JesseEatzA lean, high-protein take on a Southern classic using center-cut chops and a savory onion reduction sauce instead of a heavy flour roux.
Season both sides of the pork chops generously with salt, pepper, and cayenne. Let them sit at room temperature for 10 minutes.
Taking the chill off the meat ensures a more even cook and better sear.
Heat olive oil in a large cast-iron skillet over medium-high heat. Sear the pork chops for 3-4 minutes per side until golden brown. Remove and set aside.
Don't crowd the pan; work in batches if necessary to keep the heat high.
In the same skillet, add the sliced onions. Sauté until soft and deeply caramelized, about 8-10 minutes. Add garlic and thyme in the last minute.
If the pan looks dry, add a splash of broth to scrape up the flavorful browned bits (fond).
Pour in the chicken broth and Worcestershire sauce. Simmer until the liquid reduces by half and thickens naturally from the onions.
The natural sugars in the onions will help create a glossy, flavorful reduction without needing flour.
Return the pork chops to the skillet, spooning the onion reduction over them. Simmer for 2 more minutes until the internal temperature hits 145°F.
Do not overcook; let them rest for a few minutes to keep the juices locked in.
Serve each chop smothered in the onion reduction with a side of steamed green beans.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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