Baked Pork Chops With Savory Onion Gravy

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Quick Ingredients

• 4 bone-in pork chops (about 1 inch thick; 2 to 2 1/2 lb total)
• 1 1/2 tsp kosher salt, divided
• 1 1/2 tsp coarsely ground black pepper, divided
• 2 tbsp vegetable oil
• 1 tbsp unsalted butter
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1/2 tsp dried thyme
• 3 tbsp all-purpose flour
• 3 tbsp cold water

Do This

• 1. Heat oven to 350°F. Pat chops dry; season with 1 tsp salt + 1 tsp pepper.
• 2. Sear chops in hot oil (2–3 min per side). Transfer to a 9×13-inch baking dish.
• 3. Sauté onion in butter (6–8 min); add garlic (30 sec).
• 4. Pour in beef broth, Worcestershire, thyme, remaining 1/2 tsp salt + 1/2 tsp pepper; simmer 2 min.
• 5. Whisk flour + cold water; stir into gravy and simmer 1 min. Pour over chops.
• 6. Cover and bake 25 min; uncover and bake 10–15 min to 145°F internal. Rest 5 min; spoon on extra peppery onion gravy.

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Why You’ll Love This Recipe

• Comfort-food flavor with a bold, savory onion-and-beef-broth gravy.
• Baking keeps the pork chops juicy while the gravy turns deeply rich.
• Simple pantry ingredients, but it tastes like a “Sunday supper” dinner.
• Perfect over mashed potatoes, egg noodles, or rice for a true meat-and-potatoes vibe.

Grocery List

• Produce: 1 large yellow onion, 2 garlic cloves
• Dairy: unsalted butter (1 tbsp)
• Meat: 4 bone-in pork chops (about 1 inch thick)
• Pantry: vegetable oil, kosher salt, coarsely ground black pepper, beef broth (2 cups), Worcestershire sauce, dried thyme, all-purpose flour

Full Ingredients

Pork Chops

• 4 bone-in pork chops, about 1 inch thick (about 2 to 2 1/2 lb total)
• 1 1/2 tsp kosher salt, divided
• 1 1/2 tsp coarsely ground black pepper, divided (plus more to finish, optional)
• 2 tbsp vegetable oil

Onion Beef-Broth Gravy

• 1 tbsp unsalted butter
• 1 large yellow onion, thinly sliced (about 2 cups)
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1/2 tsp dried thyme
• 3 tbsp all-purpose flour
• 3 tbsp cold water

For Serving (Recommended)

• Mashed potatoes, roasted potatoes, or buttered egg noodles
• Chopped fresh parsley (optional)

Step-by-Step Instructions

Step 1: Preheat and season the pork chops

Place a rack in the center of the oven and preheat to 350°F. Pat the pork chops dry with paper towels (this helps them brown instead of steam).

Season both sides of the chops with 1 tsp kosher salt and 1 tsp coarsely ground black pepper, pressing the seasoning in so it sticks.

Step 2: Sear for flavor

Heat a large skillet (cast iron works great) over medium-high heat for 2 minutes. Add 2 tbsp vegetable oil. When the oil shimmers, add the pork chops in a single layer (work in batches if needed).

Sear for 2–3 minutes per side, just until nicely browned. You are not cooking them through yet.

Transfer the chops to a 9×13-inch baking dish (or a similarly sized roasting pan) in a single layer.

Step 3: Cook the onions until sweet and savory

Reduce the heat to medium. Add 1 tbsp unsalted butter to the same skillet. Add the sliced onion and cook, stirring and scraping up the browned bits from the pan, for 6–8 minutes until the onions soften and begin to turn golden at the edges.

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

Step 4: Build the beef-broth gravy base

Pour in 2 cups beef broth and stir well to dissolve any browned bits (that’s where a lot of the flavor lives). Stir in 1 tbsp Worcestershire sauce and 1/2 tsp dried thyme.

Season the gravy base with the remaining 1/2 tsp kosher salt and remaining 1/2 tsp black pepper. Bring to a gentle simmer and cook for 2 minutes.

Step 5: Thicken the gravy and pour over the chops

In a small bowl, whisk together 3 tbsp all-purpose flour and 3 tbsp cold water until completely smooth (no lumps).

While whisking the simmering broth, slowly pour in the flour slurry. Continue to simmer for 1 minute, until the gravy looks slightly thickened (it will thicken more in the oven).

Pour the onion gravy evenly over the pork chops in the baking dish.

Step 6: Bake covered, then finish uncovered

Cover the baking dish tightly with foil and bake for 25 minutes at 350°F.

Remove the foil and continue baking for 10–15 minutes, or until the pork chops reach an internal temperature of 145°F in the thickest part (avoid touching bone with the thermometer).

If you want a slightly thicker gravy, leave the dish uncovered for the final 10–15 minutes so the sauce reduces a bit.

Step 7: Rest, taste, and serve meat-and-potatoes style

Remove from the oven and let the pork chops rest in the gravy for 5 minutes. This helps keep them juicy.

Taste the gravy and adjust with additional black pepper if you like it extra peppery. Serve pork chops topped with plenty of onion gravy, ideally over mashed potatoes (or with roasted potatoes on the side). If using parsley, sprinkle a little over the top right before serving.

Pro Tips

• Choose the right chops: About 1 inch thick is the sweet spot for baking without drying out. Very thin chops can overcook quickly.
• Don’t skip the sear: Those browned bits in the skillet deepen the gravy and make the whole dish taste slow-cooked.
• Use cold water for the slurry: Flour mixes smoothly with cold liquid; warm water is more likely to clump.
• Check temperature early: Start checking at the 10-minute mark after uncovering. Pull at 145°F to avoid dry pork.
• Want extra onion-forward gravy? Add an additional 1/2 onion (thinly sliced) and cook it a few extra minutes.

Variations

• Mushroom-onion gravy: Add 8 oz sliced cremini mushrooms with the onions and sauté until their liquid cooks off before adding the broth.
• Extra-rich gravy: Replace 1/2 cup of the beef broth with 1/2 cup heavy cream, added after thickening (keep the simmer gentle).
• Herb twist: Swap dried thyme for 1 tsp dried rosemary (or use 1 tbsp chopped fresh thyme stirred in at the end).

Storage & Make-Ahead

Cool leftovers to room temperature (about 30 minutes), then refrigerate pork chops with gravy in an airtight container for up to 4 days. Reheat gently in a covered skillet over medium-low heat with a splash of broth or water (about 1–2 tbsp) to loosen the gravy, or microwave in short bursts, stirring the gravy between intervals.

Make-ahead tip: You can slice the onions and mix the flour slurry (flour + water) up to 24 hours ahead; store onions covered in the fridge and re-whisk the slurry right before using.

Nutrition (per serving)

Approximate, for 1 pork chop with gravy (not including potatoes): 430 calories, 40 g protein, 24 g fat, 10 g carbs, 2 g fiber, 900 mg sodium.