Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or similar casserole with a bit of the olive oil.
Prep the onions: Slice the onions into thin half-moons. Spread them evenly over the bottom of the prepared baking dish. Drizzle with 1 tablespoon of the olive oil and season with about 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Toss gently with your hands or a fork so the onions are lightly coated and evenly seasoned.
Season the pork chops: Pat the pork chops dry with paper towels; this helps them brown and keeps the seasoning from sliding off. Rub both sides of each chop with the remaining 1 tablespoon olive oil, then sprinkle the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper evenly over both sides.
Arrange the casserole: Lay the seasoned pork chops directly on top of the sliced onions in a single layer. The chops should be nestled into the onions but not stacked on top of each other.
Bake uncovered: Place the baking dish on the center rack of the preheated oven. Bake for 25–30 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) when checked with an instant-read thermometer inserted into the thickest part of a chop (avoiding the bone). The onions should be soft and lightly browned around the edges.
Optional brief broil: If you’d like a bit more color on the chops, switch the oven to broil for 2–3 minutes at the end of baking, watching closely so they don’t overcook. Remove the dish from the oven and let the pork chops rest in the casserole for about 5 minutes; this allows the juices to redistribute and the onions to settle into a soft, saucy layer.
Serve: Spoon some of the tender onions onto each plate, top with a pork chop, and drizzle with any pan juices from the bottom of the dish. Taste and adjust with a pinch of extra salt and pepper at the table if needed.
Variations & Tips
• Add a creamy element: If you grew up with the classic Midwestern version that leans creamy, whisk 1/2 cup of chicken broth with 1/2 cup of sour cream or plain Greek yogurt and pour it over the onions before adding the pork chops. This will give you a tangy, lightly creamy sauce. • Herb and garlic upgrade: For more aromatic depth without adding many ingredients, tuck 2–3 smashed garlic cloves and a few sprigs of fresh thyme or rosemary into the onions. Dried thyme or Italian seasoning (about 1 teaspoon) also works well and plays nicely with the sweetness of the baked onions. • Use boneless chops: Boneless pork chops can be substituted, but they tend to cook faster and dry out more easily. Start checking them at the 18–20 minute mark and pull them as soon as they reach 145°F. Keeping them at least 1 inch thick helps maintain juiciness. • Make it a one-pan meal: Scatter thinly sliced potatoes or carrots under the onions for a heartier casserole. Keep the slices thin (about 1/4 inch) so they cook through in the same time as the pork, and season them lightly with extra salt and pepper before layering on the onions. • Play with onions: Yellow onions are classic, but a mix of yellow and red onions—or even a few shallots—adds sweetness and complexity. Just keep the total volume about the same as written so the casserole cooks evenly. • Browning option: If you have a few extra minutes and want deeper flavor, quickly sear the pork chops in a hot skillet with a bit of oil, 1–2 minutes per side, before layering them over the onions and baking. This step builds a richer, more caramelized flavor but isn’t strictly necessary for a satisfying, straightforward weeknight dish.
Layer sliced onions and these 4 ingredients over pork chops for a baked supper I’ll happily make again
