Transform humble pork chops into a company-worthy dinner with this easy oven-smothered method. Sweet onions melt into a rich, savory sauce that tastes like it's been simmering all day - but without all the work. This updated comfort food classic delivers all the flavor of the beloved soup-mix version but with dramatically less sodium. Just pop it in the oven and let it work its magic while your house fills with an irresistible aroma. Serve with sautéed apples on the side for a perfect finishing touch. Comfort food doesn't get easier - or more delicious - than this!
Why You'll Love These Smothered Pork Chops
- Classic Comfort Made Healthier: All the tender, savory goodness of traditional smothered pork chops, but with dramatically less sodium (367mg vs. 1,218mg) and no processed ingredients. Your heart will thank you!
- Simple Yet Sophisticated: The addition of fresh apples and a splash of wine elevates this from a basic weeknight dinner to a meal worthy of company - while still being incredibly easy to prepare.
- No Messy Stovetop: Forget about oil splatters and multiple pans - these pork chops brown beautifully in the oven. Your stovetop stays clean, and you avoid the hassle of traditional frying.
This recipe was originally published in 2013. It has been retested, revamped, photographed, and includes more useful information.
The Making of Onion Smothered Pork Chops with Apples: A Recipe Evolution
Some recipes are more than just instructions - they're treasured memories of family dinners. Back in the 1960s, one of my favorite comfort meals was my mom's smothered pork chops. Like many creative cooks of her era, she probably discovered the recipe on a Lipton onion soup box or in Good Housekeeping magazine, though I'm pretty sure the splash of red wine was her own inspired addition.
Her method was simple: brown the pork chops in a baking dish for about 30 minutes, then add the magic-a packet of Lipton onion soup with hot water and that secret splash of wine. Pour it over the chops, and let them cook for another hour. The result? Perfectly tender pork chops swimming in savory onion gravy.
I happily followed Mom's recipe for years until I started looking into nutritional values. That's when I discovered our beloved soup mix was hiding a surprise - 1,218mg of sodium per serving! Once I picked my jaw up off the floor, I knew it was time for a healthier remake.
Jump to:
Through some kitchen experimenting, I've created a version that captures all the comfort and flavor of Mom's recipe, but with only 367mg of sodium. By using fresh onions and incorporating beef stock rather than the packaged mix, this updated version brings new life to an old favorite.
The result is a dish that honors those cherished family dinners while being a bit kinder to our health. I like to think Mom would approve - especially since I kept her wine trick!
Ingredients and Substitutions
- Pork chops (prefer blade cut with some fat and bone-in- about ½ to ¾ inch thick) -Can use boneless chops or pork loin chops, though the recipe works best with bone-in. If you don't eat pork, use a bone-in chicken thigh or Portabella mushroom.
- Dried Thyme - Herbs d Provence or fresh thyme work as well
- Onions - Use any type or color onion, a variety of onions, or even sweet onions like Vidalia
- Dry red wine or Beef broth with 1 tablespoon of balsamic vinegar, or grape juice with 1 teaspoon of vinegar
- Beef broth - or vegetable broth
- Apples - or substitute with pears or quince
How to Make Smothered Pork Chops
{A Video showing step-by-step instructions}
Full Disclosure: This recipe was developed as a recipe developer for Colavita USA, when I was required to incorporate their products into my recipes. While the original version includes balsamic vinegar, I personally prefer the sauce without it, though it's delicious either way. You can also use a small amount of balsamic vinegar as a substitute for the red wine if preferred.
FAQs
Yes. To adapt the smothered pork chops recipe for stovetop cooking:
1. Season the pork chops with salt, pepper, and thyme as in the original recipe.
2. Heat the olive oil over medium-high heat in a large heavy-bottomed skillet or Dutch oven with a tight-fitting lid.
3. Sear the pork chops for about 3-4 minutes per side until golden brown. Remove them to a plate.
4. In the same pan, reduce heat to medium and add butter and onions. Season with salt and pepper, and cook until the onions are soft and golden, about 8-10 minutes
5. Stir in the flour and cook for about 1 minute. Add the wine and let it reduce by half, then add the beef broth.
6. Return the pork chops to the pan, nestling them into the onion sauce. Reduce heat to low, cover, and simmer gently for about 30-35 minutes, or until the pork chops are tender and reach an internal temperature of 145°F.
Check occasionally and add more broth if the sauce becomes too thick.
7. Prepare the sautéed apples in a separate pan as in the original recipe.
This method delivers the same tender, flavorful results but requires less time than the oven method.
Using the wrong cut of pork - The recipe specifies blade-cut chops with some fat and bone. If using leaner cuts like loin chops, they'll dry out much faster.
Thickness matters - Very thin pork chops (less than ¾ inch) will overcook quickly even with sauce. The recipe assumes 5-ounce chops of standard thickness.
Oven temperature variation - Home ovens can vary by 25-50 degrees from their setting. An oven running hot would cause the meat to lose moisture faster.
Baking dish size - Using a dish that's too large spreads the sauce too thin and allows it to evaporate too quickly
Yes. To make this dish in the more familiar "Onion Soup" fashion, skip the fresh onions entirely. Instead, add ¼ cup dehydrated onions directly to your mixture of beef broth and wine. Pour this liquid over the seasoned pork chops in the baking dish.
