These oven baked 4-ingredient pork chops have that dependable, old-fashioned supper feeling that never goes out of style. The simple Pendleton-style combination of pork chops, onion soup mix, and creamy soup bakes into a rich gravy with hardly any fuss, which makes it perfect for a busy Sunday or any night when you want a cozy family meal without a long ingredient list. It is the kind of handwritten-card recipe that earns its spot in the dinner rotation because it turns pantry staples into something that tastes like you worked much harder than you did.
Serve these pork chops over mashed potatoes, buttered egg noodles, or fluffy white rice so none of that savory onion gravy goes to waste. For vegetables, green beans, glazed carrots, corn, or a simple side salad all fit nicely, and warm rolls or sliced bread are always welcome for soaking up the extra sauce.
Oven Baked 4-Ingredient Pork Chops PendletonServings: 4
4 bone-in or boneless pork chops, about 3/4 to 1 inch thick
1 packet dry onion soup mix, about 1 ounce
1 can condensed cream of mushroom soup, 10.5 ounces
1/2 cup water
1. Preheat the oven to 350°F and lightly grease a 9x13-inch glass baking dish.
2. In a medium bowl, stir together the condensed cream of mushroom soup, dry onion soup mix, and water until smooth.
3. Arrange the pork chops in the prepared baking dish in a single layer, then spoon and spread the soup mixture evenly over the top of each chop.
4. Cover the dish tightly with foil and bake for 35 minutes.
5. Remove the foil and continue baking for 20 to 25 minutes, or until the pork chops are tender and reach an internal temperature of 145°F. Let them rest for 5 minutes before serving, then spoon the onion gravy over the top.
Variations & TipsUse cream of chicken: If your family is not fond of mushrooms, swap the cream of mushroom soup for condensed cream of chicken soup. You will still get a rich gravy, but the flavor will be a little milder and often more appealing for picky eaters.
Add onions: For even more homestyle flavor, scatter one thinly sliced onion around and over the pork chops before baking. The onions soften into the sauce and make the gravy extra savory.
Choose the right thickness: Pork chops that are about 3/4 to 1 inch thick stay juicier in the oven than very thin chops. If your chops are especially thick, plan on a little extra baking time and always check for doneness with a meat thermometer.
Make cleanup easy: A glass baking dish works beautifully for this recipe, and a light coating of cooking spray helps the gravy release more easily. Letting the dish rest for a few minutes after baking also helps the sauce settle and thicken slightly.
Make it a full meal: To stretch supper a little further, serve these chops with mashed potatoes, rice, or noodles and a simple vegetable on the side. That way the rich gravy becomes part of the whole plate, which is especially nice when feeding a hungry family.