There are some suppers that come straight out of lean times and still earn a place on the table long after the hard years are over, and this oven baked 3-ingredient pork chops with canned succotash is one of them. It is the kind of thrifty Midwestern casserole that knows how to turn a small package of pork chops and a pantry can or two into a hearty meal, with the chops browning on top while the succotash underneath turns savory and rich in the oven. When gardens had given their last sweet corn and the weather turned sharp, cooks all across the heartland learned to stretch what they had, and this simple dish carries that same good sense and comfort.
Serve this with buttered bread, mashed potatoes, or a scoop of plain white rice if you want to stretch those juices even farther. A crisp apple salad, cooked green beans, or a dish of sliced tomatoes on the side balances the richness nicely, and for a true fall table, a pan of warm cornbread feels right at home beside it.
Oven Baked 3-Ingredient Pork Chops with Canned Succotash
Servings: 4 to 6
Ingredients
4 to 6 bone-in or boneless pork chops, about 1/2 to 3/4 inch thick
2 cans succotash, about 15 ounces each, undrained
1 packet dry onion soup mix
Directions
1. Heat the oven to 350°F and lightly grease a vintage-style 9x13-inch baking dish or casserole.
2. Pour the undrained succotash into the baking dish and spread it into an even layer. Sprinkle the dry onion soup mix evenly over the top and stir lightly right in the dish so the seasoning is distributed.
3. Arrange the pork chops on top of the succotash in a single layer. Spoon a little of the vegetable mixture over the edges of the chops if you like, but leave most of the tops uncovered so they can brown.
4. Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking 20 to 25 minutes more, or until the pork chops are tender and cooked through and the tops are golden brown.
5. Let the dish rest for 5 to 10 minutes before serving so the juices settle and the succotash thickens slightly. Spoon the vegetables onto plates and set a pork chop over each serving.
Variations & Tips
Use cream-style corn: If you want a softer, more old-fashioned casserole texture, replace one can of succotash with a can of cream-style corn. It makes the bottom layer a little silkier and helps keep lean pork chops moist.
Choose the right pork chops: Thicker chops stay juicier in the oven than very thin ones. If your chops are especially thin, check them early so they do not dry out before the succotash is fully heated and bubbling.
Add a little browning at the end: If the pork chops are cooked through but not as golden as you like, place the dish under the broiler for 1 to 2 minutes. Watch closely, because the difference between nicely browned and overdone comes fast.
Make it heartier: For bigger appetites, serve the casserole over mashed potatoes, rice, or buttered egg noodles. That is an old trick for stretching one pan into enough supper for everybody gathered around the table.
Season to taste after baking: Onion soup mix can vary in saltiness from brand to brand, so wait until the dish is baked before adding any extra salt. A few turns of black pepper at the table are often all it needs.