There are some dishes that come from celebration, and then there are the ones born from making do with what was in the pantry. These oven baked 3-ingredient pork chops with canned sliced carrots fall into that second, dearer category for me. It is the sort of plainspoken supper that Midwestern grandmothers could stretch to feed a table full of hungry people, turning a few humble ingredients into something tender, savory, and comforting. The pork chops bake right over the carrots, and all those simple juices mingle in the pan into a supper that tastes far richer than its short ingredient list would suggest.
Serve these pork chops with mashed potatoes, buttered egg noodles, or a slice of warm bread to catch the pan juices. A simple green bean, peas, or a crisp lettuce salad on the side gives a nice contrast to the sweetness of the carrots and the richness of the pork. If you are feeding a bigger family, this dish also sits mighty well beside rice or a plain baked potato.
Oven Baked 3-Ingredient Pork Chops with Canned Sliced Carrots
Servings: 4
Ingredients
4 bone-in or boneless pork chops, about 1/2 to 3/4 inch thick
2 cans sliced carrots, drained
1 packet dry onion soup mix
Directions
1. Heat the oven to 350°F and lightly grease a medium baking dish, such as a speckled cream enamel dish or a 9x13-inch pan.
2. Spread the drained sliced carrots evenly across the bottom of the baking dish.
3. Set the pork chops on top of the carrots in a single layer, then sprinkle the dry onion soup mix evenly over the chops and carrots.
4. Cover the dish tightly with foil and bake for 35 minutes.
5. Remove the foil and continue baking for 15 to 20 minutes more, or until the pork chops are cooked through and lightly browned and the carrots are very tender.
6. Let the dish rest for 5 minutes before serving so the juices settle, then spoon some carrots and pan juices alongside each pork chop.
Variations & Tips
Use creamier pan juices: If you do not mind stepping beyond the three-ingredient version, stir in a small can of cream of mushroom or cream of celery soup before baking for a thicker, gravy-like sauce.
Choose the right chops: Thicker pork chops stay juicier in the oven, especially bone-in ones. If your chops are very thin, check them earlier so they do not dry out.
Add a little color: A sprinkle of chopped parsley over the top before serving brightens the whole dish and gives that old-fashioned baked supper a fresher look.
Make it a fuller meal: You can add peeled potato chunks around the carrots if you want a heartier one-pan supper, though you may need a little extra baking time and a splash of water or broth.
Keep the carrots from getting watery: Drain the canned carrots well before adding them to the dish. That small step helps the flavors stay concentrated instead of turning the pan juices thin.