This oven baked 5-ingredient Amish pork chop macaroni is the kind of simple farmhouse supper that feels made for busy nights when everyone is hungry and you want the oven to do the work. Dry elbow macaroni bakes right in the pan under bone-in pork chops, soaking up rich flavor as everything cooks together into a hearty, old-fashioned meal with very little fuss.
Serve this with buttery green beans, a crisp cucumber salad, or simple cooked carrots to round out the plate. Warm rolls or homemade bread are especially nice for soaking up the savory juices, and a spoonful of applesauce on the side makes this meal feel even more like a comforting country supper.
Oven Baked 5-Ingredient Amish Pork Chop Macaroni
Servings: 6
Ingredients
6 bone-in pork chops, about 3/4 inch thick
Directions
1. Preheat the oven to 350°F and lightly grease a large cast iron roasting pan or baking dish.
2. Spread the dry elbow macaroni evenly in the bottom of the roasting pan, then scatter the sliced onion over the top.
3. In a bowl or large measuring cup, whisk the condensed tomato soup with the water until smooth, then pour it evenly over the macaroni and onions.
4. Season the pork chops on both sides with salt and black pepper, then lay them over the macaroni mixture in a single layer.
5. Cover the pan tightly with foil and bake for 1 hour. Remove the foil and continue baking 15 to 20 minutes more, until the pork chops are cooked through and the macaroni is tender. If the pan looks dry before the macaroni is fully tender, add a small splash of hot water.
6. Let the dish rest for 5 to 10 minutes before serving so the macaroni can settle and soak up the flavorful juices.
Variations & Tips
For picky eaters: If your family prefers milder flavors, leave the onions in larger slices so they are easy to remove before serving, or use a little onion powder instead. You can also cut the pork off the bone before plating for younger eaters.
For extra richness: Stir in 1/2 cup milk with the soup and water for a creamier macaroni base. This gives the finished dish a softer, more comforting texture that feels especially nice on chilly evenings.
For better browning: If you like more color on top, uncover the pan for the full last 20 minutes of baking. Just keep an eye on the macaroni around the edges so it stays tender and does not dry out.
Make-ahead tip: Slice the onion and mix the soup with water earlier in the day, then assemble everything right before baking. Since the macaroni goes in dry, it is best not to fully assemble it too far ahead or the pasta may soften unevenly.
