Oven-Baked Amish Pork Chop Noodle Bake
A cozy baked pork chop and noodle casserole made with wide egg noodles, cream of mushroom soup, and chicken broth. The noodles cook right in the pan beneath tender pork chops, creating a creamy, comforting family dinner.
Ingredients
- 4 bone-in pork chops 3/4 to 1 inch thick
- 8 oz dry wide egg noodles Amish-style or regular wide egg noodles
- 2 cans condensed cream of mushroom soup 10.5 oz each, undiluted
- 2 cups low-sodium chicken broth plus a little more if desired for extra sauce
- 1/2 tsp black pepper for seasoning pork chops
- 1/4 tsp salt for seasoning pork chops
Instructions
- Preheat the oven to 350°F and lightly grease a 9x13-inch metal baking pan.
- Spread the dry wide egg noodles evenly in the prepared pan.
- In a bowl, whisk together the condensed cream of mushroom soup and chicken broth until mostly combined.
- Pour the soup mixture over the noodles and gently move the noodles around so most are coated and submerged.
- Pat the pork chops dry and season both sides lightly with black pepper and salt.
- Arrange the pork chops in a single layer on top of the noodles and sauce.
- Cover the pan tightly with foil, sealing the edges well.
- Bake covered for 45 minutes.
- Carefully remove the foil, watching for steam.
- Return the pan to the oven and bake uncovered for 15–20 minutes, until the sauce is bubbling, the noodles are tender, and the pork reaches 145°F internally.
- Let the casserole rest for 5 minutes before serving so the sauce thickens slightly.
Notes
Keep the foil tightly sealed during the first bake so the steam cooks the noodles. Add a splash more broth before baking if you prefer a saucier casserole.
Nutrition
Calories: 615kcal
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