Clayton's Pork Chops

Clayton's Pork Chops

Phyllis Pope Clayton 0

"This recipe is so easy. My family loves it. The gravy is delicious served with rice."


1 h {{adjustedServings}} servings 442 cals
Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 442 kcal
  • 22%
  • Fat:
  • 31.5 g
  • 49%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 994 mg
  • 40%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place pork chops in a 9x13 inch baking pan. Add the mushroom and celery soups. Stir to coat the pork chops.
  3. Bake in preheated oven for 45 minutes, until meat is no longer pink inside and thermometer reads 145 degrees F (63 degrees C).
  4. Remove from oven and stir sour cream into soup mixture. Sprinkle with French-fried onions. Serve immediately.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 69 Ratings


I did this a little differently. I combined the soups and sour cream together, browned the chops in a skillet and the put them in a bakin dish with the soup mixture and a bag of thawed frozen gr...

Good basic recipe. I browned my chops on the stove first. Also, because I only needed 2 pork chops I only used one can of cream of mushroom and left the cream of celery out. Also halved the s...

This recipe was delicious! I've made pork chops with just mushroom soup in the past. The sour cream made the gravy very creamy and added so much more flavor. I also seasoned the chops with gar...