This oven-baked pork chop noodle bake is one of those dinners that looks like it shouldn’t work — dry noodles, raw chops, two cans of soup — and then comes out of the oven Creamy, hearty, and completely satisfying. Four ingredients, one pan, and the oven does almost everything. It’s pure Amish-style comfort food, and it disappears fast.
Why You’ll Love It
Only 4 ingredients — dry noodles, bone-in pork chops, cream of mushroom soup, and Chicken broth. That’s it.
One pan, minimal cleanup — everything goes into a single 9×13 and the oven takes it from there.
The noodles cook right in the sauce — they absorb all the broth and soup and come out thick and velvety, not watery.
Pork chops stay incredibly tender — the foil traps steam the whole first half of baking, so they don’t dry out.
Great leftovers — reheats better than you’d expect, especially with a splash of broth to loosen the noodles.
A Note About the Ingredients
The noodles: wide egg noodles, the Amish-style ones if you can find them. I’ve seen them in the specialty aisle at bigger grocery stores. If you can’t find Amish-style, the regular wide egg noodles work fine. Just don’t use thin ones. They turn to mush.
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