Pan Seared Pork Chops with Onion Gravy

Boneless center-cut pork chops with a low-fat, low-sodium onion gravy. Great for weeknights, weekends, or a special occasion! This recipe is adapted from Weight Watchers 50th Anniversary Cookbook.

Pan Seared Pork Chops with Onion Gravy

It took me a few years but I finally got a new Weight Watchers cookbook. The only other one I ever had I lent to a friend, and then she moved out of state before I saw her again. Not really a big deal, I wasn’t mad, and I still had the IPhone app, but there’s something I love about having actual cookbooks, on paper, in front of me. I found this recipe recently while I already had a package of pork chops ready to defrost and use, and was trying to decide what to do. Something different than my usual Honey Herb Pork Chops.

Pork Chops with Onion Gravy


These are so easy to make! Just sear the chops for a few minutes until browned, then let them rest while you prepare this simple yet delicious gravy. I can’t give you the exact nutritional information, since I changed the recipe from bone-in pork chops to center cut, along with a few other changes, but they would be under 300 calories a serving. My daughter requested peas as a side dish, but any green vegetable, or a salad would be great.

Pan Seared Pork Chops with Onion Gravy
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Easy pan seared pork chops with a delicious onion gravy.
Recipe type: Entree
Serves: 4 servings
  • 4 boneless center cut pork chops, about 1½ pounds
  • 2 small garlic cloves, minced
  • 1¼ cups reduced-sodium chicken broth
  • 1 large yellow onion, thinly sliced
  • 2 teaspoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon cornstarch
  • ¼ teaspoon dried thyme
  • ¼ teaspoon black pepper
  1. Sprinkle the pork chops with pepper. Heat the olive oil in a large, deep, nonstick skillet over medium-high heat. Add the chops and cook, turning occasionally, until browned on both sides. Transfer to a plate.
  2. Add the onions, chicken broth, garlic, mustard, and thyme to the skillet. Bring to a boil Reduce heat and simmer, covered, stirring occasionally, until the onions are very tender, about 10-15 minutes.
  3. Sprinkle the onions with the cornstarch, and raise the heat back up. Cook, stirring constantly, for about 1 minute, or until the sauce is bubbly and thickened. Return the chops and juices to the skillet. Reduce the heat and simmer, uncovered, until the chops are heated through, turning occasionally, 2-3 minutes.
Adapted from Weight Watchers 50th Anniversary Cookbook.


Pan Seared Pork Cutlet with Black Eyed Pea Salsa – Guest Post from Spatulas On Parade

My summer is almost in full swing now, and I’m busier than ever! If you followed along last year, you know I had some wonderful friends fill in once a week for me with a guest post, and the same is happening this year. I think it’s great because it gives me a chance to showcase some of my favorite bloggers, they get to possibly reach a new audience, and you get some great new recipes that I might not make myself! I’m kicking off my summer guest posters today with the awesome Dawn from Spatulas On Parade, and some very delicious sounding Pan Seared Pork Cutlets with Black Eyed Pea Salsa. Enjoy!
pan seared pork cutlet with black eyed pea salsa #SpatulasOnParade
Hi everyone! I’m Dawn from Spatulas On Parade. I’d like to thank Bernadette for asking and allowing me to be her first guest host of the summer. Summer time is so busy for most people and as a blogger I appreciate the opportunity to speak to a new audience. And I’m sure she enjoys the break.
This recipe is not like my normal supper time fare, as I have not cooked pork in YEARS except for bacon and the once-in-a-blue-moon sausage. However, I was seriously looking for something different. I browsed through some old recipe books, looked in my cupboard, scanned the freezer…nothing jumped out at me. Then I thought about black eyed peas. WHY? I am not a fan, ask my family, but they were calling to me.
Now, how to make them so they were not just a “bowl of beans” was the question. How about in a salsa?! That’s the ticket. My husband’s aunt had been talking about a pork roast for about a week and got me thinking, how about pork cutlets.
So off to the store I went with ingredient list in hand, oh yeah I made that before I left. Got what I needed and began to prepare our “out-of-the-ordinary” supper.
This doesn’t take long and was really good.
Pan Seared Pork Cutlet with Black Eyed Pea Salsa - Guest Post from Spatulas On Parade
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Pork Cutlets with a flavorful Black Eyed Pea Salsa
Recipe type: Entree
Serves: 4
  • 4 pork cutlets (more depending on how many you're feeding)
  • 1 can black eyed peas, rinsed and drained
  • 1 jalapeno, seeded and diced
  • 1 onion, chopped
  • 2 cloves of garlic minced
  • ½ cup Canadian bacon, chopped
  • ¼ tsp cumin
  • ¼ tsp pepper
  • 1 can no salt whole tomatoes (14 oz)
  • ⅓ cup chopped cilantro
  1. In a large skillet or sauce pan, saute your Canadian bacon, onion and garlic with a dab of oil. Stir in your garlic after a couple of minutes and saute, be careful not to burn the garlic. Stir in your spices and chop your tomatoes, I crushed mine with my hand. Stir well. Allow this to simmer while you cook the pork cutlets. Lastly before serving stir in the jalapeno and cilantro. Serve on top of your pork cutlet.
  2. For the pork I just seasoned it with a sprinkle of garlic powder and fresh cracked black pepper, seared it in a hot pan on each side and cooked it for 3 minutes per side. I do this while the salsa is simmering, .you can prepare the salsa earlier and allow it to cool if you like, we ate it warm.
  3. /4 cup of salsa only has 42 calories, 3.2g protein, makes 3½ cups prepared salsa

