Onions and cheesy pork (Print Version)
# Ingredients:
→ For the Pork Chops
01 -
1 tablespoon of olive oil
02 -
Salt and pepper, as needed
03 -
4 pork chops, bone-in
→ For the Onion Blend
04 -
1/2 teaspoon thyme (optional)
05 -
1 teaspoon onion powder
06 -
1 teaspoon garlic powder
07 -
1 cup of sour cream
08 -
2 medium onions, thinly sliced
09 -
1 can (10.5 oz) of cream of mushroom soup
→ For the Crunchy Topping
10 -
1 cup of crispy French fried onions
11 -
1 cup of shredded cheddar cheese
# Instructions:
01 -
Set your oven to 350°F (175°C) to warm up.
02 -
Sprinkle salt and pepper generously on both sides of the pork chops.
03 -
Warm up olive oil in a big skillet over medium-high heat. Once it's hot, place the pork chops in and brown each side for 3-4 minutes. Take them out and keep them on a plate.
04 -
Using the same skillet, toss in the onion slices. Stir every now and then and let them cook for about 10 minutes until they're soft and golden.
05 -
In a bowl, blend together sour cream, cream of mushroom soup, onion powder, garlic powder, and thyme (if you'd like). Mix until it's smooth.
06 -
Spread half of the mixed sauce over the bottom of a baking dish. Arrange your browned pork chops on top. Pour the rest of the sauce to cover the pork chops fully.
07 -
Scatter the caramelized onions over the sauce, then sprinkle the shredded cheese. Finish by adding the crunchy French fried onions in a thick layer.
08 -
Cover the dish with foil and pop it into the oven for 30 minutes.
09 -
After 30 minutes, take off the foil. Put it back in the oven for 10-15 more minutes until the cheese is melted and bubbly, and the topping is crisp.
10 -
Take it out of the oven, allow it to cool for a few minutes, and serve while warm.
# Notes:
01 -
For soft, golden onions, cook them slowly over medium-low heat. If they stick, add a little water or broth.
02 -
You can swap the pork with turkey cutlets or chicken thighs, but you’ll need to adjust the cooking time.
03 -
Want to skip the canned soup? Mix 1 cup of milk with 2 tablespoons of flour, and throw in some cooked mushrooms for a homemade version.
04 -
Store leftovers in the fridge in a sealed container for up to 3 days.
05 -
Make the dish ahead up to the layering step (step 6), refrigerate for 24 hours, and bake it straight from the fridge. Just add 10-15 extra minutes to the cooking time.