Caramelized onions turn simple pork chops into a cozy, restaurant-worthy weeknight dinner. This recipe pairs deeply browned onions and a savory pan sauce with juicy chops seared to a golden crust, then braised until tender. If you enjoy rich pan gravies and comfort-food flavors, you might also like this creamy pork chops over dirty rice for a different but equally satisfying pork dinner.
Why you’ll love this dish
Caramelized Onion Pork Chops feel elevated but are deceptively simple. Searing the chops develops a Maillard crust that locks in juices, while slow-cooked onions release sweetness that becomes the backbone of the sauce. It’s perfect for nights when you want something impressive without a fuss.
“The onions turn the whole pan into a silky, savory blanket—comfort food with a grown-up twist.”
Reasons to try it:
- Budget-friendly: pork chops are affordable and stretch to feed a family.
- Minimal equipment: a Dutch oven or heavy pot is all you need.
- Crowd-pleaser: mild flavor kids enjoy, yet sophisticated enough for guests.
- Flexible timing: sear and braise in about 40–50 minutes total.
Step-by-step overview
This recipe uses a two-stage method: sear first, then braise. Sear chops on medium-high heat to form a deep crust (3–4 minutes per side). Remove them, caramelize sliced onions in the same pot (10–15 minutes), deglaze with beef (or chicken) broth and thyme, then nestle the chops back into the onions and simmer gently until they reach 145°F (63°C). Finish by resting the meat so juices redistribute.
What you’ll need
- 4 pork chops (about 1 to 1¼ inches thick; bone-in or boneless)
- 2 medium onions, thinly sliced (yellow or sweet)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 cup beef broth (or chicken broth for a lighter flavor)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
Substitutions and notes:
- Bone-in chops give more flavor and stay juicier; increase braise time by 5–10 minutes if using very thick bone-in cuts.
- Use low-sodium broth if you prefer to control salt; adjust seasoning at the end.
- For dairy-free, skip the butter and use a little more olive oil.
Step-by-step instructions
- Warm a Dutch oven or heavy-bottomed pot over medium-high heat. Add olive oil and butter. When the butter foams and just starts to brown, the pan is ready.
- Pat the pork chops dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Dry chops sear better.
- Place chops in the hot pot and sear undisturbed for 3–4 minutes per side, until a deep golden-brown crust forms. Work in batches if needed to avoid crowding. Transfer seared chops to a plate and set aside.
- Reduce heat to medium. Add sliced onions to the same pot. Stir occasionally for about 10–15 minutes until the onions are softened and browned, scraping browned bits into the onions as they cook. If the pan looks dry, add a splash of broth.
- Pour in beef broth and add thyme. Scrape the bottom of the pot with a wooden spoon to release any fond (browned bits). Bring the liquid to a gentle simmer.
- Return pork chops to the pot, nestling them into the onions and broth. Cover, reduce heat to low, and simmer gently for 20–30 minutes, until chops reach an internal temperature of 145°F (63°C) measured at the thickest part with an instant-read thermometer. Bone-in chops may need a few extra minutes.
- Taste and adjust seasoning with salt and pepper. If you want a thicker gravy, remove the chops and simmer the sauce uncovered until reduced, or whisk in a cornstarch slurry (start with 1 teaspoon cornstarch mixed with 1 tablespoon cold water; add gradually until you reach desired thickness).
- Let chops rest for 5–10 minutes before serving. Spoon plenty of caramelized onions and gravy over the top.
Best ways to enjoy it
This dish shines with hearty, comforting sides:
- Mashed potatoes or creamy polenta to soak up the gravy.
- Roasted root vegetables or green beans for color and texture.
- A crisp green salad with a tangy vinaigrette to cut richness.
For a fun starter or vegetable side, consider an unexpected crunchy side like an air fryer blooming onion—the crispness contrasts nicely with the silky onions and sauce.
Storage and reheating tips
- Refrigeration: Store cooled chops and sauce in an airtight container for 3–4 days.
- Freezing: Freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat in a skillet over low heat with a splash of broth to prevent drying, or warm in a 325°F (160°C) oven until heated through. Avoid high heat rewarming—pork can dry out quickly.
