For some reason, it seems harder for me to come up with pork chop recipes my family will like than for other meats. Maybe it’s because I don’t want to spend a lot of time at the stove. This recipe for chicken baked pork chops goes into the oven quickly so that you can spend your time doing other things. The fact that it’s also yummy makes this pork chop recipe one of our favorites.
I can also attest that Jungle Jim (who hates to eat the same meals over and over) is always happy when he hears that we’re having this for dinner. It’s funny that he’ll be unhappy if I prepare the same chicken dish twice within a six month period, but he’ll happily eat these pork chops every month.
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My dad also loves these pork chops. They’re very mildly flavored (although you can always add additional spices if you like), so they don’t upset his tender tummy.
We also like that we end up with a nice gravy that is perfect for serving over mashed potatoes or mashed cauliflower. Since this is a mild dish, it makes it a good choice when the side dish you’re preparing has a stronger flavor.
Chicken Baked Pork Chops Recipe
Chicken Baked Pork Chops
This recipe has a very mild taste and is great for those who do not like a lot of spice
- 4 medium pork chops
- 1 Tablespoon cooking oil
- 1 can Cream of Mushroom soup
- 1/2 cup water
- 3 Tablespoons Worcestershire sauce
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Preheat oven to 350 degrees.
Trim any fat from pork chops. Pat dry and season to taste with salt and pepper.
Heat oil in skillet over medium-high heat. Brown pork chops on both sides (5-7 minutes total).
Transfer browled pork chops to 9×13 baking dish you've lightly sprayed with non-stick cooking spray.
Combine remaining ingredients in small bowl and pour over pork chops.
Cover with aluminum foil and bake approximately 1 hour till pork chops are done all the way through.
I nearly always double this recipe. It’s great to have some leftovers and unlike some dishes, these never stay in the refrigerator long enough to go bad and then be thrown out. Someone always comes along and finished them off (usually while asking if there are any leftover mashed potatoes to go along with them!).
You can use any cut of pork chop with this recipe but our preference is to use the pork tenderloin. These are boneless chops that are very lean. We’ve been lucky in that a local grocery store has had some great deals on this particular cut and we stocked up when it was on sale (because you should always buy meat at the lowest price you can find). For more information check out this complete guide to pork chops.
How do I know when my pork chops are done?
The best way to know your pork chops are fully cooked is to use a digital meat thermometer to test them. We do this with all our meat entrees for a couple of reasons:
1 – Safety – under-cooked meat may be more likely to make you sick. Cooking to the proper internal temperature helps to kill off any microorganisms that lead to stomach distress…or worse.
2 – Personal preference – I absolutely despise under-cooked meat! There’s a “yuck” factor that I just can’t get past.
Experts suggest that pork chops reach an internal temperature of at least 145 degrees. However, Jungle Jim (hubby, the biologist) insists that we cook all meat products to a higher internal temperature . He actually likes for pork chops to be at 154 degrees internal temperature. That’s not so high that the chops end up overcooked and dried out, but just a little insurance that they’re good and done.
At hour house we take the idea that caution beats an upset stomach…or a trip to the emergency room.
Another way to check if your pork chops are done is to simply cut into a piece. You’ll want to cut into a thicker piece of the meat to get a good idea, but any juices from the chops should run clear. If you see pink juices running out of the pork chops, they’re not done yet.
These are the items I use while making this recipe:
1 – We gave this 9×13 aluminum pan with lid to our daughter this last Christmas to help her get her kitchen set up (actually we gave her two of them). I don’t use the lid while cooking this dish (the lid doesn’t let steam out as well as loosely fitted aluminum foil does), but I find that having lids that do fit make it easier to store leftovers.
2 – Good kitchen knives are a must. It’s a personal preference, but I like this chef knife with a steel handle. This one is reasonably priced too so it’s a good knife to start out with.
3 – We only use bamboo cutting boards at our house. We like that bamboo is a renewable and we prefer wooden boards over plastic ones. We have several so that when we’re cooking we can have one for cutting veggies and a different one for cutting any meat. This helps prevent cross-contamination – as long as you use different knives too (or wash the one you’re using very well before you switch from cutting meat to veggies!).
4 – Every kitchen needs a timer even if you’ve got one on your oven. We have several timers so that if we leave the room we can pick up the timer and take it with us so that we don’t miss hearing the oven timer go off – and end up burning whatever we’re cooking. I think this aqua timer is cute and it’s got a magnet on it so that you can stick it to the front of the oven or your refrigerator if you like.
Other recipes to check out before you go:
Cranberry Pork Chops are a favorite at our house…and not just during the holidays.
Five Flavor Pound Cake would be a prefect dessert to serve with this meal. Actually, it’s a great dessert to serve with any meal!