Pork Chops in Creamy Chicken Gravy with Onions and Pepper

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Quick Ingredients

• 4 boneless pork chops (about 6 oz each, 1 inch thick)
• 1 tsp kosher salt
• 1 1/2 tsp coarse ground black pepper, divided
• 1/2 tsp paprika
• 1/3 cup all-purpose flour
• 2 tbsp neutral oil (vegetable or canola)
• 2 tbsp unsalted butter
• 1 medium yellow onion, thinly sliced (about 2 cups)
• 1 (10.5 oz) can condensed cream of chicken soup
• 3/4 cup low-sodium chicken broth
• 1/2 cup whole milk

Do This

• 1) Pat chops dry; season with salt, 1 tsp pepper, and paprika.
• 2) Dredge in flour; shake off excess.
• 3) Sear in oil 3–4 minutes per side; remove to a plate.
• 4) Melt butter; cook onions 6–8 minutes until soft and golden.
• 5) Stir in soup, broth, milk, and remaining 1/2 tsp pepper; bring to a gentle simmer.
• 6) Return chops; cover and simmer on low 12–15 minutes until 145°F internal temp.
• 7) Rest 3 minutes, spoon gravy and onions over top, serve hot.

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Why You’ll Love This Recipe

• Pantry-friendly comfort food using a simple can of cream of chicken soup.
• Mild, creamy onion gravy with plenty of black pepper—classic and cozy.
• One skillet, weeknight timing, and very little prep.
• Great with mashed potatoes, rice, egg noodles, or biscuits to catch every bit of gravy.

Grocery List

• Produce: 1 medium yellow onion
• Dairy: unsalted butter, whole milk
• Pantry: condensed cream of chicken soup (10.5 oz can), all-purpose flour, chicken broth (low-sodium), neutral oil (vegetable/canola), kosher salt, coarse ground black pepper, paprika

Full Ingredients

Pork Chops

• 4 boneless pork chops, about 6 oz each and about 1 inch thick
• 1 tsp kosher salt
• 1 tsp coarse ground black pepper
• 1/2 tsp paprika
• 1/3 cup all-purpose flour (for dredging)
• 2 tbsp neutral oil (vegetable or canola)

Cream-of-Chicken Onion Gravy

• 2 tbsp unsalted butter
• 1 medium yellow onion, thinly sliced (about 2 cups)
• 1 (10.5 oz) can condensed cream of chicken soup
• 3/4 cup low-sodium chicken broth
• 1/2 cup whole milk
• 1/2 tsp coarse ground black pepper (plus more to taste)

Optional for Serving

• Mashed potatoes, rice, egg noodles, or biscuits

Step-by-Step Instructions

Step 1: Prep and season the pork chops

Pat the pork chops dry with paper towels (this helps them brown instead of steam). Season both sides evenly with 1 tsp kosher salt, 1 tsp coarse ground black pepper, and 1/2 tsp paprika.

Place 1/3 cup flour in a shallow dish. Dredge each chop lightly in flour and shake off the excess. You want a thin coating, not a thick batter.

Step 2: Sear the chops for flavor

Heat a large, heavy skillet (12-inch works well) over medium-high heat for 2 minutes. Add 2 tbsp neutral oil and swirl to coat.

Add the pork chops in a single layer. Sear for 3–4 minutes on the first side, then flip and sear for 3–4 minutes on the second side, until nicely browned. (They will not be fully cooked yet.) Transfer chops to a plate.

Step 3: Soften the onions

Reduce heat to medium. Add 2 tbsp butter to the skillet. Once melted, add the thinly sliced onion.

Cook, stirring occasionally and scraping up any browned bits, for 6–8 minutes until the onions are soft and lightly golden. If the pan looks dry at any point, add 1–2 tbsp water to keep the onions from scorching.

Step 4: Build the mild cream-of-chicken gravy

In the skillet with the onions, add 1 can (10.5 oz) condensed cream of chicken soup, 3/4 cup chicken broth, and 1/2 cup whole milk. Sprinkle in the remaining 1/2 tsp black pepper.

Whisk or stir well until smooth and creamy, making sure you incorporate the flavorful browned bits from the bottom of the pan. Bring the gravy just to a gentle simmer (small bubbles around the edges), not a rolling boil.

Step 5: Return the pork chops and simmer gently

Reduce heat to low. Nestle the pork chops (and any juices on the plate) back into the gravy. Spoon some gravy and onions over the top.

Cover with a lid and simmer on low for 12–15 minutes, flipping the chops once halfway through, until the thickest part of the pork reaches an internal temperature of 145°F (63°C).

Step 6: Finish the gravy consistency and seasoning

Uncover and simmer for 2–3 minutes to thicken slightly, stirring gently around (not aggressively over) the chops.

Taste the gravy and adjust black pepper to your liking. If you want a thinner gravy, stir in an additional 1–3 tbsp milk (a little at a time). If you want it thicker, simmer uncovered for another 2–4 minutes.

Step 7: Rest briefly and serve

Turn off the heat and let the pork chops rest in the skillet for 3 minutes. This helps keep them juicy.

Serve each chop with a generous spoonful of onion gravy and plenty of black pepper on top if you like. This is especially good over mashed potatoes, rice, egg noodles, or alongside biscuits.

Pro Tips

• Keep the simmer gentle: Boiling can cause the dairy to separate and can overcook the pork. Low heat is your friend.
• Use a thermometer: Pull at 145°F for juicy chops. Overcooking is the main reason pork chops turn tough.
• Thin cut chops cook fast: If your chops are closer to 1/2 inch thick, start checking at 8–10 minutes of simmering.
• Scrape up the browned bits: Those pan drippings dissolve into the gravy and make it taste slow-cooked.
• Prefer extra onions? Add a second onion and cook it a couple minutes longer; the gravy can handle it.

Variations

• Mushroom-onion version: Add 8 oz sliced mushrooms with the onions and cook until the mushrooms release their liquid and start to brown (about 8–10 minutes total).
• Garlic and herb: Add 2 minced garlic cloves during the last 30 seconds of cooking the onions, and finish with 1 tsp dried thyme stirred into the gravy.
• Oven finish (hands-off): After building the gravy and returning the chops, cover the oven-safe skillet and bake at 350°F for 18–22 minutes or until the pork reaches 145°F.

Storage & Make-Ahead

Cool leftovers to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 3 days. Reheat gently in a covered skillet over low heat (or microwave at 50% power), adding 1–3 tbsp of milk or broth to loosen the gravy as needed. For best texture, avoid boiling during reheating. Freezing is possible for up to 2 months, but cream-based gravies can separate slightly; thaw overnight in the refrigerator and reheat slowly while stirring.

Nutrition (per serving)

Approximate, for 1 pork chop with gravy (¼ of recipe): 430 calories, 36 g protein, 14 g carbohydrates, 24 g fat, 9 g saturated fat, 95 mg cholesterol, 980 mg sodium, 1 g fiber, 4 g sugar.