Entree: United States – Southern United States – Country-Style Pork Shoulder Chops with Onion Gravy

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 4 bone-in pork shoulder chops, approx. 10 oz (285 g) each
- 1 cup (120 g) all-purpose flour
- 2 tsp (10 ml) kosher salt
- 1 tsp (5 ml) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 2 large yellow onions, thinly sliced (about 10 oz (280 g) total)
- 2 cloves garlic, minced
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) low-sodium chicken stock
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (1 g) dried thyme
- 2 tbsp (30 ml) pan drippings or additional butter
- Chopped fresh parsley for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the chops dry and season both sides with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) pepper. Dredge each chop lightly in flour, shaking off excess.
2. In a large skillet over medium-high heat, add oil and 1 tbsp (15 ml) butter. When hot, add chops and brown 3–4 minutes per side until a deep golden crust forms. Transfer chops to a plate.
3. Reduce heat to medium, add remaining 1 tbsp (15 ml) butter and the sliced onions. Season onions with remaining salt and pepper; cook, stirring, until softened and caramelized, about 8–10 minutes. Add garlic and cook 30 seconds.
4. Sprinkle 2 tbsp (30 ml) of the reserved flour into the onions, stir to coat and cook 1 minute. Slowly whisk in chicken stock and milk until smooth. Add Worcestershire and thyme.
5. Return chops to the skillet, nestling into the gravy. Bring to a low simmer, cover, and cook until chops are tender and cooked through, about 18–25 minutes (internal temp 145°F/63°C).
6. Remove chops to a serving platter. If gravy is thin, simmer uncovered 3–5 minutes to thicken, or whisk in a slurry of 1 tbsp (15 ml) flour mixed with 2 tbsp (30 ml) water; adjust seasoning. Spoon gravy and onions over chops and garnish with parsley.

1. Pat the chops dry and season both sides with 1 tsp salt and 1/2 tsp pepper. Dredge each chop lightly in flour, shaking off excess.
2. In a large skillet over medium-high heat, add oil and 1 tbsp butter. When hot, add chops and brown 3–4 minutes per side until a deep golden crust forms. Transfer chops to a plate.
3. Reduce heat to medium, add remaining 1 tbsp butter and the sliced onions. Season onions with remaining salt and pepper; cook, stirring, until softened and caramelized, about 8–10 minutes. Add garlic and cook 30 seconds.
4. Sprinkle 2 tbsp of the reserved flour into the onions, stir to coat and cook 1 minute. Slowly whisk in chicken stock and milk until smooth. Add Worcestershire and thyme.
5. Return chops to the skillet, nestling into the gravy. Bring to a low simmer, cover, and cook until chops are tender and cooked through, about 18–25 minutes (internal temp 145°F/63°C).
6. Remove chops to a serving platter. If gravy is thin, simmer uncovered 3–5 minutes to thicken, or whisk in a slurry of 1 tbsp flour mixed with 2 tbsp water; adjust seasoning. Spoon gravy and onions over chops and garnish with parsley.