There are some meals that come from fancy cooking, and then there are the ones that come from making do with what was in the pantry and still setting a table that felt full of love. These oven baked pork chops with canned stewed tomatoes belong to that second kind. It is an old-fashioned, thrifty supper that many Midwestern home cooks would recognize right away: simple pork chops, a can of stewed tomatoes, and a little patience in the oven turning it all into something tender, savory, and comforting enough to make a Sunday dinner feel special.
This dish is especially good with mashed potatoes, buttered egg noodles, or plain white rice to catch every bit of the tomato-rich juices. If you want a full Sunday-style plate, add green beans, sweet corn, or a simple pan of baked carrots on the side, and set out a piece of bread or a warm biscuit for sopping up the sauce.
Oven Baked 3-Ingredient Pork Chops with Canned Stewed Tomatoes
Servings: 4
Ingredients
4 bone-in pork chops, about 3/4 to 1 inch thick
1 can (14.5 to 15 ounces) stewed tomatoes
1 packet dry onion soup mix
Directions
1. Preheat your oven to 350°F. Lightly grease a white oval casserole dish or 9x13-inch baking dish and arrange the pork chops in a single layer.
2. Pour the stewed tomatoes evenly over the pork chops, then sprinkle the dry onion soup mix across the top as evenly as you can.
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 to 145°F in the center.
4. Let the dish rest for 5 minutes before serving so the juices settle a bit. Spoon the tomatoes and pan juices over each pork chop when you plate them.
Variations & Tips
Use boneless chops: If boneless pork chops are what you have, they work just fine, though they may cook a little faster. Start checking them about 10 minutes early so they do not dry out.
Add pantry flavor: Even though the heart of this recipe is its three-ingredient simplicity, a little black pepper, garlic powder, or paprika can be added if you like. Grandmothers often cooked by feel, and a pinch here and there never hurt a thing.
Make it heartier: For a fuller one-dish meal, you can nestle sliced potatoes or a layer of cooked rice under the pork chops before baking. They will soak up those savory tomato juices beautifully.
Choose the right dish: A covered casserole dish holds moisture especially well, which helps keep the pork chops tender. If you use an open baking pan, be sure to seal it tightly with foil for the first part of baking.
Don’t skip the resting time: Five minutes on the counter before serving helps the meat stay juicier and gives the tomato mixture a moment to settle. It is a small step, but it makes supper taste that much better.