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Gravy Baked Pork Chops


"These pork chops will melt in your mouth. They are very good and easy to assemble. They are first sauteed in butter, then baked in a creamy mushroom sauce."
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55 m servings 234 cals
Original recipe yields 4 servings


  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 7.3g
  • 2%
  • Protein:
  • 23.1 g
  • 46%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 587 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Saute the pork chops in the butter for about 5 minutes per side.
  3. In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops.
  4. Bake at 350 degrees F (175 degrees C) for 45 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 800
  1. 1054 Ratings

Most helpful positive review

After reading some previous reviews, I was a little skeptical about trying this recipe. I decided to go ahead and try it and make some of my own modifications. I was cooking for everyone at my...

Most helpful critical review

We really like this. I followed the directions exactly except I doubled the recipe and I did have to bake it for about 15 minutes longer than the time recommended. Be careful with adding salt. T...

Most helpful
Most positive
Least positive

After reading some previous reviews, I was a little skeptical about trying this recipe. I decided to go ahead and try it and make some of my own modifications. I was cooking for everyone at my...

WOW. Can I give it ten stars? Reviewers said it needed a bit of perking up so I fiddled just a tad. The sauted chops were topped with an onion slice. I added a package of pork gravy mix and ...

I've been making a version of this recipe for years and will continue to do so because it is delicious. I use cream of chicken soup (we don't like cream of mushroom soup) and just add a little ...

The first time I made these, followed directions except after browning pork chops, I sauteed onion and fresh mushrooms in pan drippings. It was tasty but a little dry and chewy. I made these t...

Recipe is pretty good base to start from. Even better with sauteed mushrooms, onions, and Tbs. of Worcestire sauce added into the sauce. Just be sure to adjust your salt accordingly as the Wor...

I've been baking this for years and yes, it is easy and delicious. It also works well with Cream of Chicken soup if you have a non=muchroom eater in the family as I do. Any cream soup works and...

I sauteed the chops in olive oil and garlic first then used 2 cans of (reduced fat) cream of mushroom (as we love thick gravy) and omitted the water and milk. This is a keeper and a regular dis...

I was searching for a "different" way of preparing pork chops and walah! This recipe turned out one of the best dinners I've made for my hubby and it was just TOO easy to make!! The only changes...

my husband is really picky when it comes to new things other than boring meat and veg but when i served this up he totally loved it and went back for seconds i served it with the oven roasted po...