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Fall Apart Pork Chops

Fall apart pork chops braised low and slow until they collapse into fork-tender, shreddable meat. Oven braised pork chops cook in a rich, silky gravy made from cream of mushroom soup and chicken broth.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 thick bone-in pork chops Choose evenly thick chops for consistent braising.
  • Salt and pepper to taste
  • 1 tbsp garlic powder
  • 2 tbsp oil
Aromatics and sauce
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 10.5 oz cream of mushroom soup Use canned for a thick, gravy-like sauce.
  • 1.5 cup chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • Fresh parsley for garnish Optional but recommended for brightness.

Equipment

  • 1 Dutch oven

Method
 

Preheat and sear the pork
  1. Preheat oven to 300°F, then pat pork chops dry and season with salt, pepper, and garlic powder. Sear in oil over medium-high heat for 3–4 minutes per side, then set aside.
Cook onion and build the braising base
  1. In the same pan, cook sliced onion for 4 minutes. Add minced garlic and cook for 30 seconds, stirring to avoid browning.
Make the gravy and braise
  1. Whisk cream of mushroom soup with chicken broth and Worcestershire sauce until smooth, then pour into the pan. Nestle pork chops into the liquid, add dried thyme, and cover tightly with foil.
  2. Braise in the oven at 300°F for 1.5–2 hours, until fork-tender and collapsing easily when pulled with a fork.
Finish and serve
  1. Garnish with fresh parsley and serve over mashed potatoes.

Notes

For the best fork-tender texture, keep the foil sealed so steam stays in during the full 1.5–2 hour braise. Refrigerate leftovers up to 3–4 days; reheat gently in the oven or on the stovetop with a splash of broth. Freezing is yes (up to 2–3 months) and reheats well for weeknight comfort. For a lower-sodium option, use low-sodium cream of mushroom soup and low-sodium chicken broth.