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5-Ingredient Oven-Baked Pork Chop & Onion Casserole: Simple, Juicy, and Flavorful

 


Step-by-Step Instructions

  1. Preheat the Oven:

    • Set your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.

  2. Prepare the Onion Layer:

    • Spread the thinly sliced onions evenly on the bottom of the baking dish.

    • Season lightly with garlic powder, salt, and pepper.

  3. Prepare the Sauce:

    • In a small bowl, mix the cream of mushroom (or chicken) soup with milk until smooth.

  4. Assemble the Casserole:

    • Place the pork chops over the onions in a single layer.

    • Pour the soup mixture evenly over the pork chops and onions.

  5. Bake to Perfection:

    • Cover the dish with aluminum foil and bake for 45–55 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).

    • For slightly caramelized tops, remove the foil for the last 10 minutes of baking.

  6. Serve Warm:

    • Let the casserole rest for a few minutes before serving. Garnish with fresh herbs if desired.

Tips for Juicy Pork Chops

  • Choose the right cut: Bone-in pork chops stay juicier, but boneless work fine too.

  • Don’t overbake: Use a meat thermometer to ensure tenderness; overcooking can make pork dry.

  • Flavor boost: Add a teaspoon of Dijon mustard or a dash of paprika to the soup mixture for extra depth.

  • Even layering: Spread onions and sauce evenly to ensure every chop is coated and flavorful.

Serving Suggestions

  • Serve with mashed potatoes or roasted vegetables to soak up the delicious sauce

  • Pair with a simple green salad or steamed broccoli for a balanced meal

  • Leftovers taste even better the next day—perfect for meal prep

Final Thoughts

The 5-Ingredient Oven-Baked Pork Chop & Onion Casserole is the ultimate combination of simplicity and flavor. Juicy pork chops, tender onions, and a creamy, savory sauce make it a comforting, family-friendly dish that’s ready with minimal effort. It’s proof that sometimes the best meals are the ones with the fewest ingredients—but the most taste.