There are some suppers that come from thrift just as much as hunger, and this old-fashioned dish is one of them. Oven baked 3-ingredient pork chops with canned turnip greens is the kind of simple September meal many Midwestern grandmothers could pull together from the pantry and a value pack of meat, turning very little into something deeply savory and comforting. As the chops bake down into the greens, the juices mingle with that rich pot liquor, and the whole casserole comes out tasting like a supper that has been made in country kitchens for generations.
This is especially good with a pan of cornbread, buttered boiled potatoes, or a scoop of rice to soak up the flavorful juices. If you want to round it out a bit more, sliced tomatoes, fried apples, or a little vinegar-based slaw fit right in and give a nice contrast to the richness of the pork and greens.
Oven Baked 3-Ingredient Pork Chops with Canned Turnip Greens
Servings: 4
Ingredients
4 bone-in pork chops, about 3/4-inch thick
2 cans turnip greens, about 14 to 15 ounces each, undrained
1 packet dry onion soup mix
Directions
1. Heat your oven to 350°F and lightly grease a white oval casserole dish or 9x13-inch baking dish.
2. Pour the canned turnip greens with all their liquid into the casserole dish and spread them into an even layer. Sprinkle the dry onion soup mix evenly over the top.
3. Lay the pork chops on top of the greens in a single layer, nestling them down just a bit so the bottoms sit in the liquid.
4. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and continue baking 15 to 20 minutes more, until the pork chops are tender and browned around the edges and the greens are bubbling.
5. Let the dish rest for 5 minutes before serving, then spoon some of the greens and pot liquor alongside each pork chop.
Variations & Tips
Add a little heat: If your family likes a sharper flavor, shake a little black pepper or red pepper flakes over the greens before baking. It stays true to the simplicity of the dish but wakes it up nicely.
Use boneless chops carefully: Boneless pork chops will work, but they cook faster and can dry out more easily. Start checking them a little early during the uncovered baking time.
Make it stretch farther: When money is tight, serve these pork chops over rice or with skillet cornbread so none of that good pot liquor goes to waste. That was always the thrifty trick in country kitchens.
Choose the right dish: A snug casserole dish helps keep the greens moist around the meat. If the pan is too large, the liquid spreads out too much and the chops will not braise as gently.
Salt with care: Canned greens and onion soup mix both bring plenty of seasoning, so taste before adding any extra salt. Most times, this dish does not need another bit.