These tasty, tender, and flavorful pork chops are simple to prepare. This dish is ideal for those hectic afternoons when you want something quick to eat but yet feels like you spent all day slaving over the stove. Serve with mashed potatoes or rice.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 (4 ounce) pork loin chops
- 1 olive oil cooking spray
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon chili powder
- 1 (26.5 ounce) can condensed cream of mushroom soup
- 1 (14.5 ounce) can diced tomatoes
- 1 medium sweet onion (such as Vidalia®), thinly sliced
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a cast iron skillet over medium-high heat. Spray pork chops with cooking spray and season with garlic powder, paprika, and chili powder. Brown chops in the hot skillet, turning frequently, until lightly browned on both sides, 5 to 8 minutes total. Transfer to a casserole or baking dish.
- Mix mushroom soup and diced tomatoes together in a large bowl. Pour over pork chops and place onion slices on top. Cover the pan tightly with aluminum foil.
- Bake in the preheated oven for 40 minutes. Remove foil and continue to bake until pork is tender, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts
| Calories | 231 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 1 g |
| Protein | 17 g |
| Saturated Fat | 3 g |
| Sodium | 937 mg |
| Sugars | 4 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I had to cut the recipe to two pork chops because there are only two of us. Also, I didn’t have a smaller can of tomatoes, so I used half a jar of spaghetti sauce instead. I also added salt and pepper to the pork chops before searing. The chops were tender and tasty and the sauce was delicious! Now I will freeze the leftover sauce for pasta.
It was ok but next time I will add some salsa and small amount of cayenne pepper to add some heat to it.
This was super bland. I rescued it by pouring salsa on it. It is a pantry-staple recipe so I wanted to like it but NO
Me and my family loved it! Will make it again definitely!
The onions were not cooked. The meat was bland. I’ll pass on this one.
Tasty. Added sliced mushrooms and laid it over a bed of wild rice. Very satisfying.
I followed this recipe to a T. I thought it tasted fine, but my family hated it. I ended up throwing out the last piece of meat. My husband asked that I never make this again and reminded me that any recipe that calls for that much condensed soup is intended for people who don’t know how to cook in the first place. My daughter was turned off by the fact that the sauce was pink.
It was blan I am not sure the flavours worked together
Fast and simple to prepare prior to placing in oven.
I’d definitely do this with Pork Shoulder steaks, they taste much better when cooked to 180F-190F and won’t dry out due to all of the fat in the meat. There’s no way I’m gonna bake nice loin chops for 45-50 minutes, They’ll be dried out even with the sauce. Loin chops are best in fried a skillet 3-4 minutes each side.
I brown the sliced onions with chops. I don’t use the tomatoes. Add enough water for a good gravy. Have also covered and cooked on stove top.
Dinnah for a much needed, easy breezy prep! Made some substitutions for a real goooood meal! Walla
Too many onions!
So simple and absolutely delicious! I don’t eat much meat but I loved these chops! As my husband said, the sauce is to die-for. Have made a few times now with no adjustments to recipe. Love em!
Add fresh mushrooms. OMG! So good!
It’s absolutely delicious. Cooked to perfection.
I was attracted to this recipe because I had not heard of the combination of cream of mushroom soup + tomatoes! Found out….I really like the “sauce” flavor but wasn’t a fan of the tomatoes in this dish? Maybe a texture thing?? Perhaps sub tomato sauce or soup – but then would be a different recipe? Hmm. Like others, also added some mushrooms on the bottom of the baking dish and served over mashed potatoes. Chops were flavorful and tender! Liked this concept and glad we tried! UPDATE; just re-read the ingredient list and noted that the soup was the larger size! I only used the standard 10.5oz can of mushroom soup! Maybe that was my problem? Seeing this; might try again to see if I like the increased (intended) soup to tomato ratio!? Adjusting to 4 stars for my error.
Oh, this is good, I used diced tomatoes with green chilies for a kick of spice, and this works well with pork shoulder steaks, tougher cuts of beef like chuck or round steak, you can even use chicken, anything you want to cook low and slow. I season it with garlic and thyme too, can even use rosemary, it goes great over rice or mash!
Give this 5 stars if you add more mushrooms. I lightly sautéed sliced mushrooms in cast iron skillet after the chops. Put 3 thick cut chops back in and covered with soup/tomatoes. Baked in same skillet. Tender. Tasty over rice.
It was delicious! Don’t even need a knife to cut the chops. I will definitely make it again!
Excellent quick prep dinner on a busy night and it was delicious!