After making Butter Baked Chicken a few days ago, I decided to try a slightly different version with some thin cut pork chops and make Garlic Butter Baked Pork Chops. Oh my gosh, y’all! My family devoured them and wanted more!
My very picky 8 yr old ate 2 pork chops! Two!! This is unheard of! These Garlic Butter Baked Pork Chops are a a definite keeper in our meal rotations.
I’m not a big fan of pork, but the rest of my family enjoys it. After my Butter Baked Chicken was a huge hit, I decided to try it with a variety of meats. The first one was a twist using thin cut pork chops. I swapped out cream of chicken for cream of mushroom. And, I decided to make it garlic butter melting the pan instead of just plain ol’ butter.
I saw a funny meme on Facebook the other day:
You don’t let a recipe tell you how much garlic to add. You measure that with your heart.
If you only knew how true this was for me. HA!
These pork chops were fantastic! They were fork tender. Plus, if you make mashed potatoes, the gravy created on top is just perfect to put over the mashed potatoes.
After making these a few times, I think the thinner the pork chops, the better this dish is. I tried it with thicker pork chops, and it just isn’t as tender. Now when I make this recipe, I always make sure to look for the thinnest pork chops I can find.Print
These Garlic Butter Baked Pork Chops will be a sure winner with family dinner. The kids will love it, your husband will love it, and it’s a snap to make!
- 1 stick of butter
- 1/2 teaspoon dried minced garlic
- 1 can (10.5 oz) Cream of Mushroom soup
- 1 can evaporated milk
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 8–10 thin sliced pork chops
- Preheat oven to 375 F degrees.
- Slice up a stick of butter into a 9 x 13 dish and put it in the oven while it’s preheating to melt the butter. Remove the pan as soon as the butter is melted.
- Pour about 1/4 of the evaporated milk into a shallow bowl.
- Combine garlic, flour, salt and pepper into another shallow bowl.
- Dip both sides of each pork chop into the milk and then into the flour.
- Place each pork chop on top of the butter in the baking dish.
- Bake for 20 minutes.
- Combine the rest of the evaporated milk and the Cream of Mushroom soup.
- Flip the pork chops over and pour the milk/soup mixture over the pork chops.
- Bake for an additional 20 minutes until golden brown.
- Serve immediately and use the extra soup mixture in the pan as a gravy over mashed potatoes.
Looking for more pork recipes? Try these: