This simple oven baked pork chop dinner is the kind of meal that proves comfort food does not need a long ingredient list to feel special. Built around pork chops, canned sliced potatoes, and a creamy soup base, it has the practical, stretch-a-budget spirit of old-fashioned family suppers while still being filling and cozy enough for a busy weeknight. It is easy to see why a recipe like this would show up on so many Sunday tables for generations.
Serve these pork chops and potatoes with a simple green vegetable like green beans, peas, or buttered corn to round out the plate. If you want to make the meal go a little further, add sliced bread, dinner rolls, or a crisp side salad to balance the richness of the baked sauce and give everyone something to soak up the creamy juices.
Oven Baked 3-Ingredient Pork Chops with Canned Sliced Potatoes
Servings: 4
Ingredients
4 bone-in or boneless pork chops, about 1/2 to 3/4 inch thick
Directions
1. Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish or a white speckled enamel roasting pan.
2. Spread the drained sliced potatoes evenly in the bottom of the baking dish.
3. Place the pork chops on top of the potatoes in a single layer.
4. Spoon the condensed cream of mushroom soup over the pork chops and potatoes, spreading it as evenly as you can across the top.
5. Cover the dish tightly with foil and bake for 35 minutes.
6. Remove the foil and continue baking for 20 to 25 minutes, until the pork chops are cooked through and the top is lightly golden around the edges.
7. Let the dish rest for 5 minutes before serving so the sauce can settle slightly, then spoon the potatoes and sauce around each pork chop.
Variations & Tips
Soup Swap: If you do not have cream of mushroom, cream of chicken or cream of celery also works well and keeps the recipe just as easy.
Use Thicker Chops Carefully: If your pork chops are especially thick, add a little extra baking time and check that they reach a safe internal temperature of 145°F before serving.
For More Color: A light sprinkle of black pepper, paprika, or chopped parsley on top after baking adds a little color and makes the finished dish look more polished, even though the base recipe stays true to its three-ingredient roots.
Make It Ahead: You can assemble the dish a few hours in advance, cover it, and refrigerate it until you are ready to bake, which is especially helpful on a busy workday or before a family dinner.
