Pork Chops in Onion Sauce

This is hearty German home cooking. Flour-dusted pork chops get seared in a heavy skillet, then braised with thinly sliced onions in a mix of beer and beef broth. Fifteen minutes of covered simmering turns tough chops tender and builds a savory onion sauce in the same pan.

The flour coating on the chops serves double duty. It creates a golden crust during searing and thickens the sauce slightly as it simmers. Cornstarch stirred in at the end finishes the job, turning the braising liquid into a glossy gravy that coats the back of a spoon.

Four small onions sliced thin practically melt during the braise, dissolving into the sauce and giving it body and natural sweetness. The beer adds a malty depth that pairs naturally with pork, while the beef broth rounds everything out with savory richness.

Serve these over boiled potatoes with Brussels sprouts on the side for a proper German dinner plate.

Kitchen Tips

• Sear the chops over high heat for a firm, golden crust before adding the onions. A weak sear means pale, limp chops.
• Use a lager or pilsner style beer. Dark stouts or IPAs can overpower the sauce with bitterness.
• Mix the cornstarch with cold water before adding to the hot sauce. Adding dry cornstarch directly creates lumps that won’t dissolve.
• Don’t skip the covered simmer. The steam trapped inside keeps the chops moist and tender.

Variations

• Mustard onion sauce: Stir a tablespoon of whole-grain mustard into the finished sauce for a tangy, traditional German accent.
• Apple and onion: Add a sliced tart apple to the pan with the onions. The sweetness pairs beautifully with pork and beer.