Pork Loin in Onion Gravy - Dee Dee's

Diane Hopson Smith


I had a couple of thick pork loin chops in the fridge and wanted some idea's on how to make a really special and delicious meal! And special is what I found as I looked through my Southern Living cookbooks.

This recipe was inspired from the "Pork Chops in Onion Gravy" in the 1999 issue of the annual Southern Living cookbook. I made changes to the original recipe to make it work with the ingredients I had on hand.

I'm happy to say it turned out delicious!!

Hope you enjoy!

★★★★★ 3 votes
5 Min
25 Min
Stove Top


1 to 1 1/2-inch pork loin chops (can use chicken breast in place of pork)
salt and pepper to taste
1/2 tsp
garlic powder
2 Tbsp
all purpose flour
2 Tbsp
vegetable oil (i use canola oil)
2 medium
onions, cut in half then sliced thin
1/2 c
cooking sherry
1/2 c
beef broth (if you selected chicken in place of pork use chicken broth)
1 tsp
2 Tbsp


1NOTE: even though you will only see photo's of 2 pork loins, the recipe includes ingredients for 4.
2Rinse meat of choice and pat dry.
3Mix flour, salt, pepper and garlic powder together. Evenly coat meat. NOTE: I mix this together in a ziploc bag, add the meat and coat.
4Cook in hot oil in a heavy skillet over a medium heat for 3 minutes on each side.
5Add onions and cook an addtional 5 minutes, turning meat once.
6Add cooking sherry and broth, reduce heat and simmer for 15 minutes. Remove meat from skillet; place in oven to keep warm.
7Mix the cornstarch with water and add to the onion mixture; stir to blend.
8Cook the gravy over a medium heat stirring constantly until thickened and bubbly, about 3 minutes. Spoon over meat; serve while hot.

About this Recipe

Course/Dish: Chicken, Pork
Main Ingredient: Pork
Regional Style: American