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.
Variations & Tips
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
