Baked Pork Chops and Onion Gravy, a delicious dinner idea that is ready in less than 30 minutes. Quick and easy to make, these 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.
If I’ve learnt something these weird days in isolation, it that things you thought were essential, turned out not to be that essential. And that you have to make the most of what you do have. Food, for instance, we take so many ingredients for granted, and only get to appreciate them fully when they are scarce.
But we can still prepare a very tasty dinner, with little effort, inexpensive ingredients, and little money too. 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.
HOW TO MAKE BAKED PORK CHOPS and 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 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 salad on the side. It’s completely up to you, I would have these chops any time of the day, even on their own.
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Baked Pork Chops and Onion Gravy, a delicious dinner idea that is ready in less than 30 minutes. Quick and easy to make, these 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. The perfect recipe for Father's Day too.
- 3 pork chops (bone-in)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 onion
- 1 1/2 cups beef stock/broth
- 1 tsp sugar
- 2 tbsp vegetable oil
- 1 tsp butter
- 1 tbsp 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 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.