Caramelized Onion-Smothered Pork Chops

Main Course

Recipe courtesy of Louisiana Kitchen & Culture

Serves 4

  • 4 6- to 8-ounce thick-cut pork loin chops
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 2 large onions, peeled, halved lengthwise, and cut crosswise into ¼ inch slices
  • 4 cloves garlic, thinly sliced
  • ½ cup flour
  • 2 tablespoons vegetable oil
  • 1 cup chicken stock, or as needed

Caramelized Onion-Smothered Pork Chops

Click image to enlarge



Season chops generously on both sides with salt and pepper and set aside to come to room temperature.

Put a large heavy saucepan with a tight-fitting lid over medium-low heat (we like to use our Lodge Manufacturing 3-quart enameled casserole) and add butter. When melted, add onion and cook, stirring occasionally, until onion is very soft, about 30 minutes. Increase heat to medium-high and cook, stirring often, until onions begin to brown, about 5 minutes. Add garlic and cook 1 minute. Remove from heat, transfer onion mixture to a bowl, and set aside.

Spread flour on a plate and dip pork chops in flour, turning to lightly coat both sides.

Return saucepan to medium-high heat and add vegetable oil; when the oil begins to shimmer, add the chops and cook, turning once, until golden brown on both sides. Remove to a platter (they will not be cooked through), reduce heat to low, and add chicken stock. Bring to a low simmer, scraping up any browned bits.

Return the chops to the pan, spread onion mixture over chops, cover pan tightly, and simmer until chops are ford-tender, about 1 hour, adding additional stock if necessary. Serve hot.

Makes 4 servings.


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