- Safety: Always reheat to at least 165°F (74°C) and use a thermometer to verify.
Helpful cooking tips
- Dry the meat before searing—moisture prevents browning. Pat chops thoroughly.
- Don’t crowd the pan during searing; too many chops cause steaming, not crust.
- Use an instant-read thermometer to hit 145°F (63°C) precisely; pull chops a few degrees earlier if you’ll let them rest.
- Caramelizing onions takes patience—low and steady heat brings out sweetness. If they start to burn, lower heat and add a splash of broth.
- To cut a step, slice onions the day before and store them in the fridge; they’ll brown more quickly when you cook them.
Creative twists
- Balsamic and mustard: Add 1 tablespoon balsamic vinegar and 1 teaspoon Dijon at the deglaze stage for a tangy-sweet lift.
- Apple-cider braise: Swap half the broth for apple cider for fall flavors; add a sliced apple while braising.
- Mushroom boost: Add 8 oz sliced mushrooms with the onions for an earthy sauce.
- Low-carb: Serve over cauliflower mash or sautéed greens.
- Slow-cooker: Sear chops and onions, then transfer to a slow cooker with broth and thyme; cook on low for 4–5 hours.
Common questions
Q: Can I use boneless pork chops instead of bone-in?
A: Yes. Boneless chops cook a bit faster—check internal temperature after about 15–18 minutes of braising. Use a thermometer and remove at 145°F (63°C).
Q: How do I thicken the gravy without cornstarch?
A: Simmer the sauce uncovered to reduce and concentrate. You can also whisk in a tablespoon of cold butter at the end for shine and slight thickening, or stir in a roux made from equal parts butter and flour cooked briefly.
Q: Is 145°F safe for pork?
A: Yes. USDA recommends cooking pork to a safe minimum internal temperature of 145°F (63°C) followed by a 3-minute rest. Resting improves juiciness and lets the temperature stabilize.
Q: Can I prepare elements ahead of time?
A: Absolutely. Caramelize the onions and refrigerate up to 2 days ahead. Reheat them gently and finish the dish when ready, then sear the chops and braise quickly.
Q: What if my onions aren’t browning?
A: If they steam instead of brown, the pan is likely crowded or too cool. Increase heat slightly and make sure there’s enough fat in the pan. A pinch of salt helps draw out moisture, then cook until it evaporates and browning can occur.
Q: How do I avoid dry pork chops?
A: Use chops at least 1-inch thick, sear on high heat, and braise gently at low heat. Remove from heat when the thermometer reads 145°F and allow a 5–10 minute rest.
If you’d like, I can format this as a printable recipe card or scale the ingredients for more servings—tell me how many people you’re feeding.
Caramelized Onion Pork Chops
Ingredients
Main Ingredients
- 4 pieces pork chops (about 1 to 1¼ inches thick; bone-in or boneless) Bone-in chops give more flavor and stay juicier.
- 2 medium onions, thinly sliced (yellow or sweet)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter For a dairy-free option, skip the butter.
- 1 cup beef broth (or chicken broth for a lighter flavor) Use low-sodium broth if preferred.
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
Instructions
Preparation
- Warm a Dutch oven or heavy-bottomed pot over medium-high heat. Add olive oil and butter.
- Pat the pork chops dry with paper towels and season both sides generously with salt and pepper.
Searing
- Place chops in the hot pot and sear undisturbed for 3–4 minutes per side, until a deep golden-brown crust forms.
- Transfer the seared chops to a plate and set aside.
Caramelizing Onions
- Reduce heat to medium and add sliced onions to the same pot.
- Stir occasionally for about 10–15 minutes until the onions are softened and browned.
- If the pan looks dry, add a splash of broth.
Deglazing and Braising
- Pour in beef broth and add thyme. Bring the liquid to a gentle simmer, scraping the bottom of the pot.
- Nestle pork chops back into the onions and broth, cover, reduce heat to low, and simmer gently for 20–30 minutes.
- Check that the internal temperature of the chops reaches 145°F (63°C).
Finishing
- Taste and adjust seasoning with salt and pepper.
- Let chops rest for 5–10 minutes before serving.
- Spoon plenty of caramelized onions and gravy over the top before serving.