Why This Recipe Is a Keeper
Before we dive into the method, here is why this pork chop noodle bake will become a favorite.
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Only 4 ingredients. Simple and affordable.
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No pre-cooking the noodles. They cook right in the oven.
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One pan. Minimal cleanup.
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Creamy and savory. Rich, satisfying, and delicious.
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Crowd-pleasing. Everyone loves pork chops and noodles.
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Budget-friendly. Pork chops, noodles, and soup are inexpensive.
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Perfect for busy weeknights.
Ingredients
Servings: 4
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4 bone-in pork chops, about 3/4 to 1 inch thick
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8 oz dry thick egg noodles (wide Amish-style noodles)
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2 cans (10.5 oz each) condensed cream of mushroom soup
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2 cups low-sodium chicken broth
Ingredient Notes
Pork chops: Use bone-in pork chops.
Egg noodles: Use dry thick egg noodles.
Cream of mushroom soup: Creates the creamy sauce base.
Chicken broth: Adds moisture and flavor.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease a metal 9×13-inch baking pan.
Step 2: Layer the Noodles
Spread the dry thick egg noodles evenly over the bottom of the baking pan.
Step 3: Make the Sauce
In a medium bowl, whisk together the cream of mushroom soup and chicken broth until fairly smooth.
Step 4: Add the Sauce
Pour the soup and broth mixture evenly over the dry noodles, gently nudging the noodles so they are mostly coated and submerged.
Step 5: Prepare the Pork Chops
Pat the pork chops dry with paper towels. Season both sides lightly with salt and pepper if desired.
Step 6: Add the Pork Chops
Place the raw bone-in pork chops in a single layer directly over the sauced dry noodles.
Step 7: Cover and Bake
Cover the pan tightly with foil and bake for 45 minutes.
Step 8: Uncover and Finish Baking
Remove the foil and bake for another 15 to 20 minutes, until the pork chops reach an internal temperature of 145°F (63°C) and the noodles are tender.
Step 9: Rest and Serve
Let the pan rest for 5 to 10 minutes before serving.
How to Serve Pork Chop Noodle Bake
This creamy, savory dish is delicious on its own, but a few accompaniments make it even better.
With a Green Salad: A simple salad cuts through the richness.
With Roasted Vegetables: Serve with green beans or broccoli.
With Crusty Bread: Perfect for sopping up the sauce.
With Fresh Herbs: Sprinkle with parsley or chives.
With Extra Gravy: Add more sauce on top.
Variations & Tips
Make It with Boneless Chops: Use boneless pork chops.
Make It with Different Soup: Use cream of chicken or celery soup.
Make It with Herbs: Add thyme or parsley.
Make It with Garlic: Add minced garlic.
Make It with Onion: Add sliced onion.
Make It with Mushrooms: Add sliced mushrooms.
Make It with Cheese: Add shredded cheddar.
Make It Spicier: Add red pepper flakes.
Make It Gluten-Free: Use gluten-free noodles and soup.
Pro Tips for Absolute Success
Do not cook the noodles before baking. They cook in the oven.
Cover tightly with foil. This traps the steam.
Let the dish rest before serving. This allows the sauce to thicken.
Frequently Asked Questions
Can I use a different meat?
Yes. Chicken thighs or pork tenderloin can be used.
Can I use a different noodle?
Yes. Fettuccine or pappardelle can be used.
Can I use a different soup?
Yes. Cream of chicken or celery soup can be used.
Can I make this ahead of time?
Yes. Assemble and refrigerate. Bake just before serving.
Can I freeze this dish?
Yes. Freeze in an airtight container for up to 3 months.
How long do leftovers last?
Store in the refrigerator for up to 4 days.
Why is my sauce thin?
The noodles did not absorb enough liquid. Let it rest.
Can I add more vegetables?
Yes. Add mushrooms or onions.
Can I use a different pan?
Yes. Any oven-safe dish works.
Can I make this in a slow cooker?
Cook on LOW for 4 to 5 hours.
The Amish Kitchen Wisdom
Amish cooking is about feeding a family well with what is available. It is about dishes that are simple, honest, and deeply satisfying.
This pork chop noodle bake embodies that wisdom. Pork chops are affordable. Noodles are filling. Canned soup is convenient. Nothing is wasted. Everything is stretched.
Keep pork chops in your freezer. Keep noodles and soup in your pantry. This recipe is the reason why.
Recipe Card
Prep Time: 15 minutes
Cook Time: 45 minutes covered, plus 15 to 20 minutes uncovered
Rest Time: 5 to 10 minutes
Total Time: Approximately 1 hour 30 minutes
Yield: 4 servings