Tender, juicy and smothered in a sweet, silky onion gravy, these braised pork chops in onion sauce are pure home-cooked comfort. Seared chops simmer gently with plenty of onion, garlic, white wine and stock until everything melts together. Budget-friendly, family-approved and even better made ahead. Keep some bread nearby for the sauce!
Ingredients (serves 4)
- 4 pork chops
- 3 large onions
- 3 garlic cloves
- 150 ml (2/3 cup) dry white wine
- 250 ml (1 cup) beef or chicken stock
- 3 tablespoons extra virgin olive oil
- 20 g (1 1/2 tablespoons) butter (optional)
- 1 bay leaf
- 1/2 teaspoon sweet paprika
- Salt and freshly ground black pepper
- Fresh parsley, chopped, to garnish
Step-by-Step Instructions
- Season the chops. Pat the chops dry, season both sides with salt and pepper. Nick any fatty edge so they don’t curl.
- Sear. Heat the oil in a wide pot over medium-high heat and brown the chops 2–3 minutes per side. They’ll finish in the sauce, so set them aside on a plate.
- Cook the onions. Thinly slice the onions and mince the garlic. In the same pot, add the butter (if using) and cook the onion over medium-low heat for 12–15 minutes, stirring, until very soft and lightly golden. Add the garlic for 1 more minute.
- Deglaze. Stir in the paprika, then pour in the wine and scrape up the browned bits. Simmer 3–4 minutes, then add the stock and bay leaf.
- Braise. Return the chops, cover and simmer gently for about 15–20 minutes depending on thickness, turning halfway. Make sure they’re cooked through without drying out.
- Optional silky sauce. Remove the chops and bay leaf, blend the onions with some cooking liquid until smooth, adjust thickness with stock or by reducing, then reheat the chops in it for a couple of minutes.
- Serve. Plate the chops, spoon over plenty of sauce and sprinkle with parsley.
Tips for Perfect Chops
- Shoulder (blade) chops have a bit more fat and stay juicier.
- A good sear means deeper flavor.
- Cook the onions low and slow for a sweeter sauce.
- Dry white wine balances the onion’s sweetness.
- Don’t overcook the chops, and let the dish rest a few minutes before serving.
What to Serve With
Creamy mashed potatoes, fries, white rice, crusty bread, roasted vegetables or a green salad.
Storage
Refrigerate in an airtight container with the sauce for up to 3 days, or freeze for about 2–3 months. Thaw in the fridge and reheat thoroughly.
FAQ
Can I make it without wine?
Yes, replace it with the same amount of stock.
How do I thicken the sauce?
Blend part of the onion, reduce uncovered for a few minutes, or stir in a little cornstarch mixed with cold water.
Which chops are best?
Shoulder, loin or center-cut all work; shoulder chops are the juiciest.
A classic, cozy dinner the whole family will ask for again.
