Pork Chops with Creole Onions and Pan Sauce
Elevate your weeknight dinner game with these irresistible Pork Chops with Creole Onions and Pan Sauce. This dish features tender, bone-in pork chops seared to golden perfection and nestled in a rich, flavorful sauce bursting with Creole spice, caramelized onions, and a hint of garlic. A splash of chicken broth and creamy indulgence from heavy cream bring the pan sauce together, while fresh thyme and parsley add an herby finish. Perfect for a cozy family meal or an elegant dinner party, this recipe is ready in just 45 minutes and pairs beautifully with mashed potatoes or crusty bread to soak up every drop of the luscious sauce.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 tablespoons Creole seasoning
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 large (thinly sliced) yellow onion
- 3 cloves (minced) garlic
- 1 cup chicken broth
- 0.25 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 2 tablespoons (chopped, for garnish) parsley
Instructions
1. Pat the pork chops dry with paper towels. Season both sides with the Creole seasoning, salt, and black pepper. Set aside.
2. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side until they develop a golden-brown crust. Remove from the pan and set aside on a plate.
3. Reduce the heat to medium. Add the remaining olive oil and butter to the skillet. Once melted, add the sliced onions and cook for 8-10 minutes, stirring occasionally, until softened and caramelized.
4. Stir in the minced garlic and thyme leaves, cooking for 1 minute until fragrant.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Simmer for 3 minutes to reduce slightly.
6. Add the heavy cream and stir to combine. Return the pork chops to the skillet, nestling them into the onions. Spoon some sauce over the chops.
7. Reduce the heat to low, cover, and simmer for 8-10 minutes, or until the pork chops are cooked through (internal temperature of 145°F/63°C).
8. Remove from heat and let the pork chops rest in the skillet for 5 minutes. Taste the sauce and adjust seasoning with salt and pepper if needed.
9. Garnish with chopped parsley before serving. Serve the pork chops with the caramelized onions and pan sauce spooned over the top.
Nutrition Facts
Calories |
2789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.4 g | 252% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 697 mg | 232% | |
| Sodium | 5623 mg | 244% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 13.5 g | ||
| Protein | 199.8 g | 400% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3266 mg | 69% | |
*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.
