Creamy Celery Onion Smothered Pork Chops

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Quick Ingredients

• 4 bone-in pork chops (about 1 inch thick; 2 to 2 1/2 lb total)
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup all-purpose flour
• 2 tbsp vegetable oil
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 (10.5 oz) can condensed cream of celery soup
• 3/4 cup low-sodium chicken broth
• 1/2 cup whole milk (or half-and-half)
• 1 tsp Dijon mustard
• 1/2 tsp dried thyme

Do This

• 1) Pat chops dry; season with salt and pepper; lightly dredge in flour.
• 2) Sear in oil in a large skillet over medium-high heat, 3 minutes per side; transfer to a plate.
• 3) Sauté onion in the same skillet over medium heat, 6–8 minutes; add garlic for 30 seconds.
• 4) Whisk in cream of celery soup, broth, milk, Dijon, and thyme; bring to a gentle simmer.
• 5) Return chops (and juices) to the skillet; cover and simmer on low 15–18 minutes.
• 6) Cook until pork reaches 145°F internal temp; simmer uncovered 2–3 minutes to thicken if needed.
• 7) Rest 3 minutes, then serve chops smothered in celery-onion cream sauce.

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Why You’ll Love This Recipe

• Classic, comforting flavors with a mild, creamy sauce that feels like a throwback Sunday supper.
• Pantry-friendly: a single can of cream of celery soup does the heavy lifting.
• One skillet and straightforward steps make it very weeknight-friendly.
• The onions simmer down into the sauce for a sweet, savory “smothered” finish.

Grocery List

• Produce: 1 large yellow onion, 2 cloves garlic
• Dairy: whole milk (or half-and-half)
• Pantry: condensed cream of celery soup (10.5 oz can), low-sodium chicken broth, all-purpose flour, vegetable oil, Dijon mustard, dried thyme, kosher salt, black pepper
• Meat: 4 bone-in pork chops (about 1 inch thick)

Full Ingredients

For the pork chops

• 4 bone-in pork chops, about 1 inch thick (2 to 2 1/2 lb total)
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup all-purpose flour (for light dredging)
• 2 tbsp vegetable oil

For the onions

• 1 large yellow onion, halved and thinly sliced (about 2 1/2 cups)
• 2 cloves garlic, minced

For the mild cream-of-celery sauce

• 1 (10.5 oz) can condensed cream of celery soup
• 3/4 cup low-sodium chicken broth
• 1/2 cup whole milk (or half-and-half for a richer sauce)
• 1 tsp Dijon mustard
• 1/2 tsp dried thyme

For serving (optional, but highly recommended)

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

Step-by-Step Instructions

Step 1: Prep and lightly dredge the pork chops

Pat the pork chops dry with paper towels (this helps them brown instead of steam). Season both sides with 1 1/4 teaspoons kosher salt and 1/2 teaspoon black pepper.

Place 1/3 cup flour in a shallow dish. Dredge each chop lightly, shaking off excess. You want a thin coating, not a thick breading.

Step 2: Sear for flavor

Heat a large heavy skillet (12-inch is ideal) over medium-high heat for 2 minutes. Add 2 tablespoons vegetable oil.

Sear the chops for 3 minutes per side, until nicely browned. Transfer the chops to a plate. They will not be fully cooked yet.

Step 3: Soften the onions

Reduce heat to medium. Add the sliced onion to the skillet (leave the flavorful browned bits behind). Cook, stirring occasionally, until softened and lightly golden, 6 to 8 minutes.

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

Step 4: Build the creamy celery sauce

In a bowl (or right in the skillet if you prefer), whisk together:

• 1 (10.5 oz) can condensed cream of celery soup
• 3/4 cup low-sodium chicken broth
• 1/2 cup whole milk
• 1 tsp Dijon mustard
• 1/2 tsp dried thyme

Pour the mixture into the skillet with the onions. Stir well, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer (small bubbles, not a rolling boil).

Step 5: Simmer the chops in the sauce

Return the pork chops to the skillet along with any juices on the plate. Spoon a little sauce over the top of each chop.

Reduce heat to low, cover, and simmer gently for 15 to 18 minutes, flipping the chops once halfway through, until the pork is cooked through and tender.

Step 6: Check temperature and adjust the sauce

Use an instant-read thermometer to check the thickest part of a chop (avoid the bone). The safe target is 145°F.

If the sauce seems thinner than you like, uncover the skillet and simmer for 2 to 3 minutes, stirring occasionally, until it thickens to a spoon-coating consistency. If it seems too thick, stir in an additional 1 to 3 tablespoons chicken broth or milk.

Step 7: Rest briefly and serve “smothered”

Turn off the heat and let the chops rest in the skillet for 3 minutes. This helps keep them juicy.

Serve each chop with plenty of oniony cream-of-celery sauce over mashed potatoes, egg noodles, or rice. If you like, sprinkle with 1 tablespoon chopped parsley for a little brightness.

Pro Tips

• Don’t boil the sauce. Keep it at a gentle simmer so the dairy stays smooth and the pork stays tender.
• Thickness control is easy. Simmer uncovered to thicken; add a splash of broth or milk to loosen.
• Use a thermometer. Pork chops can go from perfect to dry quickly. Pull at 145°F and rest.
• Make the onions count. Slice them thin so they melt into the sauce and turn sweet and soft.
• Extra savory option: Add 1 tsp Worcestershire sauce with the soup mixture for deeper flavor (still mild, just richer).

Variations

• Mushroom-onion version: Add 8 oz sliced mushrooms with the onions and sauté until their moisture cooks off (about 5–6 minutes) before adding the sauce.
• Herby farmhouse version: Replace thyme with 1 tsp poultry seasoning or add 1/2 tsp rubbed sage for classic “Sunday roast” vibes.
• Extra-creamy casserole-style finish: Stir in 1/3 cup sour cream off the heat at the end (do not boil afterward) for a tangier, richer sauce.

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 low heat until the sauce is hot and the pork reaches 165°F (about 8–12 minutes, depending on thickness), adding a splash of broth or milk if needed to loosen the sauce. This dish can be made a day ahead; the flavor actually improves as the onions mingle with the sauce. Freezing is not ideal because cream-based sauces can separate, but it can be frozen up to 2 months; thaw overnight in the fridge and reheat slowly while stirring.

Nutrition (per serving)

Approximate, based on 4 servings: 485 calories, 37 g protein, 28 g fat, 18 g carbohydrates, 2 g fiber, 6 g sugar, 780 mg sodium.