Best 11 Smothered Pork Chops With Onions Recipes

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Smothered pork chops with onions is a soul-warming and flavorful dish that combines tender, juicy pork chops with caramelized onions, resulting in a savory and satisfying meal. This easy-to-make recipe can be whipped up in under an hour and is perfect for busy weeknights or special occasions alike. The combination of juicy pork and sweet, tangy onions is sure to tantalize the taste buds and leave you craving more.

Here are our top 11 tried and tested recipes!

BAKED SMOTHERED PORK CHOPS RECIPE WITH ONION GRAVY



Baked Smothered Pork Chops Recipe With Onion Gravy image

A flavorful, easy baked smothered pork chops recipe with onion gravy! See how to make the juiciest smothered pork chops in the oven, with just 7 ingredients.

Provided by Maya Krampf

Categories     Main Course

Time 1h

Number Of Ingredients 9

4 8-oz Boneless pork chops
1 tsp Sea salt
1/4 tsp Black pepper
2 tbsp Olive oil
1 large Onion ((sliced into thin half moons))
2 cloves Garlic ((minced))
1 tbsp Fresh thyme ((or 1 tsp dried thyme))
1 cup Chicken broth, reduced sodium
1.5 oz Cream cheese ((cut into small chunks))

Steps:

  • Season the pork chops on both sides with sea salt, garlic powder, onion powder, and pepper.
  • Heat the olive oil in a dutch oven over medium-high heat. Add the pork chops and sear on both sides, about 3 minutes per side without moving, until browned. Transfer the pork chops to a plate and set aside.
  • Reduce heat to medium-low or medium. Using the same dutch oven, saute the sliced onions for 15-20 minutes, until caramelized.
  • Once the onions are caramelized, preheat the oven to 375 degrees F (190 degrees C).
  • Add the minced garlic and thyme leaves to the dutch oven. Saute for about a minute, until fragrant.
  • Add the chicken broth to the dutch oven. Scrape any browned bits from the bottom of the pan. Bring to a gentle boil, then simmer for about 2-3 minutes, until it gets thicker and the volume is reduced by at least 1/4.
  • Remove from heat. Add the cream cheese. Stir in the cream cheese until it melts into the sauce.
  • Return the pork chops to the dutch oven and spoon the sauce and onions over them. Cover with the lid and bake for 20-25 minutes, until cooked through. (Time will vary depending on the thickness of your pork chops - use a thermometer to check and cook to 145 degrees F (63 degrees C).)

Nutrition Facts : Calories 541 kcal, Carbohydrate 5 g, Protein 48 g, Fat 35 g, SaturatedFat 1 g, Sodium 798 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

PORK CHOPS SMOTHERED IN CARAMELIZED ONIONS



Pork Chops Smothered in Caramelized Onions image

I created this dish for my husband, as he loves the flavor of deeply caramelized onions. It was a big hit and is sure to become one of our regular meals. I served it with homemade applesauce and skillet country potatoes. Yummm!

Provided by MarthaStewartWanabe

Categories     Pork

Time 45m

Yield 2 serving(s)

Number Of Ingredients 9

2 boneless pork chops, with as much fat removed as possible
1/2 teaspoon garlic powder
1/4 teaspoon ground sage
1/4 teaspoon ground thyme
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
3 tablespoons butter
1 cup onion, thinly sliced
2 teaspoons sugar

Steps:

  • Season both sides of pork chops with garlic powder, sage, thyme, salt and pepper.
  • Melt 2 tbs. butter in a large skillet over medium heat, evenly coating the bottom of the skillet.
  • Increase heat to medium-high. Cook both sides of chops for 10-15 minutes until lightly browned. (Note: It is okay if the chops are not completely done, as there is more cooking time to come.).
  • Push chops to outside edges of skillet. Melt the remaining 1 tbs. butter in the center of the skillet and add onions to the center of the skillet, sprinkling with sugar.
  • Replace skillet cover and cook for 10 minutes, frequently tossing and stirring onions with a spatula. Onions are caramelized when tender and medium-brown in color. My husband prefers cooking them until slightly burned, as the flavor intensifies. (Note: Don't forget to watch your chops to make sure they don't burn.).
  • Check chops for doneness before serving. They will be done when a fork piercing the thickest part of the chop draws clear juice. If the juice is pink, cook chops a bit longer until done. (Note: Make sure to watch onions, so they don't burn.).
  • Serve pork chops with caramelized onions piled on top.

