My grandmother made this every Sunday during the hard times. She always said the simple meals stuck with you the longest.

This oven baked 3-ingredient pork chops with canned mixed vegetables recipe is the kind of practical, comforting meal that has stayed on Midwestern tables for generations. It leans on pantry staples, keeps prep to a minimum, and turns a few simple ingredients into a full supper in one baking dish. Recipes like this became especially common when budgets were tight, because they stretched well, used what was on hand, and still brought everyone to the table for something warm and satisfying.

Serve these pork chops with soft white bread, mashed potatoes, buttered rice, or egg noodles to soak up the savory juices from the pan. If you want to round the meal out a little more, applesauce, a simple cucumber salad, or sliced tomatoes make familiar, old-fashioned pairings that work especially well with the mild flavor of baked pork.

Oven Baked 3-Ingredient Pork Chops with Canned Mixed Vegetables

Servings: 4

Golden browned pork chops in mixed vegetables in a white oval casserole dish

Ingredients

4 bone-in or boneless pork chops, about 1/2 to 3/4 inch thick
2 cans mixed vegetables, 14 to 15 ounces each, drained
1 packet dry onion soup mix, about 1 ounce

Pork chops, canned mixed vegetables, and onion soup mix on a counter

Directions

1. Heat the oven to 375°F and lightly grease a 9x13-inch baking dish or similar casserole dish.

Greased casserole dish ready on the counter

2. Spread the drained mixed vegetables evenly across the bottom of the baking dish.

Mixed vegetables spread in the bottom of a casserole dish

3. Place the pork chops on top of the vegetables in a single layer, then sprinkle the dry onion soup mix evenly over everything.

Pork chops arranged over vegetables with onion soup mix sprinkled on top

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.

5. Let the dish rest for 5 minutes before serving so the juices settle back into the meat and vegetables.

Finished pork chops and mixed vegetables plated with simple sides

Variations & Tips

Add a little moisture: If your pork chops are especially lean or thick, add 1/4 cup water or chicken broth to the baking dish before covering. That helps create a little steam and keeps the vegetables from drying out.

Use cream soup for a richer version: For a more old-fashioned casserole style, stir one can of cream of mushroom or cream of celery soup into the drained vegetables before adding the pork chops. The result is softer, creamier, and a bit more substantial.

Creamier version of pork chops baked over vegetables in casserole dish

Choose the right pork chops: Chops that are 1/2 to 3/4 inch thick work best here. Very thin chops can dry out before the vegetables heat through, while very thick chops may need additional baking time.

Season to taste at the table: Since onion soup mix already contains plenty of salt, it is best to wait until serving before adding any extra seasoning. A little black pepper or paprika on top is often all it needs.