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Pork Chops in Creamy Onion Bliss Sauce

Name: Pork Chops in Creamy Onion Bliss Sauce
Prep time: 12 min
Cook time: 40 min
Total time: 52 min
Ingredients: 1/4 teaspoon fresh ground pepper; 2 tablespoons olive oil; 1 pound bone-in pork chops; 1 teaspoon poultry seasoning; 2 tablespoons unsalted butter; 3 cloves garlic, minced; 1/4 cup heavy cream; 1/2 teaspoon smoked paprika; 1 large yellow onion, thinly sliced; Chopped fresh parsley for garnish; 1/2 cup dry white wine; pinch of salt; 1/2 tablespoon chopped fresh thyme; 1/2 cup low sodium chicken broth; 1 tablespoon unsalted butter; 1/2 teaspoon dried rosemary

Succulent pork chops seasoned with a blend of aromatic herbs and spices, then pan-seared to perfection. Drizzled with a savory onion sauce infused with white wine and cream, and garnished with fresh parsley. A delightful dish that is sure to impress at the dinner table.



52 min

TOTAL TIME

435

CALORIES

$1.54

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Ingredients

FOR THE PORK CHOPS

4 SERVINGS

1/4 tsp fresh ground pepper

2 tbsp olive oil

1 lb bone in pork chops

1 tsp poultry seasoning

2 tbsp unsalted butter

1/2 tsp smoked paprika

1/2 tsp dried rosemary

FOR THE ONION GRAVY

1/2 cup dry white wine

1 pinch salt

1/2 tbsp fresh thyme

chopped

1/2 cup low sodium chicken broth

1 tbsp unsalted butter

Directions

FOR THE PORK CHOPS

12 min

PREP TIME

40 min

COOK TIME

52 min

TOTAL TIME

Season the pork chops with poultry seasoning, smoked paprika, dried rosemary, and ground pepper. Ensure they are all evenly coated.

Heat olive oil and butter in a large skillet over medium-high heat until the butter is melted.

Add the pork chops to the skillet and sear for 5 minutes per side until golden brown. If the skillet isn't big enough, cook the pork chops in batches.

Transfer the pork chops to a plate. Cover to keep warm.

FOR THE ONION GRAVY

In the same skillet, melt an additional tablespoon of butter over medium heat.

Add the thinly sliced onions and a pinch of salt, and cook for about 10 to 12 minutes until the onions are soft and caramelized.

Add minced garlic and chopped fresh thyme. Continue to cook for 30 more seconds until aromatic.

Pour the white wine into the skillet, scrap up any bits stuck to the bottom with a wooden spoon.

Once the wine has reduced by half (about 2 minutes), add the chicken broth and continue to cook for another 2 minutes.

Reduce heat to low and stir in the heavy cream. Allow the sauce to simmer for a minute until slightly thickened.

Return the seared pork chops and any accumulated juices to the skillet. Let them simmer in the sauce for another 3 minutes or until fully cooked through and the sauce has thickened to your preference.

Remove from heat and garnish with freshly chopped parsley before serving.