Ingredients
Pork Chops
- 6 bone-in pork chops (1/2 to 1 inch thick)
- olive oil
- Black Pepper
- Seasoning Salt
- Paprika
- Garlic Powder
- Onion Powder
- Thyme
Gravy
- 1 can Campbell's Cream of Mushroom Soup
- 1 can milk (2% or whole)
- 1 tsp black pepper
- 1/2 tsp chicken bouillon
Instructions
- Preheat oven to 400℉.
- If pork chops were refrigerated, take out for about 10 minutes to allow them to cook evenly. Rinse pork chops and pat dry. Toss with olive oil. Place pork chops on a cookie sheet.
- On both sides of pork chops, sprinkle seasonings - black pepper, garlic powder, thyme, seasoning salt, paprika, and onion powder.
- Using a cast iron skillet, sear each side of the pork chops for 5 minutes each. Set aside in a baking pan.
- In a medium mixing bowl, pour in cream of mushroom soup and milk. Add black pepper and chicken bouillon. Mix well and pour soup over pork chops.
- Cover pan and bake for 40 minutes. Uncover and bake for 10 additional minutes. Sprinkle with parsley (optional)
- The cooking time for the pork chops will depend on if you are using bone-in pork chops and the thickness. The internal temperature should be 145°.
- Serve with mash potatoes or rice.