Creamy Onion Pork Chop and Potato Bake

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 25 minutes

Quick Ingredients

• 4 bone-in pork chops (about 8 oz each, 1-inch thick)
• 1 1/2 lb Yukon Gold potatoes, sliced 1/8-inch thick
• 1 large yellow onion, thinly sliced
• 2 tbsp olive oil, divided
• 2 1/4 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 1 tsp paprika
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1 cup whole milk
• 1 tbsp Dijon mustard
• 1 tsp dried thyme
• 1/2 cup sour cream
• 1/2 cup grated Parmesan (optional)
• 1 tbsp chopped parsley (optional)

Do This

• 1) Heat oven to 375°F. Grease a 9×13-inch baking dish.
• 2) Toss sliced potatoes with 1 tbsp oil, 1 tsp salt, and 1/2 tsp pepper; spread half in the dish.
• 3) Season chops with remaining salt/pepper plus paprika; quickly brown 2 minutes per side.
• 4) Sauté onions in butter, whisk in flour, then whisk in broth + milk; simmer 3–4 minutes. Stir in Dijon, thyme, and sour cream.
• 5) Layer: potatoes, pork chops, remaining potatoes; pour sauce over all.
• 6) Cover tightly with foil; bake 45 minutes. Uncover and bake 20 minutes more.
• 7) Rest 10 minutes. Top with Parmesan/parsley if you like, and serve hot.

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Why You’ll Love This Recipe

• It’s a true one-dish, hearty dinner: pork chops, potatoes, and sauce bake together like a cozy casserole.
• The creamy onion sauce stays rich and savory without using canned soup.
• Thin-sliced potatoes soak up the sauce and turn tender and flavorful.
• Great for busy nights, but special enough for Sunday supper.

Grocery List

• Produce: 1 large yellow onion, 1 1/2 lb Yukon Gold potatoes, (optional) fresh parsley
• Dairy: unsalted butter, whole milk, sour cream, (optional) Parmesan
• Pantry: olive oil, all-purpose flour, low-sodium chicken broth, Dijon mustard, dried thyme, kosher salt, black pepper, paprika
• Meat: 4 bone-in pork chops (about 8 oz each, 1-inch thick)

Full Ingredients

Pork Chops

• 4 bone-in pork chops (about 8 oz each, 1-inch thick)
• 1 tsp paprika
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil (for browning the pork)

Potatoes

• 1 1/2 lb Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper

Creamy Onion Sauce

• 2 tbsp unsalted butter
• 1 large yellow onion, halved and thinly sliced
• 2 tbsp all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1 cup whole milk
• 1 tbsp Dijon mustard
• 1 tsp dried thyme
• 1/2 cup sour cream

Optional Finish

• 1/2 cup grated Parmesan (for a lightly golden top)
• 1 tbsp chopped fresh parsley (for serving)

Step-by-Step Instructions

Step 1: Prep the oven and baking dish

Arrange a rack in the center of the oven and preheat to 375°F. Lightly grease a 9×13-inch baking dish with a little butter or oil so the potatoes don’t stick.

Step 2: Season and start the potato layers

In a large bowl, toss the sliced potatoes with 1 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper. Spread half of the potatoes in an even layer in the baking dish.

Tip: Keep the slices as even as you can (about 1/8-inch). Even slices cook at the same rate and give you that tender, casserole-style bite.

Step 3: Season and brown the pork chops

Pat the pork chops dry with paper towels. Season both sides with 1 tsp paprika, 1 1/4 tsp kosher salt, and 1/2 tsp black pepper.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Brown the chops for 2 minutes per side. You’re not cooking them through here; you’re just building flavor. Transfer the chops to a plate.

Step 4: Cook the onions until soft and sweet

Reduce heat to medium. Add 2 tbsp butter to the same skillet. Once melted, add the sliced onions and cook, stirring often, until softened and lightly golden, about 8 minutes.

If browned bits are stuck to the pan, that’s good; they’ll melt into the sauce and add savory depth.

Step 5: Make the creamy onion sauce

Sprinkle 2 tbsp flour over the onions and stir constantly for 1 minute to cook off the raw flour taste.

Slowly whisk in 1 1/2 cups chicken broth, then whisk in 1 cup whole milk. Bring to a gentle simmer and cook, whisking often, until the sauce thickens slightly, about 3–4 minutes.

Turn off the heat. Whisk in 1 tbsp Dijon mustard and 1 tsp dried thyme. Stir in 1/2 cup sour cream until smooth. Taste and add a pinch of salt or pepper only if needed (the pork and potatoes are already seasoned).

Step 6: Assemble the casserole-style layers

Place the browned pork chops on top of the potatoes in the baking dish. Layer the remaining potatoes over and around the chops (it’s fine if the chops still peek through a bit).

Pour the creamy onion sauce evenly over everything, nudging potato slices apart in a couple of spots so sauce can flow down into the layers. If using, sprinkle 1/2 cup Parmesan over the top for a more golden finish.

Step 7: Bake covered, then uncovered, and rest before serving

Cover the dish tightly with foil and bake at 375°F for 45 minutes.

Carefully remove the foil (watch for steam) and bake uncovered for 20 minutes, until the potatoes are tender and the top is lightly golden.

Let the casserole rest for 10 minutes before serving. This helps the sauce settle so it stays creamy on the plate. Finish with chopped parsley if you like.

Pro Tips

• Slice potatoes evenly: Aim for 1/8-inch slices. A mandoline makes this fast and consistent (use the hand guard).
• Don’t skip the quick sear: Browning the chops for 2 minutes per side adds big flavor and keeps the pork tasting “roasted,” not boiled.
• Keep the sauce smooth: Whisk the broth in slowly, then the milk. Simmer gently; a hard boil can make dairy sauces grainy.
• Check tenderness the right way: Potatoes are done when a knife slides through the thickest slices easily. If they’re still firm, cover and bake 10 more minutes.
• For extra browning: Broil for 1–2 minutes at the end, watching closely so the sauce doesn’t scorch.

Variations

• Mushroom-onion version: Add 8 oz sliced cremini mushrooms to the skillet with the onions and cook until they release moisture and start to brown, about 6–8 minutes.
• Cheddar comfort bake: Replace Parmesan with 1 cup shredded sharp cheddar (sprinkle on during the last 20 minutes uncovered).
• Herby garlic upgrade: Add 2 cloves garlic, minced to the onions for the last 30 seconds before adding flour; swap thyme for 1 tsp Italian seasoning.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 350°F oven for 20–25 minutes (add a splash of milk or broth if the sauce has thickened). You can also microwave individual portions in 60–90 second bursts until hot.

Make-ahead option: slice the potatoes and onions up to 24 hours ahead. Keep potatoes submerged in cold water in the fridge (to prevent browning), then drain and pat very dry before seasoning. The sauce is best made fresh, but you can cook the onions ahead and refrigerate them for up to 2 days.

Nutrition (per serving)

Approximate (based on 4 servings, including Parmesan): 640 calories, 43 g protein, 34 g fat, 40 g carbohydrates, 4 g fiber, 980 mg sodium.