My grandmother made this every Sunday during hard times, and we always cleaned our plates.

This oven baked 3-ingredient pork chops with canned carrots recipe is pure Depression-era practicality—exactly the kind of thing a Midwestern grandmother could pull together every Sunday during hard times. It uses pantry staples, stretches a small amount of meat to feed a family, and relies on slow baking to turn inexpensive pork chops and canned carrots into something tender, comforting, and plate-cleaning good.

The juices from the pork mingle with the lightly sweet carrots to create a simple pan sauce, all baked together in a vintage-style casserole dish that goes straight from oven to table.

Serve these tender pork chops and soft carrots with a starch that can soak up the pan juices: mashed potatoes, buttered egg noodles, or plain white rice all work beautifully. A simple green side—like steamed green beans, a tossed salad, or frozen peas warmed with a bit of butter and salt—adds color and balance.

If you want to keep the meal true to its frugal roots, serve with sliced bread or dinner rolls to stretch the portions and swipe up every last bit of the savory juices from the casserole dish.

Servings: 4

4 bone-in pork chops, about 1/2 to 3/4 inch thick