Sweet and Savory Ketchup-Braised Pork Chops with Onions

Quick Recipe Version (TL;DR)

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

Quick Ingredients

• 4 bone-in pork chops (about 1 inch thick; 8–10 oz each)
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 2 tbsp all-purpose flour
• 2 tbsp neutral oil
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 3/4 cup ketchup
• 2 tbsp apple cider vinegar
• 2 tbsp packed light brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp yellow mustard
• 1/2 cup low-sodium chicken broth

Do This

• 1. Pat chops dry; season with 1 tsp salt, pepper, and garlic powder; lightly dust with flour.
• 2. Sear in oil in a large skillet over medium-high heat, 3 minutes per side; remove.
• 3. Sauté onion with remaining 1/2 tsp salt over medium heat, 5 minutes; add garlic 30 seconds.
• 4. Stir in ketchup, vinegar, brown sugar, Worcestershire, mustard, and broth; bring to a simmer.
• 5. Nestle chops (and juices) into sauce; cover and simmer on low 18–22 minutes.
• 6. Uncover and simmer 3–5 minutes to thicken; cook to 145°F internal temp.
• 7. Rest 5 minutes, spoon sauce and onions over the top, and serve.

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Why You’ll Love This Recipe

• Nostalgic comfort: That sweet-and-savory ketchup sauce tastes like an old-school family supper.
• One-pan friendly: Sear, simmer, and serve straight from the skillet.
• Tender, saucy pork: Gentle simmering keeps the chops juicy while the sauce turns glossy.
• Budget pantry ingredients: Ketchup, vinegar, and onions do the heavy lifting.

Grocery List

• Produce: 1 large yellow onion, 2 garlic cloves
• Dairy: None (optional: 1 tbsp butter for finishing)
• Pantry: Ketchup, apple cider vinegar, light brown sugar, Worcestershire sauce, yellow mustard, low-sodium chicken broth, all-purpose flour, neutral oil, kosher salt, black pepper, garlic powder

Full Ingredients

For the pork chops

• 4 bone-in center-cut pork chops, about 1 inch thick (8–10 oz each)
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 2 tbsp all-purpose flour (for light dredge)
• 2 tbsp neutral oil (canola, avocado, or vegetable)

For the onion-ketchup simmer sauce

• 1 large yellow onion, halved and thinly sliced
• 2 cloves garlic, minced
• 3/4 cup ketchup
• 2 tbsp apple cider vinegar
• 2 tbsp packed light brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp yellow mustard
• 1/2 cup low-sodium chicken broth

Optional finishing touch

• 1 tbsp unsalted butter (stirred in at the end for extra shine and richness)

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 with 1 teaspoon of the kosher salt, the black pepper, and the garlic powder. Sprinkle the flour over both sides and gently press it in, shaking off any heavy excess. You want a light, even dusting, not a thick coating.

Step 2: Sear for flavor

Heat a large, heavy skillet (cast iron or stainless steel works great) over medium-high heat for 2 minutes. Add the oil and swirl to coat the pan. When the oil shimmers, add the pork chops in a single layer.

Sear for 3 minutes on the first side without moving them, then flip and sear for 3 minutes on the second side. Transfer the chops to a plate. They will not be fully cooked yet—that happens during the simmer.

Step 3: Soften the onions in the same pan

Reduce heat to medium. Add the sliced onion to the skillet and sprinkle with the remaining 1/2 teaspoon kosher salt. Cook, stirring and scraping up browned bits from the bottom, for about 5 minutes, until the onions are softened and starting to turn golden at the edges.

Add the minced garlic and cook for 30 seconds, just until fragrant.

Step 4: Build the ketchup-vinegar sauce

Stir in the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, and yellow mustard. Pour in the chicken broth and stir well, scraping the pan to dissolve any fond into the sauce.

Bring the sauce to a gentle simmer over medium heat (small bubbles, not a rolling boil), about 2–3 minutes.

Step 5: Simmer the pork chops until tender and juicy

Return the pork chops to the skillet along with any juices on the plate. Nestle them down into the sauce and onions. Reduce heat to low, cover with a lid, and simmer gently for 18–22 minutes, flipping the chops once about halfway through.

Check doneness with an instant-read thermometer inserted into the thickest part (avoid the bone). The target is 145°F (63°C).

Step 6: Thicken the sauce and finish

Remove the lid and simmer for 3–5 minutes to reduce and thicken the sauce slightly. If using, stir in 1 tablespoon butter until melted for a glossy, restaurant-style finish.

If the sauce gets thicker than you like, splash in 1–2 tablespoons broth (or water) and stir to loosen.

Step 7: Rest and serve

Turn off the heat and let the pork chops rest in the pan for 5 minutes. Spoon plenty of onions and that sweet-and-savory ketchup sauce over each chop. Serve hot.

Pro Tips

• Don’t skip drying the chops: Surface moisture prevents good browning, and browning adds big flavor to the sauce.
• Keep the simmer gentle: A low simmer helps prevent tough, dry pork and keeps the sauce from scorching.
• Use a thermometer: Pull at 145°F for juicy chops; overcooking is the fastest way to make them dry.
• Adjust the sweet-tang balance: Prefer tangier? Add 1 extra tablespoon vinegar. Prefer sweeter? Add 1 extra tablespoon brown sugar.
• Best skillet size: A 12-inch skillet fits 4 chops comfortably so they sear instead of steam.

Variations

• Spicy-sweet: Add 1/4 tsp crushed red pepper flakes or 1–2 tsp hot sauce to the simmer sauce.
• Smoky BBQ vibe: Replace 1/4 cup of the ketchup with 1/4 cup barbecue sauce and add 1/2 tsp smoked paprika.
• Mushroom-onion gravy style: Add 8 oz sliced cremini mushrooms with the onions and cook until they release their liquid before adding the sauce.

Storage & Make-Ahead

Cool leftovers to room temperature for no more than 2 hours, then store pork chops with sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet over medium-low heat until the sauce is bubbling and the pork reaches 165°F, about 8–12 minutes. Add a splash of broth or water if the sauce has thickened. You can also freeze (with sauce) for up to 2 months; thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate, based on 4 servings: 430 calories, 36 g protein, 20 g fat, 26 g carbohydrates, 19 g sugars, 2 g fiber, 980 mg sodium.