My neighbor brought this over for dinner once, and I begged for the recipe immediately. So creamy and takes just 3 ingredients.

These oven baked 3-ingredient creamy mushroom pork chops are the kind of neighborly hand-me-down recipe you never forget. A friend on my block brought a pan of these over one hectic weeknight, and the first bite stopped me in my tracks: tender pork, smothered in a rich, grey-brown mushroom gravy that tasted like it took all afternoon. It didn’t. This is a classic Midwestern-style, church-supper shortcut—leaning shamelessly on canned condensed soup for its creamy base and jarred mushrooms for depth. Everything happens in one casserole dish in the oven, so the pork gently braises in the sauce, staying juicy while the flavors concentrate. It’s deeply comforting, wildly simple, and exactly the kind of recipe you pass along with a knowing smile.

Serve these creamy mushroom pork chops straight from the casserole dish with something that can catch every bit of the gravy. Mashed potatoes are the obvious choice, but buttered egg noodles, rice, or even a crusty baguette work beautifully. A simple green side—steamed green beans, roasted broccoli, or a crisp salad with a sharp vinaigrette—helps balance the richness. If you enjoy wine, a light-bodied red like Pinot Noir or a dry white like Pinot Grigio pairs nicely with the earthy mushroom sauce.

Servings: 4

4 bone-in pork chops, about 1-inch thick (approximately 2 to 2 1/2 pounds total)

Preheat your oven to 350°F (175°C). Lightly grease a 2- to 3-quart white casserole dish (or similar baking dish) so the chops don’t stick.

Pat the pork chops dry with paper towels and season them lightly on both sides with salt and black pepper if desired (this doesn’t count as an ingredient, but it helps the flavor). Arrange the chops in a single layer in the casserole dish, overlapping just slightly if needed.

In a medium bowl, stir together the condensed cream of mushroom soup and the drained sliced mushrooms until evenly combined. The mixture will be quite thick—that’s exactly what you want for a rich, clinging gravy.

Pour the mushroom-soup mixture evenly over the pork chops, spreading with a spatula or spoon so each chop is well covered and the sauce fills the gaps around them. You want the chops to be nestled in the sauce but not completely submerged.

Cover the casserole dish tightly with foil to keep the moisture in and help the pork braise gently in the creamy mushroom sauce.