I love dinners like this because you can start making them and have dinner on the table in about 30 minutes. I definitely need more of these as the month goes on. There seems to be less and less time in the day to fit everything in.
Even my little onion haters liked this dish. The onions are caramelized and sweet so they don’t really taste “oniony” according to my children. The gravy was flavorful enough but not over powering. My son added a bit of A-1 Steak Sauce to his.
I loved how easy it was to make a have dinner on the table so quickly. One pan was all I needed to make the dish.
I served this with a carrot and pea mixture and baked beans.
- 4 large pork chops, boneless
- 2 large onions, sliced thinly
- 6 TBSP butter, divided
- 2 cups flour, divided
- 3 TBSP Morton’s Natural Seasoning Salt
- 1 cup milk
- 1 cup chicken stock (vegetable stock also works well)
- Melt 3 TBSP butter in a large skillet over medium-low heat.
- Add onions when the butter has melted. Stir onions occasionally.
- While onions are cooking add the Seasoning Salt to the flour and stir well. Remove 1/3 cup of seasoned flour and set to the side.
- Coat pork chops in seasoned flour then dip in milk. Allow excess milk to drip off then coat pork chops with seasoned flour again. Set chops on plate to the side.
- Continue to cook onions until they have started to caramelize about 15 minutes.
- Remove onions from pan. Add remaining 3 TBSP of butter to pan and allow to melt.
- Increase heat to medium-high and add pork chops once pan is hot. Cook until each side is well browned and almost cooked through.
- Remove chops from pan. Add onions back into the pan with the reserved 1/3 cup of seasoned flour sprinkled over the top of the onions. Stir well for about 1 minute until it starts to turn light brown. Scrap bits of pork and onion off the bottom of the pan as you are stirring.
- Add chicken stock and continue to stir well. As the mixture starts to thicken add the pork chops back to the pan for 2-3 minutes to finish cooking in the gravy.
- Remove pan from heat when pork is completely cooked through and gravy has thickened.