Entrée: United States – Braised 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 10 min

Cook 10 min

Additional 35 min

Total 45 min

Ingredients

4 bone-in pork rib chops
Salt and black pepper to taste
1 / 2 cup (60 g) all-purpose flour (for dredging)
3 tbsp (45 ml) vegetable oil or bacon drippings
2 large onions, thinly sliced
2 cups (480 ml) chicken stock
1 tsp (5 ml) Worcestershire sauce
1–2 bay leaves
Fresh parsley, chopped (for garnish)

Instructions

1. Season chops with salt and pepper and lightly dredge in flour, shaking off excess.
2. Heat oil in a deep skillet or Dutch oven over medium-high heat; brown chops 3–4 minutes per side and set aside.
3. Add onions to the pan and cook until softened and lightly caramelized, scraping up browned bits.
4. Return chops to the pan, add chicken stock, Worcestershire sauce, and bay leaves; bring to a simmer.
5. Cover and reduce heat to low; braise 25–35 minutes until chops are fork-tender and gravy has thickened. Adjust seasoning, garnish with parsley, and serve over mashed potatoes or rice.