Pork Chops Smothered in Sweet Onion Gravy

Pork Chops edited

I selected Pork Chops smothered in Sweet Onion Gravy for the Diners, Drive-ins & Dives-themed Gourmet Club I’m hosting in October. A very yummy and hearty dish sure which is sure to be a crowd pleaser at your house!

Pork Chops Smothered in Sweet Onion Gravy

6 servings


  • 2 cups all purpose flour
  • 3 tablespoons cornstarch
  • 1 teaspoon each onion powder and garlic powder
  • 1 teaspoon each salt and freshly ground pepper, plus salt & pepper to taste
  • 1/4 teaspoon ground cayenne pepper (or more, to taste)
  • 6 bone-in loin pork chops, about 1/2 lb. each
  • 1/3 cup unsalted butter
  • 1/3 cup olive oil
  • 3 Sweet Onions (Vidalia, Walla Walla, or whatever is in season)
  • 2 celery stalks, chopped
  • 1 large carrot, peeled and chopped
  • 3 cups chicken stock


  • In large ziplock bag, combine the flour, cornstarch, onion powder, garlic powder, 1 teaspoon each salt & pepper and cayenne pepper. Seal and shake the bag to mix. Add the pork shops, then seal and shake the bag to coat pork chops. In a large frying pan over medium-high heat, melt the butter with the olive oil. Reduce the heat to medium, add the chops (reserving the seasoned flour) and cook, turning once, until browned, about 5 minutes on each side. Transfer to plate and keep warm.
  • Preheat oven to 325 degrees. Add the onions, celery and carrot to the frying pan over medium heat and cook for 5-7 minutes. Add 1/2 cup of the reserved seasoned flour and cook, stirring occasionally, for 3 minutes. Raise the heat to medium-high and add the stock. Bring to a boil, stirring constantly, and scraping up brown bits on the pan bottom. Add any accumulated juices from the chops and stir.
  • Place chops in glass baking dish large enough to hold chops and sauce but also allows the chops to be nestled in the gravy. Pour sauce over chops, cover tightly with foil and bake for 90 minutes at 325 degrees or until fork tender. Transfer the chops to a warned platter. Season the gravy with salt & pepper, to taste. Spoon the gravy over the chops and serve with mashed potatoes and your favorite vegetable.


Adapted from Savoring America by Williams - Sonoma



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