Pork chops are the often forgotten dinner dish. They are overshadowed by chicken and beef. However, this extremely flavorful meat will satisfy even the fussiest of eaters.


This recipe is probably the most traditional method of baking pork chops. It is what pops into the average person’s head when they think of baked pork chops. However, by adding a pinch of this and a dash of that, the traditional recipe moves from boring traditional to perfected classic.


• 4 pork chops
• ¼ teaspoon salt
• 1/8 teaspoon pepper
• Pinch of garlic powder
• 1 large onion, minced
• 1 tablespoon melted butter
• 1 can Cream of Mushroom soup
• 2/3 cup evaporated milk (usually the amount in a small can)
• 1/3 cup water

Because the recipe begins on the stove top before moving to the oven, the best possible skillet would be one with a handle that can be put in the oven. This prevents having to transfer pans in the middle.


1. Preheat the oven to 350 degrees Fahrenheit.
2. Sprinkle the uncooked pork chops with the salt, pepper, and garlic powder.
3. Brown the pork chops with the minced onion and butter on the stove top over medium-high heat. Feel free to add more garlic after the browning process begins. Just be careful not to allow it to become overly dark and burn. Continue flipping the pork chops until they are browned.
4. After both sides of the pork chops have been browned, pour off the excess butter. They do not need to be cooked to the center. The oven will take care of that.
5. If the pan you used to brown them does not have a handle that can be put in the oven, transfer the pork chops to another dish.
6. In a separate bowl, mix the cream of mushroom soup, evaporated milk, and water. Then pour the mixture over the pork chops.
7. Put the pork chops into the preheated oven and bake for about 45 minutes. They may take a bit longer or shorter depending on the thickness of the chops. Stir them every 10 to 15 minutes.
8. Taste the gravy before serving and adjust to your own unique liking.

Many variations can be made from this simple recipe. For example, add real sliced mushrooms to the gravy. Substitute cream of celery for the cream of mushroom soup. You could even use chicken or another meat. In addition, if the pan that was used to sauté the onions and pork chops has a tightly fitting lid, the entire process can be done on the stove. However, the meat will likely be softer if baked in the oven.


This recipe is similar to the traditional baked pork chops but can provide an entire meal.


• 6 pork chops
• Seasoning salt
• 1 can cream of celery soup
• ½ cup milk
• ½ cup sour cream
• ¼ teaspoon black pepper
• 24 oz hash browns
• 1 cup shredded cheddar cheese
• 1 cup French fried onions


1. Preheat the oven to 350 degrees Fahrenheit.
2. In a lightly greased skillet, brown the pork chops.
3. Sprinkle the pork chops with the seasoned salt.
4. Set the chops aside and in a separate large bowl combine the soup, milk, sour cream, and pepper.
5. Add the thawed hash browns, half of the cheese, and half of the French fried onions to the mixture.
6. Pour or spoon the mixture into a 9 x 13 dish. Place the pork chops on top.
7. Cover the dish and bake for about 40 minutes.
8. Uncover the pork chops, add the remaining cheese and onions to the top, and continue to bake uncovered for 5 minutes.


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