Oven baked 4-ingredient pork chops are the kind of practical supper that has stayed popular for generations because they turn a modest package of meat into a filling family meal with almost no fuss. This Radcliffe-style version relies on a simple creamy sauce and steady oven heat to keep the chops tender while creating a savory pan gravy, making it especially useful on busy nights or when you need to feed several people on a tight grocery budget.
Serve these pork chops with mashed potatoes, buttered egg noodles, rice, or sliced bread so none of the rich pan sauce goes to waste. For vegetables, green beans, peas, corn, or a simple side salad all fit nicely and keep the meal balanced without adding much extra work.
Oven Baked 4-Ingredient Pork Chops Radcliffe
Servings: 8
Ingredients
8 bone-in or boneless pork chops, about 1/2 to 3/4 inch thick
1 packet dry onion soup mix, about 1 ounce
1 can condensed cream of mushroom soup, 10 1/2 ounces
1 cup water
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch glass baking dish or similar casserole pan.
2. In a medium bowl, whisk together the cream of mushroom soup, onion soup mix, and water until smooth.
3. Arrange the pork chops in the prepared baking dish in a mostly even layer, overlapping slightly if needed.
4. Pour the soup mixture evenly over the pork chops, making sure each chop is well coated.
5. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and continue baking for 20 to 30 minutes more, or until the pork chops are tender and cooked through to 145°F and the sauce is bubbling and lightly browned around the edges.
6. Let the dish rest for 5 minutes before serving, then spoon the sauce over the pork chops at the table.
Variations & Tips
Use cream of chicken: If that is what you have in the pantry, cream of chicken soup works well and gives the dish a slightly lighter, less earthy flavor than mushroom.
Choose the right chops: Pork chops that are very thin can dry out before the sauce has time to do its work. Chops closer to 1/2 inch or a little thicker are best for this baking method.
Add pepper or paprika: Even though the original is very simple, a light sprinkle of black pepper or paprika over the chops before baking adds extra color and a little depth without changing the budget-friendly spirit of the recipe.
Make it stretch farther: For a bigger meal, serve the chops and sauce over rice, noodles, or mashed potatoes. The sauce is generous and helps smaller portions feel satisfying.
Check doneness carefully: Because pork chop thickness can vary, start checking near the end of baking time. The safest and juiciest result comes from removing them when the center reaches 145°F, then letting them rest briefly before serving.