Creamy Onion Pork Chops
Bone-in pork chops seared golden, then simmered in a silky sauce of caramelized onions, broth, and cream. Pure comfort food that comes together in one skillet.
Equipment
- 1 | Large skillet | preferably cast iron
- 1 Tongs
- 1 | Measuring cup |
- 1 | Spoon | for basting
Ingredients
- 4 | | bone-in pork chops |
- 1/2 | cup | flour |
- 1 | teaspoon | paprika |
- 1 | | salt | to taste
- 1 | | black pepper | to taste
- 2 | tablespoons | oil |
- 2 | large | onions | sliced
- 1 | cup | chicken broth |
- 1 | cup | heavy cream |
- 1 | | fresh parsley | for garnish
Instructions
- Season pork chops with salt, pepper, and paprika, then dredge in flour.
- Heat oil in a skillet and sear chops until golden on both sides.
- Remove chops and cook sliced onions in the same pan until golden.
- Pour in chicken broth and scrape up the browned bits.
- Stir in heavy cream and bring to a gentle simmer.
- Return pork chops to the sauce and spoon sauce over them.
- Simmer until pork is cooked through and sauce thickens.
- Garnish with parsley and serve hot.
- Tip: Avoid overcrowding the pan when searing for the best golden crust.
Notes
Store leftovers in an airtight container in the refrigerator up to 3 days.
Reheat gently on the stove with a splash of broth if the sauce thickens.
Bone-in chops stay juicier but boneless work with adjusted timing.
For a lighter sauce, substitute half-and-half for heavy cream.
Reheat gently on the stove with a splash of broth if the sauce thickens.
Bone-in chops stay juicier but boneless work with adjusted timing.
For a lighter sauce, substitute half-and-half for heavy cream.