My neighbor brought this over for dinner once, and I begged for the recipe immediately. So creamy and takes just 3 ingredients.

• 4 bone-in pork chops, about 1-inch thick (2 to 2½ lbs total)
• 2 (10.5-ounce) cans condensed cream of mushroom soup
• 1 (12-ounce) jar sliced mushrooms, drained

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 2- to 3-quart baking dish to prevent sticking.
2. Season the Pork: Pat the pork chops dry with paper towels. If you like, season both sides with a pinch of salt and pepper—this small step makes a big difference in flavor. Arrange the chops in a single layer in the prepared dish, allowing for a slight overlap if necessary.
3. Make the Gravy: In a medium bowl, stir together the condensed soup and the drained sliced mushrooms until well combined. The mixture will be thick and luxurious—perfect for creating that signature clinging gravy.
4. Smother the Chops: Pour the soup mixture evenly over the pork chops. Use a spatula to spread it so each chop is generously coated and the sauce fills the spaces around them. The chops should be nestled in the sauce, not swimming in it.
5. Cover and Braise: Cover the dish tightly with aluminum foil. This traps the steam and allows the pork to braise gently, ensuring it stays incredibly tender and juicy.
6. Bake: Bake, covered, for 45 to 55 minutes, or until the pork is tender and a meat thermometer inserted into the thickest part reads at least 145°F (63°C). Thicker chops will need the full time.