Baked Pork Chops with Cream of Mushroom Soup
These baked pork chops with cream of mushroom soup are fork-tender — when done right. They're great comfort food for cold days! The cream of mushroom soup gravy is great on both the pork chops and mashed potatoes.
yellow onion, sliced
½
pork chops
4
condensed cream of mushroom soup
26
ounces
water
¼
cup
beef bouillon
2
cubes
 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
  Place onion slices on the bottom of a glass baking dish. Lay pork chops over onions. Cover chops evenly with condensed soup.
  Add water and bouillon, breaking up the bouillon cubes to spread flavor. Cover the baking dish with aluminum foil.
  Bake pork chops in the preheated oven, stirring gravy once or twice, until no longer pink in the centers, about 1 hour. An instant-read thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C).
