This is the kind of no-fuss supper that has been showing up on small-town church potluck tables and busy farm kitchens for generations. You nestle raw center-cut pork chops right into a glass casserole dish, stir together just a few pantry staples, pour everything over those chops, and let the oven do the rest. With only five ingredients and hardly any dishes, it’s the sort of recipe you can pull together when the day’s gotten away from you but you still want something that tastes like you fussed.
The pork bakes up tender and flavorful, with a cozy, old-fashioned taste that reminds me of the Sunday dinners my mother used to make when the fields were finally quiet for the night.
Glass casserole dish of baked pork chops on a farmhouse table
Glass casserole dish of baked pork chops on a farmhouse table
These pork chops are lovely with buttery mashed potatoes or simple boiled baby reds, since the pan juices spoon right over the top like a light gravy. Add a vegetable that feels familiar and comforting—steamed green beans, buttered corn, or a simple mixed salad with a tangy dressing to balance the richness.
Warm dinner rolls or a slice of crusty bread are handy for soaking up the sauce. For a fuller Midwestern-style spread, serve with coleslaw and applesauce on the side; the sweet-tart applesauce is especially nice with the savory pork.
5-Ingredient Oven-Baked Center-Cut Pork Chops
Servings: 4
Ingredients
4 raw center-cut pork chops, about 1-inch thick (bone-in or boneless)
1 cup condensed cream of mushroom soup (from a 10.5-ounce can, stirred)
1/2 cup milk
1 ounce dry onion soup mix (about 1 packet)
1/2 teaspoon black pepper
Directions
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