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."

Ingredients 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.
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Reviews 56

  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 green beans. I added some shredded cheddar and baked @ 350 covered with foil for about 40 minutes. I took the foil off, sprinkled with fried onions and baked for apx 10 minutes longer until the onions crisped up and browned. Seasonings I added included red pepper flakes, garlic powder, a dash of clove, salt, and pepper. Everyone loved this dish and it even made the green beans (which I hate) taste edible!


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 sour cream. The sour cream makes the mushroom soup taste a lot like hamburger stroganoff, not that I don't like that. I added a little parsley and paprika for color. I will probably make again simply because it is so simple. My chops came out cooked perfectly, I know others complained of theirs being dry, but I used thick cut boneless pork chops, that may have been why.


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 garlic powder, onion powder and seasoned salt and browned them on the stove before baking. I will pass this recipe on to family and friends!