Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 bone-in pork chops (1 to 1 1/4 inches thick; about 2 to 2 1/2 lb total)
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp neutral oil (canola or avocado)
- 2 tbsp unsalted butter (divided)
- 1 small yellow onion (about 6 oz), thinly sliced
- 2 tbsp all-purpose flour
- 1 1/2 cups low-sodium beef broth
- 1/4 cup whole milk
Do This
- 1. Pat pork chops dry; season both sides with salt, pepper, and garlic powder.
- 2. Heat oil in a large skillet over medium-high; sear chops 4–5 minutes per side.
- 3. Add 1 tbsp butter; baste 1 minute. Cook to 145°F internal, then rest 5 minutes.
- 4. Sauté onion in the drippings with remaining 1 tbsp butter for 3–4 minutes.
- 5. Stir in flour; cook 1 minute until lightly browned.
- 6. Whisk in beef broth; simmer 3–5 minutes until rich and thick.
- 7. Stir in milk; season to taste. Return chops to gravy 2 minutes to warm and serve.
Why You’ll Love This Recipe
- Big, comforting flavors from a simple salt-pepper-garlic seasoning and a deeply savory pan gravy.
- One skillet does it all, so cleanup stays easy.
- Bone-in chops sear beautifully and stay juicy when cooked to 145°F.
- The “splash of milk” softens the gravy into a classic, old-fashioned comfort-food finish.
Grocery List
- Produce: 1 small yellow onion
- Dairy: unsalted butter, whole milk
- Meat: 4 bone-in pork chops (1 to 1 1/4 inches thick)
- Pantry: kosher salt, black pepper, garlic powder, all-purpose flour, low-sodium beef broth, neutral oil (canola or avocado)
Full Ingredients
For the Pork Chops
- 4 bone-in pork chops, 1 to 1 1/4 inches thick (about 2 to 2 1/2 lb total)
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp neutral oil (canola or avocado)
- 2 tbsp unsalted butter, divided
For the Onion Brown Gravy
- 1 small yellow onion (about 6 oz), thinly sliced
- 2 tbsp all-purpose flour
- 1 1/2 cups low-sodium beef broth, warmed (microwave 45–60 seconds)
- 1/4 cup whole milk
- Optional, to taste: additional salt and black pepper
Step-by-Step Instructions
Step 1: Dry and season the pork chops
Pat the pork chops very dry with paper towels (this helps you get a better sear). Season both sides evenly with 1 1/2 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder. If you have time, let the chops sit at room temperature for 10 minutes while you prep the onion; this helps them cook more evenly.
Step 2: Preheat the skillet
Place a large heavy skillet (a 12-inch cast iron works great) over medium-high heat for 2 minutes. Add 1 tbsp neutral oil and swirl to coat. The oil should shimmer but not smoke heavily.
Step 3: Pan-sear the pork chops
Add the pork chops to the hot skillet in a single layer. Sear without moving them for 4 to 5 minutes, until the underside is deeply browned. Flip and sear the second side for 4 to 5 minutes.
Reduce heat to medium, add 1 tbsp unsalted butter, and tilt the skillet slightly. Spoon the melted butter over the chops (baste) for 1 minute to build flavor and help the surface brown nicely.
Step 4: Finish to temperature, then rest
Check the thickest part of a chop with an instant-read thermometer. Cook until the pork reaches 145°F (carryover heat is fine, but aim to remove them from the skillet around 143–145°F depending on thickness). This usually takes an additional 1 to 3 minutes after basting.
Transfer chops to a plate and rest, loosely tented with foil, for 5 minutes. The juices will redistribute, and the temperature will settle right at juicy, tender doneness.
Step 5: Cook the onions in the pan drippings
Keep the skillet on medium heat. You should have browned bits (fond) and drippings in the pan. Add the remaining 1 tbsp butter, then add the sliced onion. Cook, stirring and scraping up browned bits, for 3 to 4 minutes, until the onions soften and pick up some color.
Step 6: Make a quick brown roux
Sprinkle 2 tbsp all-purpose flour over the onions. Stir constantly for 1 minute. The flour should absorb the fat and turn lightly tan, which helps the gravy taste rich instead of floury.
Step 7: Whisk in broth, finish with milk, and serve
Slowly pour in 1 1/2 cups warmed low-sodium beef broth, whisking as you go to prevent lumps. Bring to a gentle simmer and cook for 3 to 5 minutes, stirring often, until the gravy thickens enough to coat the back of a spoon.
Stir in the 1/4 cup whole milk and simmer for 30 to 60 seconds just to warm through. Taste and adjust with additional salt and pepper if needed.
Return the pork chops (and any juices on the plate) to the skillet and spoon gravy over the top. Warm for 2 minutes, then serve hot with plenty of onion gravy.
Pro Tips
- Don’t skip drying the chops: Moisture is the enemy of browning. Dry meat = better sear = better gravy.
- Use a thermometer: Pork chops can go from juicy to dry fast. Pull at 145°F and rest 5 minutes.
- Warm your broth: Adding cold liquid can stall thickening and make the gravy harder to keep smooth.
- Scrape the browned bits: Those dark bits stuck to the pan are concentrated flavor for the gravy.
- Adjust thickness easily: Too thick? Whisk in 1–2 tbsp extra broth. Too thin? Simmer 1–2 minutes longer.
Variations
- Mushroom-onion gravy: Add 8 oz sliced cremini mushrooms with the onions and cook 5 minutes before adding flour.
- Herb comfort-food twist: Add 1/2 tsp dried thyme to the gravy while it simmers.
- Slightly tangy, diner-style: Stir in 1 tsp Worcestershire sauce at the end (optional).
Storage & Make-Ahead
Cool leftovers to room temperature for no more than 2 hours, then refrigerate pork chops and 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) until hot throughout; avoid high heat to keep the chops from drying out. You can freeze the chops in gravy for up to 2 months; thaw overnight in the refrigerator before reheating.
Nutrition (per serving)
Approximate, based on 4 servings: 520 calories, 39 g protein, 34 g fat, 12 g carbohydrates, 2 g fiber, 3 g sugar, 780 mg sodium.
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