Onion-Smothered Pork Chops

Oxmoor House
4 servings (serving size: 1 chop, about 1/3 cup onions, and 1 tablespoon sauce)


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Cooking spray
1 pound Vidalia or other sweet onions, thinly sliced
1 teaspoon Creole seasoning, divided
4 (4-ounce) boneless center-cut pork loin chops (1/2 inch thick)
1/2 teaspoon dried thyme
1/4 cup water
1 tablespoon Worcestershire sauce


Coat a large nonstick skillet with cooking spray, and place skillet over high heat until hot. Add onion slices and 1/4 teaspoon Creole seasoning. Cook 7 minutes or until onions are tender and browned, stirring frequently. Set aside, and keep warm.

Trim fat from chops. Combine remaining 3/4 teaspoon Creole seasoning and thyme. Sprinkle evenly over both sides of chops. Recoat skillet with cooking spray, and place over medium-high heat until hot. Add chops to skillet; cook 1 minute on each side. Reduce heat to medium; cook 4 to 6 additional minutes on each side or until done. Transfer chops to a serving platter. Place reserved onions on top of chops; keep warm.

Add water and Worcestershire sauce to skillet, stirring well. Cook over high heat, stirring constantly to deglaze skillet. Cook 1 minute. Pour sauce over chops.

Created date

March 2010

Nutritional Information

Calories 230
Fat 8.6 g
Satfat 2.9 g
Protein 26.4 g
Carbohydrate 10.7 g
Cholesterol 71 mg
Iron 1.4 mg
Sodium 115 mg
Caloriesfromfat 34 %
Fiber 2.2 g
Calcium 36 mg