Nana Debs Pork Chops
Succulent, flavorful, and brimming with homestyle charm, Nana Debs Pork Chops are a true comfort food classic. Featuring tender, bone-in pork chops seared to golden perfection and gently simmered in a creamy onion gravy, this dish strikes the perfect balance between rustic simplicity and rich gourmet flavor. A seasoned flour coating adds a beautiful crust to the pork chops, while sautéed onions and a touch of heavy cream elevate the savory gravy to luxurious new heights. Ready in under an hour and ideal for weeknight dinners or Sunday family meals, this recipe is as versatile as it is delicious. Serve with creamy mashed potatoes or crusty bread to soak up every drop of that irresistible gravy, and garnish with fresh parsley for a pop of brightness. Don’t miss out on this soul-warming recipe!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 0.5 cups all-purpose flour
- 1 teaspoons paprika
- 1 teaspoons garlic powder
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large, thinly sliced yellow onion
- 2 cups low-sodium chicken broth
- 0.25 cups heavy cream
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
In a shallow bowl, combine the flour, paprika, garlic powder, salt, and black pepper.
Pat the pork chops dry with a paper towel, then dredge them in the seasoned flour mixture, ensuring an even coat on all sides.
In a large skillet, heat the butter and olive oil over medium-high heat until the butter is melted and bubbling.
Add the pork chops to the skillet and cook for 4-5 minutes per side, or until they develop a golden-brown crust. Remove the chops from the skillet and set aside on a plate.
In the same skillet, add the sliced onion and sauté for 5-7 minutes, or until they are softened and golden. Stir occasionally to prevent burning.
Deglaze the skillet by pouring in the chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
Reduce the heat to medium and stir in the heavy cream. Simmer the mixture for 3-4 minutes, allowing it to thicken slightly.
Return the pork chops to the skillet, nestling them into the onion gravy. Cover the skillet and simmer on low heat for 15-20 minutes, or until the pork chops are fully cooked (internal temperature of 145°F/63°C).
Taste the gravy and adjust the seasoning with more salt and pepper if needed.
Garnish with freshly chopped parsley, if desired, and serve the pork chops hot with the onion gravy spooned over the top.
Nutrition Facts
Calories |
399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 635 mg | 28% | |
| Total Carbohydrate | 5.0 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.8 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 447 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
