A deliciously easy recipe for Smothered Cheddar Pork Chop Bake, featuring tender pork chops smothered in a creamy mushroom sauce and topped with sharp cheddar cheese.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 boneless pork chops, about 1 inch thick
1 tablespoon olive oil
1 small onion, thinly sliced
3 cloves garlic, minced
1 can (10.5 oz) cream of mushroom soup
½ cup chicken broth
½ cup sour cream
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
1½ cups shredded sharp cheddar cheese
2 tablespoons chopped fresh parsley
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Season both sides of the pork chops with garlic powder, onion powder, paprika, salt, and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork chops for 2–3 minutes per side, until lightly browned. Transfer them to the prepared baking dish.
In the same skillet, sauté the sliced onion for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds.
In a bowl, whisk together the cream of mushroom soup, chicken broth, sour cream, and Worcestershire sauce until smooth.
Stir the onion and garlic into the sauce, then pour it evenly over the pork chops.
Cover the baking dish tightly with foil and bake for 25 minutes.
Remove the foil and sprinkle the shredded cheddar evenly over the pork chops.
Return to the oven and bake uncovered for another 10–15 minutes, until the cheese is melted and bubbly and the pork reaches 145°F (63°C) internally.
Let the pork chops rest for 5 minutes. Garnish with fresh parsley and serve with mashed potatoes, rice, or roasted vegetables.
Notes
Don’t overcook the pork chops. Using a meat thermometer and removing them once they reach 145°F (63°C) keeps them much juicier.