This oven baked 3-ingredient pork chops with canned spaghetti recipe is the kind of simple comfort food that stretches a grocery budget and still feels special when it comes out of the oven. It has that old-school casserole charm many families leaned on during busy or lean seasons, with pantry spaghetti forming a saucy bed for browned pork chops that turn tender as they bake. It is easy, filling, and exactly the sort of nostalgic supper that can bring back memories of Sunday dinners around a crowded table.
Serve these pork chops with buttered green beans, peas, or a crisp iceberg salad to balance the rich tomato sauce and pasta. A slice of white bread, garlic toast, or simple dinner rolls is perfect for scooping up the extra sauce, and if you want to round it out for a larger meal, add applesauce or baked carrots on the side.
Oven Baked 3-Ingredient Pork Chops with Canned Spaghetti
Servings: 4
Ingredients
4 bone-in or boneless pork chops, about 1/2 to 3/4 inch thick
Directions
1. Preheat the oven to 350°F and lightly grease a medium white oval casserole dish or baking dish.
2. Pour the canned spaghetti into the prepared 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 spaghetti mixture in a single layer, pressing them down just slightly so they sit snugly in the sauce.
4. Cover the dish tightly with foil and bake for 35 minutes. Remove the foil and continue baking for 15 to 20 minutes more, or until the pork chops are cooked through and lightly browned around the edges.
5. Let the casserole rest for 5 minutes before serving so the sauce settles slightly, then spoon the spaghetti onto plates and top with a pork chop.
Variations & Tips
Add cheese: For a more casserole-style finish, sprinkle shredded mozzarella or cheddar over the top during the last 10 minutes of baking. It melts into the sauce and gives the dish an extra cozy feel.
Use cream of mushroom soup: If you want a slightly creamier version, mix one can of cream of mushroom soup into the spaghetti before adding the pork chops. It changes the flavor but keeps the same budget-friendly spirit.
Choose the right pork chops: Thinner chops will cook faster and can dry out, so check them early. Chops around 1/2 to 3/4 inch thick work best for staying tender while still browning nicely.
Make it ahead: Assemble the dish a few hours in advance, cover, and refrigerate until dinner time. When baking straight from the refrigerator, add about 10 extra minutes to the covered baking time.
Season to taste: Since canned spaghetti and onion soup mix both contain salt, taste before adding any extra seasoning. A little black pepper or paprika is usually plenty if you want to dress it up.