Nutrition Facts : Calories 491.8, Fat 30.2, SaturatedFat 15.5, Cholesterol 169.8, Sodium 535.4, Carbohydrate 12.6, Fiber 1.6, Sugar 7.6, Protein 41.1

FRENCH ONION SMOTHERED PORK CHOPS



French Onion Smothered Pork Chops image

Recipe video above. French Onion Soup meets juicy pan seared pork! A gravy made with caramelised onion that tastes like your favourite French Onion soup. For the full French Onion experience, don't skip the cheese! Make this with any type of pork chops you want - or chicken!

Provided by Nagi

Categories     Mains

Time 35m

Number Of Ingredients 12

4 - 5 pork chops (, boneless (~ 150-200g/5-7oz each) (Note 1))
1/2 tsp garlic powder
Salt and pepper
2 large onions (, sliced into rings (brown, yellow or white))
2 garlic cloves (, minced)
1.5 tbsp / 25g butter ((or olive oil))
1 tsp oil (, if needed)
Salt and pepper
1 cup/250ml beef broth/stock (, low sodium)
2 tbsp flour
4 slices cheese ((Note 2))
Finely chopped fresh rosemary leaves

Steps:

  • Caramelise Onions: Melt butter on medium (or medium low for strong stoves). Add onion and garlic, cook 15 minutes until golden brown and caramelised, stirring regularly (see video). Remove from skillet.
  • Prepare Chops: Sprinkle chops with garlic, salt and pepper.
  • Sear: Add oil into skillet if needed. Turn heat up to high. Sear chops 1 minute on each side until nicely browned but not cooked inside. Remove onto plate.
  • Gravy: Turn heat down to medium. Return onion into skillet, scraping in juices. Add flour, mix.
  • Add beef broth and mix until incorporated. Season sauce to taste with salt and pepper.
  • Simmer Chops in Sauce: When it comes to a simmer, give it a big stir then add pork chops.
  • Top chops with cheese, cover with lid to melt and finish cooking the chops through - only 3 minutes for thin chops like I'm using. Internal temp of 160F/70C for no pink (or 155F/68C for blush of pink).
  • Garnish: Remove lid, sprinkle with rosemary. Spoon over French Onion Gravy, then sprinkle with more rosemary.
  • Serve immediately, over mashed potato or similar.

Nutrition Facts : Calories 394 kcal, Carbohydrate 9 g, Protein 42 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 139 mg, Sodium 398 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

PORK CHOPS SMOTHERED IN ONION GRAVY



Pork Chops Smothered in Onion Gravy image

This recipe calls for 4 pork chops because that's about what you can fit into a standard frying pan, though I've squeezed 6 smaller chops in before. I recommend you double the recipe because my husband eats them two at a time. Serve the smothered pork chops over cooked rice with your favorite vegetable side dish and cornbread.

Provided by Lolita Contreras Murrah

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 1h40m

Yield 4

Number Of Ingredients 11

2 teaspoons seasoned salt
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon paprika
4 pork chops, 3/4-inch thick, or more to taste
½ cup self-rising flour
¼ cup vegetable oil
1 yellow onion, thinly sliced
1 cup sliced fresh mushrooms, or more to taste
1 teaspoon water, or as needed
2 cups water

Steps:

  • Mix seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour, saving remaining seasoning and flour for the gravy.
  • Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned, about 3 minutes per side. Transfer pork chops to a plate, retaining drippings in the pan. Cover pork chops with paper towels.
  • Cook and stir onion in the drippings in the heavy skillet over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes.
  • Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy, reduce heat, cover skillet, and simmer until pork chops are tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 419.8 calories, Carbohydrate 19.7 g, Cholesterol 63 mg, Fat 26 g, Fiber 2.1 g, Protein 26.6 g, SaturatedFat 6.5 g, Sodium 709.1 mg, Sugar 3.1 g

CARAMELIZED ONION SMOTHERED PORK CHOPS



Caramelized Onion Smothered Pork Chops image

Perfectly cooked pork chops are browned and smothered with caramelized onions then pan-roasted in the oven.

