20-Min Pan Pork Chops with Crispy Onions & Pan Gravy
Thick-cut pork chops seared until golden, served with caramelized onions and a silky pan gravy—British comfort in 20 minutes. The pork gets a salty crust; the onions turn sweet and sticky; the gravy ties it all together.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
Ingredients
- 2 chops (~400g) pork chops (1.5 inches thick)
- 2 medium red onions, sliced into thin rings
- ¾ cup beef or chicken stock
- 1 medium apple, peeled & diced
- 1 tbsp whole grain mustard
- 2 sprigs fresh thyme sprigs
Instructions
- 1
Pat pork chops dry with paper towels. Season generously with salt and black pepper on both sides.
- 2
Heat 2 tbsp oil in a heavy 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear pork chops 3 minutes per side without moving. Transfer to a plate; they should be golden with a slight pink center.
- 4
In the same skillet, sauté sliced onions and diced apple over medium heat for 5 minutes, stirring often, until onions soften and begin to caramelize.
- 5
Pour in stock and stir in mustard. Add thyme sprigs and return pork chops to the pan; simmer 3 minutes until gravy thickens slightly.
- 6
Remove thyme sprigs. Taste and adjust salt & pepper. Serve pork topped with onions, apple, and pan gravy.
Tools you’ll need
- 12-inch heavy skillet or cast iron pan
- paper towels
- wooden spoon or spatula
- instant-read meat thermometer (optional)
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