This oven baked 4-ingredient pork chop and noodle bake is straight out of my aunt’s Sunday supper rotation. She’d slide this bubbling glass dish out of the oven and the pork chops would be so fork tender they practically melted into the creamy egg noodles underneath. It’s the kind of no-fuss, stick-to-your-ribs comfort food that feels special enough for company but simple enough for a busy weeknight. With just four ingredients and a single baking dish, it’s perfect for home cooks who want that old-fashioned, church-basement casserole vibe without a lot of work or cleanup.
I like to serve this bake with something fresh and simple alongside to balance the richness—steamed green beans, a tossed salad, or roasted carrots all work nicely. Warm dinner rolls or buttered bread are great for soaking up the extra creamy sauce in the bottom of the dish. A little black pepper at the table and maybe a sprinkle of chopped parsley (if you have it) brighten things up without adding to the ingredient list.
Oven Baked 4-Ingredient Pork Chop and Noodle BakeServings: 4
Ingredients
4 bone-in pork chops, about 3/4-inch thick
12 oz wide egg noodles, uncooked
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 9x13-inch glass baking dish so the noodles don’t stick.
Spread the uncooked egg noodles evenly in the bottom of the prepared baking dish, breaking them up a bit with your hands so they lay in a fairly even layer.
In a medium bowl, whisk together the condensed cream of mushroom soup and the chicken broth until smooth and well combined. It will look thin, but the noodles will soak it up as they bake.
Pour the soup and broth mixture evenly over the dry noodles, making sure all the noodles are moistened. Gently press down any noodles that are sticking up so they’re mostly submerged in the liquid.
Pat the pork chops dry with a paper towel. Lay the pork chops in a single layer on top of the noodles and sauce, spacing them out so each chop has its own little spot. This is what gives you that pretty browned pork chop layer over the creamy noodles.
Cover the baking dish tightly with aluminum foil, crimping the edges well so steam doesn’t escape. This step is important for getting the pork chops fork tender and helping the noodles cook through.
Bake, covered, in the preheated oven for 1 hour. Do not peek during this time so the steam can work its magic on the pork.
After 1 hour, carefully remove the foil (watch for steam). Return the uncovered dish to the oven and bake for another 20–25 minutes, or until the pork chops are lightly browned on top, the noodles are tender, and the sauce is bubbly and creamy around the edges.
Check that the pork chops are cooked through; they should reach at least 145°F (63°C) in the thickest part. If you want them even more tender, you can leave the dish in for an extra 5–10 minutes, loosely covered with foil so they don’t dry out.
Let the pork chop and noodle bake rest for about 5–10 minutes before serving. This helps the sauce thicken slightly and makes it easier to scoop out creamy noodles with a pork chop on top for each plate.
Variations & Tips
If you have picky eaters who don’t love mushrooms, you can swap the cream of mushroom soup for cream of chicken or cream of celery and still keep it to four ingredients. For extra creaminess, replace 1/2 cup of the chicken broth with milk or half-and-half (still counting as part of the broth measurement so you don’t add a fifth ingredient). If your family prefers boneless pork chops, you can use them—just check for doneness a little earlier, as they may cook faster and can dry out if left too long. To stretch the meal for a bigger family, add an extra 4 oz of noodles and a splash more broth, then slice the pork chops off the bone after baking so everyone gets some meat mixed into their noodles. For a slightly richer flavor, you can use cream of mushroom with roasted garlic or herbs; it keeps the ingredient count the same but adds a little depth. Leftovers reheat well in the microwave with a spoonful of broth or water stirred in to loosen the sauce. If you need to prep ahead, assemble the dish up to the point of adding the pork chops, cover, and refrigerate for up to 8 hours; when you’re ready to bake, let it sit at room temperature for 15–20 minutes, add the chops, and then bake as directed, adding a few extra minutes if it’s still very cold.
