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Smothered Pork Chops with Caramelized Onion Gravy

Smothered Pork Chops with Caramelized Onion Gravy

A rich, savory, and deeply comforting one-pan meal featuring thick bone-in pork chops simmered in a velvety caramelized onion gravy. Perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 chops
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 pieces Bone-in pork chops Thick-cut is highly recommended for juiciness.
  • 1 1/2 tablespoons Neutral cooking oil
  • 1 tablespoon Unsalted butter Cut into small chunks.
  • 3 medium Yellow onions Peeled and thickly sliced.
  • 3 cloves Garlic Finely minced.
  • 3 tablespoons All-purpose flour
  • 32 ounces Stock Chicken, beef, or a combination.
  • 1/4 cup Heavy whipping cream
  • to taste Sea salt and pepper Freshly cracked black pepper recommended.

Method
 

  1. Season chops generously with salt and pepper. Heat oil in a large heavy skillet (preferably cast-iron) over medium-high heat until shimmering.
  2. Sear chops undisturbed for 3-4 minutes. Flip, add butter chunks, and baste the meat with foaming butter for another 3-4 minutes. Remove chops from pan and set aside on a plate.
  3. Lower heat to medium. Add sliced onions to the pan drippings and cook for 5-7 minutes until light golden brown. Add garlic and cook for 1-2 minutes.
  4. Sprinkle flour over the onions and stir for 1 minute to cook out the raw flour taste.
  5. Slowly whisk in stock, scraping the bottom of the pan to release the fond. Raise heat to medium-high and simmer for 3-4 minutes until thickened.
  6. Nestle the chops back into the gravy. Lower heat, cover, and simmer until the internal temperature reaches 145°F.
  7. Stir in the heavy whipping cream right before serving to finish the sauce.

Notes

Use high-quality yellow onions for the best caramelization. If using boneless chops, reduce searing time to 2 minutes per side to prevent drying out.