Mushroom-onion gravy slathered all over the pork chops. The gravy is simple to make and bakes in the oven with the chops. Over rice or noodles, it is excellent.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 pork chops
- 1 tablespoon dried marjoram
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ¾ cup water
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 onion, chopped
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a small amount of oil in a large skillet, add chops and brown on both sides. When chops are almost done, sprinkle marjoram on both sides.
- Stir together half the can of soup, water, salt and pepper. Pour into a foil-lined 9×13 inch baking pan.
- Put the onions and then the browned chops on top of the soup mixture. Spoon the remaining soup over the top of chops so they are covered. Cover with foil and bake for 40 minutes. Take off foil and bake another 20 minutes. Let stand 5 minutes before serving.
Nutrition Facts
| Calories | 167 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 0 g |
| Protein | 15 g |
| Saturated Fat | 3 g |
| Sodium | 780 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
These pork chops were terrific! Very easy to make and I did not have to stand over the stove long to cook them.
Delicious. My one change was to add the mushrooms only for the last 20 minutes after sauteing them in a small amount of butter. Next time I would also brown the chops more. So happy with this recipe!!
I made this in my Ninja Foodi, using the sear setting, then the bake setting. Turned out very nice, especially since I added a few Yukon Gold potatoes to the pot and cooked right in the gravy.
I grew up hating Pork Chops. Mom would shake n bake then and they always came out very dry. Well, this is AWESOME! Very easy and delicious! I did not have Marjoram (or even know what it was) I used Canola Oil in the pan (not a lot) poked holes in both sides of the pork with a fork, and Pigs Rub (not a joke it was in the spice rack) to flavor the pork chops. I also used some of that mushroom gravy. AMAZING! I made this over rice with broccoli.
I don’t like canned soup so I looked up the recipe for mushroom soup to use. The recipe was great.
Bland!
I had to leave out the onions because my boyfriend loathes them. instead I used onion powder. I cooked everything as written and added garlic powder, poultry seasoning, and deglaze from the pan that I browned the pork chops in! yummy yummy! so quick and easy and I’m thankful to find different ways to make pork chops
It was deliC! I also added Lipton onion soup mix into the liquid mix. I cooked rice and corn as a side. great easy meal
I was in a hurry so added onion soup mix instead of onions. I didn’t have marjoram so added just a little thyme. These were the best pork chops I’ve ever eaten. I served them with baked sweet potatoes, green beans and cornbread. Tomorrow I’ll serve the leftover pork and mushroom gravy with rice and black eyed peas.
After reading the reviews I made a few minor changes to this. Dumping the soup into a med. dish, I filled soup can with heavy cream and mixed with soup. Dumped ample amount of marjoram into bowl and 1/4 cup softened cream cheese. Filled soup can again with water and mixed with soup mix. . Put 2 Tbsps. butter into frying pan with 2 cloves minced garlic just to brown the outside of the chops. Placed chops in 9 x13 greased pan, dumped 1 chopped onion on top, pouring soup mix on top, covering with foil. Oven set to 375 for the first 25 min., then 350 for the last 20. Did not cook for an hour. These were bone-in chops served on a bed of rice. Sauce was a bit thin, but very tasty.
I used 1/2 TBS of oregano in place of marjoram (it’s what I had). I also kind of cheated and did the whole thing stove top to avoid getting another pot dirty. Just browned the chops in 2 batches, added them back to the pan with some sliced fresh mushrooms, onion slices, and the water, seasonings, and cream of mushroom soup, turned to a low simmer and covered for 40 minutes, then uncovered and let it simmer a little longer to help thicken the sauce. Really tasty! Served over white rice with some green beans.
this was really good. I followed the recipient exact except I put salt , pepper, and garlic powder on the prom chops, and I also used two cans of soup. My husband, me, and my 3 year old and 2 year old liked it.
my girls and I love this recipe, it’s a keeper, simple and tasty.
This was amazing I used thin pork chops so I put them in the skillet with olive oil and cooked it 3min each side! Then baked it on 375 degrees covered it up for 25mins it was so good!As far as the gravy I used the cream of mushroom soup with water but I added some brown gravy for a better taste!! Seasonings in the chops was salt,pepper,garlic powder,and onion powder….my sides were scalloped potatoes and sweet peas!! My boo loved it!
Good starter recipe! The cooking times are great to go by. I added the sautéed mushrooms and onions to the browned chops, then in the sauce I did 2 cans of the soup, 1/2 cup sour cream, and half an envelope of dry onion soup mix. So yummy!
Very good, I doubled the soup it was jest right. Will make this again.
I have made this recipe several times and my daughter and I just love it. I think that my wife would have loved it too.
I have made this one more than one occasion..I have served it over egg noodles and brown rice and both turned out quite delicious. This last time I used the Progresso Recipe helper Mushroom sauce but I did saute real mushrooms with the onions.If you have kids you should slice the chops up into bite size morsels and saute them like that.
Very good and easy. This has been a long-time family favorite recipe for us and it was a pleasure to see it on this website. I sometimes saute my onions with mushrooms and garlic in some balsamic vinegar prior to browning my pork chops. This is yummy and a keeper.
Very, very, good. I had a half a boneless pork loin roast I didn’t know what to do with and marjoram is one of my favorite herbs. I sliced the loin roast about 3/4″ thick and followed the recipe exactly. I couldn’t believe how tender the pork turned out.
This was very tasty! Prior to browning the chops, I sprinkled a little Adobo Seasoning on them, which gave the chops a little more flavor. I also used boneless pork chops, so I reduce my cooking time to 25 minutes covered/10 minutes uncovered. My family loved them! I’ll definitely make this again!