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The seasoning in this dish is so simple but the flavors are great! I used two large 1" thick chops, 1 huge sweet onion (which probably equaled at least 4 cups chopped) and a cup of homemade pork stock. It was kind of an onion overload for just two people but the onions were so full of flavor that we ate them all. This dish was delicious, decadent, and above all, easy! We'll be having this often!

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Chilicat February 20, 2010

tasty, spicy recipe! i cut the recipe in half. love the spice mixture! i added garlic powder to it as well. when the chops were done, my gravy looked more like an onion water. so i took out the chops and threw the gravy into a skillet and reduced it down, no sweat! it turned out fantastic, almost like french onion soup! thanks for sharing! served with mashed potatoes and carrots.

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KPD May 31, 2009

This was a recipe that I used to make years ago before I lost it and it is even better than I remember. My favorite way to make pork chops for sure! I like to use the fattier pork chops rather than butterfly pork chops. They have a richer flavor. Being the only onion lover in the house- I halved the recipe and ate it in just two sittings. I was ashamed for about two minutes.

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Pot Scrubber May 24, 2005
Prudhomme's Baked Pork Chops With Onion Gravy