Smothered Onion Pork Chops with Gravy
Pan-seared pork chops baked under a rich onion and Worcestershire gravy. Golden-caramelized onions and a silky flour-thickened sauce coat tender chops, finished in the oven until fork-tender. A classic comfort dish that's hearty enough for weeknight dinners.
Ingredients
- 6 pork chop
- 3 white onion, sliced
- 2 cup water
- 5 tablespoon butter
- ¼ cup all-purpose flourcornstarch0.5:1gluten-free removes:wheatgluten-free
use half the amount for thickening
- 3 tablespoon Worcestershire sauce
- 1 tablespoon all-purpose seasoning
- ½ teaspoon ground black pepper
- ½ teaspoon salt
Instructions
- 1
Preheat oven to 350°F. Spray a shallow baking dish with non-stick spray.
- 2
Sprinkle pork chops on both sides with all-purpose seasoning.
- 3
Melt butter over medium-high heat in a large skillet.
- 4
Brown pork chops on each side for 2-3 minutes per side, working in batches to avoid crowding. Add more butter as needed.
- 5
Transfer browned chops to the baking dish in a single layer.
- 6
In the same skillet, melt remaining butter over medium-low heat. Add sliced onions and cook, stirring, until golden and tender, about 10 minutes.
- 7
Stir in Worcestershire sauce until combined. Add flour and cook, stirring, for 2 minutes.
- 8
Gradually stir in water, salt, and black pepper. Cook and stir until thickened and bubbly. Taste and adjust seasonings.
- 9
Pour onion gravy over pork chops. Cover with foil and bake for 30 to 40 minutes.
Tips
Do not crowd the pan when browning pork chops; work in batches for even browning.
Cooking time varies based on pork chop thickness; a meat thermometer inserted into the thickest part should read 145 degrees F (63 degrees C).
Taste and adjust seasonings in the gravy before pouring over chops.
Good to Know
Refrigerate covered for up to 3 days. Reheat covered in a 160 degrees C oven until warmed through.
Prepare through step 8 up to 24 hours ahead. Cover and refrigerate. Bring to room temperature, then bake as directed.
Serve directly from the baking dish with crusty bread or mashed potatoes to soak up the gravy.
Common Mistakes
Do not skip browning the chops; this develops flavor and creates a brown fond for the gravy.
Do not rush the onion caramelization; low, slow cooking brings out their sweetness.
Do not add flour all at once to the liquid; whisk gradually to avoid lumps.
Do not skip covering with foil; this prevents the chops from drying out during baking.