There is something especially comforting about a simple baked pork chop supper, and this 3-ingredient version keeps that old-fashioned spirit alive with hardly any fuss. The creamy canned turnip soup bakes down into a cozy gravy around the chops, giving you a hearty, budget-friendly dinner that feels like it came straight from a church cookbook or a family Sunday table. It is the kind of recipe people hold onto because it is easy, filling, and full of familiar flavor.
Serve these pork chops with mashed potatoes, buttered egg noodles, or plain white rice to catch every bit of the creamy gravy. For vegetables, green beans, peas, glazed carrots, or a simple side salad all work nicely, and a pan of warm biscuits or soft dinner rolls makes the meal feel extra special.
Oven Baked 3-Ingredient Pork Chops with Cream of Turnip Soup
Servings: 4
Ingredients
4 bone-in or boneless pork chops, about 3/4 to 1 inch thick
2 cans cream of turnip soup, about 10.5 ounces each
1 packet dry onion soup mix, about 1 ounce
Directions
1. Preheat the oven to 350°F and lightly grease a vintage Pyrex casserole dish or 9x13-inch baking dish.
2. In a medium bowl, stir together the cream of turnip soup and dry onion soup mix until well combined.
3. Arrange the pork chops in the prepared baking dish in a single layer, then spread the soup mixture evenly over the top of the chops.
4. Cover the dish tightly with foil and bake for 35 minutes. Remove the foil and continue baking for 15 to 20 minutes more, or until the pork chops are tender and reach an internal temperature of 145°F.
5. Let the pork chops rest for 5 minutes before serving, then spoon the creamy gravy over each chop.
Variations & Tips
For extra browning: If you like a deeper color on the pork chops, uncover the dish for the last part of baking and spoon a little of the hot gravy over the tops once or twice. That helps the surface pick up a little more golden color.
For picky eaters: Use boneless pork chops and trim any excess fat before baking for a neater, easier-to-serve dinner. You can also serve the gravy on the side if someone at the table prefers a less saucy plate.
To keep the chops tender: Thicker chops usually stay juicier than very thin ones, so aim for chops around 3/4 to 1 inch thick. Check them early near the end of cooking so they do not dry out.
To stretch the meal: Add a layer of sliced potatoes or a side of rice to make the dinner go further for a hungry family. The creamy turnip gravy is especially good spooned over simple starches.
Make-ahead tip: You can mix the soup and onion soup mix earlier in the day and keep it covered in the refrigerator. When it is time for supper, all you need to do is assemble the dish and bake.