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browned bone-in pork chops surrounded by soft golden onion ribbons in a smooth brown gravy in a plain skillet
Andre Lewis

Smothered Pork Chops with Onion Gravy

Give the onions time to turn soft and brown before building the gravy, because that is where most of its flavor comes from. The chops get a quick sear first and finish gently in the sauce. Keep the simmer quiet. Thin pork can go from tender to tight while the gravy is bubbling hard around it, so check the meat and turn off the heat once it is ready. The finished gravy should pour slowly from a spoon, with softened onion ribbons draped around the chops rather than a stiff flour layer on top.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 4 bone-in pork loin chops 3/4 inch thick, about 1 3/4 lbs total
  • 3/4 tsp fine salt divided
  • 1/2 tsp black pepper
  • 1/4 cup all-purpose flour divided
  • 1 tbsp neutral oil
  • 1 tbsp unsalted butter
  • 2 large yellow onions thinly sliced
  • 1 1/2 cups low-sodium chicken broth
  • 1 tsp Worcestershire sauce
  • 1/4 tsp dried thyme

Method
 

  1. Pat chops dry and season with 1/2 teaspoon salt and pepper. Dust lightly with 2 tablespoons flour, shake off excess and discard any loose dredging flour that contacted raw pork.
  2. Heat oil in a large skillet and sear chops for 3 minutes per side until lightly browned; transfer to a plate before they finish cooking.
  3. Add butter and onions to the skillet and cook over medium heat for 12 to 15 minutes until softened and golden, stirring often. Stir in the remaining clean 2 tablespoons flour for 1 minute.
  4. Gradually add broth, Worcestershire, thyme and remaining salt, scraping the skillet. Simmer for 3 minutes, then return chops and their juices and cook gently for 5 to 8 minutes until the thickest pork reaches at least 145°F.
  5. Turn off the heat and rest the chops in the pan for at least 3 minutes. Spoon onion gravy over each serving.