When the pantry is running low and you still want a supper that feels filling and comforting, these oven baked 3-ingredient pork chops are just the kind of meal to make. This old-fashioned dish leans on a can of cream of pea soup to create a creamy baked gravy right in the pan, and it has that practical, no-waste spirit that made casseroles and baked meats such a dependable part of family tables for generations.
Serve these pork chops with mashed potatoes, buttered egg noodles, or plain white rice to catch every bit of the creamy sauce. A simple side of green beans, glazed carrots, or a crisp lettuce salad balances the richness nicely, and warm bread or biscuits make it feel especially cozy on a cool evening.
Oven Baked 3-Ingredient Pork Chops with Canned Cream of Pea Soup
Servings: 4
Ingredients
4 bone-in or boneless pork chops, about 3/4 to 1 inch thick
1 can (10.5 ounces) condensed cream of pea soup
1/2 cup water
Directions
1. Preheat the oven to 350°F and lightly grease a vintage-style casserole dish or 9x13-inch baking dish.
2. Arrange the pork chops in a single layer in the prepared baking dish.
3. In a small bowl, stir together the condensed cream of pea soup and water until smooth.
4. Pour the soup mixture evenly over the pork chops, covering the tops and letting some sauce settle around the sides.
5. 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 sauce is bubbling gently around the edges.
6. Let the pork chops rest for 5 minutes before serving, then spoon some of the creamy sauce over each chop.
Variations & Tips
For extra seasoning: If your family likes a little more flavor, add a light sprinkle of black pepper, garlic powder, or onion powder before pouring on the soup mixture. The recipe stays simple, but that little touch can round things out nicely.
For thicker sauce: If you want a richer gravy-like finish, use a little less water, about 1/3 cup instead of 1/2 cup. The sauce will bake up thicker and cling to the pork chops a bit more.
For picky eaters: If anyone at the table is unsure about pea soup, serve the chops over mashed potatoes or noodles and spoon just a little sauce on top at first. Once everything is combined on the plate, the flavor reads as mild, creamy, and savory.
For different cuts: Boneless loin chops, rib chops, or center-cut pork chops all work here, but thinner chops may need less time. Check early so they stay tender and do not dry out.
Make-ahead tip: You can assemble the dish a few hours ahead, cover it, and refrigerate until baking time. If baking straight from the refrigerator, add a few extra minutes so the center heats through evenly.