Easy Baked Pork Chops in Gravy – tender, juicy pork chops in an easy, savory gravy. A flavorful recipe the whole family will enjoy.
Pork Chops
This has been my absolute favorite pork chop recipe for more than 20 years! This is one of the few pork recipes my whole family agrees on that needs extras for leftovers the next day.
I love how easily this recipe comes together. While the pork chops are baking, I have time to prepare a side dish or two – or catch a quick episode of one of my shows! 😉
I’m often asked for a good side dish with this recipe – and my favorites are mashed potatoes with some kind of green vegetable (green beans and broccoli are favorites!). Feel free to serve whatever sounds good to you!
Recipes for Pork Chops
Ingredients for pork chops
- bone-in pork chops (about 1/2-inch thick)
- vegetable oil
- condensed cream of chicken soup
- water
- Worcestershire sauce
- salt
- pepper
How to make Pork Chops in the Oven
Time needed: 1 hour and 15 minutes
How to make Pork Chops in the Oven
- Preheat oven.
Preheat oven to 350°F.
- Brown pork chops.
In a skillet, brown the pork chops in oil.
- Place browned chops in baking dish.
Transfer the pork chops to a greased 13-in. x 9-in. baking dish.
- Combine gravy ingredients and pour over pork chops.
In a medium bowl, combine the remaining ingredients; pour over chops.
- Cover and bake.
Cover the dish with aluminum foil and bake for 1 hour or until meat juices run clear.
Baked Pork Chops: FAQs
Pork chops all come from the loin of the pig – which runs from the hip to the shoulder and contains the small strip of meat called the tenderloin.
The United States Department of Agriculture (USDA) recommends that pork is cooked to 145°F (medium-rare) and has a 3-minute rest after you take it off the heat.
Yes! Put the pork chops and gravy in a freezer-safe container with a tight-fitting lid. Label and date it. Use the dish within 2-3 months for best taste.
To serve: Allow the dish to thaw overnight in the fridge. Reheat in the microwave on half-power until heated through. Alternatively, you can reheat it in the oven until heated through. You may want to add just a bit of water for either method to help with moisture.
It’s best to use any leftovers within 3-4 days.
Reheat in the microwave (covered and vented) on half-power until heated through. Alternatively, you can reheat it in the oven until heated through. You may want to add just a bit of water for either method to help with moisture.
About 45 minutes for boneless – note that bone-in chops take about 10% LONGER to cook – which is why this recipe calls for an hour of baking time. Thinner pork chops need about 25-35 minutes.
You can. For the same thickness, you’ll need a slightly shorter cook time, about 40-45 minutes.
Yes! I do it often!
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Easy Baked Pork Chops in Gravy
Equipment
Ingredients
- 4 bone-in pork chops about 1/2-inch thick
- 1 tablespoon vegetable oil
- 1 can condensed cream of chicken soup, undiluted 10-3/4 ounces
- ½ cup water
- 3 tablespoons Worcestershire sauce
- ¼ teaspoon. salt
- ⅛ teaspoon ground black pepper
Instructions
- Preheat oven to 350°F.
- In a skillet, brown the pork chops in oil.
- Transfer the pork chops to a greased 13-in. x 9-in. baking dish.
- In a medium bowl, combine the remaining ingredients; pour over chops.
- Cover the dish with aluminum foil and bake for 1 hour or until meat juices run clear.
Notes
Can I freeze this dish?
Yes! Put the pork chops and gravy in a freezer-safe container with a tight-fitting lid. Label and date it. Use the dish within 2-3 months for best taste. To serve: Allow the dish to thaw overnight in the fridge. Reheat in the microwave on half-power until heated through. Alternatively, you can reheat it in the oven until heated through.How long can I store the leftovers in the fridge?
It’s best to use any leftovers within 3-4 days.How do I reheat the leftovers?
Reheat in the microwave (covered and vented) on half-power until heated through. Alternatively, you can reheat it in the oven until heated through. You may want to add just a bit of water for either method to help with moisture.Can I use boneless chops for this recipe?
You can. For the same thickness, you’ll need a slightly shorter cook time, about 40-45 minutes.Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Prepared this pork chop recipe tonight and it was a big hit!!! The gravy was soooo good! This dish is def being added to the rotation!!
This came out sooooooooooooooo good. Unexpectedly good as I was just looking for a quick fix for something to make on the spur of the moment since I had no idea what I was going to make for the end of my week day dinner on Thursday night. I ended up finding these really nice pork chops at Target, which I was not looking for, but there they were. Glad I did because I went back today to get some more and there were meager pickings, which is the case with Target, not a very consistently well stocked store. So it was just a quick fill in endeavor. My wife thought the combo of cream of chicken soup with all the other ingredients were restaurant quality. Very impressed was she. I have some leftover gravy and plan to make some more and bake some more pork chops, then cut them into bite size pieces, cook some fettuccine, put the cubed pork chops over the pasta and then pour the gravy over it.
I did make some changes though. I did not fry them first. I baked them uncovered at 400 degrees for about 18 minutes, came out tender and medium rare, just how I like them. While my wife loved this gravy, I thought the cream of chicken soup was a bit salty, so next time I might try cream of mushroom. I did add extra mushrooms to the gravy.
Absolutely Delicious. I used 4 boneless chop 3/4 inch thick, baked for 1 hour. Also used Healthy Choice Cream of Chicken soup (i has less salt) and 2 1/2 Tbsp. Worcestershire Sauce. Skipped the 1/2 tsp. salt Gravy flavor was perfect. This is definitely a keeper
This is close to my mom’s recipe from the mid 60’s. She added a sliced onion and 3Tbsp of catsup to the sauce. So easy and delicious. I’m fixing it tonight.
What if I have 7 pieces of porkchop I want to cook would the ingredient amount change ?
Just double the gravy mix…never have enough
You should double the recipe.
If useing boneless chops do you still brown the boneless chops first?
Yes, I would still brown them. You might have to adjust the baking time a little shorter.
Can you prepare this in a crockpot?
Sure!
Could this be made in the crockpot?
Sure!
I made this for my Family it was a hit !!!
I’ve had this recipe bookmarked for weeks and finally tried it. So good and so easy! I used boneless chops and they were already done by 35 minutes in the oven or so. I served them over steamed green beans and the gravy made everything so so delicious. Definitely would make again!
Delicious and so easy. Will make again.
Thank you for the recipe! I normally make my own gravy but today I was on a time crunch as I had to have dinner ready early. This was quick and delicious! I also placed some slices of bell pepper and onions in the pan, as those are my hubby’s favorite.
I had two large bone in pork chops but did the full recipe with the gravy, as you can never have enough gravy! I used cream of mushroom soup because I had fresh mushrooms to add. After taking the chops out of pan I browned them in, I added the mushrooms just to sauté them a bit, then added to soup mixture with the other gravy ingredients. I added two russet potatoes, cut in half and poured gravy overall. When done, I added a little cornstarch with water to thicken gravy a bit more and the whole thing was delicious! This recipe is a keeper! Thank you for sharing it.
Made this recipe tonight. My girls loved it! Definitely will be making it again.