Smothered Pork Chops in Cola Casserole

4 bone-in pork chops, about 3/4 to 1 inch thick
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup all-purpose flour (for dredging, plus 1 tablespoon reserved)
2 tablespoons vegetable oil or bacon drippings
1 large yellow onion, thinly sliced
2 cloves garlic, minced (optional but nice)
1 can (12 ounces) cola soda (not diet)
1/2 cup low-sodium chicken broth or water
1 tablespoon Worcestershire sauce
1 tablespoon ketchup or tomato paste
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves (optional)
1 bay leaf (optional)
2 tablespoons butter
Chopped fresh parsley for garnish (optional)

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish or similar baking dish and set it aside.

Pat the pork chops dry with paper towels. In a small bowl, mix together the salt, black pepper, garlic powder, and onion powder. Sprinkle this seasoning evenly over both sides of the chops.

Place the 1/2 cup of flour on a plate or in a shallow dish. Dredge each pork chop in the flour, coating both sides and shaking off any excess. Reserve 1 tablespoon of the leftover seasoned flour for later.

Heat the vegetable oil or bacon drippings in a large skillet over medium-high heat. When the fat is hot and shimmering, brown the pork chops on both sides, about 3–4 minutes per side. You’re just looking for good color, not to cook them through. Transfer the browned chops to the prepared casserole dish in a single layer.

In the same skillet, reduce the heat to medium. Add the sliced onion and cook, stirring often, until softened and starting to turn golden around the edges, about 5–7 minutes. If using minced garlic, stir it in during the last minute so it doesn’t burn.

Sprinkle the reserved 1 tablespoon of flour over the onions and stir well, cooking for about 1 minute to get rid of the raw flour taste. This will help thicken the gravy later.

Slowly pour in the cola, stirring and scraping up any browned bits from the bottom of the skillet. Add the chicken broth or water, Worcestershire sauce, and ketchup or tomato paste. Stir until everything is well combined and the sauce is smooth. If using thyme and a bay leaf, add them now. Let the mixture come to a gentle simmer for 2–3 minutes; it will start to thicken slightly.

Taste the sauce carefully and adjust the seasoning if needed, adding a pinch more salt or pepper to your liking. Remember the flavors will deepen as it bakes.

Pour the onion-cola mixture evenly over the pork chops in the casserole dish, making sure the onions are spread over and around the meat. Dot the top with the butter, cut into small pieces.

Cover the casserole dish tightly with foil. Bake in the preheated oven for 45–60 minutes, or until the pork chops are very tender and the sauce has thickened into a rich gravy. Thinner chops will cook faster; thicker ones may need the full hour.

Remove the foil for the last 10 minutes of baking if you’d like the top to brown slightly and the sauce to reduce a bit more. Discard the bay leaf if you used one.

Let the casserole rest for about 5–10 minutes before serving so the gravy can settle. Spoon the onions and sauce generously over each chop, garnish with chopped parsley if you like, and serve hot.

For a creamier version, stir in 1/4 to 1/2 cup of sour cream or a splash of heavy cream into the sauce right after the casserole comes out of the oven, then taste and adjust the seasoning. If you prefer a deeper, less sweet flavor, use a cola with real sugar and add a tablespoon of soy sauce or a splash of strong brewed coffee to the sauce before baking. You can also tuck a few sliced mushrooms in with the onions for an earthier taste, or add a handful of thinly sliced green bell pepper to lean into that old-fashioned smothered style. Boneless pork chops will work, but keep an eye on the baking time—they tend to cook faster and can dry out if overdone, so start checking them around the 35–40 minute mark. To make this more of a one-pan meal, scatter peeled, thinly sliced potatoes in the bottom of the casserole dish, season them lightly, and lay the browned chops on top before adding the sauce; you may need to add an extra 1/4 cup of broth and extend the baking time by 10–15 minutes until the potatoes are tender. Leftovers reheat well in a covered dish with a splash of broth or water to loosen the gravy, making them just as comforting the next day as they were the first.