Layer sliced onions and these 4 ingredients over pork chops for a baked supper I’ll happily make again

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.