Don’t fear the pork chop! These babies are guaranteed to sway any believer that pork chops are always tough or dry. And the best part??? They’re ready in less than 30 minutes!
When it comes to pork chops I have 3 favorite go-to recipes all very different from one another. One is marinaded for the grill, another is breaded, and then there’s this one that is smothered in a simple yet heavenly sweet onion gravy!
And those tiny bits of garlic pack a flavorful punch. Tonight we paired the chops with dijon roasted red potatoes instead of our usual mashed. Whatever carb route you choose to go down the gravy will be a wonderful accompaniment.
Pork chops are simple math…
4 people & 4 pork chops= enough for one dinner. But chicken?? I always get it wrong. It goes one of two ways…we have way too much (the chicken breasts multiply when I get them home) or we don’t have enough (like when I make buffalo chicken). “Wadever” in the words of my witty 4 year old.
Freaky onion or not, they start by sautéing with the pork chops in a little butter and olive oil. Keep your tongs close by and continually toss them around so they don’t brown unevenly while the pork chops get a nice sear, about 4 minutes each side.
After the chops get flipped and seared on the other side, add some garlic and stir continually to avoid burning. Then add 1/2 a can of low sodium beef broth that serves as the base for the gravy. (I’ve used chicken broth in the past too, but find it needs more oomph. So stick with beef broth that has the oomph needed.)
My flour jar was a little empty after making pizza Friday night. I *always* procrastinate refilling it too because those darn paper bags of flour always get the best of me.
While the pork chops are simmering you’ll use the remaining broth and a bit of flour to make a thickener. Thickener doesn’t sounds like a real word. If you have half n half on hand it’s a great addition too but not necessary. See recipe for full instructions.
No steak knife needed to cut through these juicy pork chops. Oh my stars…gravy.
**Double Duty Dinner:
Make extra pork chops to use another night for Pork Fried Rice.
- 4 boneless pork chops, trimmed of fat
- 1TB butter
- 1TB olive oil
- 1/2 sweet onion, sliced
- 2 garlic cloves, minced
- 1 15oz can low sodium beef broth, divided
- 1/4 cup half n half (optional), if on hand
- 1 TB flour (+ more if using half n half)
- salt & pepper to taste
- garlic powder
- 1 TB butter
- 1 TB olive oil
- Trim pork chops of any fat and season both sides with salt, pepper, and garlic powder.
- Heat a large skillet over medium-high heat with butter and olive oil. Add pork chops and onions to skillet and cook for 4 minutes. Flip to other side and cook an additional 4 minutes.
- Add garlic and cook for 1 minute stirring continually to avoid burning.
- Pour in 1/2 can of beef broth and allow to simmer covered for 10 minutes.
- While the pork chops are simmering add the remaining beef broth to a small bowl and whisk in flour. (Half n half is optional but makes it richer in flavor. Adjust flour by a few teaspoons at a time)
- Pour the gravy mix into the skillet and gently stir to combine. Allow to simmer for another 2 minutes allowing the gravy to thicken.
- Remove from heat, with lid on, for 3-5 minutes before serving.
- Serve with potatoes, rice, or egg noodles!