Pork Chops In Gravy

photo by lynmoz photo by lynmoz
photo by lynmoz
photo by William Uncle Bill photo by William Uncle Bill
Ready In:
1hr 50mins


  • 1 egg
  • 2 tablespoons water
  • 8 pork loin chops (1/2 inch thick)
  • 34 cup seasoned bread crumbs
  • 2 tablespoons vegetable oil
  • 1 can cream of mushroom soup, undiluted
  • 1 can condensed French onion soup, undiluted
  • 14 cup grated parmesan cheese


  • In a bowl, beat egg and water.
  • Dip pork chops in egg mixture.
  • Coat with bread crumbs.
  • In a large skillet, brown chops in oil.
  • Transfer to greased 9x13 baking dish.
  • Mix the soups together and pour over then sprinkle with cheese.
  • Cover and bake at 325 for 1 1/2 hours or until tender.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. kfinkle
    To keep from heating the house up with the oven, I cooked these in my pressure cooker for 25 minutes, (with 1/2 cup water added to make steam). They were fanastic!! They were fall apart tender, and the sauce that this makes is excellent!! I would have never thought of using these two soups together, but WOW!! This is really a great recipe!!
  2. Shari2
    I actually had everything on hand to make this. It was great~there were unfortunately no leftovers. Next time I'm going to double the soup to have extra gravy on hand. I served this with mashed potatoes and it was a good combination. Thanks for a great recipe Dana!!
  3. SherriT9
    this recipe for pork chops was one of the best I have ever had!!! It was very easy to make and soooo tender, and the gravy was just delicious!! Served it with fresh butterbeans, biscuits, and mashed potatoes with the gravy over top. Absolutely wonderful!! Thanks for posting!
  4. Mrs. DJ
    My family and I loved this recipe. I followed the recipe exactly, using 1/2 inch center cut pork chops which turned out very tender. The gravy was so delicious. I would definately make this again. Thank you for such a GREAT recipe!
  5. judih
    Absolutely wonderful. The pork chops were fork tender and the gravy was out of this world served over rice or mashed potatoes. Great recipe.


  1. Pamela B.
    Hubby and I wish we could give it more stars. We loved this dish. I used 1 pkg dry onion soup and 1 cup of water instead of the french onion soup. After the chops were done I plated them and kept them warm in the oven while I made the gravy. I added an additional 2 cups water and cornstarch to make a nice creamy seasoned gravy and served over yukon gold garlic mashed potatoes. NUMMY!!!!!!
  2. bad kitty 1116
    Make this another 5 star review! Oh my gosh, these were so yummy! I used olive oil instead of vegetable. I had 6 bone-in center cut chops and they worked great! I added garlic powder, lots of fresh ground black pepper and 1 tablespoon Worcestershire sauce to the soup mixture. I did use the Parmesan-yum! I made buttermilk mashed potatoes (added some Parmesan to these too) and a veggie blend of carrots, broccoli, cauliflower, zucchini, and yellow squash to go with it. The gravy is perfect on the potatoes. I love that it was so easy and the gravy didn't need to be thickened. The cooking time was right on and they were fall-off-the-bone tender. My husband said they were awesome and my son loved them too. A definite keeper for our house-true comfort food! Thank you!
  3. Maqua
    This was excellent and I'm making it again today. I substitute chicken broth for the french onion soup,because I also don't like onions floating around in the sauce like Mommy R's daughter.(And I'm 48!) Campbells has a new mushroom soup with roasted garlic which works really well in recipes such as this one.
  4. MommyRodriquez
    I didn't have the Parmesan cheese on-hand, but it was delicious without it. Try it to save a few calories. My 9 year old daughter didn't like the sauce (probably the onions). Next time I'll try with Golden Mushroom soup instead of French Onion.



Find More Recipes