There are some suppers that carry more than flavor to the table, and these oven baked pork chops are one of them. This is the kind of frugal, filling Midwestern casserole-style meal that stretches simple pantry ingredients into something comforting enough for Sunday dinner, with tender chops and a rich gravy made from canned cream of chicken soup. It’s a humble recipe, the sort of dish many grandmothers leaned on when money was tight and a family still needed to leave the table full and content.
Serve these pork chops with mashed potatoes, buttered egg noodles, or plain white rice so none of that creamy gravy goes to waste. A side of green beans, sweet corn, or cooked carrots fits right in, and a basket of warm biscuits or white bread makes it feel like an old-fashioned family supper.
Oven Baked 3-Ingredient Pork Chops with Cream of Chicken Soup
Servings: 4 to 6
Ingredients
4 to 6 bone-in or boneless pork chops
1 (10.5-ounce) can cream of chicken soup
1/2 cup water
Directions
1. Preheat the oven to 350°F. Lightly grease a white oval casserole dish or similar baking dish, then arrange the pork chops in a single layer.
2. In a bowl, stir together the cream of chicken soup and water until smooth, then pour the mixture evenly over the pork chops.
3. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and continue baking for 20 to 25 minutes more, or until the pork chops are tender and cooked through and the gravy is bubbling around the edges.
4. Let the pork chops rest for 5 minutes before serving. Spoon the gravy generously over the top and serve hot with mashed potatoes, noodles, or rice.
Variations & Tips
Use boneless or bone-in chops: Either works well here, but bone-in pork chops usually stay a bit juicier during baking. If your chops are especially thick, they may need a little extra oven time.
Thin the gravy to your liking: If you prefer more sauce for spooning over potatoes or rice, add an extra 1/4 cup water before baking. For a thicker gravy, use slightly less water and keep the dish uncovered for the final stretch.
Add simple seasoning: Even though this old recipe is known for getting by with very little, a light sprinkle of black pepper, garlic powder, or onion powder over the chops before the soup goes on can give it a little extra flavor without changing its character.
Make it a one-pan meal: Nestle sliced onions or a handful of baby carrots around the pork chops before pouring on the soup mixture. They’ll cook right in the gravy and stretch supper even further.
Don’t overbake: Pork chops can turn dry if left in too long, so check for doneness near the end of the baking time. Once they are tender and the internal temperature reaches 145°F, let them rest before serving so the juices settle back in.