Sheet Pan Southern-Style Smothered Pork Chops with Creamy Onion Gravy

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Juicy pork chops baked on a sheet pan and smothered with a rich, creamy onion gravy inspired by Southern comfort food traditions. This Southern-inspired sheet-pan recipe, ready in about 45 minutes, pairs bone-in pork chops, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Ingredients

• 4 (6 oz each) bone-in pork chops
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 2 tbsp all-purpose flour
• 4 tbsp unsalted butter
• 1 large, thinly sliced yellow onion
• 3, minced garlic cloves
• 1 1/2 cups chicken broth
• 1/2 cup half-and-half
• 1 tsp fresh thyme leaves

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Instructions

1. Step 1: Preheat the oven to 400°F. Pat dry 4 bone-in pork chops (6 oz each). Season both sides with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp smoked paprika.
2. Step 2: Lightly dust both sides of the pork chops with 2 tbsp all-purpose flour, shaking off excess.
3. Step 3: In a large oven-safe skillet, melt 2 tbsp unsalted butter over medium-high heat. Sear the pork chops for 3 minutes per side until golden brown, then transfer to a sheet pan.
4. Step 4: In the same skillet, melt remaining 2 tbsp unsalted butter over medium heat. Add 1 large thinly sliced yellow onion and sauté for 8 minutes until translucent and caramelized.
5. Step 5: Add 3 minced garlic cloves and cook for 1 minute until fragrant. Stir in 1 1/2 cups chicken broth and 1/2 cup half-and-half, scraping browned bits from the pan.
6. Step 6: Bring the mixture to a simmer and add 1 tsp fresh thyme leaves. Cook for 5 minutes until the gravy thickens enough to coat the back of a spoon.
7. Step 7: Pour the onion gravy over the pork chops on the sheet pan. Bake uncovered in the 400°F oven for 15 minutes until the pork chops reach an internal temperature of 145°F. Serve with pan gravy spooned over.