This oven baked 5-ingredient Amish pork chop pasta is the kind of comforting dinner that makes a busy weeknight feel a little more manageable. Everything goes into one ceramic roasting pan, with raw cavatappi and thick-cut pork chops baking together into a hearty, casserole-style meal that feels old-fashioned in the best way. It has that practical, filling Midwestern appeal I always come back to when I need something simple, cozy, and dependable for the table.
Serve this with a crisp green salad, steamed green beans, or simple roasted broccoli to balance the richness of the pork and creamy pasta. Warm dinner rolls or buttered bread are also great for rounding out the meal, and if you want a full Sunday-supper feel, a side of applesauce fits especially well with the pork chops.
Oven Baked 5-Ingredient Amish Pork Chop Pasta
Servings: 6
Ingredients
6 thick-cut boneless pork chops
12 ounces dry cavatappi pasta
2 cans (10.5 ounces each) condensed cream of mushroom soup
3 cups milk
1 packet dry onion soup mix
Directions
1. Preheat your oven to 350°F and lightly grease a large ceramic roasting pan so the pasta and sauce do not stick as they bake.
2. Spread the dry cavatappi evenly across the bottom of the roasting pan.
3. In a medium bowl, whisk together the condensed cream of mushroom soup, milk, and dry onion soup mix until smooth, then pour the mixture evenly over the pasta.
4. Arrange the raw thick-cut pork chops in a single layer over the top, pressing them down lightly so they settle into the sauce without fully submerging.
5. Cover the pan tightly with foil and bake for 50 minutes. Remove the foil and continue baking for 20 to 25 minutes more, until the pork chops are cooked through and the pasta is tender. Let the dish rest for 10 minutes before serving so the sauce can thicken slightly.
Variations & Tips
Add cheese: If you want an even cozier casserole feel, sprinkle 1 to 1 1/2 cups shredded mozzarella or Monterey Jack over the top during the last 10 minutes of baking. It adds a soft, melty finish that works really well with the creamy sauce.
Use bone-in chops: Bone-in pork chops can be used if that is what you have on hand, but they may need a little extra baking time. Check that they are fully cooked before serving, and if they start browning too quickly, loosely tent the pan with foil.
Make it ahead: You can assemble the pasta, sauce, and pork chops in the roasting pan a few hours ahead and refrigerate it covered. When ready to bake, let the pan sit at room temperature for about 20 minutes first so the ceramic dish does not go straight from cold to hot.
Swap the soup: Cream of chicken or cream of celery soup also works nicely here if you want a slightly different flavor while keeping the same easy method. This is one of those practical pantry dinners that is easy to adapt to what you already have.
Check the pasta texture: Because pasta brands can vary, start checking for tenderness when you remove the foil. If the pasta still seems too firm and the pan looks dry, add a small splash of milk, cover again, and bake a bit longer.