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You know those meals that sneak up on you? The ones you throw together on a weeknight because you’ve got pork chops thawed and not a single plan beyond that? That’s exactly how this one came to be in our house. I had a packet of onion dip mix, half a container of sour cream that needed using, and pork chops I really didn’t want to dry out again. (We’ve all been there.)

So, I threw it all in a dish—onion mix, sour cream, those crunchy fried onions from the pantry—and hoped for the best.

Well. It didn’t just turn out “okay.” It turned out everyone-goes-back-for-seconds good. My husband stopped mid-bite and looked at me like I’d just invented pork. And my daughter? She dipped her roasted carrots in the sauce like it was ranch. It was a whole thing.

Why You’ll Probably Make This Again (Like, Real Soon)

It’s ridiculously easy — five ingredients, and not a single weird one.
That sauce? Creamy, savory, and rich without being heavy.
The fried onions crisp up and get all toasty and golden. Honestly, it makes the whole dish.
Zero stress. Toss it together, bake, and boom—dinner.

Let’s Talk Ingredients (and How to Wing It If You’re Missing Stuff)

Here’s what you need—and a few ways to fudge it if you’re low on something:

1½ pounds of thin-cut boneless pork chops
Thinner cuts soak up flavor better and cook faster. If yours are thick, that’s fine—just bake them a little longer and check with a thermometer. 145°F is the sweet spot.
1 packet of Lipton French Onion Dip mix
You know the one. The classic. If all you’ve got is store brand, that’ll work too. No gatekeeping here.
12 oz sour cream
Full-fat makes it richer, but light works. I’ve even used Greek yogurt in a pinch—it’s tangier but still good.
6 oz crispy fried onions
The kind you put on green bean casserole at Thanksgiving. If you’re short, crush up some and sprinkle—better than none.
A casserole dish + foil
That foil is key to keeping everything juicy until you’re ready for the grand, crispy reveal.

Okay, So How Do You Make It?

Preheat your oven to 350°F.
Classic. Nothing wild here.
Stir together your sour cream and onion dip mix.
It’ll look a little strange. That’s okay. It gets better.
Lay the pork chops flat in your dish.
Don’t stack ‘em. They want their space.
Spread that creamy mixture all over.
Be generous. You want it covering every bit. This is the flavor zone.
Top with those fried onions.
Go nuts. Pile ‘em on like you’re building a crunchy little nest.
Cover with foil and bake for 30 minutes.
Let it all meld and get tender.
Uncover and bake for 15–30 more minutes.
Watch for those onions to turn golden and crisp—like the top of your favorite casserole.
Let it sit for a few minutes.
That sauce thickens up a bit and everything settles down.

What to Serve It With (Because This Sauce Needs a Buddy)

You need something starchy or soakable. Trust me on this.

Mashed potatoes — duh. The gold standard.
Egg noodles — cozy, fast, and perfect for scooping sauce.
Roasted carrots or Brussels sprouts — bring in a little color.
A green salad — something crunchy and tangy to balance it all out.

If I’m feeling lazy, I do bagged salad and microwave mashed potatoes and no one complains.

Got Leftovers? Lucky You.

This dish keeps really well, and dare I say it’s even better the next day.

Fridge: Pop it in a container, eat within 3 days.
Microwave: Add a splash of water or broth and heat in short bursts.
Oven: Reheat at 300°F covered in foil until warm.
Freezer: You can freeze it, but the onion topping will go soft. Still tasty, just not as crispy.

You’re Gonna Wanna Make This Again

Honestly, it’s the kind of dinner that people remember. It’s cozy, it’s flavorful, and it feels like you put in way more effort than you actually did. And isn’t that the dream?

Let me know if you try it. Or if you tweak it. Or if your toddler decided to dip broccoli in the sauce and now demands it every week. (True story.) Recipes like this are meant to be shared, changed, loved, and made yours.

Happy cooking, friend. And if you need me—I’ll be in the kitchen pretending I didn’t eat the last bite straight from the pan.