Quick Recipe Version (TL;DR)
Amish Country-Style Pork Chops with Creamy Onion Gravy
Thick, golden-brown pork chops finish gently in a rich onion gravy made with their own savory pan drippings. This country-style supper is especially good spooned over mashed potatoes.
Quick Ingredients
- 4 bone-in pork loin chops, each 1 1/4 inches thick and approximately 10 ounces
- 1 teaspoon fine salt, divided; 1 teaspoon freshly ground black pepper, divided
- 1 teaspoon garlic powder; 1 teaspoon dried thyme, divided
- 1 tablespoon olive oil; 3 tablespoons unsalted butter, divided
- 2 large yellow onions, approximately 14 ounces total, thinly sliced
- 2 garlic cloves, minced, approximately 2 teaspoons
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth; 1/2 cup heavy cream
- 1 tablespoon chopped fresh parsley, optional
- 4 cups prepared mashed potatoes, optional, for serving
Do This
- 1. Pat the chops dry. Season with 3/4 teaspoon salt, 3/4 teaspoon pepper, the garlic powder, and 1/2 teaspoon thyme.
- 2. Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat. Brown the chops for 4 minutes per side; transfer to a plate.
- 3. Reduce the heat to medium. Add the remaining 2 tablespoons butter and the onions; cook for 12 minutes. Stir in the garlic for 30 seconds.
- 4. Stir in the flour for 90 seconds. Gradually add the broth, scrape up the browned bits, and simmer for 2 minutes.
- 5. Stir in the cream and remaining salt, pepper, and thyme. Return the chops and their juices to the skillet.
- 6. Cover and cook over low heat for 15–18 minutes, until the chops reach 145°F (63°C). Remove the chops and rest for at least 3 minutes.
- 7. Adjust the gravy’s consistency if needed, spoon it over the chops, and finish with parsley. Serve with mashed potatoes.
Why You’ll Love This Recipe
- A deeply savory gravy: Softened onions, browned pan drippings, garlic, and thyme give the creamy sauce plenty of flavor.
- Juicy, thick-cut chops: A quick sear followed by a gentle finish helps keep the meat tender without drying it out.
- Simple, familiar ingredients: This comforting, Amish-inspired country supper uses everyday groceries rather than specialty ingredients.
- One skillet does the work: The pork and gravy cook in the same pan, making cleanup easier and keeping all those delicious browned bits.
Grocery List
- Meat: 4 thick-cut, bone-in pork loin chops, approximately 2 1/2 pounds total.
- Produce: 2 large yellow onions, 2 garlic cloves, and optional fresh parsley.
- Dairy: Unsalted butter and heavy cream.
- Pantry: Olive oil, all-purpose flour, low-sodium chicken broth, fine salt, black pepper, garlic powder, and dried thyme.
- For Serving: Prepared mashed potatoes, or potatoes and your preferred mashed-potato ingredients.
Full Ingredients
For the Pork Chops
- 4 bone-in pork loin chops, each 1 1/4 inches thick and approximately 10 ounces (285 g); approximately 2 1/2 pounds (1.13 kg) total
- 3/4 teaspoon fine salt
- 3/4 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
For the Creamy Onion Gravy
- 2 tablespoons unsalted butter
- 2 large yellow onions, approximately 14 ounces (400 g) total, peeled and sliced 1/8 inch thick
- 2 garlic cloves, finely minced, approximately 2 teaspoons
- 3 tablespoons all-purpose flour (24 g)
- 2 cups low-sodium chicken broth (480 ml)
- 1/2 cup heavy cream (120 ml)
- 1/4 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
For Serving
- 1 tablespoon chopped fresh parsley, optional
- 4 cups prepared mashed potatoes, optional; allow 1 cup per serving
Step-by-Step Instructions
Step 1: Prepare and season the pork chops
Thinly slice the onions, mince the garlic, and measure the gravy ingredients before you begin cooking. Pat the pork chops thoroughly dry with paper towels; a dry surface browns much better than a damp one.
Combine 3/4 teaspoon salt, 3/4 teaspoon black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon dried thyme. Sprinkle the mixture evenly over both sides of all four chops, pressing lightly to help it adhere.
Step 2: Brown the chops until deeply golden
Heat a heavy 12-inch skillet with a lid over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter is foaming, arrange the pork chops in a single layer without overlapping.
Sear for 4 minutes on the first side, then flip and sear for 4 minutes on the second side. Leave the chops undisturbed while each side browns. They should develop a deep golden crust but will not be cooked through yet. Transfer them to a plate and save any juices that collect.
If your skillet cannot hold all four chops without crowding, brown them in two batches; allow approximately 8 additional minutes. Keep the browned drippings in the pan, but remove any black, burned particles.
Step 3: Soften the onions
Reduce the heat to medium and add the remaining 2 tablespoons butter. Add the sliced onions and cook for 12 minutes, stirring every 2–3 minutes, until very soft and lightly golden. As the onions release moisture, scrape the bottom of the skillet to loosen some of the browned pork drippings.
Add the minced garlic and cook for 30 seconds, stirring constantly. The garlic should smell fragrant without turning dark.
Step 4: Build the gravy from the pan drippings
Sprinkle the flour over the onions and stir for 90 seconds to coat them evenly and cook away the raw flour taste. Gradually pour in the chicken broth while stirring, starting with about 1/2 cup to make a smooth base before adding the rest.
Scrape the bottom of the skillet with a wooden spoon to release the remaining browned bits. Bring to a gentle simmer and cook for 2 minutes, stirring, until the gravy begins to thicken.
Step 5: Gently finish the chops in the creamy gravy
Reduce the heat to low. Stir in the heavy cream, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and remaining 1/2 teaspoon thyme. Return the chops to the skillet along with all their collected juices. Spoon some gravy over each chop.
Cover and cook at a very gentle simmer for 15–18 minutes. The gravy should show only occasional small bubbles, not a rolling boil. Begin checking the pork at 15 minutes with an instant-read thermometer inserted into the thickest part, away from the bone. Remove each chop when it reaches 145°F (63°C). If needed, continue cooking in 2-minute increments until that temperature is reached.
Step 6: Rest the pork and finish the sauce
Transfer the cooked chops to a clean platter and let them rest for at least 3 minutes before serving. Keep the gravy over low heat during this rest.
The finished gravy should generously coat the back of a spoon. If it is too thick, stir in additional broth 1 tablespoon at a time. If it is too thin, simmer uncovered over medium-low heat for 2–3 minutes, stirring often. Taste before adding any extra salt, since broth brands vary in saltiness.
Step 7: Spoon, garnish, and serve
Place one pork chop on each plate, alongside or partly over 1 cup of mashed potatoes, if using. Spoon the creamy onion gravy generously over the pork and potatoes, making sure every serving gets plenty of softened onions.
Sprinkle with the chopped parsley, if desired, and serve immediately. Buttered green beans, steamed cabbage, or a crisp green salad make lovely sides.
Pro Tips
- Choose evenly thick chops: Chops that are all about 1 1/4 inches thick cook more consistently. Very thin chops can dry out before the gravy is ready.
- Use temperature, not color, to judge doneness: Pork is ready at 145°F (63°C), followed by at least a 3-minute rest. A slight pink tint can remain even when it is properly cooked.
- Keep the heat gentle: Thick pork loin chops benefit from a controlled finish, not a long, vigorous boil. Extended cooking can make this lean cut tough.
- Protect the browned bits: Golden-brown drippings add wonderful flavor; blackened drippings taste bitter. Lower the heat if the butter or seasonings begin to scorch.
- Let the onions soften fully: Their sweetness balances the pepper and savory gravy. Aim for tender, lightly golden onions rather than deeply caramelized onions.
Variations
- Mushroom and onion gravy: Add 8 ounces (225 g) sliced cremini mushrooms with the onions. Cook for an additional 4–6 minutes if needed, until their released liquid has mostly evaporated, then continue with the garlic.
- Boneless pork chops: Substitute four 1 1/4-inch-thick boneless chops, approximately 8 ounces (225 g) each. Begin checking their internal temperature after 10 minutes in the gravy, and remove at 145°F (63°C).
- Sage-kissed country gravy: Replace the 1 teaspoon dried thyme with 1/2 teaspoon rubbed sage, using half in the pork seasoning and half in the gravy.
Storage & Make-Ahead
Refrigerate: Store the pork and gravy together in shallow, airtight containers within 2 hours of cooking. Refrigerate at 40°F (4°C) or below for 3–4 days.
Freeze: Freeze cooled pork and gravy in airtight containers for up to 2 months for best quality. Thaw overnight in the refrigerator. Cream-based gravy may separate slightly after freezing; gentle reheating and stirring usually improve its texture.
Reheat: Place the chops and gravy in a covered skillet over low heat with 1–2 tablespoons broth per serving. Heat gently until the pork reaches 165°F (74°C), checking with a thermometer. Avoid a hard boil, which can toughen the pork and separate the sauce.
Make ahead: Slice the onions, mince the garlic, and mix the dry seasonings up to 1 day ahead; store the vegetables covered in the refrigerator. You can also season the raw chops up to 12 hours ahead and refrigerate them covered. For the juiciest results, sear and finish the pork shortly before serving.
Nutrition (per serving)
Estimated for one pork chop with one-quarter of the gravy, excluding mashed potatoes and optional garnish. Values vary with the amount of edible meat and fat on each chop and the broth used.
Calories: 650 kcal | Carbs: 19g | Protein: 44g | Fat: 44g | Saturated Fat: 19g | Fiber: 2g | Sugar: 6g | Sodium: 800mg | Cholesterol: 170mg
