Heat a large, oven-safe pan (something with a lid) over medium heat, and preheat the oven to 350°F.
Sprinkle the pork chops with seasonings while saving about ½ teaspoon for the mushrooms. Pour the oil into the pan, then add the pork chops.
1 to 1 ½ pounds boneless pork chops, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon ground black pepper, Pinch dried thyme, 1 tablespoon neutral tasting oil
Sear for 2-3 minutes per side, then remove to a waiting plate. To the same pan, add the mushrooms and the remaining seasoning.
4 ounces fresh mushrooms
Cook the mushrooms for 5-7 minutes, stirring occasionally, until they soften and shrink in size. If there are brown bits on the bottom of the pan, pour in the chicken broth and use a wooden spoon to gently scrape the bits off the pan.
¼ cup chicken broth
Remove from heat, and add the pork chops back to the pan. Pour the cream of mushroom soup over the mushrooms and cover with a lid.
10 ½ ounces cream of mushroom soup
Bake for 30-40 minutes or until the pork chops reach an internal temperature of 145°F on an instant read thermometer.
Remove from the oven and let rest for 5-10 minutes before serving.
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Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 pork chop with sauce. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*The chicken broth may not be needed if there are no bits on the bottom of the pan. If it’s not needed, simply omit it.*We love the flavor that added mushrooms give this dish, but those are optional. Leave them out if you’d rather not have them or don’t have any on hand.