These baked pork chops with cream of mushroom soup are a tender, juicy, comforting skillet meal. They're breaded, seared to perfection, and served with a succulent white wine, thyme, and mushroom sauce you'll love.
Sauté onion and garlic in 1 tablespoon of butter in a large, oven-safe skillet or cast iron pan over medium heat until the onions are translucent. Remove from pan and set aside.
In a small bowl mix together the onion powder, cayenne pepper, garlic powder, and salt and pepper.
Rinse the pork chops and pat dry. Rub the onion powder mixture on both sides of each chop. Dredge a pork chop in flour and shake off excess. Next, quickly dip it into the egg and finally the bread crumbs. I like to press the chops into the breadcrumbs to make sure they adhere generously. Place on a plate. Repeat with the remaining chops.
Heat the remaining 1 tablespoon butter in the same skillet over medium heat. Cook pork chops for 2 minutes on each side or until brown. Spoon a quarter of the onion mixture over each chop, cover skillet (with foil or a lid) and bake in preheated oven for 30 minutes.
While the pork chops are baking, combine the soup, milk, white wine, and thyme in a medium bowl. After the chops have baked for 30 minutes, pour the soup mixture over the chops. I like to lift up each chop to get a little sauce underneath. Cover and continue baking for 30 minutes.
Serve immediately with mashed potatoes.
Notes
Flavor Tips - I have found that the higher the quality of your soup base, the richer, more flavorful your sauce. I use Pacific Natural Brand’s Organic condensed cream of mushroom soup because I feel good about the ingredients used and there is a reasonable amount of sodium for a condensed soup. Variations - Slow Cooker: You can make crock pot pork chops by following steps 1-4 above, browning the pork chops, then adding all of the remaining ingredients to a slow cooker and cooking on low for 6-8 hours.Storage - Store leftover mushroom soup pork chops for 3 to 5 days in an airtight container in the fridge.