This oven baked 3-ingredient pork chops with canned hominy is the kind of simple, filling supper that stretches a budget without feeling like a sacrifice. It has that practical, old-school comfort so many Midwestern family meals are built on: a few pantry staples, a casserole dish, and the oven doing most of the work. Recipes like this stuck around for good reason, and once the pork chops bake down into the savory hominy, it is easy to see why a humble meal could become the one everyone hoped would show up on the table.
Serve this with something easy that can soak up the pan juices, like sliced buttered bread, mashed potatoes, or a simple scoop of rice. If you want to round it out with a vegetable, green beans, cooked carrots, or a crisp side salad fit nicely and keep the meal balanced without adding much extra work.
Oven Baked 3-Ingredient Pork Chops with Canned Hominy
Servings: 4
Ingredients
4 bone-in or boneless pork chops, about 1/2 to 3/4 inch thick
2 cans white hominy, 15 to 25 ounces each, drained
1 packet dry onion soup mix
Directions
1. Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish or vintage casserole dish.
2. Spread the drained hominy evenly in the bottom of the dish, then sprinkle about half of the dry onion soup mix over the top.
3. Arrange the pork chops on top of the hominy in a single layer and sprinkle the remaining onion soup mix over the pork chops.
4. Cover tightly with foil and bake for 30 minutes, then uncover and bake 15 to 20 minutes more, or until the pork chops are cooked through and lightly browned and the hominy is hot and tender.
5. Let the dish rest for 5 minutes before serving so the juices settle, then spoon some hominy onto each plate and top with a pork chop.
Variations & Tips
Add a little moisture: If your pork chops are especially lean, pour in 1/4 cup water or chicken broth around the hominy before baking. It helps keep everything juicy and gives you a little more savory spoonable broth at the bottom of the dish.
Use cream-style comfort: For a richer version, stir a spoonful or two of sour cream or a small can of cream of mushroom soup into the hominy before baking. It is not the stripped-down 3-ingredient version anymore, but it turns the dish into more of a cozy casserole.
Try different chops: Bone-in chops usually stay a little juicier, while boneless chops are easy to serve on busy weeknights. Just keep an eye on thickness, since thinner chops may finish sooner and can dry out if overbaked.
Make it stretch farther: When I am feeding a few extra people, I serve each pork chop alongside a generous scoop of hominy and a cheap, simple side like roasted carrots or buttered noodles. It makes the meal feel abundant without spending much more.