Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Servings: 4
Perfectly tender, juicy pan-seared pork chops smothered in rich onion gravy. The perfect meal for a quick and easy dinner that your family will love. It’s low carb, Keto-friendly, and gluten-free. Pair this with your favourite veggies on the side for a complete meal that you can throw together in a snap!
Ingredients
PORK CHOPS:
1 lb bone-in pork chops, 1” thick
1 tsp poultry seasoning or seasoning salt
1/4 tsp fresh ground pepper
2 tbsp olive oil
2 tbsp unsalted butter
ONION GRAVY:
1 tbsp unsalted butter
1 large yellow onion, thinly sliced
pinch of salt
3 cloves garlic, minced
1/2 tbsp chopped fresh thyme
1/2 c. low sodium chicken broth
1/4 c. heavy cream
chopped fresh parsley for garnish
How to make Smothered Pork Chops
Step 1: Sprinkle the pork chops with salt and pepper.
Step 2: In a large skillet, heat the oil and melt the butter over medium-high heat. Add the pork chops to the skillet once the butter has melted and sear for about 5 minutes on each side until golden brown. If needed, you can sear the chops in batches. When done, transfer the cooked pork chops to a plate and tent to keep them warm.
Step 3: In the same skillet, melt a tbsp butter over medium heat. Saute the sliced onions with a pinch of salt for about 12 minutes or until the onions are very tender and caramelized, stirring often. Now, add the garlic and fresh thyme and cook further (additional 30 seconds). Add the chicken broth and scrape any browned bits from the bottom of the pan using a wooden spoon. Pour in the heavy cream, stir, and simmer for approximately a minute.
Step 4: To the skillet, add the pork chops back with the juices. Adjust the heat to medium-low and cook for additional 3 minutes or until the pork chop is cooked through and the sauce has thickened. When done, take the skillet off the heat. Serve the Smothered Pork Chops garnished with some parsley. Enjoy!
Notes:
WW FREESTYLE POINTS: 12
You can substitute the heavy cream with half&half to reduce the points to 10. And use virgin olive oil in place of olive oil.
In an airtight container, place the completely cooled pork chops and store them in the fridge for up to 3 to 4 days.
Nutrition Facts:
Amount Per Serving (4 ounces), Calories 353 | Calories from Fat 261 | Fat 29g 45% | Saturated Fat 12g 60% | Cholesterol 102mg 34% | Sodium 228mg 10% | Potassium 377mg 11% | Carbohydrates 4g 1% | Fiber 1g 4% | Sugar 1g 1% |Protein 19g 38% | Vitamin A 525IU 11% | Vitamin C 4.1mg 5% | Calcium 40mg 4% | Iron 0.8mg 4%
Ingredients
- PORK CHOPS:
- 1 lb bone-in pork chops, 1” thick
- 1 tsp poultry seasoning or seasoning salt
- 1/4 tsp fresh ground pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- ONION GRAVY:
- 1 tbsp unsalted butter
- 1 large yellow onion, thinly sliced
- pinch of salt
- 3 cloves garlic, minced
- 1/2 tbsp chopped fresh thyme
- 1/2 c. low sodium chicken broth
- 1/4 c. heavy cream
- chopped fresh parsley for garnish
Instructions
Step 1: Sprinkle the pork chops with salt and pepper.
Step 2: In a large skillet, heat the oil and melt the butter over medium-high heat. Add the pork chops to the skillet once the butter has melted and sear for about 5 minutes on each side until golden brown. If needed, you can sear the chops in batches. When done, transfer the cooked pork chops to a plate and tent to keep them warm.
Step 3: In the same skillet, melt a tbsp butter over medium heat. Saute the sliced onions with a pinch of salt for about 12 minutes or until the onions are very tender and caramelized, stirring often. Now, add the garlic and fresh thyme and cook further (additional 30 seconds). Add the chicken broth and scrape any browned bits from the bottom of the pan using a wooden spoon. Pour in the heavy cream, stir, and simmer for approximately a minute.
Step 4: To the skillet, add the pork chops back with the juices. Adjust the heat to medium-low and cook for additional 3 minutes or until the pork chop is cooked through and the sauce has thickened. When done, take the skillet off the heat. Serve the Smothered Pork Chops garnished with some parsley. Enjoy!
Notes
You can substitute the heavy cream with half&half to reduce the points to 10. And use virgin olive oil in place of olive oil. In an airtight container, place the completely cooled pork chops and store them in the fridge for up to 3 to 4 days.
