Pan-Seared Pork Chops with Garlic Onion Pan Gravy

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 pork chops)
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Quick Ingredients

• 4 bone-in pork chops, 1-inch thick (about 2 to 2 1/2 lb total)
• 1 1/4 tsp kosher salt, plus more to taste
• 3/4 tsp black pepper, plus more to taste
• 1 tsp garlic powder
• 1/2 tsp smoked paprika (optional)
• 2 tbsp neutral oil (canola, avocado, or grapeseed)
• 3 tbsp unsalted butter, divided
• 1 small yellow onion, finely diced (about 1 cup)
• 4 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)

Do This

• 1) Pat chops dry; season both sides with salt, pepper, garlic powder, and paprika.
• 2) Sear in oil over medium-high heat 4–5 minutes per side until browned; cook to 145°F internal.
• 3) Rest chops 5 minutes on a plate; keep warm.
• 4) Lower heat to medium; add 2 tbsp butter, then onion; cook 3–4 minutes until soft.
• 5) Add garlic 30 seconds, then stir in flour 1 minute.
• 6) Whisk in broth; simmer 3–5 minutes until thick; finish with 1 tbsp butter + thyme; season to taste.
• 7) Return chops (and juices) to skillet 1–2 minutes; spoon gravy over and serve.

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Why You’ll Love This Recipe

• One pan, big payoff: the browned bits from searing become the foundation of a deeply savory gravy.
• Juicy, not dry: simple temperature cues help you hit perfectly cooked pork (145°F, then rest).
• Classic comfort: buttery flour-thickened onion-and-garlic gravy tastes like a Sunday supper.
• Fast enough for weeknights: from fridge to table in about 30 minutes.

Grocery List

• Produce: 1 small yellow onion, 4 garlic cloves, fresh thyme (optional)
• Dairy: unsalted butter
• Meat: 4 bone-in pork chops (1-inch thick)
• Pantry: all-purpose flour, low-sodium chicken broth, neutral oil, kosher salt, black pepper, garlic powder, smoked paprika (optional)

Full Ingredients

For the Pork Chops

• 4 bone-in pork chops, 1-inch thick (about 8–10 oz each; about 2 to 2 1/2 lb total)
• 1 1/4 tsp kosher salt (or 1 tsp fine sea salt)
• 3/4 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1/2 tsp smoked paprika (optional, for extra color and smoky depth)
• 2 tbsp neutral oil (canola, avocado, grapeseed)

For the Garlic-Onion Pan Gravy

• 3 tbsp unsalted butter, divided (2 tbsp for the roux base, 1 tbsp to finish)
• 1 small yellow onion, finely diced (about 1 cup)
• 4 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 1/2 cups low-sodium chicken broth, warmed if possible
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• Kosher salt and black pepper, to taste

Optional for Serving

• Mashed potatoes, buttered noodles, rice, or roasted vegetables
• Chopped parsley (if you want a fresh finish)

Step-by-Step Instructions

Step 1: Pat dry and season the pork chops

Place the pork chops on a plate or cutting board and pat them very dry with paper towels. Dry surface = better browning.

Season both sides evenly with 1 1/4 tsp kosher salt, 3/4 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp smoked paprika (if using). Let the chops sit at room temperature while you heat the pan, about 5 minutes.

Step 2: Preheat the skillet properly

Set a large heavy skillet (cast iron or stainless steel works best) over medium-high heat for 2–3 minutes. Add 2 tbsp neutral oil and swirl to coat.

You want the oil to shimmer. If it smokes aggressively, reduce the heat slightly.

Step 3: Pan-sear the pork chops until deeply browned

Add the pork chops to the hot skillet, leaving space between them. Sear without moving for 4–5 minutes on the first side, until you get a deep golden-brown crust.

Flip and sear the second side for 4–5 minutes. If the chops have a thick fat cap, use tongs to stand them on the fatty edge for 30–60 seconds to render a little fat and brown the edge.

Check doneness with an instant-read thermometer inserted into the thickest part (avoiding bone). Target 145°F.

Step 4: Rest the pork chops (do not skip)

Transfer the pork chops to a plate and let them rest for 5 minutes. Resting keeps them juicy and gives you time to make the gravy.

Leave the browned bits and drippings in the skillet; that’s flavor for your pan gravy.

Step 5: Soften the onion in butter

Reduce the heat to medium. Add 2 tbsp unsalted butter to the skillet.

Once melted, add the diced onion. Cook, stirring and scraping up browned bits, for 3–4 minutes, until the onion is softened and lightly golden.

Step 6: Add garlic, make a quick roux, and build the gravy

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

Sprinkle in 2 tbsp all-purpose flour and stir constantly for 1 minute. The mixture should look like a thick paste coating the onions (this is your roux and thickener).

Slowly pour in 1 1/2 cups chicken broth, whisking or stirring vigorously as you pour to prevent lumps. Bring to a gentle simmer over medium heat.

Simmer, stirring often, for 3–5 minutes, until the gravy thickens enough to coat the back of a spoon. Stir in the thyme.

Step 7: Finish the gravy, warm the chops, and serve

Turn off the heat and stir in the remaining 1 tbsp butter for a glossy, richer gravy. Taste and adjust with additional salt and pepper as needed (remember the broth and drippings may already be salty).

Return the rested pork chops (and any juices on the plate) to the skillet. Spoon gravy over the chops and warm for 1–2 minutes over low heat.

Serve hot with plenty of onion-garlic gravy over the top.

Pro Tips

• Use a thermometer for stress-free pork: pull at 145°F, then rest 5 minutes. Overcooking is the main reason pork chops turn dry.
• Don’t rush the sear: if the chops stick when you try to flip, give them another 30–60 seconds; a proper crust releases naturally.
• Warm broth helps prevent lumps: you can microwave the broth for 45–60 seconds so it blends into the roux more smoothly.
• Adjust gravy thickness: too thick, whisk in 1–3 tbsp extra broth; too thin, simmer another 1–2 minutes.
• Keep garlic from burning: add it after the onion softens and stir constantly for only 30 seconds.

Variations

• Mushroom-onion gravy: add 8 oz sliced mushrooms with the onion and cook until browned, about 6–8 minutes, then proceed.
• Herb swap: replace thyme with 1 tsp chopped rosemary or 1 tbsp chopped parsley stirred in at the end.
• Extra-rich gravy: replace 1/2 cup of the broth with 1/2 cup whole milk (add after the broth thickens), then gently simmer 1 minute.

Storage & Make-Ahead

Store leftover pork chops and gravy together in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat until the gravy is bubbling and the pork reaches 165°F for reheating safety, adding a splash of broth (about 1–2 tbsp) if the gravy tightens up. For best texture, avoid microwaving on high; use 50% power in short bursts if microwaving.

Nutrition (per serving)

Approximate, based on 4 servings: 430 calories, 38 g protein, 27 g fat, 9 g carbs, 1 g fiber, 2 g sugar, 750 mg sodium.