This old-fashioned baked pork chop dinner is the kind of practical, comforting recipe that earned its place on family tables for generations. With just pork chops, canned cream of celery soup, and a little seasoning from the pantry, the oven does most of the work, turning the chops tender while the soup becomes a rich, savory gravy. It is a classic example of budget-minded home cooking that still feels satisfying and special, especially when you need an easy main dish that tastes like it took much more effort.
Serve these pork chops with mashed potatoes, buttered egg noodles, or plain white rice to catch every bit of the creamy celery sauce. A simple side of green beans, peas, glazed carrots, or a crisp salad balances the richness well, and warm dinner rolls are always welcome for mopping up the casserole dish.
Oven Baked 3-Ingredient Pork Chops with Cream of Celery Soup
Servings: 4
Ingredients
4 bone-in pork chops, about 3/4 to 1 inch thick
1 can (10.5 ounces) condensed cream of celery soup
1 packet dry onion soup mix
Directions
1. Preheat the oven to 350°F and lightly grease a medium baking dish or casserole dish large enough to hold the pork chops in a single layer.
2. Place the pork chops in the baking dish. Spread the condensed cream of celery soup evenly over the top, then sprinkle the dry onion soup mix over the soup-covered chops.
3. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and continue baking for 20 to 30 minutes more, until the pork chops are very tender and the top is lightly golden around the edges. The internal temperature should reach at least 145°F, though these chops are especially good when cooked longer until fork-tender.
4. Let the pork chops rest for 5 to 10 minutes before serving. Spoon the sauce from the dish over each chop and serve hot.
Variations & Tips
For extra sauce: If you like plenty of gravy for potatoes or rice, stir 1/2 can of water or milk into the soup before spreading it over the pork chops. This loosens the sauce slightly and helps it cover the meat more generously.
Using boneless chops: Boneless pork chops can be used, but they tend to cook faster and can dry out more easily. Start checking them earlier, especially during the uncovered portion of baking.
Add a vegetable: For a fuller one-pan meal, tuck sliced onions, mushrooms, or drained green beans around the pork chops before baking. They will cook in the sauce and pick up plenty of flavor.
Best cut to choose: Center-cut or rib pork chops with the bone in usually give the most flavor and stay tender during the longer bake. Chops that are at least 3/4 inch thick hold up especially well in this recipe.
Make-ahead note: You can assemble the dish several hours ahead, cover it, and refrigerate it until baking time. If it goes into the oven cold from the refrigerator, add a few extra minutes to the covered baking time.