Thursday, January 14, 2010

Easy Pork Chop and Onion Bake

Pork chops, seasoned simply with salt and pepper then seared, are finished with a slow bake in a flavorful beef broth with onions.
Pork chops, seasoned simply with salt and pepper then seared, are finished with a slow bake in a flavorful beef broth with onions.

Easy Pork Chop and Onion Bake

This recipe is so easy, yet so tasty and full of flavor, nobody but you will know how easy it was. It's one of my favorite way to do pork chops because it produces a wonderfully tender and delicious chop. I like to do this low and slow in the oven, but you can also finish it on the stovetop on a low simmer if you prefer. Just follow the recipe all the way to deglazing the pan, and then return the chops to the skillet, cover and simmer on low until done.



For more of my favorite pork chop recipes, visit my page on Pinterest!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!



Yum

Recipe: Easy Pork Chop and Onion Bake

©From the Kitchen of Deep South Dish
Prep time: 15 min
Cook time: 40 min
Total time: 50 min
Yield: About 4 to 6 servings


Ingredients
  • 4 to 6 bone-in pork chops
  • 1-1/2 tablespoons cooking oil
  • Kosher salt, fresh cracked black pepper and Cajun seasoning (like Slap Ya Mama), to taste
  • 1 Vidalia or yellow onion, halved and sliced into rings
  • 1-1/2 cups of beef stock or broth
  • 1 teaspoon of dried thyme, crushed
Instructions

Preheat oven to 325 degrees F. Heat oil in a large lidded stainless skillet. Dry the chops well and add to skillet, sprinkling the top side with salt, pepper and Cajun seasoning; brown. Turn, sprinkle the other side with seasonings, brown; remove to a baking dish.

In the same skillet, break the onion into rings and saute in the pan drippings until lightly caramelized. Add the broth to the skillet and deglaze. Pour the entire contents of the skillet over the chops, spreading the onions evenly over the top of the chops; sprinkle with the thyme.

Cover and bake at 325 degrees for about 30 to 35 minutes or until tender and cooked through. Actual time will depend on size and thickness of pork chops. Spoon pan sauce over individual servings.

For the Skillet: If you prefer, prepare as above, cover, reduce heat to a low simmer and continue cooking on the stovetop for about 20 to 30 minutes, or until tender and cooked through. Time will depend on the size and thickness of the pork chops. Spoon pan sauce over individual servings.

BBQ Pork Chops: Season and brown as above and top chops with onion. Deglaze pan with 1 cup water, add 3/4 cup ketchup, 1 teaspoon yellow mustard, 1/2 teaspoon hot sauce, 1 teaspoon paprika, 1/2 teaspoon chili powder, 2 tablespoons each brown sugar, Worcestershire sauce and apple cider vinegar. Pour over chops and bake as above. I also like to add a splash of Kitchen Bouquet and Liquid Smoke, both pantry items for me.

Pork Chops and Gravy: Prepare as above, except dredge chops in flour and shake off excess before browning. Transfer to a casserole dish, brown onions and add to casserole dish. Drain off excess oil. Omit beef broth, add one can cream of mushroom soup with one soup can water to the skillet and whisk to scrape up browned bits. Pour the entire contents of the skillet over the chops, Cover tightly with a double layer of foil and bake at 350 degrees for about 45 minutes.

Pork Chop and Potatoes Variation: Prepare as above except increase broth to 2 full cups and whisk 2 tablespoons of all purpose flour in with the broth until well blended. Peel and rinse 4 medium sized potatoes and slice fairly thin. Butter a casserole dish and add a layer of half of the potatoes, 1/3 of the broth and 1/3 of onion mixture; repeat layers placing chops on top.

Pour remaining 1/3 of broth and onion on top. Cover tightly with a double layer of aluminum foil and bake at 325 degrees F for about 45 minutes, or until potatoes are tender. Actual time will depend on how thick you cut the potatoes.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at !the table.
Check These Recipes Out Too Y'all

Smothered Pork Chops with Cream Gravy
Deep Fried Southern Pork Chops
Fall Off the Bone Oven Baked Pork Spareribs

Posted by on January 14, 2010

Thank you for supporting my work! Please note that Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
160126D
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed