Caramelized Onion Pork Chops
Juicy pork chops are seared to golden perfection and paired with sweet, caramelized onions and a savory pan sauce for a cozy, comforting dinner.
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.
Notes
For extra flavor, consider additional ingredients like balsamic vinegar or mushrooms. Store leftovers in an airtight container for 3–4 days or freeze for up to 2–3 months.