Toss bone-in pork chops in the casserole dish with 3 other pantry staples and watch your family come running back for seconds.

This cozy casserole-style pork chop recipe is the kind of no-fuss dinner that busy families lean on again and again. With just bone-in pork chops and three pantry staples—onion, a simple sauce base, and a few red pepper flakes—you toss everything right into a glass casserole dish, slide it into the oven, and let it bubble away until the chops are tender and saucy. It’s the kind of Midwest weeknight meal that fills the house with a homey smell and has everyone wandering into the kitchen asking when dinner will be ready.

Serve these saucy bone-in pork chops over fluffy mashed potatoes, egg noodles, or steamed white rice so all that savory onion-studded sauce has something to soak into. Add a simple veggie on the side—like buttered green beans, roasted carrots, or a tossed salad—to round out the plate. A slice of crusty bread or warm dinner rolls is perfect for mopping up the extra sauce, and if you want to make it feel a little special, finish the meal with fresh fruit or a simple pudding cup for dessert.

Servings: 4

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

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass casserole dish so the chops don’t stick.

Pat the raw bone-in pork chops dry with paper towels, then season both sides with the salt and black pepper. This helps the meat brown a bit and keeps the flavor simple and family-friendly.

Lay the seasoned pork chops in a single layer in the glass casserole dish. It’s okay if they’re snug, but try not to overlap them so they cook evenly.

Scatter the sliced onion rings all around and on top of the pork chops. Tuck a few onion rings down between the chops so every piece gets some flavor.

In a small bowl, whisk together the condensed cream soup and the water until smooth and pourable. Stir in the red pepper flakes if you’re using them. This is your quick, creamy oven sauce.

Pour the sauce mixture evenly over the pork chops and onion rings in the casserole dish, making sure each chop gets coated and some sauce seeps underneath.

Cover the dish tightly with foil. Bake on the middle rack for 35 minutes, then carefully remove the foil and continue baking for another 15–20 minutes, or until the pork chops are cooked through and very tender. The internal temperature should reach at least 145°F (63°C) when checked with an instant-read thermometer in the thickest part, away from the bone.

Once done, let the pork chops rest in the hot sauce for about 5 minutes before serving. Spoon the creamy onion sauce over the top of each chop when you plate them so everyone gets plenty of flavor.

For picky eaters, you can skip the red pepper flakes and use a milder condensed soup like cream of chicken or cream of celery. If your family loves a little sweetness, stir 1–2 teaspoons of brown sugar into the sauce before pouring it over the chops. To make the dish a bit lighter, use a reduced-fat condensed soup and trim any large pieces of fat from the edges of the pork chops. If you prefer a stronger onion flavor, add an extra half onion, or swap half of the yellow onion for a sweet onion. You can also add a handful of sliced mushrooms or a few baby carrots to the casserole dish before baking; they’ll cook right in the sauce. For a slightly crispier top, remove the foil for the last 20 minutes and, if desired, broil on high for 2–3 minutes at the end, watching closely so nothing burns. Food safety tips: Always keep raw pork refrigerated until you’re ready to cook, and wash your hands, cutting boards, and knives thoroughly after handling raw meat and onions. Make sure the pork chops reach at least 145°F (63°C) in the thickest part, away from the bone, then let them rest a few minutes before serving to keep them juicy. Refrigerate leftovers within 2 hours in a shallow, covered container and use within 3–4 days, reheating until hot all the way through.