Cheesy caramelized onion pork (Printable Format)
Juicy pork chops covered in sweet caramelized onions and gooey cheese for a hearty, comforting dinner that's simple to make but impressive to serve.
# What You'll Gather:
→ For The Pork Chops
01 -
4 bone-in pork chops
02 -
Salt and pepper to taste
03 -
1 tablespoon olive oil
→ For The Onion Mixture
04 -
2 medium onions, thinly sliced
05 -
1 can (10.5 oz) cream of mushroom soup
06 -
1 cup sour cream
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
1/2 teaspoon thyme (optional)
→ For The Topping
10 -
1 cup shredded cheddar cheese
11 -
1 cup French fried onions
# Step-by-Step Instructions:
01 -
Preheat your oven to 350°F (175°C).
02 -
Take the bone-in pork chops and season both sides well with salt and pepper.
03 -
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the pork chops. Sear them for about 3-4 minutes on each side until browned. Remove from the skillet and set aside on a plate.
04 -
In the same skillet, add the thinly sliced onions. Sauté them for about 10 minutes, stirring occasionally, until they are caramelized and soft.
05 -
In a bowl, mix together the cream of mushroom soup, sour cream, garlic powder, onion powder, and thyme (if using). Stir until well combined.
06 -
In a baking dish, spread half of the soup mixture evenly on the bottom. Place the seared pork chops on top. Cover the pork chops with the remaining soup mixture, ensuring they are well coated.
07 -
Top the pork chops with the caramelized onions, sprinkle the shredded cheddar cheese over the top, and finish with a generous layer of French fried onions.
08 -
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
09 -
After 30 minutes, remove the foil and bake for another 10-15 minutes until the cheese is bubbly and the French fried onions are crispy.
10 -
Remove from the oven, let cool for a few minutes, then serve hot.
# Important Tips:
01 -
For perfectly caramelized onions, cook on medium-low heat, adding a splash of water or broth if they start to stick.
02 -
You can substitute bone-in chicken thighs or turkey cutlets for the pork chops, adjusting cooking time as needed.
03 -
If you don't have cream of mushroom soup, mix 1 cup of milk with 2 tablespoons of flour and add sautéed mushrooms for a homemade substitute.
04 -
Store leftovers in an airtight container in the fridge for up to 3 days.
05 -
This dish can be prepared ahead of time up to step 6, then refrigerated for up to 24 hours before baking. Add 10-15 minutes to the baking time if cooking from the fridge.