Go Back

Fall Apart Pork Chops

Fall apart pork chops are braised low and slow until they collapse into fork-tender, shred-easy meat, surrounded by rich, silky gravy. Oven braised pork chops develop a deep savory flavor with a creamy mushroom broth coating.
Print Recipe Pin Recipe
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 and seasoning
  • 4 thick bone-in pork chops
  • Salt and pepper to taste
  • 1 tbsp garlic powder
  • 2 tbsp oil
Braising gravy
  • 1 onion, sliced
  • 4 clove garlic, minced
  • 1 can (10.5 oz) cream of mushroom soup
  • 1.5 cup chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • Fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Preheat and sear
  1. Preheat the oven to 300°F. This low temperature sets up a slow braise for fork-tender results.
  2. Season the pork chops with salt, pepper, and garlic powder. Sear them in oil over medium-high heat for 3–4 minutes per side, then set aside.
Build the braising liquid
  1. Cook the onion in the same pan for 4 minutes. Scrape up browned bits to boost the gravy flavor.
  2. Add the garlic and cook for 30 seconds. Stop as soon as it becomes fragrant to avoid bitterness.
  3. Whisk the cream of mushroom soup with the chicken broth and Worcestershire until smooth, then pour into the pan. Stir to fully combine before adding the pork back.
Braise until fork-tender
  1. Nestle the pork chops into the liquid and add the dried thyme. Arrange them so they sit mostly in the sauce for even braising.
  2. Cover tightly with foil and braise in the oven for 1.5–2 hours until fork-tender. When ready, the meat should shred easily and the gravy should look rich and cohesive.
Serve
  1. Garnish with fresh parsley and serve. Plate the pork chops with the silky gravy, ideally over mashed potatoes.

Notes

For best shred-ability, let the chops braise fully until they’re truly fork-tender; if they seem tight, continue baking in 15–20 minute increments. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently in a covered dish until hot throughout. Freezing is okay for up to 2 months—thaw overnight in the fridge and rewarm slowly. For a lighter option, swap the cream of mushroom soup for a lower-fat cream-style mushroom soup to keep the braising sauce creamy while reducing richness.