This old-fashioned oven baked pork chop dinner is the kind of simple comfort food that earns a permanent spot in a busy weeknight rotation. With just a few pantry and freezer staples, the pork chops bake gently under a creamy ham gravy that keeps them tender and gives the whole dish that thrift-minded, Sunday supper feel. It is the sort of recipe many families leaned on during leaner years, when making an affordable cut of meat taste special was a real kitchen skill.
Serve these pork chops over mashed potatoes, egg noodles, or white rice so none of the creamy gravy goes to waste. A simple green bean side, buttered corn, or a crisp salad balances the richness nicely, and warm biscuits or sandwich bread make it feel especially cozy on the table.
Oven Baked 3-Ingredient Pork Chops with Cream of Ham Soup
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 white oval casserole dish or similar baking dish.
2. Arrange the pork chops in the baking dish in a single layer.
3. In a small bowl, whisk together the condensed cream of ham soup and milk or water until smooth.
4. Pour the soup mixture evenly over the pork chops, covering them as much as possible.
5. Cover the dish with foil and bake for 35 minutes. Remove the foil and bake 15 to 20 minutes more, until the pork chops are cooked through and the gravy is hot and lightly browned around the edges.
6. Let the dish rest for 5 minutes before serving, then spoon the creamy gravy over the pork chops and serve hot.
Variations & Tips
Add seasoning: If you want a little more flavor while still keeping the recipe simple, sprinkle the pork chops with black pepper, garlic powder, or paprika before adding the soup mixture.
Use thicker chops: Thicker pork chops stay juicier during baking, especially in a creamy sauce like this. If your chops are especially thick, add a few extra minutes and check that they reach a safe internal temperature of 145°F.
Make it stretch: This dish is great over rice, noodles, or mashed potatoes when you need the meal to go a bit further. I love recipes like this on busy weeks when one casserole can cover both dinner and next-day leftovers.
Swap the liquid: Milk makes the gravy a little richer, while water keeps it lighter and lets the soup flavor stand out more. Either works well, so use what you have on hand.
Add onions or mushrooms: If you do not mind moving past the strict 3-ingredient version, a layer of sliced onions or mushrooms under the pork chops adds extra flavor and makes the dish feel a little more dressed up.
