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

or 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.