Pork Loin in Onion Gravy - Dee Dee's

Diane Atherton


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


  • 4
    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

How to Make Pork Loin in Onion Gravy - Dee Dee's


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

Printable Recipe Card

About Pork Loin in Onion Gravy - Dee Dee's

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

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