Tender Oven Baked Pork Chops

"This recipe is foolproof. The pork chops turn out VERY tender. I have tried many other recipes for pork chops in the oven, and I always go back to this tried and true recipe of mine. My husband eats about 3 or 4 chops every time I make it. He also makes sure to tell me to make enough for leftovers. Make sure to buy pork chops with the bone. The bones add more flavor, and the meat is more moist. I would also suggest to NOT buy "thin" cut pork chops. Enjoy!!"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Breezytoo photo by Breezytoo
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
3hrs 30mins
Ingredients:
11
Serves:
6
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ingredients

  • 6 pork chops, about 1 inch thick
  • 1 medium onion
  • 2 78 ounces mccormicks dry pork gravy mix
  • 14 teaspoon Kitchen Bouquet, gravy darkener
  • 2 cups cold water
  • 1 (10 ounce) can cream of mushroom soup
  • Lawry's Seasoned Salt
  • paula deen's house seasoning
  • 12 cup margarine
  • 1 (8 ounce) container fresh mushrooms (optional)
  • 1 teaspoon Italian dressing (optional)
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directions

  • Take pork chops and season both sides generously with Lawry's Seasoning Salt and Paula Deen's House Seasoning.
  • If you do not have Paula Deen's Seasoning you can make your own by mixing 1 cup of salt with 1/4 cup of pepper and 1/4 cup of garlic powder. You can put it in a shaker bottle and use for up to 6 months.
  • Melt 1/4 cup of the margarine in a large frying pan. On medium to medium high heat, brown the chops on both sides. So they have a pretty brown color to them. About 3 to 4 minutes on each side.
  • Spray a roaster pan with cooking spray.
  • Slice up a medium size onion and layer the bottom of the roaster pan.
  • Layer the browned up chops over the onion. DO NOT let the chops overlap. It is important that they are in a single layer.
  • In a separate mixing bowl, mix together the water, dry gravy mix, gravy darkener and the cream of mushroom soup. Season this to taste with the Lawry's Seasoning Salt and Paula Deen House Seasoning.
  • Pour this mixture over the pork chops.
  • Melt the last 1/4 cup of butter in the frying pan, and saute the thinly sliced fresh mushrooms. I season them with salt and pepper and a splash of Italian dressing.
  • Put a pile of the mushrooms on the top of each of the pork chops. Or you can also just mix the sauteed mushrooms in with the gravy. I have done it both ways.
  • Bake COVERED at 300°F for two and a half hours. Do not remove the cover at all while baking.
  • The gravy thickens up on its own. Just serve pork chops on a platter accompanied with homemade mashed potatoes, vegetable and salad.

Questions & Replies

  1. can i use boneless pork chops and do you cut the time down?
     
  2. I would like to try this recipe, but I'm confused about one ingredient. It calls 2 7/8 oz. pork gravy mix. But the gravy packets are .87 oz each. Is it calling for 2 of the gravy packets? Thank you
     
  3. In the recipe tender oven baked pork chops can you use butter instead of margarine. I don’t use margarin in my recipes I was wondering if it made a difference or it you need to change the amount you use .
     
  4. Is there a supsitute for mushroom soup
     
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Reviews

  1. These were an absolute HIT ! The chops are so fork tender I had to use a spoon to dish them out. LOVED IT ! This will always be one of my go to recipes. Thank You Soooo Much ! The extra gravy was perfect over steamed rice or mashed potatoes. Heck just soaked it up with your bread! Delicious !
     
  2. Oh my goodness. This was wonderful. I followed the recipe 100% except I used thinner pork chops and bake them covered 1 hour without lifting the lid. I made this for all my children and grandchildren and they all loved it. I will definitely make this again again.
     
  3. Great no-fail recipe. The pork was perfectly moist, fork-tender, and full of flavor. The Lawry's works really well as the seasoning for the pork. I made it exactly as written, though I cut the margarine in half and made my own pork gravy, seasoned with a few ground spices -- sage, ginger, paprika, rosemary, thyme and white pepper. Excellent recipe, and I will be making this often.
     
  4. Delicious! You said this was foolproof and it is! I thought I had regular mushroom soup but didn't, so used what I had on hand ~ chicken/mushroom. I skipped on the paula deen seasoning and just used the lawrys. I used a shot of cooking spray to brown the chops in and only a tablespoon of butter to sautee the mushrooms. (personal choice to cut some fat) I also skipped on the added seasonings to the mushroom gravy mixture since they were pre packaged and I didn't want to over salt. It was all I could do to not lift that lid and peek the house smelled so wonderful while cooking! You get a delicious, moist, fork tender pork chop and yummy gravy! Thanks for sharing this recipe I know we'll enjoy again!:)
     
  5. My friend recently had bariatric surgery, can't eat much more than half a cup of food at one meal, and now faces the challenge of eating enough protein. Well, these chops are wonderful--so moist and tender and swimming in a delicious gravy. Bravo!
     
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Tweaks

  1. When I make these chops, I rub them with dried sage and sprinkle with garlic powder and onion powder before browning. Then a touch of powdered sage and garlic powder to the soup mix.
     

RECIPE SUBMITTED BY

<p>This year I will be married to my husband Tom 15yrs. Time flies!! I have two beautiful kids. Our son Hayden Thomas is 14yr old and into sports & video games. Our daughter Addison Claire is 9yrs old and is taking ballet, tap & acrobats & loves to draw. We also have a chubby puppy (Shorkie) named Moe. Cooking is a hobby of mine. I love it. I grew up in a Polish family with many great cooks. My grandfather owned one of the best meat shops in town...now his grandson's own the buisness. Cooking is a family tradition. I grew up eating large, homemade meals. Lots of meat and potatoes. <br />I am trying to use this site as my personal cookbook. Hoping to not <br />use my recipebox anymore. <br />I have a little pet peeve. It is when people ask for a recipe, because they liked something you made...and then don't follow the recipe given. Go figure!! If you change my recipe....and it doesn't turn out...please don't tell anyone you got the recipe from me. LOL.</p>
 
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