Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 thick-cut bone-in pork chops (about 1 1/4-inch thick; 10–12 oz each)
- 1 1/2 tsp kosher salt, 1 tsp black pepper
- 1 tsp smoked paprika, 1/2 tsp garlic powder
- 1/4 cup all-purpose flour (for dredging)
- 2 tbsp neutral oil, 2 tbsp unsalted butter
- 2 large yellow onions, thinly sliced
- 12 oz cremini mushrooms, sliced
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour (for gravy)
- 2 cups low-sodium chicken stock + 1 cup low-sodium beef broth
- 2 tsp Worcestershire sauce, 1 tsp Dijon mustard
- 1 tsp fresh thyme (or 1/2 tsp dried), 1 bay leaf
- 1/4 cup heavy cream (optional), 2 tbsp chopped parsley (optional)
Do This
- 1) Heat oven to 300°F. Season chops; dredge lightly in flour.
- 2) Sear chops in oil (3–4 min per side). Remove.
- 3) Add butter; caramelize onions (20–25 min) with a pinch of salt.
- 4) Add mushrooms (6–8 min), then garlic (30 seconds). Stir in 2 tbsp flour.
- 5) Whisk in stock/broth, Worcestershire, Dijon, thyme, bay; return chops.
- 6) Cover and braise in oven 75–90 min until fork-tender (about 175°F internal).
- 7) Finish with optional cream; taste and season. Serve smothered with gravy.
Why You’ll Love This Recipe
- Slow-braised pork chops turn deeply savory and genuinely fork-tender.
- Sweet caramelized onions and earthy mushrooms make the gravy taste homemade and rich.
- One pot (or one skillet + oven-safe pot) for big flavor without fussy steps.
- Perfect over mashed potatoes, rice, or egg noodles for a cozy, stick-to-your-ribs meal.
Grocery List
- Produce: 2 large yellow onions, 12 oz cremini mushrooms, 4 cloves garlic, fresh thyme (optional), fresh parsley (optional)
- Meat: 4 thick-cut bone-in pork chops
- Dairy: unsalted butter, heavy cream (optional)
- Pantry: all-purpose flour, neutral oil, kosher salt, black pepper, smoked paprika, garlic powder, low-sodium chicken stock, low-sodium beef broth, Worcestershire sauce, Dijon mustard, bay leaf
Full Ingredients
Pork Chops
- 4 thick-cut bone-in pork chops (about 1 1/4-inch thick; 10–12 oz each)
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 cup all-purpose flour (for dredging)
- 2 tbsp neutral oil (such as avocado, canola, or grapeseed)
Caramelized Onions and Mushrooms
- 2 tbsp unsalted butter
- 2 large yellow onions, halved and thinly sliced (about 1 1/2 lb / 680 g)
- 12 oz cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
Savory Gravy and Braise
- 2 tbsp all-purpose flour (to thicken gravy)
- 2 cups low-sodium chicken stock
- 1 cup low-sodium beef broth
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 bay leaf
- 1/4 cup heavy cream (optional, for a creamier finish)
- Chopped fresh parsley, for serving (optional)
For Serving (Optional but Highly Recommended)
- Mashed potatoes, rice, or egg noodles
- Steamed green beans or buttered peas
Step-by-Step Instructions
Step 1: Preheat and season the pork chops
Preheat the oven to 300°F. Pat the pork chops dry with paper towels (this helps them brown instead of steam).
Season both sides with 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp garlic powder. Place 1/4 cup flour in a shallow dish and lightly dredge each chop, shaking off excess. You want a thin coating, not a thick crust.
Step 2: Sear the chops for deep flavor
Heat a large, heavy skillet or Dutch oven over medium-high heat. Add 2 tbsp neutral oil. When the oil shimmers, add the pork chops in a single layer (work in batches if needed).
Sear for 3–4 minutes per side, until well browned. Transfer the chops to a plate. They will not be cooked through yet; that’s perfect.
Step 3: Caramelize the onions slowly
Reduce heat to medium. Add 2 tbsp butter to the same pan. Once melted, add the sliced onions and a small pinch of salt. Stir to coat them in the drippings and butter.
