Sweet Maui Onion Smothered Pork Chops

Pan-seared pork chops simmer in a creamy sweet-onion gravy for a comforting skillet dinner that tastes like it cooked all afternoon.

PREP
15 min

COOK
35 min

YIELD
4 servings

DIFFICULTY
Intermediate

Ingredients

·          1 packet Dixie Fixins Sweet Maui Onion Dip Mix, dry

·          4 bone-in pork chops, about 3/4 inch thick

·          1 tablespoon olive oil

·          2 tablespoons butter, divided

·          1 large sweet onion, thinly sliced

·          2 tablespoons all-purpose flour

·          1 1/2 cups low-sodium chicken broth

·          1/2 cup heavy cream or half-and-half

·          Black pepper to taste

·          Fresh thyme or parsley, optional

Directions

1.        Pat the pork chops dry and season lightly with black pepper. Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat.

2.        Brown the pork chops for 3 to 4 minutes per side. Transfer to a plate; they will finish cooking in the gravy.

3.        Reduce heat to medium. Add the remaining butter and sliced onion. Cook for 8 to 10 minutes, stirring occasionally, until soft and golden.

4.        Sprinkle the flour over the onions and cook for 1 minute. Slowly whisk in the broth, then stir in the dry Sweet Maui Onion Dip Mix.

5.        Simmer for 3 to 4 minutes, until slightly thickened. Stir in the cream.

6.        Return the pork chops and any juices to the skillet. Cover and simmer gently for 8 to 12 minutes, until the chops reach 145°F. Rest for 3 minutes before serving.

DIXIE FIXINS TIP: Serve the extra onion gravy over mashed potatoes, rice, or buttered noodles. Avoid boiling after adding the cream so the sauce stays smooth.

STORAGE: Refrigerate pork chops and gravy for up to 3 days. Reheat gently to 165°F.