Homestyle Pork Chops in Mild Coconut Onion Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 4 bone-in pork chops (1 inch thick; 8–10 oz each)
• 1 1/4 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1/2 tsp sweet paprika
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 medium yellow onions, thinly sliced (about 4 cups)
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 1/4 cups low-sodium chicken broth
• 1 cup canned full-fat coconut milk, well shaken
• 1 tbsp Dijon mustard
• 1 1/2 tsp apple cider vinegar (or lemon juice)
• 1 tsp dried thyme
• 1 tbsp chopped parsley (optional)

Do This

• 1. Pat chops dry; season with 1 tsp salt, pepper, paprika; dust with flour.
• 2. Sear in oil (medium-high) 3–4 minutes per side; remove.
• 3. Soften onions in butter with a pinch of salt 8–10 minutes; add garlic 30 seconds.
• 4. Stir in tomato paste 1 minute; whisk in broth, then coconut milk, mustard, thyme, vinegar.
• 5. Simmer sauce 3 minutes; return chops and juices to pan.
• 6. Cover and simmer on low 8–12 minutes until pork reaches 145°F.
• 7. Rest 3 minutes; taste sauce for salt; garnish with parsley and serve.

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Why You’ll Love This Recipe

• Mild, cozy flavor: creamy coconut milk softens into a familiar, onion-forward pan sauce.
• One skillet, weeknight-friendly timing, and no complicated techniques.
• Juicy pork chops thanks to a quick sear and gentle simmer to 145°F.
• Great with mashed potatoes, rice, or egg noodles to soak up the sauce.

Grocery List

• Produce: 2 medium yellow onions, 3 cloves garlic, parsley (optional)
• Meat: 4 bone-in pork chops (about 1 inch thick)
• Dairy: unsalted butter
• Pantry: olive oil, kosher salt, black pepper, sweet paprika, all-purpose flour, tomato paste, low-sodium chicken broth, canned full-fat coconut milk, Dijon mustard, apple cider vinegar (or lemon juice), dried thyme

Full Ingredients

Pork Chops

• 4 bone-in pork chops, 1 inch thick (8–10 oz each)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp sweet paprika
• 2 tbsp all-purpose flour
• 2 tbsp olive oil

Mild Coconut-Onion Sauce

• 2 tbsp unsalted butter
• 2 medium yellow onions, thinly sliced (about 4 cups)
• 1/4 tsp kosher salt (for the onions), plus more to taste
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 1/4 cups low-sodium chicken broth
• 1 cup canned full-fat coconut milk, well shaken
• 1 tbsp Dijon mustard
• 1 tsp dried thyme
• 1 1/2 tsp apple cider vinegar (or lemon juice)

To Finish and Serve

• 1 tbsp chopped fresh parsley (optional)
• Suggested sides: mashed potatoes, steamed rice, buttered egg noodles, roasted green beans, or sautéed cabbage

Step-by-Step Instructions

Step 1: Prep and lightly coat the pork chops

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

Sprinkle 2 tbsp flour over the chops and rub it in lightly to create a thin, even coating. This small amount of flour helps the chops develop a better crust and gently thickens the sauce later.

Step 2: Sear the chops for a browned, savory base

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

Lay in the pork chops and sear until deeply golden, 3–4 minutes per side. (If they stick, give them another 30–60 seconds; they usually release once properly browned.) Transfer chops to a plate. Keep any juices on the plate; they go back into the sauce for extra flavor.

Step 3: Cook the onions until soft and sweet

Reduce heat to medium. Add 2 tbsp butter. Once melted, add the sliced onions and 1/4 tsp salt.

Cook, stirring often, until onions are very soft and lightly golden, 8–10 minutes. You are not aiming for deep caramelization here; think mellow, cozy onion flavor that tastes familiar and goes with everything.

Step 4: Bloom the garlic and tomato paste

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

Stir in 1 tbsp tomato paste and cook for 1 minute. This quick step smooths out the tomato paste’s sharper edge and gives the sauce a gentle savory depth without making it taste “tomatoey.”

Step 5: Build the mild coconut-onion sauce

Slowly whisk in 1 1/4 cups chicken broth, scraping the skillet to release the browned bits (that’s where a lot of the flavor lives).

Whisk in 1 cup coconut milk (shake the can well first), then add 1 tbsp Dijon mustard, 1 tsp dried thyme, and 1 1/2 tsp apple cider vinegar.

Bring the sauce to a gentle simmer and let it cook uncovered for 3 minutes to slightly thicken and blend.

Step 6: Simmer the pork chops gently until juicy

Reduce heat to low. Return the pork chops to the skillet along with any juices on the plate. Spoon some sauce and onions over the top.

Cover and simmer gently until the pork chops reach an internal temperature of 145°F in the thickest part, 8–12 minutes (timing depends on thickness and whether they are bone-in). Use an instant-read thermometer for best results.

Step 7: Rest, taste, and serve

Turn off the heat and let the chops rest in the pan for 3 minutes. This helps the juices settle so the pork stays tender.

Taste the sauce and add salt if needed (start with 1/4 tsp at a time). If you want a slightly brighter finish, add an extra 1/2 tsp vinegar or lemon juice.

Garnish with 1 tbsp chopped parsley if using, and serve hot with your favorite comfort-food side.

Pro Tips

• Shake the coconut milk can well before opening so the cream and liquid blend smoothly. If it’s stubbornly separated, whisk it in a bowl first.
• Keep the simmer gentle. A hard boil can make pork chops tight and dry. Low heat plus a lid keeps them tender.
• Thermometer = stress-free pork. Pull at 145°F, then rest. Overcooking is the #1 reason chops turn tough.
• Control thickness easily: If the sauce feels thin, simmer uncovered 2–3 minutes. If it gets too thick, whisk in 2–4 tbsp broth.
• Use a wide skillet. Crowding prevents good browning and can lead to steamed chops.

Variations

• Extra familiar “gravy” vibe: Add 1/2 tsp onion powder and 1/2 tsp garlic powder to the sauce, and swap thyme for 1/2 tsp dried sage.
• Apple-onion comfort twist: Add 1 medium apple (thinly sliced) with the onions and cook until softened, then proceed as written.
• Simple mushroom add-in: After the onions soften, add 8 oz sliced cremini mushrooms and cook 5 minutes before adding garlic and tomato paste.

Storage & Make-Ahead

Refrigerate leftover pork and sauce in an airtight container for up to 3 days. Reheat gently in a covered skillet over low heat until the sauce is simmering and the pork is warmed through (aim for about 160°F when reheating leftovers for serving). Add a splash of broth or water (1–2 tbsp) if the sauce thickens too much in the fridge.

Make-ahead option: slice the onions and mince the garlic up to 24 hours in advance; store covered in the refrigerator. For best texture, cook pork chops fresh rather than fully cooking ahead.

Nutrition (per serving)

Approximate, based on 4 servings: 520 calories, 34 g protein, 36 g fat, 12 g carbohydrates, 2 g fiber, 5 g sugar, 780 mg sodium.