Lundi Recipe

Prepare and season

Pat the pork chops dry with paper towels. In a small bowl combine 2 tsp salt, 1 tsp black pepper, 1 tsp paprika, and 1 tsp garlic powder. Rub the pork chops on all sides with olive oil, then evenly season both sides with the spice mix. Let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Cook the pork

Choose grilling or pan-frying: For grilling – preheat grill to medium-high (about 425°F/220°C). Oil the grates. Place chops on the grill and cook 4–6 minutes per side depending on thickness (about 1" thick) until an instant-read thermometer reads 140–145°F (60–63°C) for slightly pink center. For pan-frying – heat 2 tbs neutral oil in a heavy skillet (cast iron preferred) over medium-high heat until shimmering. Add pork chops and sear 4–5 minutes without moving, until nicely browned, then flip and reduce heat to medium and cook another 4–5 minutes until internal temp reaches 140–145°F (60–63°C). In the last minute, add 1 tbs butter and baste the chops if desired. Remove chops to a warm plate and tent loosely with foil while making the gravy. Reserve pan drippings for the gravy.

Sweat the onions

Using the same skillet with reserved drippings (if pan-frying) or a separate skillet if grilled, heat 1 tbs vegetable oil and 2 tbs butter over medium heat. Add the 2 cups thinly sliced yellow onion and a pinch of salt. Cook, stirring occasionally, until the onions are softened and golden-brown at the edges, about 10–12 minutes. If onions start to brown too fast, reduce heat to medium-low.

Make roux

Sprinkle 2 tbs all-purpose flour over the softened onions and stir continuously for 1–2 minutes to cook the raw flour taste and create a roux that coats the onions.

Deglaze and simmer

Gradually pour in 2 cups beef (or chicken) broth while stirring to deglaze the pan and dissolve any browned bits. Add 1 tsp Worcestershire sauce and 1 tsp fresh thyme (or 1/2 tsp dried). Bring to a gentle simmer and cook 3–5 minutes until the gravy thickens slightly. If gravy becomes too thick, add up to 1/4 cup extra broth or water to reach desired consistency.

Finish the gravy

Season the gravy with 1 tsp salt and 1/2 tsp black pepper, tasting and adjusting as needed. Stir in 2 tbs heavy cream if using for a richer, silkier texture. Keep the gravy warm over low heat.

Combine and serve

Place rested pork chops on plates and spoon generous amounts of onion gravy over each chop. Garnish with chopped fresh parsley and a lemon wedge on the side if desired.