These oven baked 3-ingredient pork chops are the kind of dependable family supper that feels just right on a cool evening. Using canned golden mushroom soup keeps the gravy rich and savory without a lot of extra work, and the oven does most of the cooking for you. It is a simple, old-fashioned casserole-style meal that stretches a handful of pantry staples into something warm, filling, and comforting.
Serve these pork chops with mashed potatoes, buttered egg noodles, or plain white rice so there is plenty of something to catch that mushroom gravy. For vegetables, green beans, glazed carrots, or sweet corn fit right in, and a simple side salad or warm dinner rolls can round out the table nicely if you are feeding a hungry family.
Oven Baked 3-Ingredient Pork Chops with Golden Mushroom 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 golden mushroom soup
1/2 cup water
Directions
1. Preheat your oven to 350°F and lightly grease a vintage-style glass or Pyrex baking dish large enough to hold the pork chops in a single layer.
2. Arrange the pork chops in the baking dish. In a small bowl, stir together the condensed golden mushroom soup and water 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 more, or until the pork chops are tender and cooked through and the gravy has thickened a bit around the edges.
4. Let the dish rest for 5 minutes before serving, then spoon the gravy over each pork chop and serve hot.
Variations & Tips
For extra flavor: If you do not mind adding a pantry seasoning or two beyond the three main ingredients, sprinkle the pork chops lightly with black pepper, garlic powder, or onion powder before pouring on the soup mixture. It gives the dish a little more depth without changing its easy charm.
For picky eaters: If someone at your table is unsure about visible mushrooms, whisk the soup and water very thoroughly before pouring so the gravy looks smoother. Serving the chops over mashed potatoes or noodles also helps make the texture more familiar and kid-friendly.
For thicker gravy: If you like a richer sauce, uncover the dish for the final stretch of baking as written and let it bubble gently until reduced. You can also spoon some of the hot gravy over rice or noodles to stretch the meal even further.
Best pork chop choice: Chops that are about 1/2 to 3/4 inch thick work best here because they stay tender and finish cooking in a reliable amount of time. Very thin chops may cook too quickly, while very thick chops can need extra oven time.
Make-ahead tip: You can assemble the dish earlier in the day, cover it, and refrigerate it until dinnertime. When ready to bake, let the dish sit at room temperature for about 15 minutes while the oven preheats so it goes into the oven without such a chill.