Pork Chops With Onion Gravy Recipe (2024)

I make a similar dish but add apple slices to the onions near the end (not too soon or they turn to mush) and do the whole thing on the top of the stove in a covered pan rather than in the oven. You can also add a splash of white wine or apple cider just near the end to give it a bit of acid brightness. I finish it off with a few twists of the pepper grinder.

I agree with Juliet Jones that we don't all have chicken or beef stock sitting around ready to use in small quantities. Opening a can, using half of it, and throwing the rest of it away 4-5 days later seems like a waste. Bouillon cubes are great. Even better, I think, is the jarred "Better Than Bouillon" (BTB); it has a very long refrigerator life, now comes in many flavors (chicken, beef, ham) including Low Sodium, and can be used to produce any amount of broth, small or large. I swear by it.

Bouillon cubes don't ever seem to get much of a mention here in the Times recipes, but I use them a lot when chicken stock or chicken broth is called for. (After all, who has "half an inch" of chicken stock sitting around waiting to be used?) Just dissolve one of those small cubes in a Pyrex jug of boiling water.

I do exactly as NHW suggests. Better Than Bouillon is an essential in my refrigerator when you don't have broth and need less than a cube or can full.

Unless the pan is a complete mess or burned (which it shouldn't be), I would dump excess oil, leave some, and definitively not wipe out the pan. That's called fond, FCS - put the onions in and as they cook and release their juices, the plan deglazes and you capture the best part of the flavor of the dish.

Freeze leftover off-the-shelf broth in ice cube trays and keep in freezer for months and months. Pop a handful or two into the pan and there is no waste. Loved this with the added apple slices NHW recommends. I used a splash of Calvados at the end because I can't help myself.

Jullet asks "Who has half-an inch of chicken broth sitting around?" I keep an open box of broth in the fridge. I always date it, so that I know it's good, but generally use it all for adding to dishes just like this. Low sodium of course. Buillon is loaded with salt.

I too was often plagued by recipes that called for 1/4 cup or 1/2 cup of chicken stock. Eventually, I realized that I could store in different sized containers. Now I also freeze some in ice cube trays; when frozen, I empty them into plastic freezer bags. I use as many as needed for sauce, gravies, etc.

To those that are concerned about the saved flour mixture, I might be reading it wrong, but I think what he's taking about is saving the leftover flour mixture to use later in the recipe, when you sprinkle some on the onions.

I love this- thanks NYT! My Mom would use this method and add carrots, potatoes and celery. Everything on top of the stove, covered for 40-45 minutes . Mash the potato with your fork on the plate. Add mushrooms for "fancy."

The leftover flour is not a microbial hazard as it is mixed with the broth brought to a boil and cooked for 45 minutes. No pathogens survive that.

I save my vegetable trimmings, peels, etc., esp onion ends and the outside layers that get peeled away, and all the chicken bones. I put 'em in the freezer until I have a large ziploc bagful. Costco rotisserie chicken carcasses end up in there, a lot.I make the broth, skim the top and divvy it up into plastic containers, about 1 1/2 cups each, and freeze them. If you don't need that much, put it in a pan on low to defrost some and pull the ice lump out when it's enough. Return to the freezer!

You only save it to use in the gravy in this recipe.

What's the point, Sam, of making a "big, flavorful crust" on the chops when they are later immersed in liquid and braised, turning the crust soft and mushy?

It's not saved for another use, it's added to the onions later in the recipe to thicken the gravy. It's cooked so it's perfectly safe.

Made as written in a cast iron skillet. 2 brown and 1 red onion was more than enough for 2 large pork chops. Served over hot soft croutons from a leftover sourdough loaf. The onions were perfect. They kept the meat moist and melted into the bread. Perfect for a busy winter dinner

Red’s Original Seasoning

Agree with NHW about adding a little acid at the end. I originally did not, then, after tasting, added a splash of apple cider vinegar, and the flavor totally popped. Otherwise, the dredging, searing at a high heat, then baking at 350 for 45 minutes produced an amazingly tender pork chop.

I have made this dish so many times!!! In my opinion it is 5 star.. I’ve used different spices mixed with the four and it’s delicious every time. Tonight I’m adding fennel to the onion. I make it for myself with one thick pork chop and put it in my le crueset!!! Delish!!!

Delicious! I’ve made it twice now but cook pork less time. I guess my oven is hot

Hey, y’all! You don’t even need broth as frying pork chops until done makes a great gravy with what’s left in the cast iron skillet. Throw on a side of mashed taters and cooked cabbage and you’re done! I’m having some tonight while listening to some John Prine.

This was delicious! I did one half yellow onion, one half red onion and 2 shallots. Magic combo. Also, I went for it and tried using Old Bay with additional smoked paprika. I wish I made twice as much, it was that good.

I keep a decent bottle of vermouth at hand for such situations. Great substitute for when recipe calls for a small portion of broth. Better than Broth is also excellent, keep it in the fridge always.

This was just wonderful!! It made heaps of sweet umami onion gravy with the chop and the mashed potatoes. A confession: I used only a small amount of olive oil in lieu of the butter, and it still had wonderful taste and texture. A keeper.

Holy cow this is delicious. The gravy is so simple and perfectly balanced. Thinking to forego my usual turkey gravy on Thanksgiving for this instead. I’m embarrassed that I’ve never thought of adding lemon zest to mashed potatoes - I may never make it without lemon again.

Tossed some carrots and celery with the onions…. Served with baked sweet potatoes with cranberries. Crazy good. Used old bay and a bit of smoked paprika.

I added collards greens after sautéing the onions. After they wilted I added flour, stock, etc. ‘twas excellent.

I made this tonight for a group of 18. Used paprika, garlic, thyme, red pepper and s&p. I did season the chops with additional s/p because it didn’t seem like enough in the flour. 8-9 onions, beef broth for the liquid. I baked it at 350 about 50 minutes, then held it at 200 another hour or so until dinner time (I cook for a rehab center). It turned out very well, definitely worth making again.

Rehydrated a handful of porcini mushrooms, chopped them up, and added them to the onion mixture along with the strained soaking liquid and the chicken broth. So easy and so delicious!

Re: stock vs. bouillon vs. waste. Freeze stock in ice cube trays (that are used only for this purpose). Once frozen, remove the cube from the tray and seal then in air tight container/bag. These will keep in the freezer for months, using as many or few cubes as you need.