My aunt used to stretch one pack of pork chops to feed six of us with this old recipe. Still makes my mouth water.

This is my pared-down, weeknight version of the smothered pork chops my aunt used to make when I was a kid in the Midwest. She could stretch one pack of pork chops to feed six of us by nestling them into a big pan of soft, sweet onions and letting the oven do the rest. This three-ingredient version leans on onions, a simple pantry gravy base, and bone-in chops to create that same silky, caramelized onion gravy and tender meat, without a long ingredient list or fussy technique. It’s practical, budget-conscious comfort food that still feels special enough for Sunday dinner.

Serve these smothered pork chops right in the baking dish, spooning plenty of the onion gravy over each portion. They’re especially good with mashed potatoes, buttered egg noodles, or steamed rice to soak up the sauce. A simple green side—like sautéed green beans, roasted Brussels sprouts, or a crisp salad—balances the richness. Warm dinner rolls or cornbread are a nice nod to the old-fashioned feel of the dish, and if you like, a spoonful of tangy applesauce on the side plays well with the savory onions.

Servings: 6

6 bone-in pork chops (about 2 1/2 to 3 pounds total, 1/2- to 3/4-inch thick)

1/2 teaspoon black pepper (or to taste, divided)

Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch or similar white oval baking dish; set aside.

Pat the pork chops dry with paper towels. Season both sides lightly with about half of the salt and pepper. Set aside while you prepare the onions.

Peel and thinly slice the onions into half-moons. You want them fairly thin so they soften and turn silky in the oven.

In a large skillet over medium to medium-high heat, warm the oil or bacon drippings. When hot, add the pork chops in a single layer (work in batches if needed). Sear for 2 to 3 minutes per side, just until lightly golden. They do not need to be cooked through. Transfer the browned chops to a plate.

In the same skillet, add the sliced onions with a pinch of salt. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, for 8 to 10 minutes, or until the onions are softened and starting to turn golden around the edges. They should look wilted and slightly caramelized but not fully browned.

Turn off the heat and stir the condensed soup into the onions. The mixture will be very thick at first. Add just enough water or broth—start with 1/4 cup—to loosen it into a spoonable, thick gravy. Taste and season with the remaining salt and pepper if needed, remembering that the soup already contains some salt.

Spread about one-third of the onion-soup mixture over the bottom of the prepared baking dish. Arrange the seared pork chops in a single layer on top of the sauce, shingling them slightly if you need to fit all six into the dish.

Pour and spread the remaining onion-soup mixture evenly over the pork chops, making sure each chop is well smothered and the onions are distributed throughout. The tops should be mostly covered in sauce and onions.

Cover the baking dish tightly with foil. Bake in the preheated oven for 45 minutes. Remove the foil and continue baking for another 15 to 20 minutes, or until the pork chops are tender, the onions are very soft and translucent, and the gravy is bubbling and lightly browned around the edges. A thermometer inserted into the thickest part of a chop should read at least 145°F (63°C).

If the gravy looks thicker than you like, you can stir in a splash more hot water or broth right in the baking dish and gently mix it into the onions around the chops. Let the pork chops rest for 5 to 10 minutes before serving so the juices settle and the gravy thickens slightly.

To serve, spoon the silky onion gravy over each pork chop and bring the baking dish straight to the table, family-style, just like my aunt did.

To stay true to the spirit of a three-ingredient recipe, the core is pork chops, onions, and condensed soup; everything else is flexible. If you want a deeper onion flavor, swap one can of condensed cream soup for a can of condensed French onion soup, thinning with a bit less water or broth. You can also use boneless pork chops, but check for doneness 10 to 15 minutes earlier, as they cook faster and can dry out. For a slightly lighter version, use reduced-fat condensed soup and skip the searing step, simply laying raw seasoned chops over the first layer of onions and sauce, then increasing the covered bake time by about 10 minutes. If you prefer to avoid canned soup, make a quick stovetop gravy by sautéing the onions, then sprinkling them with 3 tablespoons of flour, cooking for a minute, and whisking in 2 1/2 cups of milk or broth until thickened; season well with salt and pepper and proceed with the recipe. Add a Midwest-style twist by stirring a teaspoon of dried thyme or a pinch of dried sage into the onions, or finish the dish with a splash of Worcestershire sauce or a spoonful of Dijon mustard for gentle complexity. Leftovers reheat beautifully in a covered dish at 300°F or gently on the stovetop with a splash of water or broth to loosen the gravy, making this a smart make-ahead option for busy weeknights.