There are some suppers that come from careful planning, and then there are the ones born from a full day’s work and a pantry that needs stretching. This oven baked 3-ingredient pork chops with canned succotash is that kind of meal: humble, hearty, and wonderfully practical. It has the feel of an old Midwestern September supper, when the evenings turn cool, the garden starts winding down, and a good cook knows how to turn just a few simple things into a dish that tastes like comfort.
This is a fine meal with a pan of buttered cornbread, sliced tomatoes, or simple mashed potatoes if you want something extra to catch the juices. For a lighter plate, serve it with warm green beans or a crisp cabbage slaw. A glass of iced tea fits right in, and if you’re feeding a hungry crowd, a dish of applesauce on the side makes it feel even more like an old-fashioned family supper.
Oven Baked 3-Ingredient Pork Chops with Canned Succotash
Servings: 4
Ingredients
4 bone-in or boneless pork chops, about 1/2 to 3/4 inch thick
Directions
1. Heat the oven to 375°F and lightly grease a 9x13-inch baking dish or vintage casserole dish.
2. Spoon the lightly drained succotash into the baking dish and spread it into an even layer. Sprinkle the dry onion soup mix evenly over the top.
3. Arrange the pork chops on top of the succotash. Turn them once in the moisture from the vegetables if you like, so a little of the soup mix coats both sides.
4. Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and continue baking for 15 to 20 minutes more, until the pork chops are cooked through and nicely browned and the succotash is bubbling around the edges.
5. Let the dish rest for 5 minutes before serving, then spoon the succotash onto plates and top each serving with a pork chop.
Variations & Tips
Add a little richness: If your pork chops are very lean, dot a tablespoon or two of butter over the top before baking. It melts down into the vegetables and gives the whole dish a fuller flavor.
Use fresh or frozen succotash: If you have late-summer vegetables to use up, fresh or frozen corn and lima beans work beautifully in place of canned. Just add a splash of water or broth so the dish stays moist while it bakes.
Watch the thickness: Thin pork chops cook quickly and can dry out, so start checking them early. Thicker chops may need a few extra minutes; you want them tender and fully cooked, not overdone.
Make it a one-pan supper: A few sliced onions or a handful of diced bell pepper tucked into the succotash will stretch the meal even further without taking away from its plain, honest charm.
