This simple baked supper is the kind of practical, comforting dish that earns a permanent place in a family recipe box. Pork chops baked right over canned black-eyed peas make an easy one-pan meal with almost no prep, and the combination feels especially at home in late fall and around the New Year, when black-eyed peas are often served for good luck. As the chops roast, their juices season the peas underneath, turning a short ingredient list into something savory, cozy, and deeply nostalgic.
Serve these pork chops with a skillet of cornbread, cooked rice, or buttery mashed potatoes to soak up the pot liquor from the peas. A simple side of collard greens, turnip greens, or green beans rounds out the plate nicely, and a dash of hot sauce or cracked black pepper at the table gives the dish a little extra character without taking away from its humble charm.
Oven Baked 3-Ingredient Pork Chops with Canned Black-Eyed Peas
Servings: 4
Ingredients
4 bone-in or boneless pork chops, about 1/2 to 3/4 inch thick
2 cans black-eyed peas, 15 ounces each, undrained
1 envelope dry onion soup mix, about 1 ounce
Directions
1. Heat the oven to 375°F. Lightly grease a 9x13-inch baking dish or vintage-style casserole dish.
2. Pour the black-eyed peas, including their liquid, into the baking dish and spread them into an even layer. Sprinkle the dry onion soup mix evenly over the top.
3. Arrange the pork chops on top of the peas in a single layer. Spoon a little of the bean liquid over the tops of the chops so they stay moist as they bake.
4. Bake uncovered for 35 to 45 minutes, or until the pork chops are browned and cooked through to 145°F in the center. Let the dish rest for 5 minutes before serving so the juices settle into the peas.
5. Serve hot, spooning plenty of the black-eyed peas and pan juices alongside each pork chop.
Variations & Tips
Use thicker chops: If your pork chops are closer to 1 inch thick, add a few extra minutes to the baking time and check with an instant-read thermometer. Pork is at its best when cooked to 145°F and then rested briefly, rather than baked until dry.
Add pantry seasoning: Even though this is built around three ingredients, a light sprinkle of black pepper, garlic powder, or smoked paprika can deepen the flavor if you like. These extras are optional, but they fit naturally with the dish.
Make it Southern-style: For a fuller good-luck supper, add a side of collard greens and cornbread. The peas and pork already bring plenty of comfort, and those classic accompaniments turn it into a complete cold-weather meal.
Choose the right dish: A glass or ceramic baking dish works especially well here because it holds heat evenly and lets the peas stay creamy around the edges. Avoid overcrowding the chops so they brown instead of steaming.