There are some suppers that come from frugality and turn into family tradition, and this is one of them. Oven baked pork chops with canned cream of asparagus soup is the kind of plain, practical Midwestern meal that kept folks fed when times were tight, stretching a package of chops into a hearty dinner with plenty of creamy gravy for potatoes or bread the next day. It is simple as can be, but that mild asparagus flavor and the way the soup bakes down around the pork makes a supper that feels comforting, familiar, and mighty satisfying.
These pork chops are especially good served over mashed potatoes, buttered egg noodles, or plain white rice so none of that creamy sauce goes to waste. On the side, I like something simple and homestyle such as green beans, glazed carrots, sweet corn, or a crisp lettuce salad to balance the richness. A pan of biscuits or a few slices of sandwich bread on the table never hurt either.
Oven Baked 3-Ingredient Pork Chops with Cream of Asparagus Soup
Servings: 4
Ingredients
4 bone-in or boneless pork chops, about 1/2 to 3/4 inch thick
2 cans condensed cream of asparagus soup
1/2 cup water
Directions
1. Preheat the oven to 350°F. Lightly grease a vintage-style 9x13-inch baking dish or casserole dish.
2. Arrange the pork chops in a single layer in the prepared baking dish. In a bowl, stir together the condensed cream of asparagus soup and water until smooth, then pour the mixture evenly over the pork chops.
3. Cover the dish tightly with foil and bake for 35 minutes. Remove the foil and continue baking for 15 to 20 minutes more, or until the pork chops are tender and cooked through and the sauce is bubbling around the edges.
4. Let the pork chops rest for 5 minutes before serving. Spoon plenty of the sauce over each chop when you plate them up.
Variations & Tips
Use thicker chops: If your pork chops are closer to 1 inch thick, they may need a little extra oven time. Just keep baking until they are tender and fully cooked, and make sure the sauce stays bubbly.
Add a little seasoning: Even though this is a true 3-ingredient recipe, a light sprinkle of black pepper, garlic powder, or onion powder over the chops before baking can give the dish a little more backbone without changing its simple nature.
Make it over rice or potatoes: This is one of those suppers where the sauce is half the reason for making it. Spoon everything over mashed potatoes, rice, or noodles so the meal stretches nicely and nothing is wasted.
Swap the cut: Center-cut pork chops, loin chops, or even a few pork steaks can work here. Just remember that thinner cuts will cook faster, so start checking them sooner.
Keep the dish covered first: Covering the pork chops for the first part of baking helps them stay moist and tender. Uncovering near the end lets the sauce thicken a bit and gives the tops a touch of color.