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Pork Chops with Onion Gravy Recipe

Pork Chops with Onion Gravy Recipe

"I came up with this recipe as a quick dinner for a finicky husband who's not too fond of pork chops," writes Amy Radyshewsky from Great Falls, Montana. "But these are so tender and good, he gives them a thumbs up!"
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 4 boneless pork loin chops (4 ounces each)
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1 small onion, sliced and separated into rings
  • 1 tablespoon canola oil
  • 1/4 cup reduced-sodium chicken broth
  • 1 envelope pork gravy mix
  • 1/8 teaspoon garlic powder
  • 3/4 cup water


  • 1. Sprinkle pork chops with pepper and salt. In a large skillet over medium heat, cook chops with onion in oil for 2-3 minutes on each side or until lightly browned.
  • 2. Add broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 160°.
  • 3. In a small bowl, whisk the gravy mix, garlic powder and water. Pour over pork. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until thickened, stirring occasionally.
    Freeze option: Cool pork and gravy. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary. Yield: 4 servings.

Nutritional Facts

1 pork chop with 3 tablespoons gravy equals 210 calories, 10 g fat (3 g saturated fat), 55 mg cholesterol, 528 mg sodium, 6 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.

Reviews for Pork Chops with Onion Gravy

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Reviewed Jan. 20, 2015

"A bit on the bland side as is, but a lot of potential as a base recipe to work off of and improve."

Reviewed Jul. 24, 2014

"I cut a pork tenderloin into chops and had to use an Onion Gravy mix since the store did not have any pork gravy mix at the time. This turned out moist and delicious!"

Reviewed Sep. 29, 2013

"I thought that this was really good and super simple! I had a friend coming up that wanted to have pork chops and gravy. I myself had never heard of it before this was just what I needed and he loved it! I will definitely keep this recipe handy for when he comes again! Wonderful job!"

Reviewed Aug. 9, 2013


Reviewed Jun. 14, 2013

"This was very easy to make and very tasty. The chops were very tender and moist. Will definitely be using this one again."

Reviewed May. 14, 2013

"This was a favorite go-to recipe for years when I cooked for the local Moose Lodge. Still use it at home now that I'm retired. Have shared the recipe with many friends over the years."

Reviewed Apr. 25, 2013

"Had this for dinner tonight was very good the pork chop was was very tender and easy to make."

Reviewed Apr. 16, 2013

"Delicious! Used brown gravy mix and browned my pork chops 5-6 minutes on each side. Added to "my favorites" recipe file."

Reviewed Apr. 10, 2013

"This was an excellent recipe and fairly fast (and easy) to make. I did not have pork gravy mix, so I used brown gravy mix. It still came out tasting great, the color was just darker than the picture of the original recipe. I only used 2 pork chops (boned), but kept all the other ingredients the same. The gravy was nice and thick, but be careful, it thickened very quickly--in about 1 minute, so it did not need the 3-4 minutes per the recipe. This one is a keeper for us!"

Reviewed Apr. 10, 2013

"I make my pork chops like this all the time. I do make adjustments for the sodium and oil though. I don't use oil when browning the chops and I add the onions after I brown the chops and add the chicken broth. I also simmer the chops about 35 minutes covered and it makes them nice and tender. I use Mrs. Dash original instead of the salt and I don't use a gravy mix. To make my own gravy I use 2 tablespoons of corn starch dissolved in a small amount of water to 2 cups of meat juice. There should be plenty after simmering. Remove the chops to a warm platter (keep warm) and bring the juice to a boil. Add the corn starch using a whisk and boil until thickened. Serve with chops. This is so flavorful you will not miss the salt."

Reviewed Apr. 10, 2013

"Soooooooo! Good"

Reviewed Apr. 10, 2013

"I make my own gravy all the time. Pour off all but 3-Tbsps of oil from frying pork chops. Add enough all-purpose flour to make a thin paste. Brown flour slightly. Add enough water to make a thin gravy. I always make it thin to begin with, and let it simmer until thicker. Add salt and pepperto taste. The longer it simmers, the better the flavor. Easy as that!"

Reviewed Apr. 10, 2013

"OMG, the salt content is so high, blood pressures would be sky high"

Reviewed Oct. 2, 2011

"I made this without the use of gravy mix and it was very good. My mother used to make gravy with everything by just creating a roux with some of the cooking oils and meat juices and water. I have always followed her lead and never been disappointed. My husband is always surprised at how easy it is to make gravy and how good it tastes. Does require addition of salt though."

Reviewed May. 21, 2011

"Prepare a couple times a month for my meat-n-potato loving husband. Healthier without bad-fat real meat gravy, it is easy, tasty and perfect for week nights. Serve with instant Idahoan garlic roasted mashed potatoes to treat even non M-P fans!"

Reviewed Nov. 9, 2010

"Both my husband and I really liked this.

I usually make my own gravy, but for some reason had the gravy mix. This was a very good use for it. Very tasty! I made the recipe as is, but only used two pork chops.
I will make this again for sure."

Reviewed Apr. 10, 2009

"does any one make their own gravy any more? I need a recipe that makes home made gravy"

Reviewed Mar. 7, 2009

"very good, quick, and easy"

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.