Oven baked 3-ingredient pork chops with canned cream of mushroom soup is the kind of dependable supper that has stayed on family tables for generations because it is inexpensive, filling, and remarkably comforting. This style of casserole-like pork chop dinner became especially popular in mid-century American home cooking, when canned condensed soups offered busy cooks an easy way to create a rich sauce with very little effort. The result is tender pork chops baked gently under a blanket of creamy mushroom sauce, with hardly any prep and plenty of nostalgic appeal.
Serve these pork chops with mashed potatoes, buttered egg noodles, or steamed white rice so none of the savory mushroom sauce goes to waste. For vegetables, green beans, peas, glazed carrots, or a simple side salad balance the richness nicely. If you want to stretch the meal further, add warm rolls or sliced bread and let everyone spoon extra sauce over the whole plate.
Oven Baked 3-Ingredient Pork Chops with Cream of Mushroom Soup
Servings: 4 to 6
Ingredients
4 to 6 bone-in or boneless pork chops, about 1/2 to 3/4 inch thick
2 cans (10.5 ounces each) condensed cream of mushroom soup
1 packet (about 1 ounce) dry onion soup mix
Directions
1. Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish or a similar casserole dish large enough to hold the pork chops in a single layer.
2. Arrange the pork chops in the prepared baking dish. In a medium bowl, stir together the condensed cream of mushroom soup and the dry onion soup mix until evenly combined.
3. Spoon the soup mixture evenly over the pork chops, covering the tops well so the meat stays moist while it bakes.
4. Cover the dish tightly with foil and bake for 35 minutes. Remove the foil and continue baking for 15 to 25 minutes more, or until the pork chops are tender and cooked through to an internal temperature of 145°F.
5. Let the dish rest for 5 to 10 minutes before serving so the sauce settles slightly. Spoon the sauce over each pork chop when plating.
Variations & Tips
Add a little liquid: If you prefer a looser sauce for spooning over rice or potatoes, whisk 1/2 cup water, milk, or chicken broth into the soup mixture before pouring it over the pork chops.
Choose the right thickness: Pork chops around 1/2 to 3/4 inch thick bake most evenly in this recipe. Very thin chops can dry out, while extra-thick chops may need additional covered baking time.
Brown first for deeper flavor: Although this recipe is designed for simplicity, you can quickly sear the pork chops in a skillet for 2 to 3 minutes per side before baking if you want more color and a richer roasted taste.
Try a different condensed soup: Cream of chicken, cream of celery, or golden mushroom soup can be used for a slightly different flavor while keeping the same easy method.
Make it a full casserole: Tuck sliced potatoes, cooked rice, or even a layer of drained green beans under the pork chops before adding the soup mixture if you want the dish to feed more people in one pan.