Braised Pork Chops with Onion Gravy
A warm, caramel-forward one-pot dinner that delivers tender pork chops in a glossy onion gravy with minimal hands-on time.
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.
Notes
For best results, serve with creamy mashed potatoes or buttered noodles. Store in an airtight container for up to 3-4 days, or freeze for up to 3 months.