Skillet Pork Chops with Broccoli and Onions in Butter Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Quick Ingredients

• 4 boneless pork chops (about 1 inch thick, 6 oz / 170 g each)
• 1 1/4 tsp kosher salt, divided; 1/2 tsp black pepper
• 1 tsp garlic powder; 1/2 tsp sweet paprika
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 1 medium yellow onion, thinly sliced
• 4 cups broccoli florets (about 12 oz / 340 g)
• 1/2 cup low-sodium chicken broth
• 1 tbsp lemon juice
• 1 tsp Dijon mustard (optional)
• 1 tbsp chopped parsley (optional)

Do This

• 1) Pat pork dry; season with salt, pepper, garlic powder, paprika; dust lightly with flour.
• 2) Sear in a large skillet with oil + 1 tbsp butter over medium-high heat, 3–4 minutes per side to 145°F; remove to a plate to rest.
• 3) Reduce heat to medium; sauté sliced onion in 1 tbsp butter, 4 minutes until softened and lightly golden.
• 4) Add broccoli + broth; cover and steam 3 minutes, then uncover and cook 2 minutes more.
• 5) Stir in lemon juice and (optional) Dijon; swirl in remaining 1 tbsp butter for a mild, glossy sauce.
• 6) Return pork (and juices) to the skillet; spoon sauce over and warm 1 minute; serve.

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Why You’ll Love This Recipe

• One skillet, full meal: Pork chops, broccoli, and onions cook together for easy cleanup.
• Mild, buttery sauce: A simple pan sauce that’s savory and family-friendly (no heavy cream needed).
• Fast weeknight timing: On the table in about 30 minutes with straightforward steps.
• Balanced plate: Protein + vegetables in a satisfying, not-too-rich dinner.

Grocery List

• Produce: 1 medium yellow onion, 1 lemon (for 1 tbsp juice), 1 small bunch parsley (optional), broccoli florets (about 12 oz / 340 g)
• Dairy: Unsalted butter
• Meat: 4 boneless pork chops (about 1 inch thick)
• Pantry: Olive oil, low-sodium chicken broth, all-purpose flour, kosher salt, black pepper, garlic powder, sweet paprika, Dijon mustard (optional)

Full Ingredients

Pork and seasoning

• 4 boneless pork chops, center-cut, about 1 inch thick (about 6 oz / 170 g each)
• 1 1/4 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1/2 tsp sweet paprika
• 2 tbsp all-purpose flour (for a very light coating that helps browning and thickens the sauce)

Vegetables

• 1 medium yellow onion, thinly sliced (about 1 1/2 cups)
• 4 cups broccoli florets (about 12 oz / 340 g)

Mild butter pan sauce

• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 1/2 cup low-sodium chicken broth
• 1 tbsp lemon juice
• 1 tsp Dijon mustard (optional, adds gentle depth without making it “mustardy”)
• 1 tbsp chopped fresh parsley (optional, for a fresh finish)

Step-by-Step Instructions

Step 1: Prep and lightly coat the pork chops

Pat the pork chops very dry with paper towels (this helps you get a good sear). In a small bowl, mix 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp sweet paprika. Season both sides of the chops evenly.

Sprinkle 2 tbsp all-purpose flour over the chops and rub it in to create a thin, even coating. Shake off any excess flour so it doesn’t clump in the pan.

Step 2: Sear the pork chops

Heat a large heavy skillet (12-inch is ideal) over medium-high heat for 2 minutes. Add 2 tbsp olive oil and 1 tbsp butter. When the butter is melted and foamy, add the pork chops in a single layer.

Sear for 3–4 minutes on the first side without moving them, then flip and cook 3–4 minutes on the second side, or until the thickest part reads 145°F (63°C) on an instant-read thermometer.

Transfer pork chops to a plate and let rest for 3 minutes. (They’ll stay juicy, and you’ll finish them briefly in the sauce later.)

Step 3: Sauté the onions until soft and lightly golden

Reduce heat to medium. Add the remaining 2 tbsp butter to the skillet. Add the sliced onion and a pinch of the remaining 1/4 tsp kosher salt.

Cook, stirring occasionally, for 4 minutes until the onions soften and pick up light golden color. If the pan looks dry at any point, add a small splash (1–2 tbsp) of broth to keep things moving and lift up browned bits.

Step 4: Steam-sauté the broccoli in the same skillet

Add the broccoli florets and pour in 1/2 cup low-sodium chicken broth. Stir to coat the broccoli and scrape the pan lightly to dissolve any flavorful browned bits into the broth.

Cover the skillet with a lid and cook for 3 minutes (this steams the broccoli quickly). Uncover and cook for 2 minutes more, stirring once or twice, until the broccoli is bright green and crisp-tender.

Step 5: Build the mild butter sauce

With the heat still on medium, stir in 1 tbsp lemon juice and 1 tsp Dijon mustard (if using). Simmer for 30–60 seconds, just until the sauce looks slightly glossy and unified.

Taste and adjust seasoning if needed (a small pinch of salt is usually enough, since the broth and pan drippings add savoriness).

Step 6: Return the pork chops and finish gently

Return the rested pork chops to the skillet along with any juices on the plate. Nestle them among the broccoli and onions. Spoon the buttery pan sauce over the chops.

Cook for 1 minute, just to warm everything through. If you want to confirm doneness, the pork should be 145°F (63°C) in the center.

Step 7: Serve

Sprinkle with 1 tbsp chopped parsley (optional). Serve straight from the skillet while the sauce is warm and silky. This is great as-is for a light dinner, or served with rice, mashed potatoes, or crusty bread to catch the butter sauce.

Pro Tips

• Choose the right thickness: About 1 inch thick is ideal. Thinner chops cook faster but are easier to overcook.
• Dry meat = better browning: Patting the chops dry helps the flour coating turn golden instead of steamy.
• Use a thermometer: Pull at 145°F (63°C). Overcooking is the main reason pork chops turn tough.
• Don’t oversteam the broccoli: The covered steam is only 3 minutes; keep it bright green and crisp-tender.
• Keep the sauce mild: The Dijon is optional. If your household prefers very mild flavors, skip it and keep the lemon at 1 tbsp.

Variations

• Creamy (still mild): After Step 5, stir in 1/4 cup heavy cream and simmer 1 minute to lightly thicken, then proceed.
• Garlic-onion version: Add 2 cloves garlic, minced after the onions cook, sauté 30 seconds, then add broccoli and broth.
• Mushroom add-in: Add 8 oz (225 g) sliced mushrooms with the onions; cook 6 minutes total before adding broccoli.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered skillet over medium-low heat with 1–2 tbsp water or broth to loosen the sauce, about 4–6 minutes, flipping the pork once. Avoid high heat when reheating, which can make the pork dry. For make-ahead prep, slice the onion and portion the broccoli up to 2 days in advance; mix the dry seasoning blend ahead of time and store in a small covered bowl.

Nutrition (per serving)

Approximate, based on 4 servings: 430 calories, 34 g protein, 28 g fat, 12 g carbohydrates, 3 g fiber, 4 g sugars, 620 mg sodium.