Grilled Ground Pork Burgers



Sometimes I want something different than our regular hamburgers. I had a package of ground pork in the freezer so I asked my husband if he wanted me to make pork burgers, and he asked me if I was going to put cracker dust in them, at which point I remembered I had made them that way before, but didn’t care for them. I thought they were too dry. So I looked up a few recipes, already knowing that I was going to put Worcestershire sauce, salt, and pepper in them like I do when I make ground beef burgers, and came across one that had bacon in the mixture! You know my love of bacon, right? If you don’t this is probably your first time visiting here. I showed the recipe to the husband and told him I was going to adapt this one, and he agreed, so off to the kitchen I went.

I loved the addition of bacon in them, I thought it gave them a fabulous flavor. I think a smoked bacon would give them a nice, smoky flavor and would be great on the grill once we bring out the grill for the first time this season. I cooked them on the stove in my ribbed cast iron pan this time, but I’m sure we will be grilling soon, at least by Memorial Day!

Grilled Ground Pork Burgers
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The star ingredient in these grilled pork burgers is BACON!
Recipe type: Entree
Serves: 4
  • 1 pound ground pork
  • 5 slices uncooked bacon
  • 2 cloves garlic
  • 1 egg
  • 2 dried sage leaves, crumbled ( about ½ teaspoon ground sage)
  • 1 teaspoon Worcestershire sauce
  • heaping ½ teaspoon Kosher salt
  • ¼ teaspoon fresh ground pepper
  • 4 burger buns
  • thinly sliced Cheddar cheese (optional)
  • lettuce, sliced tomato, sliced onion, for topping (optional)
  1. Process the bacon and garlic cloves in a food processor until well ground. In a large bowl combine the ground pork, egg, dried sage, salt and pepper. Add the bacon mixture and mix well using clean hands.
  2. Shape into equal patties. Preheat a grill or a ribbed cast iron pan over medium high heat. Grill the patties for 5 minutes or until marked on the bottoms, then turn and grill for 5 minutes more. Turn the heat down to low, top with the sliced cheddar, and continue to cook until the cheese is melted. Serve on your choice of bun with desired toppings.



Crock Pot Pork Barbecue

I had the weirdest craving for a Pork BBQ sandwich. Those that know me know that is something I would never crave, and wouldn’t even normally want to eat! But, I did and my husband was thrilled when I told him I planned on making it. We have a couple of good BBQ shack type restaurants around here, but they always seem to get overlooked when we eat out.

I started out by chopping up some favorite veggies, carrots, green peppers, and red onions.

chopped veggies
Then I put a pork picnic shoulder in the crock pot with the veggies, and covered it 3/4 of the way with water.


Pork BBQ in  the Crock Pot

Then I put the Crock Pot on high, and let it cook for 5 hours. I probably could have gone longer, so that the pork would have shredded more easily, but we were perfectly okay with the pork being chopped instead of shredded. After 5 hours I removed the picnic shoulder from the crock pot and left the veggies in to simmer while I removed the excess fat and chopped up the pork. Then I removed the veggies to a large bowl using a slotted spoon, and drained the water from the Crock Pot, reserving one cup to add into my BBQ sauce mixture.

My husband wanted a sweet barbecue sauce so I made one with brown sugar and molasses. I had never made a barbecue sauce before, sweet or spicy! I just didn’t want to use bottled this time, and felt it was time to expand my cooking skills into barbecue sauce :)


CrockPot Pork BBQ


I’m pretty sure I’ll be making my own sauce again! Next time I want to try a spicy one. Hmmm…..

