Pan-Seared Pork Chops with Oklahoma Sweet Onion Gravy

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pork chops pan-seared to golden perfection topped with a savory sweet onion gravy inspired by regional Oklahoma flavors. This American-inspired pork recipe, ready in about 35 minutes, pairs bone-in pork chops, Oklahoma sweet onions, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 American cuisine 380 cal/serving

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Ingredients

4 pieces (6 oz each) bone-in pork chops
2 medium, thinly sliced Oklahoma sweet onions
3 tbsp unsalted butter
2 tbsp all-purpose flour
1 1/2 cups chicken broth
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp fresh thyme leaves
2 cloves, minced garlic cloves

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Instructions

Step 1: Pat dry 4 bone-in pork chops (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add pork chops and sear for 4 minutes per side until golden brown and cooked through (internal temp 145°F). Remove chops and keep warm.
Step 3: Reduce heat to medium and add 3 tbsp unsalted butter to the same skillet. Add 2 medium thinly sliced Oklahoma sweet onions and sauté for 8 minutes until soft and lightly caramelized.
Step 4: Stir in 2 minced garlic cloves and 1 tsp fresh thyme leaves; cook for 1 minute until fragrant.
Step 5: Sprinkle 2 tbsp all-purpose flour over onions and stir continuously for 2 minutes to form a roux.
Step 6: Slowly whisk in 1 1/2 cups chicken broth, scraping the pan bottom, and simmer for 5 minutes until gravy thickens and coats the back of a spoon.
Step 7: Return pork chops to skillet and spoon gravy over them to reheat for 2 minutes before serving.