Oven Baked 3-Ingredient Pork Chops with Canned Carrots
Oven Baked 3-Ingredient Pork Chops with Canned Carrots is a simple and comforting dish that brings together tender pork chops and sweet carrots in a creamy sauce. With just three main ingredients, this recipe is not only easy to prepare but also delicious and satisfying. Whether you’re looking for a quick weeknight dinner or a hearty meal for gatherings, this dish has you covered.
Why Make This Recipe
This recipe is perfect for those busy nights when you want something quick but don’t want to compromise on taste. With just three ingredients and minimal prep time, you’ll have a delicious meal on the table in no time. Using canned carrots saves time on prep, and the cream of mushroom soup adds creaminess and flavor, making this dish a hit with both kids and adults alike.
How to Make Oven Baked 3-Ingredient Pork Chops with Canned Carrots
Ingredients:
- 4 bone-in pork chops, about 1/2 to 3/4 inch thick
- 2 (15-ounce) cans sliced carrots, drained
- 2 (10.5-ounce) cans condensed cream of mushroom soup
Directions:
- Preheat your oven to 350°F (175°C).
- Lightly grease a casserole dish.
- Pat the pork chops dry and optionally season with salt and black pepper.
- Arrange the pork chops in a single layer in the dish.
- Stir the cream of mushroom soup to loosen it and scatter the drained canned carrots around the pork chops.
- Spoon the soup over the mixture, cover with foil, and bake for 45 minutes.
- Remove the foil and bake uncovered for an additional 20-30 minutes until cooked through and golden.
- Let rest for 5-10 minutes before serving.
How to Serve Oven Baked 3-Ingredient Pork Chops with Canned Carrots
Serve these pork chops hot, straight from the oven. They pair well with a side of rice, mashed potatoes, or a fresh green salad. The creamy sauce also makes a tasty addition to whichever side you choose.
How to Store Oven Baked 3-Ingredient Pork Chops with Canned Carrots
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze the dish for up to 2 months. Just reheat thoroughly before serving.
Tips to Make Oven Baked 3-Ingredient Pork Chops with Canned Carrots
- Make sure to pat the pork chops dry for better browning.
- If you like a bit of spice, consider adding some crushed red pepper flakes or paprika to the soup.
- Test the doneness of the pork chops with a meat thermometer. They should reach an internal temperature of 145°F (63°C).
Variation
You can switch up the canned carrots for other vegetables, such as green beans or peas, depending on your taste. You can also use different flavors of condensed soup, like cream of chicken, for a twist on this classic recipe.
FAQs
1. Can I use boneless pork chops?
Yes, you can use boneless pork chops. Just adjust the cooking time as needed since they cook faster than bone-in chops.
2. Can this recipe be made in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the pork is tender.
3. Is it possible to make this dish gluten-free?
Yes, you can find gluten-free cream of mushroom soup at the store or make your own to keep the dish gluten-free.
Oven Baked 3-Ingredient Pork Chops with Canned Carrots
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Lightly grease a casserole dish.
- Pat the pork chops dry and optionally season with salt and black pepper.
- Arrange the pork chops in a single layer in the dish.
- Stir the cream of mushroom soup to loosen it and scatter the drained canned carrots around the pork chops.
- Spoon the soup over the mixture, cover with foil, and bake for 45 minutes.
- Remove the foil and bake uncovered for an additional 20-30 minutes until cooked through and golden.
- Let rest for 5-10 minutes before serving.
