These chops are unquestionably soul food. And let’s face it, nothing warms the body or uplifts the spirit like a dish of comfort food that “makes me think of home.” Nothing is cozier than baked pork chops with a creamy sauce. Serve with fresh corn on the cob and mashed potatoes. You may make gravy for mashed potatoes using the leftover sauce from the chops.
| Prep Time: | 5 mins |
| Cook Time: | 55 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 5 |
| Yield: | 5 pork chops |
Ingredients
- 5 tablespoons butter
- 1 tablespoon minced garlic
- 5 boneless pork chops
- 1 (16 ounce) container sour cream
- 2 (10.75 ounce) cans condensed cream of mushroom soup
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a large skillet over medium-high heat until it begins to bubble, being careful not to burn. Stir in minced garlic and cook until fragrant, about 1 minute. Add pork chops and cook until browned, about 3 minutes per side. Transfer chops to a large baking dish, leaving pan drippings in the skillet.
- Bake chops in the preheated oven for 20 minutes.
- Meanwhile, add sour cream to the skillet and whisk together with the pan drippings until smooth. Add canned soup and whisk until incorporated.
- Remove chops from the oven and pour sour cream-soup mixture over top. Return to the oven and bake until chops are no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Remove from the oven and let sit for 5 minutes before serving.
- Nutrition data for this recipe includes the full amount of sauce. The actual amount of sauce consumed will vary.
Reviews
The grandchildren thought this meal tonight was pure Southern comfort food. I served it with rice and broccoli. They enjoyed the sauce on the pork chop as well as the rice. I had bone-in pork chops in the freezer, so that’s what I used. Turned out just fine.
This was an easy way to make pork chops. The pork chops came out tender and the sauce was great poured over mashed potatoes.
Made it many times b4 I read this recipe. However, I believe it goes better with a can of sweet peas rather than creamed corn that goes better with meatloaf – not that it called for “creamed” corn. And of course fresh is always better than canned – if you can get it. Cut sour cream in half, tripled the garlic, used 1 can of low sodium creamed mushroom soup, and added a cup of fresh mushrooms and quarter sliced white onions to the garlic.
Made this tonight and it was really good! Quick and easy prep and lots of yummy sauce. The only change I made was to salt and pepper the pork before browning them. Also, I did have to discard some of the minced garlic before whisking in the sour cream, as it got overdone while the pork was browning. Perhaps it’s better to add the garlic just before making the sauce.
I love a simple recipe. I didn’t have condensed soup on hand so I used what I had, 18 oz can of creamy mushroom soup with an added tablespoon of flour to thicken it up. I also used half the called for sour cream and added an 8 oz can of drained mushrooms. Salt and pepper to taste.
I loved it. Didn’t have sour cream so I just added another can of cream of mushroom soup. And I also put minced onion in the mix as well. But all around it was very good and my kids loved it.
Tried this recipe today and it turned out really good. I will be making it again, just with not as much sour cream. That is my preference though. It was an easy recipe and took little to no time to get ready.