Preheat your oven to 375°F (190°C). Lightly grease a glass 9×13-inch casserole dish with a bit of oil or nonstick spray to keep the chops from sticking.
Greased glass casserole dish with pork chops ready to assemble
Lay the raw center-cut pork chops in a single layer in the bottom of the glass casserole dish. They can be snug, but try not to overlap them so they cook evenly.
In a medium bowl, whisk together the condensed cream of mushroom soup, milk, dry onion soup mix, and black pepper until the mixture is smooth and well combined. It will be fairly thick, like a pourable gravy.
Creamy onion mushroom sauce being whisked in a mixing bowl
Pour everything from the bowl evenly over those raw center-cut pork chops in the casserole dish, making sure the tops of the chops are well coated and some of the mixture settles down around them.
Cover the casserole dish tightly with foil to help the pork chops stay moist while baking. Place the dish on the middle rack of the preheated oven.
Bake for 30 minutes, then carefully remove the foil (watch out for steam). Return the uncovered dish to the oven and continue baking for another 15–20 minutes, or until the pork chops reach an internal temperature of at least 145°F (63°C) when checked with a meat thermometer in the thickest part.
Baked pork chops with creamy sauce fresh from the oven
Once done, remove the casserole dish from the oven and let the pork chops rest for about 5 minutes so the juices settle. Spoon some of the creamy onion-mushroom sauce from the pan over each chop when serving.
Variations & Tips
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