Pork Chops Smothered in Caramelized Onion Gravy
Equipment
- Large Skillet
- Tongs
- Whisk
Ingredients
- 4 bone-in pork chops, about 1 inch thick
- 3 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter, divided
- 1 tablespoon vegetable oil
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
Instructions
- Pat the pork chops dry and season both sides with salt, pepper, and thyme.
- Heat the oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the pork chops and sear for 3 to 4 minutes per side until browned. Remove them to a plate.
- Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Add the sliced onions and cook, stirring often, for 20 to 25 minutes until they turn deep golden brown and caramelized.
- Sprinkle the flour over the onions and stir for 1 minute to cook out the raw taste.
- Slowly whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Simmer for 3 to 4 minutes until the gravy thickens.
- Return the pork chops to the skillet, spoon the onion gravy over the top, and simmer gently for 5 minutes until the chops are cooked through.
Notes
Take your time with the onions on medium heat so they sweeten fully without burning. If the gravy gets too thick, add a splash more broth while it simmers. Serve with mashed potatoes or buttered noodles to catch every bit of the gravy. Leftovers reheat well on the stovetop with a little extra broth stirred in.
Course: Main Course
Cuisine: American
Equipment: Large Skillet, Tongs, Whisk
Cuisine: American
Equipment: Large Skillet, Tongs, Whisk