Baked Pork Chops with Creamy Potato Soup Sauce and Onions

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 4 boneless pork chops (1 inch thick; about 2 lb / 900 g total)
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 2 tbsp olive oil, divided
• 2 large yellow onions, halved and thinly sliced (about 4 cups / 400 g)
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 (10.5 oz / 298 g) can condensed cream of potato soup
• 1 cup low-sodium chicken broth
• 1/2 cup whole milk
• 1/2 cup sour cream
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 tsp dried thyme
• 2 tbsp chopped parsley (optional)

Do This

• 1. Heat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
• 2. Sauté sliced onions in butter + 1 tbsp oil with a pinch of salt, 10–12 minutes; add garlic for 30 seconds.
• 3. Season pork chops with salt, pepper, and paprika. Sear in 1 tbsp oil, 2 minutes per side.
• 4. Whisk soup, broth, milk, sour cream, Dijon, Worcestershire, and thyme until smooth.
• 5. Spread onions in dish, set pork chops on top, pour sauce over.
• 6. Cover tightly with foil; bake 30 minutes. Uncover and bake 15–20 minutes until pork reaches 145°F (63°C).
• 7. Rest 5 minutes, spoon sauce and onions over chops, garnish with parsley.

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Why You’ll Love This Recipe

• Comfort-food vibes with a creamy, potato soup–style sauce and sweet baked onions.
• Easy casserole-style assembly (no fancy steps) but tastes like you cooked all day.
• Pork chops stay juicy thanks to the covered bake and creamy sauce.
• Great “sauce situation” for spooning over mashed potatoes, rice, or egg noodles.

Grocery List

• Produce: 2 large yellow onions, 2 cloves garlic, fresh parsley (optional)
• Dairy: unsalted butter, whole milk, sour cream
• Meat: 4 boneless pork chops (1 inch thick)
• Pantry: condensed cream of potato soup (10.5 oz), low-sodium chicken broth, olive oil, Dijon mustard, Worcestershire sauce, kosher salt, black pepper, smoked paprika, dried thyme

Full Ingredients

Pork

• 4 boneless pork chops, 1 inch thick (about 2 lb / 900 g total)
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 2 tbsp olive oil, divided

Onion Layer

• 2 large yellow onions, halved and thinly sliced (about 4 cups / 400 g)
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/4 tsp kosher salt (to help the onions soften)

Creamy Potato Soup–Style Sauce

• 1 (10.5 oz / 298 g) can condensed cream of potato soup
• 1 cup low-sodium chicken broth
• 1/2 cup whole milk
• 1/2 cup sour cream
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 tsp dried thyme

To Finish (Optional but Nice)

• 2 tbsp chopped fresh parsley
• Black pepper, to taste

Step-by-Step Instructions

Step 1: Preheat the oven and prep the baking dish

Arrange an oven rack in the middle position. Preheat the oven to 375°F (190°C).

Lightly grease a 9×13-inch baking dish (or a similarly sized casserole dish) with a little butter or oil. This helps prevent sticking and makes cleanup easier.

Step 2: Soften and flavor the onions

In a large skillet over medium heat, melt 2 tbsp unsalted butter with 1 tbsp olive oil. Add the sliced onions and 1/4 tsp kosher salt.

Cook, stirring occasionally, until the onions are soft and turning lightly golden, 10–12 minutes. Add the minced garlic and cook just until fragrant, 30 seconds.

Scrape the onion mixture into the prepared baking dish and spread it out in an even layer.

Step 3: Season the pork chops

Pat the pork chops dry with paper towels (this helps them brown quickly). Season both sides with 1 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp smoked paprika.

Step 4: Give the chops a quick sear for better flavor

Wipe out the skillet if it’s very wet, then return it to medium-high heat. Add the remaining 1 tbsp olive oil.

Sear the pork chops for 2 minutes per side. You’re not trying to cook them through here—just building a savory crust so the finished casserole tastes richer.

Place the seared chops on top of the onions in the baking dish.

Step 5: Whisk together the creamy potato soup–style sauce

In a medium bowl, whisk until smooth:

1 can (10.5 oz) condensed cream of potato soup, 1 cup chicken broth, 1/2 cup whole milk, 1/2 cup sour cream, 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce, and 1/2 tsp dried thyme.

The mixture should be pourable and creamy. If it looks very thick, whisk in an additional 2–4 tbsp broth.

Step 6: Assemble and bake covered

Pour the sauce evenly over the pork chops and onions. Use a spoon to nudge sauce down into the gaps so the onions are well coated.

Cover the dish tightly with foil and bake at 375°F (190°C) for 30 minutes.

Step 7: Uncover, finish baking, and rest

Remove the foil and continue baking for 15–20 minutes, until the sauce is bubbling at the edges and the pork reaches an internal temperature of 145°F (63°C) in the thickest part.

Take the dish out of the oven and let it rest for 5 minutes. This short rest helps the chops stay juicy and lets the sauce thicken slightly.

Serve warm, spooning plenty of onions and creamy sauce over each pork chop. Finish with 2 tbsp chopped parsley and a few grinds of black pepper, if you like.

Pro Tips

• Use 1-inch chops for best texture. Thin chops cook too quickly and can dry out before the sauce has time to bubble and thicken.
• Don’t skip patting the pork dry. A dry surface sears faster and adds deeper flavor to the casserole.
• Check temperature early. Start checking at the 15-minute uncovered mark; pull at 145°F (63°C) to avoid overcooking.
• Want extra onion goodness? Slice onions thinly and cook them until very soft (closer to 12 minutes). They’ll almost melt into the sauce.
• Make it extra creamy. Replace the milk with 1/2 cup half-and-half (same amount, same timing) for a richer finish.

Variations

• Mushroom-onion version: Add 8 oz (225 g) sliced cremini mushrooms to the onions during the last 6–8 minutes of sautéing.
• Cheesy bake: Sprinkle 1 cup (4 oz / 113 g) shredded sharp cheddar over the top during the last 5 minutes of uncovered baking.
• Herby comfort style: Swap dried thyme for 1 tsp dried rosemary or 1 tsp Italian seasoning.

Storage & Make-Ahead

Cool leftovers to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently (the sauce can separate if overheated): cover and warm in a 350°F (175°C) oven for 15–20 minutes, or microwave at 50% power in 1-minute bursts until hot.

Make-ahead option: You can sauté the onions and mix the sauce up to 24 hours ahead. Refrigerate separately, then assemble and bake when ready. If baking straight from the fridge, add 5–10 minutes to the covered bake time.

Nutrition (per serving)

Approximate, will vary by brand. Per serving (1 pork chop with sauce): 520 calories, 39 g protein, 32 g fat, 16 g carbohydrates, 3 g fiber, 6 g sugars, 980 mg sodium.