Cheesy onion pork dish (Print Version)
# Ingredients:
→ Pork Chops
01 -
4 pork chops (bone-in)
02 -
Pepper and salt, as much as you’d like
03 -
1 tbsp olive oil
→ Onion Sauce Base
04 -
1 teaspoon powdered garlic
05 -
1 medium can of mushroom soup (10.5 oz)
06 -
1/2 teaspoon thyme (optional)
07 -
1 cup sour cream
08 -
1 teaspoon onion powder
09 -
2 onions, medium-sized, sliced thin
→ Crunchy Topping
10 -
1 cup fried onions
11 -
1 cup shredded cheddar cheese
# Instructions:
01 -
Set your oven to 350°F (175°C) so it’s ready to go.
02 -
Season both sides of the pork chops generously with salt and pepper.
03 -
Pour olive oil into a big pan and warm it up over medium-high. Toss in the pork chops and fry each side for 3-4 minutes to get a nice brown crust. Put them aside on a plate once done.
04 -
Using the same pan, toss in those sliced onions. Keep stirring every now and then for about 10 minutes till they turn golden and soft.
05 -
In a mixing bowl, toss together the sour cream, mushroom soup, onion powder, garlic powder, and thyme (if you're using it). Stir until smooth.
06 -
Spoon half of the soup mix into the bottom of a baking dish. Lay the browned pork chops over that and spread the rest of the mix to fully cover the chops.
07 -
Scatter the sautéed onions over the pork chops, then sprinkle the cheese on top. Finish by covering it all with the crispy fried onions.
08 -
Wrap the baking dish tightly with foil. Bake it in the oven for 30 minutes.
09 -
Take the foil off the dish, then bake for another 10 to 15 minutes to get the onions crispy and cheese bubbling.
10 -
Take out the dish, let it cool slightly, and dig in while it’s warm.
# Notes:
01 -
Cook onions over medium-low heat for perfect caramelization, and add a splash of liquid if the pan gets dry.
02 -
Chicken thighs or turkey cutlets can replace pork chops—just adjust the cooking time.
03 -
No mushroom soup? Whisk 1 cup milk with 2 tbsp flour and cook with sautéed mushrooms for a DIY fix.
04 -
Stored leftovers will keep in a sealed container in the fridge for up to 3 days.
05 -
Make this dish a day ahead up to step 6, refrigerate, and bake with an extra 10-15 minutes to cook straight from the fridge.