There are some suppers that stretch a dollar and still feel like a blessing, and this old-fashioned baked pork chop dish is one of them. A can of condensed tomato soup, a few good pork chops, and a little seasoning can turn into a bubbling pan of tender meat and rich red gravy that begs for mashed potatoes or a hunk of bread. Recipes like this came out of practical home kitchens, especially across the Midwest, where grandmothers knew how to feed a tableful with pantry staples and patience.
This dish is mighty fine served over mashed potatoes, buttered egg noodles, or fluffy white rice so none of that red gravy goes to waste. On the side, I like simple green beans, sweet corn, or a cabbage slaw for a little crunch. If you are feeding a hungry family, warm biscuits or a pan of cornbread round things out just right.
Oven Baked 3-Ingredient Pork Chops with Condensed Tomato Soup
Servings: 4
Ingredients
4 bone-in or boneless pork chops, about 1/2 to 3/4 inch thick
1 can (10.5 ounces) condensed tomato soup
1 packet (about 1 ounce) dry onion soup mix
1 tablespoon oil or butter for browning, optional
Salt, to taste
Black pepper, to taste
Directions
1. Preheat your oven to 350°F. Lightly grease a baking dish large enough to hold the pork chops in a single layer.
2. Season the pork chops on both sides with a little salt and black pepper. If you like a bit more color and flavor, brown them for 2 to 3 minutes per side in a skillet with the oil or butter, then place them in the baking dish.
3. In a small bowl, stir together the condensed tomato soup and dry onion soup mix until well combined. Spread the mixture evenly over the pork chops.
4. Cover the dish tightly with foil and bake for 35 minutes. Remove the foil and continue baking for 10 to 15 minutes more, or until the pork chops are tender and cooked through and the sauce is bubbling around the edges.
5. Let the dish rest for 5 minutes before serving. Spoon plenty of the red gravy over the chops and whatever side you are serving alongside.
Variations & Tips
Add a little water: If you want more sauce for potatoes or noodles, stir 1/2 cup water into the condensed soup before pouring it over the pork chops. It will bake up a little looser but still full of flavor.
Use cream of tomato if you find it: Some cooks like a slightly richer gravy, and cream of tomato soup makes a softer, silkier sauce. It keeps the same old-fashioned spirit while giving the dish a gentler tomato flavor.
Make it with rice underneath: For an all-in-one supper, spread cooked rice in the bottom of the baking dish before adding the pork chops and sauce. The rice catches all those savory drippings and turns into a fine side dish on its own.
Choose the right chops: Thicker pork chops stay juicier in the oven, especially if they are bone-in. If your chops are very thin, shorten the baking time a bit so they do not dry out.
Don’t skip the rest: Even just a few minutes of resting time helps the sauce settle and the meat hold onto its juices. That little pause makes a humble supper taste like it was made with extra care.