Baked Pork Chops with Onion Gravy, a delicious dinner idea that is ready in less than 30 minutes. Quick and easy to make, these succulent pork chops are first seared on the stove top, and then baked for the perfect texture and taste. Smother them in a rich and flavourful onion gravy, and you got the perfect midweek meal that goes down a treat with the whole family.
With Father's Day just round the corner, there is no better recipe I can think of to celebrate all the fathers in our lives that this super easy, but utterly tasty pork chop recipe.
These baked pork chops are so delicious, and you won't break the bank cooking them. You only need basic seasoning for them, onion, flour, stock/broth and seasoning for the gravy, and mash to serve.
No need for unnecessary exotic ingredients that will only be used a couple of times, the very simple ingredients can make the most delicious food. And quickly too, you will have this meal on your table in less than half an hour. Even fussy pots will give them a go, they are amazing!
If you can make your own mashed potatoes, that's great, if not, use the instant mash. It's great when you can't be bothered cooking mash from scratch, and it's easily available pretty much anywhere. Shortcuts are allowed nowadays, even encouraged.
So add these delicious pork chops to your Father's Day menu, and those special men in your life will thank you for that!
- pork chops -bone-in
- salt & black pepper
- beef stock/broth
- vegetable oil
Step-by-step instructions on how to make pork chops in the oven with onion gravy
You can bake the pork chops without searing them beforehand, they should still be tender and delicious. My Baked Honey Mustard Pork Chops weren't seared, and they were amazing. But, it's up to you, I like them either way. Searing gives that uniform brown colour after baking, so I quite like it.
To bake the chops
- heat up a pan and add the oil and butter
- season the pork chops generously with salt and pepper, and add them to the pan
- sear on both sides for 2-3 minutes until nicely browned, they won't be fully cooked at this stage
- preheat the oven to 200 degrees Celsius (about 400 Fahreneheit)
- transfer the pork chops, and bake for 15-20 minutes or until tender
To make the onion gravy
- heat up the oil in a pan
- add the onion with sugar and salt, and fry gently on a medium heat until golden, then add the flour, and mix well
- pour over the beef stock/broth, and stir until the sauce thickens, that should not take longer than 5 minutes
When the chops are ready, smother them in onion gravy, and serve hot with mash or the side of your choice. Quick, easy peasy, and so yummy!
What to serve with pork chops and gravy
My first choice is always mashed potatoes. It's my absolute favourite side dish, and its texture goes wonderfully well with the chops and gravy. There is something about this combination that screams comfort food not matter the season.
But you can try other sides too, like fluffy rice, bulgur wheat, couscous, or just a nice green salad on the side. It's completely up to you, I would have these chops any time of the day, even on their own.
Other pork recipes
If you’ve liked my BAKED PORK CHOPS AND ONION GRAVY or any other recipe on the blog, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Baked Pork Chops with Onion Gravy
- 3 pork chops (bone-in)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 onion
- 1 ½ cups beef stock/broth
- 1 teaspoon sugar
- 2 tablespoon vegetable oil
- 1 teaspoon butter
- 1 tablespoon flour
- Season the chops with salt and pepper.
- Heat up one tablespoon of oil in a pan, add the chops and sear on both sides for 2-3 minutes until brown (they won't be cooked through at this stage).
- Pre-heat the oven at 200 degrees Celsius (400 Fahrenheit) and bake the chops for 15-20 minutes or until cooked through.
- To make the gravy, heat up the remaining oil with butter, add the onion peeled and chopped juliennne ( in long think strips), and fry gently on a low to medium heat until transluscent.
- Add the sugar and flour, give it a good stir, then pour in the broth, and whisk until it thickens into a sauce.
- Season to taste with salt and pepper
- When the chops are ready, add them to the gravy.
- Serve hot with mash and garnish with fresh parsley.