This oven baked 4-ingredient pork and canned corn bread dressing bake is the kind of simple supper that has stayed on family tables for good reason. It turns a few affordable pantry and freezer staples into a filling, old-fashioned meal with plenty of savory comfort, and it has the sort of practical roots that go back to leaner times when home cooks needed dishes that were hearty, easy, and able to feed everyone well.
Serve this bake with green beans, cooked cabbage, buttered peas, or a simple sliced tomato salad for a balanced plate. If you want to stretch it even further, add applesauce, mashed potatoes, or a little gravy on the side, and for a cozy cool-weather meal, a glass of iced tea or hot coffee fits right in.
Oven Baked 4-Ingredient Pork and Canned Corn Bread Dressing Bake
Servings: 4 to 6
Ingredients
4 bone-in or boneless pork chops, about 1/2 to 3/4 inch thick
2 cans corn bread dressing mix, about 14 to 15 ounces each
2 1/2 to 3 cups water or low-sodium chicken broth
1 can cream of celery soup, about 10 1/2 ounces
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish or similar casserole dish.
2. In a large bowl, combine the canned corn bread dressing and cream of celery soup. Stir in enough water or chicken broth to moisten the dressing well so it is soft and scoopable but not soupy.
3. Spread the dressing mixture evenly into the prepared baking dish. Nestle the pork chops into the dressing, pressing them down just slightly so they sit securely on top.
4. Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and continue baking for 20 to 30 minutes more, or until the pork is cooked through and the top is golden brown with lightly crisp edges.
5. Let the casserole rest for 5 to 10 minutes before serving so the dressing can set up slightly and the juices can settle. Spoon the dressing onto plates and serve each portion with a pork chop.
Variations & Tips
For extra moisture: If your dressing mix seems especially dry, add a little more broth a few tablespoons at a time before baking. You want the mixture well moistened so it bakes up tender underneath while still getting those crisp edges on top.
For picky eaters: Use boneless pork chops and cut them into smaller serving pieces before nestling them into the dressing. That makes it easier for kids and lighter eaters to serve themselves without having to cut around a larger chop at the table.
For a deeper savory flavor: Brown the pork chops in a skillet for 2 to 3 minutes per side before placing them on the dressing. This extra step is not required, but it gives the meat a little more color and adds nice flavor to the finished bake.
For an oniony version: Stir in 1/2 cup finely chopped sautéed onion with the dressing mixture if your family likes a little more flavor and texture. It keeps the recipe frugal while making it taste even more homemade.
Make-ahead tip: Assemble the casserole a few hours ahead, cover, and refrigerate. When ready to bake, let it sit at room temperature for about 20 minutes first, then bake as directed, adding a little extra time if needed.