This old-fashioned oven baked pork chop casserole is the kind of practical recipe that has lasted for generations because it turns a short ingredient list into real comfort food. Pork chops bake gently under a blanket of canned cream of celery soup, which keeps them moist while creating a savory sauce that tastes far richer than the effort involved. It is especially useful for busy weeknights, tight budgets, or anytime you want a nostalgic main dish with a distinctly Midwestern casserole-table feel.
Serve these pork chops with mashed potatoes, buttered egg noodles, or plain white rice so none of the creamy celery sauce goes to waste. A simple green vegetable such as steamed green beans, peas, or roasted broccoli balances the richness nicely, and warm dinner rolls or sliced sandwich bread fit right in if you want a meal that feels like a Sunday supper.
Oven Baked 3-Ingredient Pork Chops with Cream of Celery
Servings: 4
Ingredients
4 bone-in or boneless pork chops, about 3/4 to 1 inch thick
1 (10.5-ounce) can condensed cream of celery soup
1/2 cup water
Directions
1. Preheat the oven to 350°F. Lightly grease a medium baking dish or use a white casserole dish large enough to hold the pork chops in a single layer.
2. Place the pork chops in the baking dish. In a small bowl, stir together the condensed cream of celery soup and water until smooth, then pour the mixture evenly over the pork chops.
3. Cover the dish tightly with foil and bake for 35 minutes. Remove the foil and continue baking for 15 to 20 minutes more, or until the pork chops are tender and the internal temperature reaches 145°F.
4. Let the pork chops rest in the sauce for 5 minutes before serving. Spoon the creamy celery sauce over each chop when plating.
Variations & Tips
Use thicker chops: If your pork chops are especially thick, plan on extra baking time and rely on a thermometer instead of the clock. This recipe is forgiving, but overcooked lean pork can still dry out if left in the oven too long after it is done.
Extra flavor without extra work: Although the classic version truly can be made with just three ingredients, a light sprinkle of black pepper, garlic powder, or onion powder before adding the soup mixture gives the dish a little more depth without changing its simple character.
Make the sauce richer: For a fuller, silkier sauce, replace part of the water with milk. The texture will be slightly creamier, which works especially well if you plan to serve the chops over rice or noodles.
Best baking dish choice: A snug casserole dish helps keep the sauce from spreading too thin. If the dish is too large, the soup mixture may reduce too quickly and leave the pork chops less protected during baking.