Oven Baked 3-Ingredient Pork Chops with Canned Carrots
Tender bone-in pork chops are baked with sliced carrots and creamy mushroom soup until savory, saucy, and golden around the edges. This simple old-fashioned casserole is easy, comforting, and perfect for a no-fuss family dinner.
Ingredients
- 4 bone-in pork chops about 1/2 to 3/4 inch thick
- 2 cans sliced carrots 15 oz each, drained
- 2 cans condensed cream of mushroom soup 10.5 oz each, do not add water
- salt and black pepper optional, to taste
Instructions
- Preheat the oven to 350°F and grease a casserole dish or 9x13-inch baking dish.
- Pat the pork chops dry with paper towels.
- Season both sides of the pork chops with salt and black pepper, if using.
- Arrange the pork chops in a single layer in the prepared baking dish.
- Stir the condensed cream of mushroom soup in a bowl to loosen it, without adding water.
- Scatter the drained sliced carrots around and over the pork chops.
- Spoon the cream of mushroom soup over everything and spread it so the chops are mostly coated.
- Cover the dish tightly with foil and bake for 45 minutes.
- Carefully remove the foil and return the dish to the oven uncovered.
- Bake for another 20–30 minutes, until the sauce is bubbling, the tops are lightly golden, and the pork reaches 145°F away from the bone.
- Let the pork chops rest for 5–10 minutes before serving.
- Serve with the carrots and pan sauce spooned over the top.
Notes
Serve with mashed potatoes, rice, or buttered noodles to catch the creamy sauce. For extra flavor, add a pinch of garlic powder or paprika before baking.
Nutrition
Calories: 430kcal
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