Baked Pork Chops with Savory Biscuit Topping

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 4 bone-in pork chops (1 inch thick, about 2 1/2 lb total)
• 1 1/2 tsp kosher salt, plus 3/4 tsp (for topping)
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tbsp all-purpose flour (for chops)
• 1 tbsp vegetable oil
• 2 tbsp unsalted butter
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 1/2 cups low-sodium chicken broth
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 1/2 cups all-purpose flour (195 g)
• 2 tsp baking powder
• 1/4 tsp baking soda
• 6 tbsp cold unsalted butter, cubed (85 g)
• 3/4 cup cold buttermilk (180 ml)
• 2 tbsp chopped fresh parsley (optional)
• 1 tbsp melted butter (optional, for brushing)

Do This

• 1) Heat oven to 375°F. Pat chops dry; season with salt, pepper, paprika; dust with 1 tbsp flour.
• 2) Sear chops in oil in an oven-safe skillet (or pan) 2 minutes per side; transfer to a 9×13-inch baking dish.
• 3) Sauté onion in 2 tbsp butter 5 minutes; add garlic and thyme 30 seconds.
• 4) Stir in broth, Dijon, and Worcestershire; pour over/around chops.
• 5) Mix biscuit topping: flour, baking powder, baking soda, salt; cut in cold butter; stir in buttermilk (and parsley).
• 6) Dollop topping over chops (leave small gaps); bake 22–28 minutes until topping is golden and chops reach 145°F.
• 7) Rest 5 minutes; spoon pan juices over the biscuit topping and serve hot.

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Why You’ll Love This Recipe

• Comforting and practical: the biscuit-style topping bakes up soft and savory while soaking up the porky pan juices.
• One-pan feel with real flavor: a quick sear plus a simple onion-broth gravy base makes the dish taste slow-cooked.
• Approachable for weeknights: no complicated techniques, just straightforward steps and pantry-friendly ingredients.
• Built-in “gravy”: the juices and broth bubble up through the topping so every bite is saucy.

Grocery List

• Produce: 1 large yellow onion, 3 garlic cloves, fresh parsley (optional)
• Meat: 4 bone-in pork chops (about 1 inch thick)
• Dairy: unsalted butter, buttermilk
• Pantry: all-purpose flour, baking powder, baking soda, kosher salt, black pepper, smoked paprika, dried thyme, low-sodium chicken broth, Dijon mustard, Worcestershire sauce, vegetable oil

Full Ingredients

For the Pork Chops and Pan Juices

• 4 bone-in pork chops, 1 inch thick (about 2 1/2 lb / 1.1 kg total)
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tbsp all-purpose flour (for lightly dusting the chops)
• 1 tbsp vegetable oil
• 2 tbsp unsalted butter
• 1 large yellow onion, thinly sliced (about 2 cups / 200 g)
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 1/2 cups low-sodium chicken broth
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce

For the Savory Biscuit-Style Topping

• 1 1/2 cups all-purpose flour (195 g)
• 2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp kosher salt
• 6 tbsp cold unsalted butter, cut into 1/2-inch cubes (85 g)
• 3/4 cup cold buttermilk (180 ml)
• 2 tbsp chopped fresh parsley (optional, but nice)

Optional Finish

• 1 tbsp melted unsalted butter (for brushing the topping)
• Extra black pepper, to taste

Step-by-Step Instructions

Step 1: Heat the oven and prep your baking setup

Preheat your oven to 375°F (190°C). If you have a 12-inch oven-safe skillet, you can build the whole dish in it. Otherwise, set out a 9×13-inch baking dish and plan to transfer the chops into it after searing.

Step 2: Season and lightly flour the pork chops

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

Sprinkle 1 tbsp flour lightly over the chops and rub it around so there’s a thin dusting. This small amount helps the pan juices turn slightly silky in the oven without making the dish heavy.

Step 3: Sear the chops for flavor

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the chops and sear for 2 minutes per side, just until lightly browned (they will finish cooking in the oven).

