Mama smothers pork chops in cola soda in casserole. This recipe is to die for

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.