Molasses Onion Smothered Pork Chops with Sweet Gravy

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes

Quick Ingredients

• 4 bone-in pork chops (about 1 inch thick; 8–10 oz each)
• 1 1/4 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 1/2 tsp smoked paprika (optional)
• 1/3 cup all-purpose flour
• 2 tbsp neutral oil
• 2 tbsp unsalted butter
• 2 large yellow onions, thinly sliced
• 3 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 2 tbsp unsulphured molasses
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp dried thyme

Do This

• 1) Pat chops dry; season with salt, pepper, and paprika. Dredge lightly in flour.
• 2) Sear in oil + butter in a large skillet over medium-high heat, 3–4 minutes per side; remove.
• 3) Cook onions in the same skillet over medium heat until soft and golden, 10–12 minutes; add garlic for 30 seconds.
• 4) Sprinkle in remaining flour; cook 1 minute. Whisk in broth, then molasses, vinegar, Dijon, and thyme.
• 5) Return chops; cover and simmer on low 15–18 minutes, until pork reaches 145°F.
• 6) Rest 5 minutes in the gravy; taste and season. Serve with plenty of onions and sauce.

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Why You’ll Love This Recipe

• Old-fashioned comfort: tender pork and slow-simmered onions in a glossy, savory-sweet gravy.
• Molasses adds depth, not dessert sweetness, for a rich homestyle finish.
• One-pan dinner that tastes like it cooked all day.
• Perfect over mashed potatoes, rice, or buttered egg noodles.

Grocery List

• Produce: 2 large yellow onions, 3 cloves garlic
• Dairy: unsalted butter
• Meat: 4 bone-in pork chops (about 1 inch thick)
• Pantry: all-purpose flour, neutral oil, low-sodium chicken broth, unsulphured molasses, apple cider vinegar, Dijon mustard, dried thyme, kosher salt, black pepper, smoked paprika (optional)

Full Ingredients

Pork Chops

• 4 bone-in pork chops, about 1 inch thick (8–10 oz each)
• 1 1/4 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/2 tsp smoked paprika (optional, for a subtle smoky note)
• 1/3 cup all-purpose flour (for dredging and thickening)
• 2 tbsp neutral oil (canola, vegetable, or avocado oil)
• 2 tbsp unsalted butter

Onions & Molasses Gravy

• 2 large yellow onions, halved and thinly sliced (about 4 cups)
• 3 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 2 tbsp unsulphured molasses (avoid blackstrap here; it can taste bitter)
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp dried thyme
• Optional: 2 tbsp water, as needed to loosen the gravy while simmering
• Optional: up to 1/2 tsp additional kosher salt, to taste (depends on your broth)

To Serve (Optional but Recommended)

• Mashed potatoes, rice, or buttered egg noodles
• Chopped parsley (1 tbsp) for a fresh finish

Step-by-Step Instructions

Step 1: Season and lightly dredge the pork chops

Pat the pork chops very dry with paper towels (this helps them brown instead of steam). Season both sides evenly with 1 1/4 tsp kosher salt, 1 tsp black pepper, and 1/2 tsp smoked paprika if using.

Place the 1/3 cup flour in a shallow dish. Dredge each chop lightly on both sides, shaking off excess. Tip: Reserve any leftover flour in the dish; you’ll use it to thicken the gravy.

Step 2: Sear the chops until deeply browned

Heat a large, heavy skillet (12-inch cast iron or stainless steel works great) over medium-high heat for 2 minutes. Add 2 tbsp neutral oil and 2 tbsp butter.

When the butter is melted and sizzling, add the pork chops in a single layer. Sear 3–4 minutes per side without moving them too much, until richly browned. Transfer the chops to a plate (they will finish cooking later). If the pan looks dry, add 1–2 tsp more oil before the onions.

Step 3: Cook the onions until soft, golden, and sweet

Reduce heat to medium. Add the sliced onions to the same skillet and stir, scraping up browned bits from the bottom (that’s flavor).

Cook, stirring every couple of minutes, until the onions are softened and turning golden, 10–12 minutes. If they begin to brown too fast, reduce heat to medium-low.

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

Step 4: Build the molasses-infused gravy

Sprinkle 2 tbsp of the reserved flour (or fresh flour if you used it all) over the onions. Stir constantly and cook for 1 minute to remove the raw flour taste.

Slowly pour in 2 cups chicken broth while whisking or stirring vigorously to prevent lumps. Bring to a gentle simmer.

Stir in 2 tbsp molasses, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, and 1/2 tsp dried thyme. Simmer for 2 minutes until slightly thickened and glossy. The gravy should taste savory with a mild, rounded sweetness.

Step 5: Simmer the pork chops until tender and cooked through

Return the pork chops (and any juices on the plate) to the skillet, nestling them into the onions and gravy. Reduce heat to low, cover with a lid, and simmer gently for 15–18 minutes.

Check doneness with an instant-read thermometer inserted into the thickest part of a chop (avoid touching bone). The target is 145°F. If the gravy thickens too much while simmering, stir in 1–2 tbsp water as needed.

Step 6: Rest, adjust seasoning, and serve

Turn off the heat and let the chops rest in the covered skillet for 5 minutes. This helps the meat stay juicy and gives the gravy a final chance to settle and thicken.

Taste the gravy and adjust with a pinch more salt or pepper if needed. Serve each chop smothered with onions and a generous ladle of molasses gravy. If you like, finish with 1 tbsp chopped parsley for freshness.

Pro Tips

• Choose the right molasses: Use unsulphured molasses for a balanced sweetness. Blackstrap is much more bitter and can overpower the gravy.
• Don’t rush the onions: The 10–12 minutes of cooking builds natural sweetness that pairs beautifully with the molasses.
• Control gravy thickness: If it’s too thick, add water or broth 1 tbsp at a time. If it’s too thin, simmer uncovered for 2–4 minutes.
• Watch the heat after adding molasses: Keep it at a gentle simmer so the sugars don’t scorch.
• Best skillet choice: Cast iron gives the richest browning and deepest pan sauce flavor.

Variations

• Mushroom-onion gravy: Add 8 oz sliced cremini mushrooms after the onions soften; cook 5 minutes before adding garlic.
• More “BBQ-style” depth: Add 1 tsp Worcestershire sauce with the broth and a pinch of cayenne (up to 1/8 tsp).
• Apple molasses twist: Replace 1/2 cup of the broth with 1/2 cup apple cider for a subtle fruity sweetness.

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 medium-low heat until the gravy is bubbling and the pork reaches 165°F, adding 1–2 tbsp water or broth to loosen the sauce. For best texture, avoid microwaving on high; use 50% power in short bursts if needed. You can slice the onions and mince the garlic up to 24 hours ahead and refrigerate.

Nutrition (per serving)

Approximate, assuming 1 pork chop plus gravy (not including side dishes): 520 calories, 34 g protein, 33 g fat, 22 g carbohydrates, 3 g fiber, 10 g sugars, 780 mg sodium.