Baked Pork Chops With Onion Gravy
Baked pork chops with rich onion gravy offer tender meat and flavorful sauce, perfect for comforting family dinners or casual gatherings with savory herbs and smooth milk-based gravy.
Ingredients
Instructions
- Brown chops quickly in a hot skillet; place in a 2-quart casserole.
- Sauté onion in margarine and pan drippings until brown.
- Stir in flour, blending well.
- Add milk, stirring constantly until smooth.
- Add salt, oregano, marjoram, thyme, and chopped parsley.
- Pour the gravy over the chops.
- Bake covered at 300°F for 2 hours or until tender, stirring twice.
Tips & Substitutions
For extra flavor, consider marinating the pork chops in a blend of olive oil, garlic, and herbs for a few hours before browning. If you don't have margarine, butter works well as a substitute. You can also use chicken broth instead of milk for a different gravy base. For a thicker gravy, let it simmer longer before pouring over the chops.
Serving Suggestions
Serve these savory pork chops with a side of roasted vegetables or creamy mashed potatoes for a comforting meal. The rich onion gravy pairs beautifully with Pretty Potatoes, making for a delightful plate. Adding a fresh salad can also enhance the meal's balance and freshness.
Storage & Reheating
Leftover baked pork chops with onion gravy can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a baking dish covered with foil and warm in the oven at 350°F until heated through, about 20-25 minutes. Alternatively, you can microwave them on medium power until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Pork Chops With Onion Gravy contains roughly 429 calories, with 17g protein, 105g carbohydrates, and 7g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (217% of the Daily Value), and vitamin C (155% of the Daily Value). Note that it is relatively high in sodium, at 1221mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless pork chops for this recipe?
Yes, boneless pork chops can be used in this recipe. Just be mindful that they may cook faster than bone-in chops, so check for doneness a little earlier to prevent them from drying out.
What can I substitute for the fresh herbs?
If you don't have fresh herbs on hand, you can use dried herbs instead. A general rule is to use one-third the amount of dried herbs as fresh. So for this recipe, you would use about 1/4 tsp of each dried herb in place of the fresh.
Can I make this dish ahead of time?
Absolutely! You can prepare the pork chops and onion gravy a day in advance, then store them in the refrigerator. When ready to bake, simply pour the gravy over the chops and bake as directed. This can enhance the flavors even more.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).