This oven-baked pork chop and white bean supper is the kind of practical, deeply comforting meal that has earned its place in family kitchens for generations. With just a few ingredients and very little hands-on work, you get juicy pork chops, creamy beans, and savory pan juices all in one dish. It’s especially welcome in cooler weather, when a simple casserole-style dinner feels both economical and generous.
Serve these pork chops and beans with a crisp green salad, buttery cooked greens, or simple roasted carrots to balance the richness of the dish. A piece of crusty bread or warm cornbread is also excellent for soaking up the flavorful juices, and if you want to round it out further, a spoonful of applesauce on the side makes a classic pairing with pork.
Oven Baked 3-Ingredient Pork Chops with Canned White Beans
Servings: 4
Ingredients
4 bone-in pork chops, about 3/4 to 1 inch thick
2 cans white beans, 15 ounces each, drained and rinsed
1 packet onion soup mix, about 1 ounce
Directions
1. Heat the oven to 375°F. Lightly grease a medium casserole dish or baking dish large enough to hold the pork chops in a single layer.
2. Spread the drained and rinsed white beans evenly across the bottom of the dish, then sprinkle the onion soup mix over the beans.
3. Place the pork chops on top of the beans. Press them down lightly so they sit snugly in the dish and can flavor the beans as they bake.
4. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and continue baking for 15 to 20 minutes more, or until the pork chops are cooked through and browned on top and the beans are hot and creamy.
5. Let the dish rest for 5 minutes before serving so the juices settle into the beans. Spoon the beans onto plates and top each serving with a pork chop.
Variations & Tips
Add herbs: If you’d like a little more aroma without changing the spirit of the recipe, add a sprig of rosemary or a pinch of dried thyme to the beans before baking. Both pair especially well with pork and white beans.
Use boneless chops carefully: Boneless pork chops can be used, but they cook faster and are easier to dry out. Start checking them about 10 minutes earlier during the uncovered baking time.
Choose the right beans: Cannellini beans, great northern beans, or navy beans all work well here. Cannellini beans tend to stay especially creamy and hold their shape nicely in the oven.
Keep it moist: If your beans seem dry going into the oven, add 1/4 cup water or chicken broth to the dish before covering it. That little bit of extra liquid helps create a softer, more spoonable bean mixture.
Brown more deeply if needed: If the pork chops are cooked through but not as golden as you’d like, place the dish under the broiler for 1 to 2 minutes at the end. Watch closely so the tops brown without drying out.