🧾 Ingredients
For the pork chops:
- 3–4 bone-in pork chops (about 1 inch thick)
- Salt & black pepper (to taste)
- 1 tsp garlic powder
- 1 tsp paprika
- 2 tbsp flour (for light coating)
- 2 tbsp oil (for frying)
For the onion gravy:
- 1 large onion (thinly sliced)
- 3 cloves garlic (minced)
- 2 tbsp butter
- 2 tbsp flour
- 2 cups beef broth (or chicken broth)
- 1 tbsp Worcestershire sauce
- ½ cup heavy cream (optional, for creamier gravy)
- Fresh parsley (chopped, for garnish)
🔪 Instructions
1. Season & Sear Pork Chops
- Pat pork chops dry.
- Season with salt, pepper, garlic powder, and paprika.
- Lightly dredge in flour (this helps with browning and thickens gravy later).
- Heat oil in a skillet over medium-high heat.
- Sear chops 3–4 minutes per side until golden brown.
- Remove and set aside (they’ll finish cooking later).
2. Make Onion Base
- In the same pan, melt butter.
- Add sliced onions and cook until soft and caramelized (about 8–10 minutes).
- Add garlic and cook for 1 minute.
3. Build the Gravy
- Sprinkle in 2 tbsp flour and stir well (this forms a roux).
- Slowly pour in broth while stirring to avoid lumps.
- Add Worcestershire sauce.
- Simmer until thickened (about 3–5 minutes).
- Stir in cream if you want a richer sauce.
4. Smother the Pork Chops
- Return pork chops to the skillet.
- Spoon gravy over them.
- Cover and simmer on low heat for 10–15 minutes until tender and fully cooked.
5. Finish
- Garnish with fresh parsley.
- Serve hot.
🍽️ Serving Ideas
- Mashed potatoes 🥔
- Rice 🍚
- Buttered noodles 🍝
- Steamed veggies 🥦
🔥 Tips
- Bone-in chops stay juicier than boneless.
- Don’t rush the onions—caramelizing them adds major flavor.
- If gravy gets too thick, add a splash of broth.