A warm, caramel-forward one-pot dinner that tastes like it slow-cooked all day — these braised pork chops with onion gravy deliver tender meat and a glossy, savory sauce with very little hands-on time. This is the kind of recipe families turn to when they want comfort without a long ingredient list; it pairs simply with mashed potatoes or buttered noodles and makes great leftovers. If you like rich pork dishes, this technique echoes the same cozy vibes as other hearty mains like creamy pork chops over dirty rice, but with a clear onion gravy and a gentler braise.
Why you’ll love this dish
Braised pork chops are the bridge between seared weeknight speed and the depth of a Sunday roast. A quick sear develops brown flavor, then a low, slow simmer in broth and caramelized onions turns otherwise tough chops into fork-tender, sauce-coated morsels.
"I made these on a rainy night and the house smelled like Sunday dinner — the chops were fall-apart tender and the gravy soaked into every side." — home cook review
Reasons to try it:
- Budget-friendly: uses pantry basics (onion, broth, butter, oil) and simple spices.
- Kid-friendly textures: soft meat and a mellow, slightly sweet gravy.
- Minimal equipment: a heavy Dutch oven or deep skillet is all you need.
- Flexible timing: sear, then leave to simmer while you finish sides.
Step-by-step overview
This recipe follows three clear phases: sear, caramelize, braise. First, pat and season the chops, then sear both sides to lock in flavor. Remove the meat, cook the sliced onions slowly until golden and deeply flavored, deglaze with broth to collect the fond, then nestle the chops back in and simmer low and slow until tender. Plan about 15 minutes active time up front, then roughly an hour of gentle braising.
What you’ll need
- 4 pork chops, 1–1½ inches thick (bone-in or boneless)
- 1 large yellow or sweet onion, thinly sliced
- 2 cups beef or chicken broth (beef gives a richer color and flavor)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Fresh thyme or parsley for garnish (optional)
Substitution notes: use low-sodium broth if you plan to salt generously; add ½ teaspoon smoked paprika for a subtle smoky layer; swap butter for ghee if dairy-free but keep the olive oil for searing.
Step-by-step instructions
- Pat the pork chops dry with paper towels. Season both sides generously with salt, freshly ground black pepper, and garlic powder. Dry chops sear better and form a deeper crust.
- Heat the olive oil in a heavy Dutch oven over medium-high heat until shimmering. The pot should be hot but not smoking.
- Add the pork chops and sear 4–5 minutes per side, without moving them, until a deep brown crust forms. Transfer the chops to a plate and tent loosely with foil.
- Reduce the heat to medium. Add the butter to the pot; when it foams, add the sliced onions in an even layer. Stir occasionally and cook 8–12 minutes until the onions are deeply caramelized and golden brown. Don’t rush this step — the onion’s sugar is flavor for your gravy.
- Pour in the broth and use a wooden spoon to scrape up the browned bits (fond) from the bottom of the pot. Bring the liquid to a gentle simmer.
- Nestle the pork chops back into the pot so they sit partially submerged in the liquid. Cover with a tight-fitting lid and reduce the heat to low.
- Simmer for about 1 hour until the chops are fork-tender. Halfway through, baste the chops with pan juices to keep them moist and help the sauce coat the meat.
- Remove the lid, taste the sauce, and adjust seasoning with salt and pepper. Garnish with fresh thyme or parsley and serve.
Timing tip: cooking times vary with chop thickness and whether they’re bone-in. If you have a meat thermometer, the center should register about 145°F when finished; for very tender braised texture, you may cook a bit longer until the meat easily pulls apart.
Best ways to enjoy it
Serve slices of pork chop with generous spoonfuls of the onion gravy. Classic pairings:
- Creamy mashed potatoes (to soak up sauce)
- Egg noodles tossed in butter and parsley
- Roasted green beans or sautéed spinach for a green counterpoint
For an elevated plate, serve on a bed of garlic mashed parsnips and finish with a sprig of thyme. For a crisp-contrast, tuck a simple slaw on the side.
Try pairing the savory gravy with a medium-bodied red like a Zinfandel or a fuller white such as Chardonnay. If you want an appetizer to complement the onion theme, consider an onion-forward shareable like an air-fryer blooming onion — it echoes the caramelized sweetness without competing on the plate.
