This oven baked 4-ingredient Amish pork chop noodle bake is the kind of hearty, no-fuss supper that fits right into small-town weeknights. The method is as simple as it sounds: dry thick egg noodles go straight into a metal baking pan, then you nestle raw bone-in pork chops on top and let the oven do the rest with just two more pantry ingredients. It’s inspired by the cozy, practical Amish-style casseroles that stretch a few ingredients into a filling meal, and around here it disappears faster than anything else I make.
Serve this pork chop noodle bake with something bright and simple on the side to balance the richness—steamed green beans, buttered peas, or a quick tossed salad with a tangy dressing all work well. A side of applesauce or sliced fresh apples is a nice nod to Midwestern comfort, and warm dinner rolls or buttered bread help soak up any extra creamy sauce from the pan.
Oven-Baked Amish Pork Chop Noodle BakeServings: 4
Ingredients
4 bone-in pork chops, about 3/4 to 1 inch thick
8 oz dry thick egg noodles (wide Amish-style noodles)
2 cans (10.5 oz each) condensed cream of mushroom soup
2 cups low-sodium chicken broth
Directions
Preheat your oven to 350°F (175°C). Lightly grease a metal 9x13-inch baking pan with cooking spray or a thin swipe of oil for easier cleanup.
Spread the dry thick egg noodles evenly over the bottom of the metal baking pan. Don’t cook them first—the oven and broth will take care of that.
In a medium bowl, whisk together the condensed cream of mushroom soup and the chicken broth until fairly smooth. It will still be a little thick, and that’s fine.
Pour the soup and broth mixture evenly over the dry noodles, using a spoon to gently nudge the noodles so they’re mostly coated and submerged. Some tips of noodles may stick up; they’ll soften as they bake.
Pat the pork chops dry with paper towels and, if you like, season both sides lightly with salt and pepper. (Go easy on the salt since the soup already has some.)
Place the raw bone-in pork chops in a single layer directly over the sauced dry noodles in the metal baking pan, spacing them out so each chop has its own spot. The chops should be resting right on top of the noodles and sauce.
Cover the pan tightly with aluminum foil, making sure to seal the edges so the steam stays in. This helps the noodles cook through and keeps the pork chops moist.
Bake in the preheated oven for 45 minutes. Then carefully remove the foil (watch out for steam) and check that the noodles are softening and the liquid is bubbling around the edges.
Return the uncovered pan to the oven and bake for another 15–20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the noodles are tender. If the top looks a little dry at any point, you can gently stir a tiny bit of hot water or extra broth around the edges of the noodles, avoiding disturbing the chops too much.
Let the pan rest on the counter for about 5–10 minutes before serving. This short rest helps the sauce thicken slightly and makes it easier to scoop the noodles without them falling apart. Serve each pork chop over a generous bed of the creamy noodles.
Variations & Tips
For picky eaters, you can swap the cream of mushroom soup for cream of chicken or cream of celery if they’re not fans of mushrooms. If your family likes extra sauce, add an additional 1/2 to 1 cup of chicken broth before baking so the noodles stay very creamy. To sneak in a little veg, scatter 1–2 cups of frozen peas or mixed vegetables over the noodles before pouring on the soup mixture—no need to thaw first. For more flavor without complicating things, sprinkle a little garlic powder, onion powder, or paprika over the pork chops before baking. If your pork chops are very thick (over 1 inch), plan on adding 5–10 extra minutes of baking time and check doneness with a meat thermometer. You can also make this ahead in the morning: assemble the pan, cover tightly, and refrigerate; when ready to bake, set it on the counter while the oven preheats and add about 10 extra minutes to the covered baking time so everything heats through evenly.
