This pork chop and onion casserole is one of those unfussy, old-school Midwestern comfort dishes that has probably shown up in church cookbooks and weeknight rotations for decades. At its core, it’s simply seasoned pork chops nestled into a bed of sweet, slowly softening onions, all baked together until the meat is tender and the onions are jammy around the edges. Dishes like this grew out of a practical need: stretch a few chops into a full family meal using pantry staples and the reliable heat of the oven. You might want to make this when you’re craving something cozy and familiar but don’t want a long ingredient list or complicated prep—just five ingredients, a single baking dish, and the kind of aroma that makes everyone wander into the kitchen asking when dinner will be ready.
This casserole pairs beautifully with simple, starchy sides that soak up the oniony pan juices. Mashed potatoes or buttered egg noodles are classic companions, but a pot of steamed rice works just as well if that’s what you keep on hand. For a bit of color and freshness, add a crisp green salad with a sharp vinaigrette or some roasted green beans or broccoli on the side. If you’re leaning into full comfort mode, warm dinner rolls or a crusty baguette are perfect for sopping up every last bit of sauce from the bottom of the baking dish.
5-Ingredient Oven-Baked Pork Chop & Onion Casserole
Servings: 4 servings
Ingredients
4 bone-in pork chops (about 1-inch thick, 2 to 2 1/2 pounds total)
2 large yellow onions, peeled and thinly sliced into half-moons
2 tablespoons olive oil (or other neutral cooking oil)
1 teaspoon kosher salt (plus more to taste)
1 teaspoon freshly ground black pepper (plus more to taste)
