Oven Pork Chops
Juicy oven-baked pork chops with a savory gravy, featuring mustard and a comforting chicken and rice soup sauce, perfect for a hearty family dinner.
Ingredients
Instructions
- Spread prepared mustard on both sides of the pork chops.
- Mix flour, salt, and pepper together in a pie pan.
- Dip each pork chop into the flour mixture and coat both sides thoroughly.
- Brown the coated pork chops in oil in a skillet until browned on both sides.
- Place the browned pork chops in a 9 x 13 inch dish.
- Pour one can of chicken and rice soup and one can of water over the pork chops.
- Cover the dish with foil and bake at 350°F for 1.5 to 2 hours until cooked through and tender.
- Serve the pork chops with the gravy from the sauce.
Tips & Substitutions
For extra flavor, try adding garlic powder or paprika to the flour mixture. You can substitute the pork chops with chicken breasts for a lighter option. If you prefer a thicker sauce, reduce the amount of water or add a cornstarch slurry towards the end of cooking. This dish pairs beautifully with Hash Brown Baked Potatoes for a comforting meal.
Serving Suggestions
Serve the pork chops hot, drizzled with the savory gravy from the chicken and rice soup. This dish goes well with steamed vegetables or a simple green salad for a balanced meal. For a hearty combination, consider pairing it with mashed potatoes or rice, which will soak up the delicious sauce.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork chops in a baking dish, cover with foil, and warm in a preheated oven at 300°F until heated through. Alternatively, you can microwave them on medium power, adding a splash of water to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Oven Pork Chops contains roughly 904 calories, with 3g protein, 2g carbohydrates, and 100g fat. Note that it is relatively high in sodium, at 1902mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless pork chops for this recipe?
Yes, boneless pork chops can be used, but they may cook faster than bone-in chops. Keep an eye on them to ensure they don’t dry out. You might want to reduce the baking time to about 1 to 1.5 hours, checking for doneness with a meat thermometer.
What can I use instead of chicken and rice soup?
If you don’t have chicken and rice soup, you can substitute it with cream of mushroom soup or a homemade version made with chicken broth and cooked rice. This will alter the flavor slightly, but it will still create a delicious sauce for the pork chops.
Can I make this recipe ahead of time?
Absolutely! You can prepare the pork chops and place them in the baking dish with the soup and water, cover it tightly, and refrigerate for up to 24 hours before baking. Just remember to add a few extra minutes to the baking time if starting from the refrigerator.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).