There are some meals that come from fancy cookbooks, and then there are the ones born out of making do with what was in the cupboard. These oven baked 3-ingredient pork chops with canned cream gravy belong to that second kind, the sort of practical Sunday dinner that filled farm tables all across the Midwest when money was lean and nobody wasted a thing. A can of soup, a pan of pork chops, and a hot oven could turn into a supper that felt hearty, comforting, and generous enough to feed a family.
Serve these pork chops with mashed potatoes, buttered egg noodles, or plain white rice so there is plenty to catch that rich gravy. Green beans, corn, or cooked carrots fit right in beside them, and a pan of biscuits or a slice of sandwich bread is mighty useful for swiping the plate clean.
Oven Baked 3-Ingredient Pork Chops with Cream Gravy
Servings: 6
Ingredients
6 bone-in or boneless pork chops, about 3/4-inch thick
1 (10.5-ounce) can cream of mushroom soup
1 1/2 cups milk
Directions
1. Heat the oven to 350°F. Lightly grease a vintage oval casserole dish or a 9x13-inch baking dish and arrange the pork chops in a single layer.
2. In a medium bowl, whisk together the condensed soup and milk until smooth and creamy.
3. Pour the soup mixture evenly over the pork chops, covering them well.
4. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and bake 15 to 20 minutes longer, until the pork chops are tender and cooked through and the gravy is bubbling around the edges.
5. Let the dish rest for 5 minutes before serving, then spoon the gravy over each pork chop.
Variations & Tips
Use a different cream soup: Cream of chicken, cream of celery, or cream of onion all work nicely here if that is what you have on hand. The recipe keeps the same easy spirit, and each one gives the gravy its own little personality.
Add seasoning if you like: Though the original is plain and simple, a sprinkle of black pepper, garlic powder, or onion powder can give the dish a little extra lift. If your soup is already well salted, taste the gravy before adding any more salt.
Choose the right pork chops: Chops that are about 3/4 to 1 inch thick stay more tender in the oven than very thin ones. Bone-in chops often bring a bit more flavor, but boneless are perfectly fine for a quick family supper.
Make the gravy stretch farther: If you want extra sauce for potatoes or noodles, add an extra splash of milk to the soup mixture before baking. The gravy will be a touch thinner, but still rich enough to spoon over the whole plate.
Keep it from drying out: Covering the dish for most of the baking time helps the pork chops cook gently. If your chops are on the thin side, start checking them a little early so they stay tender instead of turning tough.