JesseEatzTender, bone-in pork chops braised in a rich, velvety caramelized onion gravy. A high-protein Southern classic re-engineered for performance and flavor.
Season the pork chops on both sides with salt, pepper, and smoked paprika. Let them sit at room temperature for 10 minutes.
Heat olive oil in a large skillet over medium-high heat. Sear the pork chops until golden brown, about 3-4 minutes per side. Remove from pan and set aside.
In the same pan, add the sliced onions. Sauté over medium heat, stirring occasionally, until deeply caramelized and golden brown.
If the pan gets too dry, add a splash of water to deglaze the brown bits.
Stir in the minced garlic and flour. Cook for 2 minutes to toast the flour, then slowly whisk in the chicken stock and thyme.
Bring the gravy to a simmer. Return the pork chops to the pan, cover, and braise for 8-10 minutes until the chops are tender and the gravy has thickened.
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.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.