Pork Chops in Country Onion Gravy
Looking for a classic pork dinner? Then check out these browned chops served in smooth onion flavored gravy - a delightful skillet meal!
Looking for a classic pork dinner? Then check out these browned chops served in smooth onion flavored gravy - a delightful skillet meal!
- Carbohydrate 57.3833801666667 g
- Cholesterol 490.046666666667 mg
- Fat 27.779005 g
- Fiber 5.49697515258789 g
- Protein 185.518727833333 g
- Saturated Fat 10.169935 g
- Serving Size 1 1 (2080g)
- Sodium 3375.71473333333 mg
- Sugar 51.8864050140788 g
- Trans Fat 2.408029 g
- Calories 1261 calories
Step-by-step
- Generously spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork chops in skillet about 6 minutes, turning once, until brown on both sides. Remove pork from skillet; cover to keep warm.
- Reduce heat to medium. Add onions to skillet; cook 3 minutes. Stir in broth and pepper. Return pork to skillet; spoon onion mixture over pork. Cover tightly and simmer 12 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160°.
- Mix milk and flour in small bowl. Add to skillet; cook 2 to 3 minutes, stirring constantly, until thickened.
The Searing Phase
Unlike a high-roast preparation that dries out lean cuts, a skillet braise keeps meat succulent by utilizing residual moisture. Brown the boneless chops over medium-high heat for approximately six minutes total, turning them only once to establish a solid Maillard crust without overcooking the interior. Remove the meat immediately after browning to prevent the protein fibers from tightening further while the aromatics cook.Building the Onion Base
Onions require direct contact with residual pan fats to soften properly. Lower the burner to medium immediately after removing the pork, sweating the chopped onions for three minutes until they begin to translude. Pouring the beef broth directly into the hot skillet will deglaze the surface, releasing the browned fond into the liquid to build the flavor foundation for the gravy.Achieving Gravy Viscosity
Stirring a cold slurry of milk and flour into simmering liquid prevents clumping because starch granules hydrate evenly when introduced gradually. Whisk the mixture continuously over medium heat for two to three minutes until the sauce coats the back of a spoon. A 12-inch nonstick skillet is necessary here to provide adequate surface area for the onions and pork to share the pan without overcrowding.
