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Herb-Braised Pork Chops with Creamy Onion Gravy
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Herb Braised Pork Chops with Creamy Onion Gravy

These pork chops braise in an herb-infused stock and are topped off with a creamy and savoury onion gravy.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Everyday Meals, Pork, skillet dinners
Cuisine: American
Keyword: pork chop recipe, pork chops
Servings: 4
Calories: 368kcal
Author: Judith Hannemann

Ingredients

  • 4 large bone-in center-cut rib pork chops about 1/2-inch thick
  • 2 tbsp butter
  • 1 small onion chopped
  • 1 1/2 cups chicken stock I use unsalted
  • 1/2 tsp thyme or herb of your choice
  • 2 tbsp au jus gravy mix
  • 1/4 cup cream preferably heavy cream*

OPTIONAL THICKENING

  • 2 tbsp flour mixed with 1/4 cup water -OR- 2 tbs cornstarch mixed with 1/4 cup water

Instructions

  • If using half-and-half or light cream, you may need to thicken.
  • Melt butter in a large skillet over medium heat.
  • Brown pork chops well on all sides--you may have to do this in shifts depending on how large your chops are
  • Remove browned pork chops from pan and set aside.
  • Add onion to the same pan and saute over medium-low heat until onions are translucent.
  • Add the stock, thyme (or herb of choice) and the au jus mix; stir to blend.
  • Add pork chops back to the pan and bring to a boil.
  • Reduce the heat to low, cover and cook for 20 minutes.
  • The au jus gravy mix added enough salt for my taste, but taste the liquid at this point to see if you need to add any to your own taste.
  • TO MAKE GRAVY
  • Remove pork chops to a plate and keep warm (I usually put them on an oven-proof plate and pop them in a 200F oven).
  • Turn heat to medium-high, add the cream, stirring to blend it well, and allow the liquid to reduce by about one third. This should take about 8-10 minutes.
  • Thicken if you want thicker gravy.
  • SLOW COOKER DIRECTIONS
  • Brown chops as in original recipe. Set aside.
  • Deglaze browning skillet with stock.
  • Add stock, chopped onions, au jus mix and herb(s) to crock pot; stir.
  • Lay chops on top of liquid.
  • Cover and cook on low 6-8 hours (4-6 on high)**
  • Remove chops and stir in cream.
  • Turn cooker to high and thicken with either flour or cornstarch (see ingredient list for suggested thickening), if desired (but you'll probably have to).
  • Cook on high about 10 minutes.
  • **slow cooker times are approximate. Always check at MINIMUM time

Nutrition

Serving: 1serving | Calories: 368kcal | Carbohydrates: 9g | Protein: 32g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 128mg | Sodium: 279mg | Potassium: 646mg | Fiber: 1g | Sugar: 3g | Vitamin A: 396IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg