These oven-baked pork chops turn three everyday ingredients into a comforting family dinner. Condensed cream of spinach soup creates the sauce, while dry onion soup mix adds savory depth. A covered bake keeps the meat moist; a short uncovered finish thickens the sauce around it.
Why this simple dinner works
The soup does double duty as a creamy sauce and gentle cooking liquid. Onion soup mix seasons it without any chopping. Choose pork chops of similar thickness so they finish together. Serve them with mashed potatoes, buttered noodles, or rice to catch every spoonful of sauce; green beans or a crisp salad make an easy side.
Ingredients
- 4 bone-in or boneless pork chops, about 1/2 to 3/4 inch thick
- 2 cans condensed cream of spinach soup, undiluted
- 1 packet dry onion soup mix
How to make the pork chops
1. Prepare the oven and baking dish
Heat the oven to 350°F (175°C). Lightly grease a medium baking dish that holds the four chops in one layer. An overcrowded dish makes the cooking less even.
2. Arrange the pork chops
Lay the chops flat in the prepared dish. If one end is much thicker than the other, position the thickest parts toward the outside edge.
3. Mix and spread the sauce
Stir the undiluted spinach soup and onion soup mix in a bowl until the seasoning is evenly distributed. Spoon it over the pork, covering each chop. Do not add water; the sauce loosens as the meat cooks.
4. Bake covered, then uncovered
Cover tightly with foil and bake for about 35 minutes. Remove the foil and bake for another 10 to 15 minutes, until the sauce is hot and the thickest part of the pork reaches 145°F (63°C) on an instant-read thermometer. Avoid touching a bone with the probe. Thicker chops may need additional time.
5. Rest and serve
Let the chops rest for at least 5 minutes. Spoon the warm spinach sauce over each serving. Resting helps retain the meat’s juices and lets the sauce settle.
Variations & Tips
- Milder onion flavor: Use half the packet. Taste the finished sauce before adding salt; both packaged ingredients are seasoned.
- Extra color: Broil the uncovered dish briefly at the end, watching closely so the creamy sauce does not scorch.
- Thicker chops: Allow extra covered baking time and check the center with a thermometer.
- Crunchy finish: Add buttered breadcrumbs during the final 10 minutes. This makes the meal more than three ingredients.
- If cream of spinach soup is unavailable: Mix condensed cream of mushroom or chicken soup with thawed, thoroughly squeezed spinach. The flavor and ingredient count will change.
Storage and reheating
Refrigerate leftovers promptly in a covered container for up to 3 to 4 days. Reheat gently with a spoonful of water or milk to loosen the sauce, until the pork is hot throughout. Avoid prolonged reheating, which can dry out the chops.
Oven-Baked 3-Ingredient Pork Chops with Cream of Spinach Soup
Ingredients
Method
- Heat oven to 350°F (175°C). Lightly grease a medium baking dish.
- Arrange the pork chops in one layer.
- Stir the undiluted condensed spinach soup with dry onion soup mix and spoon over the chops.
- Cover tightly with foil and bake for 35 minutes.
- Uncover and bake 10 to 15 minutes more, until pork reaches 145°F (63°C) in the thickest part.
- Rest for 5 minutes before serving with the sauce.
