Pan Fried Pork Chops with Onions
Juicy, golden-brown pork chops meet sweet, caramelized onions in this comforting recipe for Pan Fried Pork Chops with Onions. Perfect for a quick and hearty weeknight meal, this dish combines tender, seared pork chops with a rich onion gravy made from sautéed garlic, butter, and chicken broth, all elevated by a hint of paprika and fresh thyme. With just 10 minutes of prep time and simple ingredients like bone-in or boneless pork chops, yellow onions, and pantry staples, this recipe delivers incredible flavor with minimal effort. Serve these skillet-cooked pork chops with mashed potatoes, rice, or crusty bread to soak up every drop of the savory onion sauce, making it a family favorite you'll return to again and again.
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Recipe Information
Ingredients
- 4 pieces pork chops (bone-in or boneless)
- 2 large yellow onion
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic cloves (minced)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 sprigs fresh thyme (optional, for garnish)
- 1 cup chicken broth
- 1 tablespoon all-purpose flour
Instructions
Pat the pork chops dry with paper towels and season both sides with salt, black pepper, and paprika.
Peel and thinly slice the yellow onions. Set aside.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter.
Once the butter has melted and is sizzling, add the pork chops to the skillet. Cook for 4-5 minutes on one side without moving to achieve a golden-brown sear.
Flip the pork chops and cook for another 4-5 minutes on the other side, until fully cooked (internal temperature of 145°F or 63°C). Remove the pork chops from the skillet and set aside on a plate, tenting with foil to keep warm.
Lower the heat to medium and add the remaining olive oil and butter to the skillet. Add the sliced onions and a pinch of salt, stirring to coat them in the butter and oil.
Cook the onions for about 8-10 minutes, stirring occasionally, until they are softened and caramelized to a golden color.
Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
Sprinkle the flour over the onions and stir well to combine. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the chicken broth, stirring constantly, to create a light gravy. Let it simmer for 2-3 minutes, until thickened slightly.
Return the pork chops to the skillet, nestling them into the onion mixture. Spoon some of the gravy over the chops and let everything heat through for 2-3 minutes.
Garnish with fresh thyme (if using) and serve immediately. Pair with mashed potatoes, rice, or a fresh green salad.
Nutrition Facts
Calories |
1681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 3215 mg | 140% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 13.6 g | ||
| Protein | 120.5 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2204 mg | 47% | |
*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.
