Oven baked 3-ingredient pork chops with canned cream of chicken soup is the kind of dependable supper that has earned its place at family tables for generations. It is simple, frugal, and deeply comforting, with tender pork chops baking right in a silky gravy that practically makes itself. This is the sort of recipe people leaned on during busy weeks and tighter times, and it still holds up because it turns a few pantry staples into a warm, hearty meal that feels like home.
Serve these pork chops over mashed potatoes, buttered egg noodles, or fluffy white rice so none of that creamy gravy goes to waste. For vegetables, green beans, sweet peas, glazed carrots, or a simple side salad all fit nicely and help round out the plate without taking attention away from the main dish.
Oven Baked 3-Ingredient Pork Chops with Cream of Chicken Soup
Servings: 4
Ingredients
4 bone-in or boneless pork chops, about 1/2 to 3/4 inch thick
1 (10.5-ounce) can cream of chicken soup
1 soup can water
Directions
1. Preheat your oven to 350°F and lightly grease a medium baking dish or casserole dish.
2. Arrange the pork chops in a single layer in the prepared baking dish.
3. In a bowl, whisk together the cream of chicken soup and one can of water until smooth.
4. Pour the soup mixture evenly over the pork chops, making sure they are well coated.
5. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and bake for 15 to 20 minutes more, or until the pork chops are tender and cooked through and the gravy is bubbling around the edges.
6. Let the dish rest for 5 minutes before serving, then spoon plenty of gravy over each pork chop.
Variations & Tips
For extra flavor: If your family likes a little more seasoning, add black pepper, garlic powder, onion powder, or paprika to the soup mixture before pouring it over the chops. Even though the base recipe is wonderfully simple, a little seasoning can make it taste more personal.
For thinner or thicker chops: Thin pork chops may finish a bit sooner, so start checking early. Thicker chops can need a little more oven time. You are looking for pork that is tender and fully cooked, not dry.
For a fuller meal: Tuck sliced onions or mushrooms around the pork chops before baking if you want to stretch the dish a bit. They cook down into the gravy and make it especially cozy over potatoes or noodles.
For make-ahead ease: 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.
Serving tip: This recipe really shines with something starchy underneath. Mashed potatoes are my first pick for soaking up the silky gravy, but rice and egg noodles are wonderful too.