Transfer the chops to your 9×13-inch baking dish (or to a plate if you’re using an oven-safe skillet and keeping everything in the skillet).

Step 4: Build the savory onion pan juices

Reduce heat to medium. Add 2 tbsp butter to the same skillet. Once melted, add the sliced onion and cook for 5 minutes, stirring occasionally, until softened and starting to turn golden at the edges.

Add the minced garlic and 1 tsp dried thyme and cook for 30 seconds, just until fragrant.

Pour in 1 1/2 cups chicken broth, then whisk in 1 tbsp Dijon mustard and 1 tsp Worcestershire sauce. Bring to a quick simmer, scraping up any browned bits from the pan.

Pour this onion-broth mixture around the chops in the baking dish (or nestle the chops back into the oven-safe skillet with the liquid).

Step 5: Mix the biscuit-style topping (keep it cold and quick)

In a medium bowl, whisk together 1 1/2 cups flour, 2 tsp baking powder, 1/4 tsp baking soda, and 3/4 tsp kosher salt.

Add the 6 tbsp cold cubed butter. Using your fingertips or a pastry cutter, work the butter into the flour until you have pea-sized pieces throughout (a few larger bits are fine; they make the topping tender).

Stir in 3/4 cup cold buttermilk just until no dry flour remains. If using, fold in 2 tbsp chopped parsley. The dough will look shaggy and thick; that’s exactly right. Avoid over-mixing, which can make the topping tough.

Step 6: Top the chops and bake until bubbly and golden

Spoon the biscuit dough in generous dollops over the pork chops and some of the open spaces between them. Leave a few small gaps so steam can escape and the juices can bubble up around the topping.

Bake uncovered at 375°F for 22–28 minutes, until the topping is set and deeply golden in spots.

Check doneness by inserting an instant-read thermometer into the thickest part of a chop (avoid the bone). The pork is done at 145°F.

If you want extra color, brush the top with 1 tbsp melted butter during the last 3 minutes of baking.

Step 7: Rest, spoon over the juices, and serve

Remove from the oven and let the dish rest for 5 minutes. This keeps the pork juicier and gives the bubbling pan juices a moment to settle.

Spoon some of the oniony juices over each serving so the biscuit topping gets that soft, savory soak. Finish with an extra pinch of black pepper if you like.

Pro Tips

• Use 1-inch chops: thinner chops can overcook before the topping finishes; thicker than 1 inch may need a few extra minutes (check temperature).
• Don’t over-mix the topping: stir just until combined for a tender, biscuit-like crust.
• Keep the butter and buttermilk cold: cold fat creates a softer, fluffier topping as it melts in the oven.
• Leave gaps in the topping: small openings let steam vent and allow juices to bubble up and flavor the crust.
• Thermometer is your best friend: pull the pork at 145°F, then rest 5 minutes for the best texture.

Variations

• Mushroom-onion version: sauté 8 oz sliced cremini mushrooms with the onions (add an extra 1 tbsp butter if the pan looks dry).
• Herb cheddar topping: fold 3/4 cup shredded sharp cheddar (about 3 oz) into the topping with the parsley for a richer crust.
• Sage and apple twist: replace 1/2 cup of the broth with 1/2 cup apple cider and swap thyme for 1/2 tsp rubbed sage.

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 in a 350°F oven for 12–18 minutes (cover loosely with foil for the first 8 minutes to prevent the topping from over-browning), or microwave individual portions in 60-second bursts until hot.

Make-ahead option: slice the onion and mince the garlic up to 24 hours ahead. For best texture, mix the biscuit topping right before baking; however, you can whisk the dry topping ingredients together and keep them covered at room temperature for up to 2 days.

Nutrition (per serving)

Approximate, based on 4 servings: 560 calories, 36 g protein, 34 g fat, 30 g carbohydrates, 2 g fiber, 4 g sugar, 980 mg sodium.