This old-fashioned pork chop casserole is the kind of practical, comforting supper that turns a short ingredient list into something deeply satisfying. Baking pork chops with canned cream of corn soup is a budget-friendly, no-fuss method that keeps the meat moist while creating a rich, spoonable sauce, and it reflects the kind of economical home cooking many families relied on for Sunday dinners and leaner times.
Serve these pork chops with mashed potatoes, buttered egg noodles, or plain white rice to catch all of the creamy corn sauce. A simple green bean side, cooked carrots, or a crisp salad helps balance the richness, and warm biscuits or sandwich bread are also right at home on the table.
Oven Baked 3-Ingredient Pork Chops with Canned Cream of Corn Soup
Servings: 4
Ingredients
4 bone-in or boneless pork chops, about 3/4 to 1 inch thick
2 cans cream of corn soup, about 10.5 ounces each
1 packet dry onion soup mix, about 1 ounce
Directions
1. Preheat the oven to 350°F. Lightly grease a vintage-style 9x13-inch baking dish or similar casserole dish.
2. In a medium bowl, stir the cream of corn soup and dry onion soup mix together until evenly combined.
3. Arrange the pork chops in the prepared baking dish in a single layer. Spoon the corn mixture evenly over the top, coating the chops well.
4. Cover the dish tightly with foil and bake for 35 minutes. Remove the foil and continue baking for 15 to 25 minutes more, until the pork chops are tender and cooked through and the sauce is bubbling around the edges. If you want a little more color, place the dish under the broiler for 1 to 2 minutes at the end.
5. Let the pork chops rest for 5 minutes before serving, then spoon plenty of the creamy corn sauce over each chop.
Variations & Tips
Add pepper and garlic: Even though this is a three-ingredient recipe at heart, a few grinds of black pepper or a little garlic powder fit naturally if you want a more savory edge without changing the character of the dish.
Use thicker chops: Pork chops closer to 1 inch thick stay juicier during baking. Thin chops will still work, but check them earlier so they do not overcook before the sauce has had time to bubble and thicken.
Try it with rice underneath: For a fuller casserole-style meal, spread cooked rice in the baking dish first, then add the pork chops and sauce on top. The rice absorbs some of the creamy corn flavor and makes the dish stretch a bit farther.
Make it ahead: You can assemble the dish a few hours in advance, cover, and refrigerate it. Let it sit at room temperature for about 20 minutes before baking so the casserole dish heats more evenly.
Know when it is done: Pork chops are best when cooked to 145°F in the center and then rested briefly. Because the sauce covers the meat, using an instant-read thermometer is the easiest way to avoid overbaking.