid uneven cooking
Don't overbake to avoid tough, dry meat
Substitutions
FAQ
Can I use boneless pork chops instead?
Yes, but reduce cooking time by 5-10 minutes as boneless chops cook faster and can dry out more easily.
What if I don't have cream of mushroom soup?
Use cream of celery or cream of chicken soup as substitutes, or make your own with butter, flour, milk, and sauteed mushrooms.
How long will leftovers keep in the refrigerator?
Properly stored leftovers will keep for 3-4 days in the refrigerator in a covered container.