Pork Chops a la Jenni

This is old-fashioned weeknight cooking at its most comforting. Thin pork chops dredged in flour, browned in butter until golden, then baked under a blanket of cream of mushroom soup with Parmesan and paprika. It’s the kind of recipe that gets passed around on index cards and never fails.

Slicing the chops thin, about ¼ inch, is what makes the timing work. They brown quickly in the skillet and finish in the oven in under 20 minutes without drying out. The flour dredge does double duty: it gives the chops a golden crust during browning and helps the mushroom soup cling to the surface instead of sliding off.

Don’t skip spooning the pan drippings over the chops before the soup goes on. That butter, pork fond, and flour residue in the skillet is concentrated flavor. It creates a rich base layer under the soup that turns into something almost gravy-like as it bakes. The Parmesan and paprika on top brown slightly in the oven, adding a savory, slightly smoky crust.

Pro Tips

• Shake off the excess flour thoroughly. Too much flour turns gummy under the soup instead of forming a clean crust.
• Overlap the chops in the casserole rather than stacking. This ensures even cooking and lets the soup reach every surface.
• Cover the casserole during baking. Thin chops dry out fast uncovered, and the lid traps steam that keeps them tender.

Variations

• Use cream of celery or cream of chicken soup for a different flavor base.
• Sprinkle crispy fried onions on top during the last 5 minutes of baking for added crunch.
• Add a layer of sliced potatoes under the chops to turn this into a full one-dish meal.