Description
Tender, juicy bone-in pork chops smothered in a rich, silky onion gravy that tastes like it cooked all day but comes together in just 30 minutes. This easy weeknight dinner uses simple ingredients and delivers deep, comforting flavor every time.
Ingredients
- 4 bone-in pork chops, about 1 inch thick
- 2 large yellow onions, thinly sliced
- 3 tablespoons all-purpose flour, divided
- 1½ cups low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Salt and black pepper to taste
- ½ teaspoon garlic powder
- 2 sprigs fresh thyme (or ½ teaspoon dried)
- 1 teaspoon Worcestershire sauce
Instructions
- Pat the pork chops dry with paper towels. Season both sides generously with salt and pepper. In a small bowl, mix 2 tablespoons of the flour with the garlic powder. Lightly dust each pork chop with this mixture, shaking off any excess. Set aside.
- Place a large skillet over medium-high heat. Add the butter and olive oil, letting them melt together until the butter stops foaming and starts to brown slightly.
- Carefully place the pork chops in the hot skillet without crowding. Sear undisturbed for 4-5 minutes until deep golden brown. Flip with tongs and cook for another 3-4 minutes. Internal temperature should reach 145°F (63°C). Transfer to a clean plate and tent loosely with foil.
- Reduce heat to medium. Add the sliced onions to the pan, stirring with a wooden spoon to scrape up the browned bits. Cook for 8-10 minutes, stirring occasionally, until the onions are soft, golden, and starting to caramelize. Add a splash of broth if they start to stick.
- Sprinkle the remaining 1 tablespoon of flour over the cooked onions and stir well. Cook for 1 minute. Slowly pour in the chicken broth while stirring constantly. Add the Worcestershire sauce and thyme sprigs. Bring to a gentle simmer, scraping up any remaining browned bits.
- Return the seared pork chops to the skillet, nestling them into the gravy. Spoon some gravy over the tops. Reduce heat to low, cover, and simmer for 5-7 minutes until the gravy thickens slightly and the flavors meld.
- Remove the lid and check the gravy consistency. It should coat the back of a spoon but still be pourable. Adjust with more broth if needed. Taste and adjust salt and pepper. Remove thyme sprigs before serving.
Notes
Don’t skip drying the pork chops—moisture prevents browning. Let the pan get hot enough before adding the chops. Use a meat thermometer for best results (145°F). Scrape the pan well to incorporate the fond into the gravy. For gluten-free, substitute flour with cornstarch (1 tablespoon cornstarch mixed with 2 tablespoons cold water added at the end). For dairy-free, use olive oil instead of butter. Leftovers keep for up to 3 days in the refrigerator or 3 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop with gra
- Calories: 400
- Sugar: 5
- Sodium: 700
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 14
- Fiber: 2
- Protein: 38
Keywords: smothered pork chops, onion gravy, easy dinner, 30-minute meal, pork chop recipe, comfort food, weeknight dinner