Provided by Gene Gerrard

Categories     Dinner     Entree

Time 6h45m

Number Of Ingredients 12

2 cups water
1/4 cup kosher salt
1/4 cup plus 1 tablespoon brown sugar, packed, divided
1 large fresh sprig rosemary, plus 1 tablespoon minced
2 cups ice water
4 bone-in pork chops
2 tablespoons unsalted butter
1 teaspoon olive oil
2 large yellow onions, or Vidalia onions
Salt to taste
Freshly ground black pepper, to taste
1 tablespoon olive oil

Steps:

  • Brine the chops: Combine the water, 1/4 cup kosher salt , and 1/4 cup brown sugar in a medium saucepan over low heat, stirring to dissolve the salt and sugar. When the salt and sugar are dissolved, take the saucepan off the heat and add the rosemary sprig and iced water. Keep stirring until the brine is completely cooled down.
  • Put the pork chops in a large zip-top plastic bag, and pour in the brine. Squeeze the air out of the plastic bag and seal tightly. Lay the bag in a baking dish (in case there's any leakage) and refrigerate 4 hours and up to 8 hours. (Alternatively, arrange the pork chops in a baking dish in a single layer, pour the brine over the chops and cover with plastic wrap. Halfway through the brining time, turn the chops over.)
  • One hour before cooking, take the pork chops out of the refrigerator, drain and discard the brine and rosemary sprig. Pat the pork chops dry and cover loosely with paper towels.
  • Make the caramelized onions: Melt the butter and 1 teaspoon of olive oil in a large sauté pan over medium-high heat. Add the onions and sprinkle with 1 tablespoon brown sugar, about 1 teaspoon kosher salt, and several good grinds of fresh pepper. Cover for 10 minutes.
  • Remove the cover and stir the onions. Sauté for another 15 or 20 minutes, stirring the onions occasionally and watching that they don't burn. When the onions have caramelized to your liking, take the pan off the heat.
  • Preheat oven to 400 F. Lightly season the pork chops with kosher salt and freshly ground pepper, then sprinkle the minced rosemary over both sides of all the chops, pressing down lightly to adhere the rosemary to the pork.
  • Heat the 1 tablespoon of olive oil in an ovenproof skillet over medium-high heat. Brown the pork chops on both sides, 2 minutes per side. Cover the pork chops with the caramelized onions, then put the skillet into the oven.
  • Bake the chops 15 minutes until their internal temperature reaches 138 F on an instant-read thermometer . Remove the skillet from the oven, and let the chops rest 5 minutes before serving.

Nutrition Facts : Calories 266 kcal, Carbohydrate 23 g, Cholesterol 48 mg, Fiber 3 g, Protein 11 g, SaturatedFat 6 g, Sodium 3964 mg, Sugar 16 g, Fat 15 g, ServingSize Serves 4, UnsaturatedFat 0 g

PORK CHOPS SMOTHERED WITH PEPPERS AND ONIONS



Pork Chops Smothered with Peppers and Onions image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield s: 4 servings

Number Of Ingredients 12

4 bone-in pork chops, 1 1/2-inches thick, at room temperature
Kosher salt and freshly ground black pepper
3 tablespoons EVOO
4 cloves garlic
1 large onion
1 to 2 cubanelle peppers
1 red bell pepper, seeded
1 red chile pepper
1 teaspoon fennel seeds
2 tablespoons tomato paste
1/2 cup dry white or red wine
1 1/2 cups chicken stock

Steps:

  • Preheat the oven to 400 degrees F. Sprinkle the chops with liberal amounts of salt and black pepper.
  • Heat 2 tablespoons of the EVOO in a large skillet over medium-high to high heat. When the oil begins to smoke, add the chops and brown on both sides, 3 to 4 minutes per side.
  • While the chops cook, slice the garlic, onion and peppers.
  • Remove the chops from the skillet and add the remaining tablespoon oil. Then add the fennel seeds, garlic, onions and peppers and toss to soften, 5 minutes. Next, add the tomato paste and stir 1 minute. Deglaze the pan with the wine, add the stock and stir. Nest the pork into the pan and move the peppers and onions on top of the meat. Place in the oven and roast to an internal temperature of 165 degrees F, about 10 minutes.

