There are some suppers that were born out of thrift and plain good sense, and this is one of them. Oven baked 3-ingredient pork chops with canned french style green beans is the kind of meal a hardworking Midwestern cook could put on the table without fuss, using pantry staples and a modest package of meat to feed the family well. The green beans soak up the pork drippings as everything bakes together, making a tender, savory dish that feels far richer than its short ingredient list would suggest.
This dish is especially good with mashed potatoes, buttered egg noodles, or a slice of warm bread to catch the juices from the pan. If you want to round out the plate a bit more, applesauce, a simple cucumber salad, or pickled beets all make fine old-fashioned partners for pork chops and bring a nice balance to the richness.
Oven Baked 3-Ingredient Pork Chops with Canned French Style Green Beans
Servings: 4
Ingredients
4 bone-in or boneless pork chops, about 1/2 to 3/4 inch thick
2 cans (14.5 ounces each) french style green beans, undrained
1 packet dry onion soup mix
Directions
1. Heat your oven to 350°F. Pour the undrained french style green beans into an oval or 9x13-inch baking dish and spread them into an even layer.
2. Sprinkle the dry onion soup mix evenly over the green beans so the seasoning is distributed across the whole dish.
3. Lay the pork chops on top of the beans in a single layer. Spoon a little of the seasoned liquid over the tops if needed so they stay moist while baking.
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 browned and the beans are soft and savory.
5. Let the dish rest for 5 minutes before serving so the juices settle a bit. Serve the pork chops with plenty of green beans and spoon some of the pan juices over each portion.
Variations & Tips
Use cream of mushroom: If you want a richer casserole-style supper, stir one can of cream of mushroom soup into the green beans before adding the pork chops. It makes a thicker gravy and stretches especially well over mashed potatoes.
Choose the right chop: Thicker pork chops will take a little longer, while very thin chops can dry out if baked too long. For the best tenderness, aim for chops around 1/2 to 3/4 inch thick and check that they are cooked through but not overdone.
Add potatoes to stretch it: Thinly sliced potatoes tucked under the green beans turn this into a fuller one-pan meal. Just be sure to slice them thin so they soften in the same baking time.
Season to taste at the table: Onion soup mix can be salty, so it is wise to wait until serving before adding any extra salt. A little black pepper or a pat of butter on the beans is often all it needs.