Scatter green beans and these 4 ingredients over pork chops for a baked meal I keep craving

This cozy pork chop and green bean casserole is one of those simple, no-fuss dinners that feels like it came straight out of a small-town church cookbook. It uses just five ingredients and the green beans are trimmed and tucked right into the pan, so everything bakes together and soaks up all those comforting flavors.

This kind of dish has its roots in old-fashioned Midwestern potluck cooking—hearty, creamy, and meant to feed the people you love without keeping you in the kitchen all night. It’s perfect for busy weeknights when you still want something that feels like a Sunday supper, or for those chilly evenings when everyone’s gathered around the table looking for something warm and satisfying.

This casserole is pretty much a meal on its own, but it really shines with a simple starchy side. Mashed potatoes, buttered egg noodles, or even a pan of roasted potatoes are all wonderful for soaking up the extra sauce from the pork chops and green beans. A side of warm dinner rolls or crusty bread is always a hit with kids who like to dip.

If you want to lighten things up a bit, add a simple side salad with a vinaigrette or some sliced fresh fruit. For a fuller spread, you can round out the meal with corn on the cob, baked sweet potatoes, or a simple coleslaw—whatever makes your family feel like they’re sitting down to a special home-cooked supper.

5-Ingredient Oven-Baked Pork Chop & Green Bean Casserole

Servings: 4 servings

Ingredients

4 bone-in pork chops (about 1/2–3/4 inch thick)
1 pound fresh green beans, trimmed
1 (10.5-ounce) can cream of mushroom soup
1/2 cup milk
1 packet (about 1 ounce) onion soup mix

Directions

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a little butter.

In a medium bowl, whisk together the cream of mushroom soup, milk, and onion soup mix until smooth and well combined.

Spread the trimmed green beans evenly in the bottom of the prepared baking dish, making a nice bed for the pork chops.

Pour about half of the soup mixture over the green beans and gently toss or spread so the beans are lightly coated.

Pat the pork chops dry with a paper towel and lay them in a single layer on top of the green beans.

Spoon the remaining soup mixture over the pork chops, spreading it so each chop has some sauce on top. It doesn’t have to be perfect—everything will mingle as it bakes.

Cover the baking dish tightly with aluminum foil and bake for 30 minutes.

After 30 minutes, remove the foil and continue baking for another 15–20 minutes, or until the pork chops are cooked through (internal temperature reaches 145°F/63°C) and the green beans are tender.

Let the casserole rest for about 5 minutes before serving so the sauce thickens slightly. Spoon the green beans and sauce onto plates and top with a pork chop for each person.


Variations & Tips

For picky eaters who aren’t fans of green beans, you can swap in trimmed asparagus or even frozen mixed vegetables—just keep the total amount around 1 pound. If your family prefers boneless pork chops, those work too; just start checking for doneness a little earlier, around the 25-minute mark, so they don’t dry out.

For extra creaminess, stir 1/4 cup of sour cream into the soup mixture before pouring it over the green beans. If you have cheese lovers at your table, sprinkle 1/2–1 cup of shredded cheddar or mozzarella over the top during the last 10 minutes of baking.

To make it feel more like a classic Midwestern casserole, you can scatter French-fried onions or buttered breadcrumbs over the top for the last 5–10 minutes for a crunchy finish. And if you like a little more seasoning but want to keep the ingredient list simple, a quick sprinkle of black pepper, garlic powder, or paprika over the pork chops before baking adds a nice homemade touch without complicating the recipe.