Baked Pork Chops with Sweet Onion Butter Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 4 bone-in pork chops (about 1 inch thick; 8–10 oz each)
• 1 1/4 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 1/2 tbsp olive oil
• 2 large sweet onions, thinly sliced (about 1 lb / 450 g)
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 3/4 cup low-sodium chicken broth
• 1 tbsp apple cider vinegar
• 1 tbsp packed light brown sugar
• 1 tbsp Dijon mustard
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)

Do This

• 1) Heat oven to 375°F (190°C). Pat chops dry; season with 1 tsp salt and pepper.
• 2) Sear chops in olive oil (2 minutes per side) in an oven-safe skillet; move to a plate.
• 3) Soften onions in butter with remaining 1/4 tsp salt (6–8 minutes); add garlic (30 seconds).
• 4) Stir in broth, vinegar, brown sugar, Dijon, and thyme; simmer 2 minutes.
• 5) Nestle chops into onions and sauce. Cover tightly; bake 12 minutes.
• 6) Uncover and bake 8–12 minutes more, until chops reach 145°F (63°C).
• 7) Spoon onions and buttery pan sauce over chops; rest 5 minutes before serving.

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Why You’ll Love This Recipe

• Exceptionally tender pork: A covered bake gently cooks the chops so they stay juicy.
• Sweet onion-butter sauce magic: Onions melt into a glossy sauce that lightly caramelizes at the end.
• Big flavor with simple ingredients: Butter, broth, Dijon, and thyme turn pantry staples into something special.
• Weeknight-friendly: One skillet (or baking dish), straightforward steps, and reliable timing.

Grocery List

• Produce: 2 large sweet onions, 3 garlic cloves, fresh thyme (optional)
• Dairy: unsalted butter
• Pantry: olive oil, low-sodium chicken broth, apple cider vinegar, light brown sugar, Dijon mustard, kosher salt, black pepper

Full Ingredients

Pork

• 4 bone-in pork chops, about 1 inch thick (8–10 oz / 225–285 g each)
• 1 1/4 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 1 1/2 tbsp olive oil

Sweet Onion & Butter Sauce

• 2 large sweet onions (Vidalia-style), thinly sliced (about 1 lb / 450 g)
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 3/4 cup low-sodium chicken broth
• 1 tbsp apple cider vinegar
• 1 tbsp packed light brown sugar
• 1 tbsp Dijon mustard
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)

Optional for Serving

• 1 tbsp chopped parsley (for a fresh finish)
• Mashed potatoes, egg noodles, or buttered rice (to catch extra sauce)

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pork

Preheat your oven to 375°F (190°C).

Pat the pork chops very dry with paper towels (this helps them brown instead of steam). Season both sides with 1 tsp of the kosher salt and all of the black pepper.

Step 2: Sear the chops for flavor (quick but worth it)

Heat the olive oil in a large oven-safe skillet (12-inch is ideal) over medium-high heat until the oil shimmers.

Add the pork chops and sear for 2 minutes per side, just until lightly browned. You are not cooking them through yet.

Transfer the chops to a plate. Keep the skillet on the heat.

Step 3: Start the sweet onions in butter

Reduce heat to medium. Add the butter to the same skillet. Once melted, add the sliced onions and the remaining 1/4 tsp kosher salt.

Cook, stirring often, for 6–8 minutes, until the onions soften, turn glossy, and start to pick up a little golden color on the edges.

Step 4: Build the sauce and let it simmer

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

Stir in the chicken broth, apple cider vinegar, brown sugar, Dijon mustard, and thyme. Scrape the bottom of the skillet with a wooden spoon to dissolve any browned bits (that’s pure flavor).

Bring to a simmer and cook for 2 minutes to blend flavors.

Step 5: Nestle the chops into the onions and cover

Turn off the heat. Nestle the pork chops back into the skillet, tucking them down into the onions so they’re surrounded by sauce.

Cover the skillet tightly with a lid or with foil (crimp it well). This covered stage is what keeps the meat exceptionally tender.

Step 6: Bake gently, then uncover to caramelize

Bake covered for 12 minutes.

Carefully uncover (watch for steam), then continue baking uncovered for 8–12 minutes, until the pork chops reach an internal temperature of 145°F (63°C) in the thickest part.

During this uncovered time, the onion-butter sauce reduces and the onions begin to caramelize slightly around the edges.

Step 7: Rest, spoon sauce over, and serve

Remove the skillet from the oven and let the chops rest in the pan for 5 minutes. Resting helps the juices redistribute so each bite stays moist.

Spoon plenty of sweet onions and buttery sauce over each chop. If you like, sprinkle with chopped parsley right before serving.

Pro Tips

• Use thick chops: Aim for 1 inch thick. Very thin chops cook too fast and are easier to overcook.
• Cover tightly for tenderness: A good seal (lid or foil) traps moisture so the pork braises gently in the onion-butter sauce.
• Don’t guess doneness: Pull the chops right when they hit 145°F (63°C). Overcooking is the fastest route to dryness.
• Want more caramelization? After baking, switch to broil on high for 1–2 minutes (uncovered). Keep a close eye so the onions don’t burn.
• If the sauce reduces too much: Stir in 1–3 tbsp extra broth to loosen it before serving.

Variations

• Apple-onion version: Add 1 small apple (thinly sliced) with the onions for extra sweetness and a cozy fall feel.
• Smoky-sweet twist: Add 1/2 tsp smoked paprika with the broth, and finish with a pinch of flaky salt.
• Creamy onion-butter sauce: After baking, move the chops to a plate and stir 2 tbsp heavy cream into the hot sauce (off heat) for a silkier finish.

Storage & Make-Ahead

Store leftovers in an airtight container with plenty of onions and sauce (they help protect the meat) for up to 3 days in the refrigerator. Reheat gently to avoid drying out: place chops and sauce in a covered baking dish and warm at 300°F (150°C) for 12–18 minutes, or until heated through. You can slice the onions and mince the garlic up to 24 hours ahead; keep them refrigerated in separate containers.

Nutrition (per serving)

Approximate, based on 4 servings: 430 calories, 31 g protein, 29 g fat, 10 g carbohydrates, 2 g fiber, 6 g sugar, 650 mg sodium.