Seasoned pork chops are smothered in a mushroom sauce, baked with lots of fresh mushroom slices and chopped onion. This healthier recipe uses natural mushroom soup, thickened with cornstarch, instead of regular condensed mushroom soup.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Rinse pork chops, pat dry, and season with seasoned salt and pepper. Place them in a 9x13-inch baking dish. Combine onion, mushrooms, and soup in a separate small bowl. Mix together and spoon over chops.

  • Cover and bake in preheated oven for 45 minutes. Uncover and bake for 15 more minutes. (Note: Time could be less or more depending on thickness of chops.) Pork chops are done with their internal temperature has reached 160 degrees F (70 degrees C).

  • Pour sauce into a medium pot and bring to a simmer. Whisk together cornstarch and 1/2 cup of sauce in a small bowl. Whisk into pot and simmer until thickened, about 2 minutes longer. Serve with pork chops.

Editor's Note:

This recipe is a healthier version of Golden Pork Chops.

Nutrition Facts

221.6 calories; 26.1 g protein; 7.9 g carbohydrates; 77.7 mg cholesterol; 287.2 mg sodium. Full Nutrition

Reviews (54)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/16/2012
Simply delicious! I took another reviewer's advice and seasoned and seared the chops before covering them with the sauce mixture and putting them in the oven. I followed the remaining directions and the chops turned out great! I paired them with mashed potatoes and steamed broccoli. Thanks for this wonderful recipe! Read More
(56)

Most helpful critical review

Rating: 3 stars
11/11/2012
I made this for my husband because he loves pork chops. He like it I unfortunatley thought it was kind of bland. I followed the recipe...it needs something. Read More
(1)
75 Ratings
  • 5 star values: 53
  • 4 star values: 12
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
08/16/2012
Simply delicious! I took another reviewer's advice and seasoned and seared the chops before covering them with the sauce mixture and putting them in the oven. I followed the remaining directions and the chops turned out great! I paired them with mashed potatoes and steamed broccoli. Thanks for this wonderful recipe! Read More
(56)
Rating: 5 stars
08/20/2012
This was delicious! I didn't have fresh onions, so I substituted French's fried onions. Not so healthy I know, but I think the coating on the onions did the trick to thicken up the sauce. There was no need to cook with cornstarch, and I sprinkled some of the onions on top when I removed the foil. Very crispy and delicious! Thanks for the recipe! Will make again! Read More
(55)
Rating: 5 stars
06/28/2012
Juicy and tender pork chops along with delicious fresh veggies! I didn't thicken the sauce with the cornstarch just because I was starving and was ready to eat. I was still able to use the sauce on rice though. It was just a little thin. Read More
(30)
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Rating: 5 stars
02/26/2013
I don't comment very often but my husband loved this recipe. I usually use the recipes I find on here as starter recipes and tweak them to our tastes. This one I followed pretty close and the taste was very good. I used golden mushroom soup (I think it has more flavor)canned mushrooms and added some minced garlic and a little Dijon mustard. Served with rice and a green salad delish. Husband wants this often thanks for sharing. Read More
(16)
Rating: 4 stars
10/07/2012
I browned the pork chops on both sides (I'm a little skeeved out about cooking raw pork in with a sauce I'm going to eat as a gravy--it's not reflective of the recipe just a personal preferance) and sauteed the onion and mushrooms in a little butter then added the soup before pouring it over the pork chops in the pan. I skipped the cornstarch step only because I wanted a little thinner "gravy". Not a bad dish. It reminds me of something my Mom would have made for me as a kid. I'd make this again but I'd goose it up a bit next time. Read More
(15)
Rating: 5 stars
05/07/2014
I seared my chops with salt, pepper and garlic powder first. With searing, the cooking time was much less- I don't know how long as I left in an cooking thermometer so I don't set a timer. Didn't use cornstarch, I thought the gravy was a good consistency for this meal. Tasty and quick meal! *Edit* I've now cooked this a few times, and I actually think I like it better on the stove, I sauté the onions and mushrooms put them off to the side, then brown the seasoned pork chops, once they are almost done I add cream of mushroom and the sautéed veggies, turns out great! I've also tried it with Campbell's golden mushroom and it adds a great taste too! Read More
(11)
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Rating: 5 stars
07/02/2012
Loved this no having to fry chops in advance and they turned out so tender!! Read More
(9)
Rating: 5 stars
07/17/2012
Wow so good! Will be making this again! Read More
(8)
Rating: 4 stars
01/31/2013
I definitely ended up making this "unhealthy", but it was pretty good. I prepared the chops in a pan - searing like others advised (in butter). I also sprinkled Lawry's, Italian seasoning, Old Bay's, powdered sage, garlic powder, and pepper on the chops. I sauteed the onions in butter and then added condensed mushroom soup to them, along with chicken stock (about 1 cup or so), a dash of Lawry's, pepper, garlic powder, and sage. Poured the mixture over the chops in pan. Simmered the combo on low for 35 minutes. My four-year-old daughter tore it up! Read More
(7)
Rating: 3 stars
11/11/2012
I made this for my husband because he loves pork chops. He like it I unfortunatley thought it was kind of bland. I followed the recipe...it needs something. Read More
(1)