SMOTHERED PORK CHOPS



Smothered Pork Chops image

Provided by Sandra Lee

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

5 end-cut pork chops, about 1 1/4 to 1 1/2 pounds
Salt and freshly ground black pepper
2 tablespoons canola oil, divided
1 medium onion, chopped
1 cup sliced mushrooms
1/4 cup all-purpose flour
1 teaspoon ground cumin
1 (14.5-ounce) can chicken broth
2 tablespoons spicy mustard
2 tablespoons freshly chopped parsley leaves
Iceberg Wedge Salad, recipe follows, for serving
1 head iceberg lettuce
4 slices bacon
2 teaspoons brown sugar
1/4 cup red wine vinegar
Salt and freshly ground black pepper
1 hard-boiled egg, finely chopped

Steps:

  • Preheat an ovenproof skillet over high heat. Season the pork chops with salt and pepper, to taste. Add 1 tablespoon of canola oil to the pan. Add the pork chops and sear on both sides until golden brown. Remove from skillet and set aside.
  • In same skillet over medium heat add the remaining tablespoon of canola oil, the onions and mushrooms and saute until slightly softened. Add the flour and cumin and cook until lightly golden in color. Stir in the chicken broth and mustard, and bring to a boil. Reduce the heat to a simmer, add the parsley and return all but 1 pork chop back into skillet. Reserve the 1 pork chop for Round 2 Recipe Pork Cabbage Wraps. Season with salt and pepper and spoon the gravy over the pork chops. Simmer for 5 minutes, or until pork chops are cooked through. Transfer to serving plates and serve with the Iceberg Wedge Salad.
  • Remove the core from the lettuce and cut into 4 quarters. Arrange on serving plates and set aside.
  • In a small skillet saute bacon until crisp. Remove from skillet, to a plate lined with a paper bag or paper towels. Once cooled, chop into small pieces and add to a small bowl. In the skillet over low heat, add the brown sugar, vinegar and salt and pepper, to taste. Whisk together until combined and sugar is completely dissolved. Stir in the egg and bacon and season with salt and pepper, to taste. Pour over the top of the iceberg wedges and serve immediately.

SMOTHERED PORK CHOPS FROM SWANSON®



Smothered Pork Chops from Swanson® image

When you need to get dinner on the table, and don't have time to spare, get out your skillet and try these scrumptious pork chops that go from fridge to table in just 35 minutes.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 35m

Yield 6

Number Of Ingredients 6

1 ¾ cups Swanson® Beef Broth or Swanson® Beef Stock
2 tablespoons cornstarch
6 (5 ounce) boneless pork chops, 3/4-inch thick
2 tablespoons olive oil
1 large onion, sliced
2 cloves garlic, minced

Steps:

  • Stir the broth and cornstarch in a small bowl until the mixture is smooth. Season the pork, if desired.
  • Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the pork and cook for 5 minutes or until well browned on both sides. Remove the pork from the skillet.
  • Heat the remaining oil in the skillet. Add the onion and cook for 3 minutes or until tender-crisp, stirring occasionally. Add the garlic and cook for 1 minute, stirring often.
  • Stir the broth mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the pork to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through.

Nutrition Facts : Calories 245.8 calories, Carbohydrate 5.4 g, Cholesterol 93.6 mg, Fat 9.4 g, Fiber 0.5 g, Protein 32.7 g, SaturatedFat 2.3 g, Sodium 330.5 mg, Sugar 1.1 g

BAKED SMOTHERED PORK CHOPS



Baked Smothered Pork Chops image

One bite of these baked smothered pork chops and we could taste the care Mother put into her cooking. She was happy to share the recipe with guests who requested it after trying this delicious dish at our house. —Nancy Duty, Jacksonville, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 11

3/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
6 bone-in pork loin chops (3/4-inch thick and 8 ounces each)
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream, divided
2/3 cup chicken broth
1/2 teaspoon ground ginger
1/4 teaspoon dried rosemary, crushed
1 can (2.8 ounces) french-fried onions, divided

Steps:

  • Preheat oven to 350°. In a shallow bowl, combine flour, salt and pepper. Add pork chops, 1 at a time, and turn to coat. , In a large skillet, brown pork chops in oil on both sides. Arrange in a single layer in an ungreased 13x9-in. baking dish. In a large bowl, combine soup, 1/2 cup sour cream, broth, ginger and rosemary; pour over chops. Sprinkle with half the onions. , Cover and bake until tender, 45-50 minutes. Stir remaining sour cream into sauce. Sprinkle with remaining onions. Bake, uncovered, until onions are browned, about 10 minutes longer.

