This oven baked 4-ingredient pork and canned rutabaga casserole is the kind of practical, deeply comforting supper that comes from making the most of a modest pantry. Pork chops bake right on top of canned rutabaga, letting the meat juices flavor the vegetables as everything turns tender and lightly caramelized in the oven. It is an old-fashioned Midwestern style meal with a thrift-minded spirit, and it still works beautifully today when you want a simple dinner with very little prep and almost no waste.
Serve this casserole with buttered bread, simple green beans, or a crisp cabbage slaw to balance the richness of the pork and the sweetness of the rutabaga. If you want to stretch it even further, add mashed potatoes, cooked egg noodles, or plain rice alongside to soak up the savory juices from the baking dish.
Oven Baked 4-Ingredient Pork and Canned Rutabaga Casserole
Servings: 4
Ingredients
4 bone-in or boneless pork chops, about 1/2 to 3/4 inch thick
2 cans rutabaga, drained
1 medium onion, thinly sliced
1 teaspoon salt
Directions
1. Heat the oven to 375°F and lightly grease a medium casserole dish or 9-by-13-inch baking dish.
2. Spread the drained rutabaga evenly in the dish and scatter the sliced onion over the top. Sprinkle with about half of the salt.
3. Arrange the pork chops on top of the rutabaga mixture in a single layer, then sprinkle the remaining salt over the pork.
4. Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and continue baking for 20 to 30 minutes more, until the pork is cooked through and the edges of the rutabaga are turning golden brown.
5. Let the casserole rest for 5 to 10 minutes before serving so the juices settle and the rutabaga can absorb the savory drippings.
Variations & Tips
Add pepper if you like more seasoning: This recipe stays true to a very spare pantry style, but a few grinds of black pepper on the pork before baking add a little more depth without changing the character of the dish.
Use cream-style texture: If you prefer a softer casserole, mash some of the drained rutabaga lightly with a fork before spreading it in the dish. That creates a more spoonable base under the pork chops.
Choose the right pork chops: Thicker chops may need a little longer in the oven, while very thin chops can dry out. Chops around 1/2 to 3/4 inch thick work best for the timing here.
Drain the rutabaga well: Excess liquid can make the casserole watery. Let the canned rutabaga sit in a colander for a few minutes before assembling the dish for better browning and a richer flavor.
Make it stretch further: To feed more people, serve each pork chop over extra starch such as mashed potatoes, rice, or buttered noodles. The rutabaga and onion mixture also makes a good savory topping for those sides.