Simple baked pork chops with canned kidney beans is the kind of practical supper that feels far more generous than its short ingredient list suggests. This is an old-style budget dinner, the sort of meal many Midwestern families relied on when pantry staples and a pack of pork chops had to stretch across the table. As the chops bake, their savory juices mingle with the beans, creating a deeply flavorful casserole with almost no effort.
Serve this with buttered white rice, mashed potatoes, or a piece of warm bread to soak up the rich pan juices. If you want to round out the plate, a crisp cabbage slaw, simple green beans, or cooked carrots bring a welcome contrast to the hearty pork and beans. Applesauce is also a classic partner for pork and fits the homey character of this dish nicely.
Oven Baked 3-Ingredient Pork Chops with Canned Kidney Beans
Servings: 4 to 6
Ingredients
4 to 6 bone-in pork chops, about 1/2 to 3/4 inch thick
2 cans (15 to 16 ounces each) kidney beans, undrained
1 envelope dry onion soup mix
Directions
1. Heat the oven to 350°F. Lightly grease a white oval casserole dish or similar baking dish large enough to hold the pork chops in a single layer.
2. Pour the kidney beans with their liquid into the baking dish and sprinkle the dry onion soup mix evenly over the top. Stir gently to combine the beans and seasoning.
3. Arrange the pork chops on top of the beans, nestling them in slightly so the bottoms sit in the liquid. Cover the dish tightly with foil.
4. Bake for 45 minutes, then uncover and continue baking for 20 to 30 minutes more, or until the pork chops are tender and browned at the edges and the beans are bubbling in the pan juices.
5. Let the dish rest for 5 to 10 minutes before serving so the juices settle. Spoon some of the beans and pan juices over each pork chop when plating.
Variations & Tips
Add a little sweetness: If you enjoy the old-fashioned pork-and-beans flavor profile, stir in a spoonful of brown sugar or a drizzle of maple syrup with the beans. It softens the savory edge of the onion soup mix and pairs especially well with the pork.
Choose the right chops: Bone-in pork chops tend to stay juicier in the oven than very lean boneless chops. If your chops are especially thick, add a bit more baking time; if they are thin, start checking earlier so they do not dry out.
Rinse for a lighter sauce: Using the bean liquid gives the dish its hearty pan sauce, but if you prefer a cleaner, less starchy texture, you can drain and lightly rinse one of the cans and leave the other undrained.
Make it a fuller casserole: To stretch the meal even further, scatter sliced onions or a few peeled carrot coins under the pork chops before baking. They cook down into the juices and make the dish feel even more substantial without much added cost.
Season carefully: Onion soup mix can be fairly salty, so taste the beans and pan juices before adding any extra salt at the table. A little black pepper is fine, but the packet usually brings plenty of seasoning on its own.