Once the pork chops are fully cooked, carefully remove them to a platter and keep them warm. To finish the gravy, thicken it by stirring in a slurry made of either cornstarch mixed with a little water or wine, or some superfine flour. Whisk until the gravy reaches your desired consistency, then pour it over the chops before serving.
This simplified version captures the nostalgic flavor of the classic onion soup mix recipe many grew up with, while still maintaining better control over sodium and ingredients.
The Sauteed Apples
Core and slice
Saute in butter, add a dash of salt
Serve when soft but firm. Top with fresh thyme leaves.
My mother would serve these pork chops with applesauce, but I was never a big fan—probably not since I was a baby! So instead, I started making sautéed apples to pair with smothered pork chops. Over time, I’ve perfected my Sweet and Tart applesauce recipe, and it does make a great accompaniment, but I still prefer fresh apple slices sautéed with a bit of salt and thyme. They stay tender yet firm, adding just the right touch of sweetness.
Want to Make this Pork Chop Recipe Vegetarian?
Use portabella mushrooms instead of pork chops:
Heat the oven to 350ºF. Clean the portabella mushroom caps, remove stems, and pat dry. Season both sides with salt and pepper. Season the gill side with dried thyme leaves. Arrange the mushrooms, gill side up, in a baking dish that is just large enough to hold them in a single layer. Place the baking pan on the center rack of the oven and let the mushrooms pre-bake for about 8-10 minutes while you prepare the onions.
Continue with onion preparation using vegetable broth in place of the beef broth.
After pouring the onion sauce over the mushrooms, close the oven, and continue baking for another 20-25 minutes(reduced from 45-60 minutes), until the mushrooms are tender but still hold their shape.
Continue with apple preparation and serving as written.
Serving Suggestions
When serving these Smothered Pork Chops, the rich, flavorful gravy takes center stage, so it's best to choose sides that complement rather than compete with it. Simple buttered egg noodles with fresh parsley works beautifully, as would my Twice-Cooked Brown Rice recipe. Plain mashed potatoes or crusty bread also make excellent options for soaking up the delicious gravy.
As for vegetables, keep it straightforward with choices like Steamed Green Beans with Almonds or Oven Roasted Brussels Sprouts. A simple steamed broccoli or light green salad with a simple vinaigrette would round out the meal nicely. These uncomplicated sides allow the star of the meal—those tender pork chops and that incredible onion gravy—to shine while providing balance to the plate. The sautéed apples already add a wonderful sweet contrast, so the rest of the meal can remain elegantly simple.
Wine Pairing Recommendations
For these onion-smothered pork chops, I'd recommend a medium-bodied red wine with good acidity to complement both the rich onion sauce and the subtle sweetness of the sautéed apples.
A Pinot Noir would work beautifully - particularly one from Oregon, Burgundy, or New Zealand. The wine's bright cherry notes and earthy undertones will enhance the savory pork and caramelized onions without overwhelming them.
If you prefer something with a bit more body, a Côtes du Rhône or Grenache-based blend offers warm fruit flavors and subtle spice that pairs well with the thyme in the dish.
For white wine lovers, an off-dry Riesling provides a lovely contrast to the savory elements while echoing the apple notes in the side dish.
Since you're already using wine in the recipe, serving the same wine you cook with (and as you know, LindySez says NEVER cook with a wine you wouldn't drink) creates a harmonious pairing experience.
Onion Smothered Pork Chops
Ingredients
- 4 (5 ounce) pork chops (I used a blade cut – make sure they have some fat and best with a bone in them)
- large pinch dried thyme
- Salt and Pepper
- 1 tablespoon extra virgin olive oil
- 2 teaspoons unsalted butter
- 2 cups sliced onions about 1 ½ large cut them in half and thinly slice
- 2 tablespoons all-purpose flour
- 1 cup dry red wine
- 1 ½ cups homemade or low-sodium beef broth
For the Sauteed Apples
- 2 – 3 apples cut into halves, cored and sliced
- 1 teaspoon each extra virgin olive oil and unsalted butter or as needed
- 1 teaspoon minced thyme
Instructions
- Heat the oven to 375ºF. Season the pork chops on both sides with salt and pepper. Season one side with the dried thyme leaves. Arrange the pork chops, thyme side up, in a baking dish that is just large enough to hold them in a single layer. Place the baking pan on the center rack of the oven and let the chops bake while you prepare the onions; they will cook for about 15 minutes before the next step.
- In a medium skillet, heat the oil over medium heat. Add the onions and butter. Season with salt and pepper. Stir to combine and cook, stirring frequently, until the onions soften and just turn golden brown.
- Stir in the flour into the onions and cook for about 1 minute, ensuring it's well incorporated. Stir in the wine and let it simmer until reduced by half. Add the beef broth, stirring continuously, and cook until the mixture thickens slightly. Pour the onion sauce over the pork chops, close the oven, and continue baking for another 45 minutes to 1 hour, until the chops are tender.
- While the pork chops bake, heat the teaspoon of oil and butter in a skillet over medium heat. Add the apples and cook, stirring occasionally, until they become soft and lightly browned. Stir in the chopped thyme and a pinch of salt, then cook for another minute before removing from the heat.
- To serve: Place the apple slices on a plate, top with the pork chop and spoon the onion sauce over.
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