Onion Smothered Pork Chops
This recipe for Smothered Pork Chop (with a unique vegetarian option) is so easy to make. Boasting a delicious rich onion gravy it's just like mom used to make with onion soup mix, but without all the sodium.
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.
Notes
Make it Vegetarian:
For portabella mushrooms instead of pork chops:
Heat the oven to 350ºF. (Reduced from 375ºF to prevent mushrooms from drying out)
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 (reduced from 15 minutes) while you prepare the onions.
Continue with onion preparation using vegetable broth in place of 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
Nutrition
Serving: 1 servingCalories: 419kcalCarbohydrates: 18gProtein: 24gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 16gCholesterol: 73mgSodium: 367mgFiber: 3g
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