Nutrition Facts : Calories 628 calories, Fat 40g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 1074mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 40g protein.

SMOTHERED PORK CHOPS



Smothered Pork Chops image

Get the best pork chops you can, and the thickest, and give yourself a good 12 hours or more of lead time to soak them in the brine. If you are omitting the anise in the brine, you could add some flavor to the dredging flour - chili powder, say, or smoked paprika.

Provided by Sam Sifton

Categories     dinner, meat, main course

Time 3h

Yield 8 servings

Number Of Ingredients 9

8 thick, bone-in pork chops (more if using smaller chops)
Anise brine (see recipe)
4 tablespoons neutral oil, like peanut or safflower, or lard
1 cup all-purpose flour
8 medium yellow onions, peeled and thinly sliced
1 bay leaf
Kosher salt and freshly ground pepper to taste
2 quarts pork stock or chicken stock
1 tablespoon finely chopped parsley, optional

Steps:

  • In a large nonreactive container, submerge the pork in the brine and place in refrigerator for at least 12 hours or overnight, then remove the chops and dry well with paper towels.
  • Heat oven to 325. Heat the oil or lard in a large ovenproof pot or Dutch oven set over medium heat. Dredge the chops in the flour, shaking off the excess. Reserve the leftover flour.
  • Cook the chops in the fat, about 4 minutes per side, until they are brown and crisp on the exterior, and transfer to a plate. Reduce heat to medium-low. Add the onions and bay leaf and cook, stirring often, until the onions are softened, about 15 minutes. Season well with salt and pepper.
  • Add 6 tablespoons flour to the onions, stir well and allow to cook 3 or 4 minutes. Slowly add the stock, stirring and scraping the pan well, until it is incorporated and the mixture is slightly thickened.
  • Return chops to the pot and bring to a simmer, then cover tightly and cook in the oven until very tender, 2 or more hours. Transfer chops to a plate and place pot on stovetop, over medium heat. Reduce sauce until it is thick enough to resemble gravy, skimming excess oil and foam if necessary. Return chops to pot to reheat, then serve with their gravy over rice or mashed potatoes. Garnish with parsley if you like.

SMOTHERED PORK CHOPS



Smothered Pork Chops image

Pork chops smothered in a bacon/onion gravy. Trust me, this is awesome...not a bit bland. It is one of my families favorite dishes!

Provided by SharleneW

Categories     Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

6 slices thick bacon
1 large onion, sliced
5 pork loin chops
salt & freshly ground black pepper
1 cup all-purpose flour
2 tablespoons vegetable oil (optional)
1 cup hot water
1 cup hot milk

Steps:

  • Fry bacon in a large fry pan on medium heat.
  • When done, remove and drain on paper towels.
  • Saute onion in the same skillet with the bacon fat.
  • Remove to paper towels to drain.
  • Season pork chops with salt and pepper and dredge in flour.
  • Fry on medium heat in the same skillet with bacon fat until light brown; remove to warm plate.
  • Put remaining flour into skillet (add oil if necessary).
  • Brown flour lightly.
  • Add hot water immediately, then milk.
  • Stir vigorously.
  • Season as desired with more salt and pepper and add more water if needed to achieve gravy consistency.
  • Put pork chops, bacon and onion into gravy and reduce heat to simmer.
  • Cover pan and simmer for 20 minutes.

Tips:

  • Use bone-in pork chops for maximum flavor.
  • Season the pork chops liberally with salt and pepper before searing.
  • Sear the pork chops over high heat until they are browned on both sides.
  • Add the onions to the pan and cook until they are softened.
  • Add the garlic, thyme, bay leaves, and chicken broth to the pan and bring to a boil.
  • Reduce the heat to low and simmer the pork chops for 30-45 minutes, or until they are cooked through.
  • Serve the pork chops with the pan juices and onions.

Conclusion:

Smothered pork chops with onions is a classic comfort food dish that is easy to make and always a crowd-pleaser. By following these tips, you can make sure your pork chops are tender, juicy, and flavorful. So next time you're looking for a quick and easy meal, give this recipe a try!

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