Oven baked pork chops with canned cream of leek soup is the kind of practical supper that has stayed popular for generations because it turns a small handful of inexpensive ingredients into something warm, hearty, and deeply comforting. The soup melts into a savory sauce as the chops bake, keeping the meat moist while creating a creamy gravy that feels far more elaborate than the short ingredient list would suggest.
Serve these pork chops with mashed potatoes, buttered egg noodles, or plain white rice so none of the creamy sauce goes to waste. A simple green bean side, roasted carrots, or a crisp salad balances the richness nicely, and a piece of warm bread on the table makes the meal feel especially homey.
Oven Baked 3-Ingredient Pork Chops with Cream of Leek Soup
Servings: 4
Ingredients
4 bone-in or boneless pork chops, about 3/4 to 1 inch thick
1 (10.5-ounce) can cream of leek soup
1/2 cup water
Directions
1. Preheat the oven to 350°F. Lightly grease a white oval casserole dish or similar baking dish large enough to hold the pork chops in a single layer.
2. Arrange the pork chops in the prepared dish. In a small bowl, stir the cream of leek soup and water together 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, 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 creamy leek sauce over each chop when plating.
Variations & Tips
For deeper flavor: Brown the pork chops in a skillet for 2 to 3 minutes per side before placing them in the casserole dish. This extra step adds color and a richer roasted taste, though the recipe works well without it.
For thinner chops: If your pork chops are on the thin side, start checking for doneness a little early after the foil comes off so they do not overcook. The exact time will depend on thickness, but the goal is tender meat and bubbling sauce.
For a fuller sauce: If you like extra gravy for spooning over potatoes or rice, add an additional 1/4 cup water to the soup mixture. The sauce will be a bit looser but still creamy and flavorful after baking.
To make it a complete casserole: Add a layer of sliced potatoes or a handful of sliced onions under the pork chops before pouring on the soup mixture. They will absorb the savory juices as the dish bakes and turn this simple main course into a one-pan meal.