Storage and reheating tips
- Refrigeration: Cool to room temperature, transfer to an airtight container, and refrigerate for up to 3–4 days. Keep the chops submerged in gravy to prevent drying.
- Freezing: Freeze in a heavy-duty container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat in a saucepan over low heat until warmed through, spooning sauce over the chops. Avoid high heat, which can toughen pork. Microwaving works for quick reheats — cover loosely and heat in short intervals, stirring the gravy between bursts.
- Food safety: Do not leave cooked pork at room temperature for more than 2 hours. Reheat leftovers to an internal temperature of 165°F.
Pro chef tips
- Get a good sear: Pat the chops very dry and don’t crowd the pot. If needed, sear in batches.
- Caramelize with patience: A lower heat and time (8–12 minutes) unlocks onion sweetness without burning — burnt bits create bitterness in the gravy.
- Deglaze thoroughly: That brown fond is concentrated flavor; scrape it all up with your broth.
- Thickness matters: Thicker chops will braise longer; bone-in adds flavor and helps keep meat juicy.
- Finish texture: If you prefer a thicker gravy, remove the chops and simmer the sauce uncovered to reduce, or stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water and simmer until thickened.
Creative twists
- Mustard-garlic braise: Stir a tablespoon of Dijon mustard into the broth before returning the chops for a tangy lift.
- Apple-onion variation: Add one peeled, sliced apple along with the onions for a sweet-tart dimension that pairs beautifully with pork.
- Wine-braised: Replace 1 cup of broth with dry white wine for extra acidity and depth.
- Mushroom boost: Add sliced cremini mushrooms with the onions for an earthy sauce.
- Low-carb: Serve over cauliflower mash or riced cauliflower for a lighter plate.
Common questions
Q: Can I use thin pork chops?
A: Thin chops will cook much faster and can dry out in a long braise. If you only have thin chops, reduce braising time (30–40 minutes) and check for tenderness sooner. Alternatively, sear and finish in a simmering sauce for 20–30 minutes.
Q: Is bone-in better than boneless for braising?
A: Bone-in usually gives more flavor and helps keep the meat moist, but boneless works well too. Increase watchfulness on cook time with boneless cuts.
Q: How can I thicken the onion gravy?
A: Simmer uncovered to reduce, or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and simmer until glossy. For a richer finish, whisk in a small knob of cold butter off heat.
Q: Can I make this in a slow cooker?
A: Yes. After searing and caramelizing the onions, transfer everything to a slow cooker with the broth and cook on low for 4–6 hours. Sear first to develop flavor.
Q: Will this work with other meats?
A: The technique is great for pork shoulder, chicken thighs, or even beef short ribs — adjust braising times: chicken needs less, beef needs longer.
If you try this braised pork chop method, you’ll find it’s a forgiving technique that rewards small amounts of attention with big flavor. Enjoy the simplicity of one pot and the comfort of a well-made gravy.
Braised Pork Chops with Onion Gravy
Ingredients
Pork Chops
- 4 pieces pork chops, 1–1½ inches thick (bone-in or boneless)
Onions
- 1 large yellow or sweet onion, thinly sliced
Broth
- 2 cups beef or chicken broth Beef gives a richer color and flavor.
Cooking Oils
- 2 tablespoons olive oil For searing.
- 2 tablespoons butter For caramelizing onions.
Seasonings
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
Garnish
- Fresh thyme or parsley Optional for garnish.
Instructions
Preparation
- Pat the pork chops dry with paper towels. Season both sides generously with salt, pepper, and garlic powder.
- Heat the olive oil in a heavy Dutch oven over medium-high heat until shimmering.
- Add the pork chops and sear for 4–5 minutes per side until a deep brown crust forms. Transfer the chops to a plate and tent loosely with foil.
Caramelizing Onions
- Reduce heat to medium and add the butter. Once foaming, add the sliced onions. Stir occasionally and cook for 8–12 minutes until deeply caramelized and golden brown.
- Pour in the broth and scrape the browned bits from the bottom of the pot. Bring to a gentle simmer.
Braising
- Nestle the pork chops back into the pot, partially submerged in the liquid. Cover and reduce heat to low.
- Simmer for about 1 hour until the chops are fork-tender, basting with pan juices halfway through.
- Taste and adjust seasoning with salt and pepper. Garnish with fresh thyme or parsley before serving.