Pork Chop & Onion Bake Oven 5-Ingredient. This yummy bake uses just pork, onions, oil, salt, and pepper. Soft onions hug juicy chops in one pan. Bake it for tender meat and sweet edges. Great for busy nights—cozy smells fill the house fast. Serve with potatoes or rice for a happy family dinner! (48 words)
This pork chop bake is a super easy, old-timey dish from the Midwest. It’s like church potlucks or quick family suppers. Pork chops sit on soft, yummy onions and bake till tender. The onions get sticky-sweet. It stretches a few chops into a big meal with stuff from your kitchen. Make it when you want something warm and simple—no fancy list or hard steps. Just five things, one pan, and a smell that brings everyone running to eat.
It goes great with easy starches that mop up the onion juice. Try mashed potatoes or noodles with butter. Rice works too. Add a fresh green salad with zingy dressing, or cooked green beans or broccoli for color. For extra cozy, grab warm rolls or crunchy bread to scoop up the sauce.
Pork Chop & Onion Bake Oven 5-Ingredient
Servings: 4
Pork Chop & Onion Bake Oven 5-Ingredient.
Ingredients
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4 pork chops with bones (1-inch thick, about 2 to 2½ pounds total)
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2 big yellow onions, peeled and cut thin like half-moons
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2 tablespoons olive oil (or any plain oil)
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1 teaspoon salt (plus extra if you want)
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1 teaspoon black pepper (plus extra if you want)
Directions
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Heat oven to 375°F (190°C). Rub a little oil in a 9×13-inch pan.
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Cut onions thin. Spread them flat in the pan. Drizzle 1 tablespoon oil on top. Add ½ teaspoon salt and ½ teaspoon pepper. Mix gently with hands or fork.
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Dry pork chops with paper towels. Rub each side with the last 1 tablespoon oil. Sprinkle rest of salt and pepper on both sides.
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Put chops in a single layer right on the onions. Tuck them in nice.
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Bake on middle oven rack, no cover, for 25-30 minutes. Check chops hit 145°F (63°C) in thickest spot with thermometer (not bone). Onions should be soft and a bit brown on edges.
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For crispier tops, broil 2-3 minutes at end—watch close! Let rest 5 minutes so juices settle and onions get saucy.
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Serve onions on plates, add a chop on top, and spoon juices over. Add more salt or pepper if needed.