Pork Chops in Onion Sauce Schweinekotelett in Zwiebelsosse
Transport your taste buds to the heart of Germany with "Pork Chops in Onion Sauce" (Schweinekotelett in Zwiebelsosse), a classic, comforting dish brimming with rich, savory flavors. This hearty recipe features perfectly seared pork chops simmered in a luxurious onion sauce made with caramelized onions, garlic, and a touch of Dijon mustard. The sauce, thickened naturally with a light flour coating from the pork chops, is irresistibly rich, making it a perfect pairing for creamy mashed potatoes, buttery spätzle, or crusty bread. With simple ingredients and a few thoughtful cooking techniques, this dish is an easy yet elegant option for weeknight dinners or cozy gatherings. Garnished with fresh thyme, this German-inspired recipe combines rustic charm with elevated flavor—all in just under an hour!
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Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Vegetable oil
- 2 tablespoons Unsalted butter
- 3 medium Yellow onions (thinly sliced)
- 3 cloves Garlic (minced)
- 2 cups Chicken or beef broth
- 1 teaspoon Dijon mustard
- 1 teaspoon Fresh thyme leaves (optional, for garnish)
Instructions
Season the pork chops on both sides with salt and pepper.
Lightly dredge the pork chops in the all-purpose flour, shaking off any excess. This will help create a slight crust and thicken the sauce.
Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, sear the pork chops for 3-4 minutes per side until golden brown. Remove the pork chops from the skillet and set them aside on a plate.
Lower the heat to medium and add the unsalted butter to the skillet. Once melted, add the thinly sliced onions and cook until softened and golden brown, about 8-10 minutes, stirring occasionally to prevent burning.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken or beef broth, scraping the bottom of the skillet with a wooden spoon to deglaze and loosen any browned bits. Stir in the Dijon mustard.
Return the seared pork chops to the skillet, nestling them into the onion sauce. Reduce the heat to low, cover, and simmer for 20-25 minutes or until the pork chops are cooked through (internal temperature should reach 145°F/63°C).
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Optionally, garnish with fresh thyme leaves before serving.
Serve hot with mashed potatoes, spätzle, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
1761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.8 g | 139% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 4500 mg | 196% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 20.3 g | ||
| Protein | 122.5 g | 245% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2250 mg | 48% | |
*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.
