Sprinkle dry french onion soup mix and these 2 ingredients over thick cut pork chops into a baking dish for a comforting meal your family will constantly request

This oven baked 4-ingredient French onion pork chop recipe is one of those cozy, no-fuss dinners that feels like a hug at the end of a long day. Thick-cut pork chops get sprinkled with dry French onion soup mix, a little garlic powder, and a touch of brown sugar, then baked with a splash of beef broth until they’re tender and flavorful. It’s the kind of simple, comforting meal that fits right into busy family life and quickly becomes one of those “can we have this again?” recipes.

These pork chops are wonderful with mashed potatoes or buttered egg noodles to soak up the savory juices from the pan. Add a simple vegetable like steamed green beans, roasted carrots, or a tossed salad to round out the plate. Warm dinner rolls or crusty bread are also nice for sopping up every last bit of that French onion-flavored sauce.

Servings: 4

4 thick-cut boneless or bone-in pork chops (about 1 to 1 1/2 inches thick, 2 to 2 1/2 pounds total)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or spray to help prevent sticking and make cleanup easier.

Pat the thick-cut pork chops dry with paper towels. This helps them brown a bit and keeps the seasoning from sliding off. If your soup mix is very salty, you can skip salting the chops at this point. Otherwise, lightly season both sides of each pork chop with a small pinch of salt and black pepper.

Lay the pork chops in a single layer in the prepared baking dish, leaving a little space between each one so the heat can circulate.

In a small bowl, stir together the dry French onion soup mix, brown sugar, and garlic powder until well combined. This blends the flavors so they sprinkle more evenly.

Using your hands, evenly sprinkle the dry mixture over the tops of the pork chops, pressing it in gently so it clings. Make sure each chop gets a good coating—this is where all that oniony, cozy flavor comes from.

Carefully pour the beef broth into the baking dish around the pork chops, avoiding pouring directly on top so you don’t wash off the seasoning. The broth will create a flavorful, oniony pan sauce as the chops bake.

Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 to 30 minutes, depending on thickness, until the pork chops are mostly cooked through and the juices are bubbling around the edges.

Remove the foil and return the dish to the oven. Continue baking, uncovered, for another 10 to 15 minutes, or until the pork chops are cooked through and the tops look nicely browned and a bit caramelized. The internal temperature should reach at least 145°F (63°C) when checked with an instant-read thermometer inserted into the thickest part of a chop, away from the bone.

Once done, remove the baking dish from the oven and let the pork chops rest for about 5 minutes. This helps the juices settle and keeps the meat tender. Spoon some of the French onion pan juices over the top of each chop before serving.

If you have picky eaters, you can use just half the packet of French onion soup mix on the pork chops and reserve the rest to stir into the pan juices after baking for the grown-ups. For a creamier version, you can whisk 1/4 to 1/3 cup sour cream into the hot pan juices after the chops come out of the oven, then spoon that over the meat. If your family enjoys a little extra sweetness, increase the brown sugar to 1 1/2 tablespoons for a slightly more caramelized, sweet-savory crust. To add vegetables right into the dish, tuck sliced onions or thick-cut carrots around the pork chops before sprinkling on the seasoning; just know they may stay a bit firmer and more rustic, which many families like. For leaner chops that tend to dry out, you can reduce the oven temperature to 350°F and bake slightly longer, checking doneness with a thermometer. Food safety tips: Always wash your hands, cutting boards, and utensils after handling raw pork. Make sure the thickest part of the pork chop reaches at least 145°F (63°C), then let the meat rest for 3 to 5 minutes before serving. Store leftovers in the refrigerator within 2 hours of cooking and eat within 3 to 4 days, reheating until hot all the way through.