Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 pork chops (bone-in or boneless), 1 inch thick (about 2 lb / 900 g total)
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- 1 (1 oz / 28 g) packet onion soup mix
- 1 1/2 cups low-sodium beef broth or chicken broth (or water)
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1/4 teaspoon black pepper
Do This
- 1. Pat chops dry; season with pepper.
- 2. Sear in oil + butter over medium-high heat, 2–3 minutes per side.
- 3. Stir soup mix into broth; pour into skillet and scrape up browned bits.
- 4. Cover and simmer on low 18–22 minutes, flipping once, until 145°F internal temp.
- 5. Move chops to a plate; keep warm.
- 6. Whisk cornstarch + cold water; simmer into gravy 1–2 minutes until thick.
- 7. Spoon gravy over chops; rest 3 minutes and serve.
Why You’ll Love This Recipe
- Uses a pantry staple (onion soup mix) to build big flavor fast.
- Braising keeps pork chops juicy and tender instead of dry.
- Makes its own deeply savory gravy right in the same pan.
- Weeknight-friendly with simple steps and one skillet.
Grocery List
- Produce: (Optional) 1 small onion, chopped parsley
- Dairy: Unsalted butter
- Meat: Pork chops (about 2 lb / 900 g total)
- Pantry: Onion soup mix (1 oz / 28 g), vegetable oil, beef or chicken broth (or water), cornstarch, black pepper
Full Ingredients
Main
- 4 pork chops (bone-in or boneless), 1 inch thick (about 2 lb / 900 g total)
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- 1/4 teaspoon black pepper
- 1 (1 oz / 28 g) packet onion soup mix
- 1 1/2 cups low-sodium beef broth or chicken broth (or water)
To Thicken the Gravy
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Optional (Nice Extras, Not Required)
- 1 small yellow onion, thinly sliced (adds extra “from-scratch” onion flavor)
- 1 tablespoon chopped parsley for serving
Step-by-Step Instructions
Step 1: Prep the pork chops
Pat the pork chops dry with paper towels. This helps them brown instead of steam. Season both sides with 1/4 teaspoon black pepper. (Skip extra salt for now; onion soup mix is already salty.)
Step 2: Sear for flavor
Heat a large skillet (12-inch is ideal) over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon unsalted butter. When the butter is melted and foamy, add the pork chops in a single layer.
Sear 2–3 minutes per side until nicely browned. You’re not cooking them through yet; you’re building flavor for the gravy.
Step 3: Add the braising liquid
In a measuring cup or bowl, whisk together 1 (1 oz / 28 g) packet onion soup mix and 1 1/2 cups broth (or water).
Pour the mixture into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan; those bits are concentrated flavor and will enrich your gravy.
Step 4: Simmer gently until tender
Bring the liquid to a gentle simmer, then reduce heat to low. Cover the skillet with a lid and simmer for 18–22 minutes, flipping the pork chops once halfway through.
Check doneness with an instant-read thermometer inserted into the thickest part. The target is 145°F (63°C). If they’re not there yet, continue simmering in 2–3 minute increments.
Step 5: Rest the pork chops
Transfer the pork chops to a plate and tent loosely with foil. Let them rest for 3 minutes while you finish the gravy. Resting helps the juices settle back into the meat.
Step 6: Thicken the onion gravy
Keep the skillet over medium heat and bring the liquid to a steady simmer.
In a small bowl, whisk 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Slowly whisk the slurry into the simmering pan liquid.
Simmer, whisking often, for 1–2 minutes until the gravy thickens enough to coat the back of a spoon. If you want it thicker, simmer 1 minute longer; if it gets too thick, whisk in 1–2 tablespoons more broth or water.
Step 7: Serve with plenty of gravy
Return the pork chops (and any juices on the plate) to the skillet briefly to warm through, about 30–60 seconds. Spoon the onion gravy over the top.
Serve hot. This is especially good over mashed potatoes, egg noodles, or rice so nothing goes to waste.
Pro Tips
- Choose the right thickness: Aim for pork chops that are 1 inch thick. Very thin chops cook too fast and can dry out before the gravy is ready.
- Keep it at a gentle simmer: A low simmer tenderizes. A hard boil can tighten the meat and make it less juicy.
- Broth vs. water: Broth gives a richer gravy. If using water, consider adding 1 teaspoon Worcestershire sauce (optional) for extra depth.
- Don’t skip scraping the pan: Those browned bits dissolve into the liquid and make the gravy taste slow-cooked.
- Watch the salt: Onion soup mix varies by brand and can be salty. Taste the gravy before adding any extra seasoning.
Variations
- Oven-braised version: After searing, add the soup mix + broth, cover with an oven-safe lid or foil, and bake at 325°F (163°C) for 30–35 minutes or until 145°F (63°C).
- Creamy onion gravy: After thickening, stir in 1/4 cup sour cream off the heat (do not boil after adding) for a tangy, creamy finish.
- Mushroom-onion chops: Sauté 8 oz sliced mushrooms in the skillet after searing the chops (3–4 minutes), then proceed with the braise.
Storage & Make-Ahead
Cool leftovers to room temperature (within 2 hours), then store pork chops with gravy in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet over low heat with a splash of broth or water until the chops reach 165°F (74°C). The gravy will thicken in the fridge; loosen with a tablespoon or two of liquid while reheating. For best texture, avoid microwaving on high power; use 50% power in short bursts, stirring the gravy between bursts.
Nutrition (per serving)
Approximate (based on 4 servings): Calories: 360; Protein: 32 g; Fat: 20 g; Carbohydrates: 8 g; Fiber: 0 g; Sugars: 2 g; Sodium: 950 mg.
Leave a Reply