Cook, stirring every few minutes, until the onions are deep golden-brown and jammy, about 20–25 minutes. If they start to stick or brown too fast, lower the heat to medium-low and add 1–2 tbsp of stock or water to loosen the browned bits.
Step 4: Sauté the mushrooms, then build the gravy base
Add the sliced mushrooms to the onions. Cook over medium heat until the mushrooms release their liquid and then begin to brown, about 6–8 minutes.
Stir in the minced garlic and thyme and cook for 30 seconds, just until fragrant.
Sprinkle 2 tbsp flour evenly over the onion-mushroom mixture. Stir constantly for 1 minute to cook off the raw flour taste. This creates the thick, homestyle gravy texture.
Step 5: Add broth, seasonings, and return the chops
Slowly whisk in 2 cups chicken stock and 1 cup beef broth, scraping up any browned bits from the bottom of the pan (that’s pure flavor). The gravy will look thin at first; it will thicken as it heats and as it braises.
Stir in 2 tsp Worcestershire and 1 tsp Dijon mustard. Add the bay leaf. Bring the gravy to a gentle simmer.
Nestle the seared pork chops back into the pan, along with any juices on the plate. Spoon some onions and mushrooms over the top so the chops are truly “smothered.”
Step 6: Braise low and slow until fork-tender
Cover the pan with a lid (or tightly with foil if your skillet doesn’t have a lid). Transfer to the oven and braise at 300°F for 75–90 minutes.
The pork is done when it’s very tender and reaches about 175°F in the thickest part (away from the bone). If it’s not fork-tender yet, keep cooking and check every 10–15 minutes.
Step 7: Finish the gravy and serve
Carefully remove the pan from the oven. Transfer pork chops to a serving platter and tent loosely with foil for 10 minutes.
Discard the bay leaf. If using, stir in 1/4 cup heavy cream for a silkier gravy. Simmer on the stovetop over medium heat for 2–5 minutes to thicken slightly, stirring often. Taste and adjust seasoning with salt and pepper as needed.
Serve the pork chops smothered with caramelized onions, mushrooms, and plenty of gravy. Finish with chopped parsley if you like.
Pro Tips
- Don’t rush the onions: The 20–25 minutes of caramelizing is where the deep, sweet-savory flavor comes from.
- Use thick-cut, bone-in chops: Thin chops dry out faster during a long braise. Aim for 1 1/4-inch thickness.
- Scrape the pan well: When you whisk in the broth, make sure you loosen the browned bits; they enrich the gravy without extra ingredients.
- Watch the simmer: Keep the gravy at a gentle simmer before the oven; a hard boil can make the meat tougher.
- Too thick or too thin? If gravy gets too thick, whisk in 2–4 tbsp warm stock. If too thin, simmer uncovered for 5–10 minutes on the stove.
Variations
- Slow cooker option: Sear the chops and caramelize onions/mushrooms on the stove. Transfer to a slow cooker with the broth mixture and cook on LOW for 4–5 hours until tender. Thicken the gravy on the stove or with a slurry of 1 tbsp cornstarch + 1 tbsp cold water.
- Extra smoky: Add 2 slices cooked, crumbled bacon (stir into the gravy near the end) or swap paprika for 1 tsp chipotle powder for gentle heat.
- Gluten-free: Use a gluten-free all-purpose flour blend for dredging and thickening, or thicken at the end with 2 tsp cornstarch mixed with 2 tsp cold water (simmer 1–2 minutes).
Storage & Make-Ahead
Cool leftovers to room temperature (within 2 hours), then refrigerate pork chops and gravy in an airtight container for up to 4 days. Reheat gently in a covered skillet over medium-low heat, adding a splash of stock or water as needed, or reheat covered in a 325°F oven for 20–25 minutes until hot. Freeze for up to 2 months; thaw overnight in the refrigerator before reheating. For make-ahead, you can slice the onions and mushrooms up to 24 hours ahead and store them refrigerated.
Nutrition (per serving)
Approximate, per serving (1 pork chop with gravy): 520 calories, 42 g protein, 28 g fat, 18 g carbohydrates, 2 g fiber, 5 g sugar, 820 mg sodium.
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