When you need a simple supper that feels comforting and a little nostalgic, these oven baked 3-ingredient pork chops with canned creamed corn are hard to beat. This is the kind of thrifty family meal that stretches a few pantry and freezer basics into something warm, filling, and cozy, with the pork chops baking right in a blanket of creamy corn until everything is tender and golden around the edges.
Serve these pork chops with mashed potatoes, buttered egg noodles, or plain white rice to catch all that creamy corn sauce. For a balanced plate, I like to add green beans, a simple side salad, or applesauce, and a pan of warm biscuits or cornbread makes it feel especially welcoming at the table.
Oven Baked 3-Ingredient Pork Chops with Creamed Corn
Servings: 4
Ingredients
4 bone-in or boneless pork chops, about 1/2 to 3/4 inch thick
2 cans (14.75 ounces each) creamed corn
1 packet (about 1 ounce) onion soup mix
Directions
1. Preheat your oven to 350°F. Lightly grease a 9x13-inch baking dish or a similar casserole dish.
2. In a medium bowl, stir together the creamed corn and onion soup mix until evenly combined.
3. Arrange the pork chops in the prepared baking dish in a single layer. Spoon the creamed corn mixture evenly over the top, covering the chops as much as possible.
4. 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 cooked through and tender and the top is lightly golden around the edges.
5. Let the dish rest for 5 minutes before serving so the sauce can settle a bit. Spoon the creamy corn over each pork chop when plating.
Variations & Tips
For extra browning: If you like a little more color on your pork chops, uncover the dish for the last part of baking and let the tops brown gently. If your chops are especially thick, they may need a few extra minutes in the oven.
For boneless chops: Boneless pork chops work just fine here and are often what busy families have on hand. Just keep an eye on them so they do not overcook, since they can dry out a little faster than bone-in chops.
For picky eaters: If someone at your table is unsure about visible onion bits from the soup mix, whisk the soup mix very thoroughly into the creamed corn before adding it to the dish so the flavor blends in more smoothly.
To stretch the meal: Spoon the pork chops and creamy corn over rice, toast, or mashed potatoes to make the most of every bit of sauce. This is a wonderful way to turn a small amount of meat into a hearty family supper.
Make-ahead tip: You can assemble the dish a few hours ahead, cover it, and refrigerate until baking time. If it goes into the oven cold from the refrigerator, add a little extra baking time so the center heats through evenly.