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Easy Baked Pork Chops in Gravy – tender, juicy pork chops in an easy, savory gravy. A flavorful recipe the whole family will enjoy.

pork chop with gravy next to mashed potatoes with gravy

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Pork Chops

This has been my absolute favorite pork chop recipe for more than 20 years! This is one of the few pork recipes my whole family agrees on that needs extras for leftovers the next day.

closeup of baked pork chop in gravy

I love how easily this recipe comes together. While the pork chops are baking, I have time to prepare a side dish or two – or catch a quick episode of one of my shows! 😉

I’m often asked for a good side dish with this recipe – and my favorites are mashed potatoes with some kind of green vegetable (green beans and broccoli are favorites!). Feel free to serve whatever sounds good to you!

ingredients for recipe

Recipes for Pork Chops

Ingredients for pork chops

  • bone-in pork chops (about 1/2-inch thick)
  • vegetable oil
  • condensed cream of chicken soup
  • water
  • Worcestershire sauce
  • salt
  • pepper

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How to make Pork Chops in the Oven

Time needed: 1 hour and 15 minutes

How to make Pork Chops in the Oven

  1. Preheat oven.

    Preheat oven to 350°F.

  2. Brown pork chops.

    In a skillet, brown the pork chops in oil.

  3. Place browned chops in baking dish.

    Transfer the pork chops to a greased 13-in. x 9-in. baking dish.

  4. Combine gravy ingredients and pour over pork chops.

    In a medium bowl, combine the remaining ingredients; pour over chops.

  5. Cover and bake.

    Cover the dish with aluminum foil and bake for 1 hour or until meat juices run clear.

pork chops in the oven

Baked Pork Chops: FAQs

➡️ Where do pork chops come from?

Pork chops all come from the loin of the pig – which runs from the hip to the shoulder and contains the small strip of meat called the tenderloin.

➡️ What temperature when pork chops are done?

The United States Department of Agriculture (USDA) recommends that pork is cooked to 145°F (medium-rare) and has a 3-minute rest after you take it off the heat.

➡️ Can I freeze this dish?

Yes! Put the pork chops and gravy in a freezer-safe container with a tight-fitting lid. Label and date it. Use the dish within 2-3 months for best taste.
To serve: Allow the dish to thaw overnight in the fridge. Reheat in the microwave on half-power until heated through. Alternatively, you can reheat it in the oven until heated through. You may want to add just a bit of water for either method to help with moisture.

➡️ How long can I store the leftovers in the fridge?

It’s best to use any leftovers within 3-4 days.

➡️ How do I reheat the leftovers?

Reheat in the microwave (covered and vented) on half-power until heated through. Alternatively, you can reheat it in the oven until heated through. You may want to add just a bit of water for either method to help with moisture.

➡️ How long do you cook pork chops at 350°F?

About 45 minutes for boneless – note that bone-in chops take about 10% LONGER to cook – which is why this recipe calls for an hour of baking time. Thinner pork chops need about 25-35 minutes.

➡️ Can I use boneless chops for this recipe?

You can. For the same thickness, you’ll need a slightly shorter cook time, about 40-45 minutes.

➡️ Can I double this recipe?

Yes! I do it often!

finished chop with a piece cut out to show you the inside

Other recipes you may enjoy

baked pork chop on plate with steamed broccoli
4.47 from 299 votes
Servings: 4 servings

Easy Baked Pork Chops in Gravy

By Jamie Sherman
Easy Baked Pork Chops in Gravy – tender, juicy pork chops in an easy, savory gravy. A flavorful recipe the whole family will enjoy.
Prep: 5 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 15 minutes

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Equipment

Ingredients 

  • 4 bone-in pork chops, about 1/2-inch thick
  • 1 tablespoon vegetable oil
  • 1 can condensed cream of chicken soup, undiluted, 10-3/4 ounces
  • ½ cup water
  • 3 tablespoons Worcestershire sauce
  • ¼ teaspoon. salt
  • teaspoon ground black pepper

Instructions 

  • Preheat oven to 350°F.
  • In a skillet, brown the pork chops in oil. 
  • Transfer the pork chops to a greased 13-in. x 9-in. baking dish. 
  • In a medium bowl, combine the remaining ingredients; pour over chops. 
  • Cover the dish with aluminum foil and bake for 1 hour or until meat juices run clear.

Notes

Can I freeze this dish?

Yes! Put the pork chops and gravy in a freezer-safe container with a tight-fitting lid. Label and date it. Use the dish within 2-3 months for best taste.
To serve: Allow the dish to thaw overnight in the fridge. Reheat in the microwave on half-power until heated through. Alternatively, you can reheat it in the oven until heated through.

How long can I store the leftovers in the fridge?

It’s best to use any leftovers within 3-4 days.

How do I reheat the leftovers?

Reheat in the microwave (covered and vented) on half-power until heated through. Alternatively, you can reheat it in the oven until heated through. You may want to add just a bit of water for either method to help with moisture.

Can I use boneless chops for this recipe?

You can. For the same thickness, you’ll need a slightly shorter cook time, about 40-45 minutes.

Nutrition

Serving: 1pork chop, Calories: 397kcal, Carbohydrates: 8g, Protein: 37g, Fat: 23g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 123mg, Sodium: 915mg, Potassium: 722mg, Fiber: 0.01g, Sugar: 2g, Vitamin A: 159IU, Vitamin C: 2mg, Calcium: 58mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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4.47 from 299 votes (297 ratings without comment)

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21 Comments

  1. Eileen Macko says:

    5 stars
    Made this tonight. The only change that I made was instead of Worcestershire sauce, I used soy sauce. I also had a few chopped onions in the fridge, so I threw them on top after putting the gravy on the chops. I accidentally cooked them longer than needed, but they were still juicy and fork tender. I made them with noodles and broccoli with cheese. Really good!

  2. Nancy W. says:

    3 stars
    This dish is very flavorful. My husband thought they were on the stuff side. How can I make them more tender?

  3. Danielle says:

    Made this recipe tonight. My girls loved it! Definitely will be making it again.

  4. Sherry says:

    I had two large bone in pork chops but did the full recipe with the gravy, as you can never have enough gravy! I used cream of mushroom soup because I had fresh mushrooms to add. After taking the chops out of pan I browned them in, I added the mushrooms just to sauté them a bit, then added to soup mixture with the other gravy ingredients. I added two russet potatoes, cut in half and poured gravy overall. When done, I added a little cornstarch with water to thicken gravy a bit more and the whole thing was delicious! This recipe is a keeper! Thank you for sharing it.