Crock Pot Pork Barbecue
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Pork slow simmered in the Crock Pot with favorite veggies, then finished with a sweet barbecue sauce!
Recipe type: Entree
Serves: 8
  • 1 pork picnic shoulder, about 5 pounds
  • 2 carrots, shredded
  • 1 green bell pepper, diced
  • 1 red onion, diced
  • 8 Kaiser rolls, for serving
  • For the barbecue sauce:
  • 2 cups 100% natural ketchup (no corn syrup or preservatives)
  • 1½ cups light brown sugar
  • 3 tablespoons tomato paste
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons molasses
  • ¼ teaspoon garlic powder
  1. Place the pork picnic shoulder in a large crock pot. Sprinkle the shredded carrots and diced green peppers and onions around and on top of the pork, and fill the crock pot with water until the pork shoulder is three-fourths covered. Turn the crock pot on (
  2. Meanwhile prepare the barbecue sauce: In a large bowl combine the ketchup, brown sugar, tomato paste, vinegar, molasses, and garlic powder; stir until well mixed.
  3. Remove the pork from the crock pot (leave the veggies in) and remove the excess fat with a sharp knife. Chop or shred the pork. Remove the veggies from the crock pot using a large slotted spoon, then drain the all the water from the crock pot, reserving 1 cup. Stir the hot liquid into the barbecue sauce mixture, then put the chopped or shredded pork and vegetables back into the crock pot. Stir in the barbecue sauce, cover, and cook on high for 1 hour more. Serve on Kaiser rolls.


95 Easy Crock Pot Dinners

Easy Crock Pot Dinners

This might be the greatest collection of crock pot/slow cooker recipes ever! I can only take credit for a few of these recipes ( and mouth-watering pictures!), instead the thanks goes to all the wonderful foodies that contributed to this collection. There are easy chicken recipes, easy beef recipes, easy pork recipes, almost anything you can think of! Some of them are similar, but yet not exactly the same, and I couldn’t find one I wouldn’t want to try myself. I organized them in alphabetical order according to main ingredient, and they range from beef to vegetarian so there is something for everyone! Are you ready? Then let’s dive into these delicious and easy recipes!

Easy Crock Pot Dinners 2



Slow Cooker French Onion Roast Beef from Rants From My Crazy Kitchen

Crock Pot Balsamic Roast from Julies Eats and Treats

Slow Cooker Spinach Meatballs and Spaghetti Squash from Kitchen Tested

Slow Cooker Mexican Red Chili Tacos from A Cedar Spoon

Secret Ingredient Slow Cooker Beef Stroganoff by Frugal Foodie Mama

Sweet Korean BBQ Beef Tacos from Diethood

Super Simple Slow Cooker Steak Pizzaiola from Cupcakes and Kale Chips

Manly Meaty Chili from Cravings of a Lunatic

Slow Cooker Aloha Chili from Cupcakes and Kale Chips

Award Winning Chili from Rants From My Crazy Kitchen

Crock Pot Mongolian Beef from Very Culinary

Korean Style Short Ribs from Hezzi-D’s Books and Cooks

Slow-Cooker Mongolian Beef Stew from Cupcakes and Kale Chips

Slow Cooker Chile Colorado Style Beef from Noble Pig

Crock-Pot Carne Asada Lettuce Wraps from So…Let’s Hang Out

Slow Cooker Corned Beef and Cabbage from Very Culinary

Taco Soup from Rants From My Crazy Kitchen

Zingy Slow Cooker Hamburger Soup from Noble Pig

Slow-Cooker Beef Brisket with Bourbon BBQ Sauce {Gluten Free and Paleo} from So…Let’s Hang Out

Applewood Smoked Shredded Beef Tacos from The Adventure Bite

Easy Pot Roast from Back for Seconds

Slow Cooker Sante Fe Meatloaf from Mom On Time Out

Sloppy Joes from Taste Love & Nourish

Slow Cooker Philly Cheesesteaks from Mom On Time Out

Low-Carb Slow Cooker Chunky Beefy Vegetable Soup from Yours and Mine Are Ours

Slow Cooker Roast Beef with Easy Gluten Free Gravy from Everyday Maven

Crockpot Stew from Like Mother Like Daughter

Slow Cooker Winter Squash Beef Stew from Will Cook For Smiles

Slow Cooker Braised Beef and Mushroom Soup from Rants From My Crazy Kitchen

Chicken and Turkey 

Slow Cooker Turkey Breast and Gravy from Rants From My Crazy Kitchen

Crock-Pot Creamy Corn Chowder from Two Healthy Kitchens

Brown Sugar Candy Chicken from Kitchen Tested

Crock-Pot Chicken Tacos from Confessions of a Cooking Diva

Slow Cooker Dr Pepper Shredded Chicken from Girli Chef

Crock Pot Chicken Teriyaki from Julies Eats and Treats

Easy Celery Rice Soup from Farm Fresh Feasts

3-Ingredient Crock-Pot Chicken Tacos from Two Healthy Kitchens

Spicy White Chicken Chili (crockpot) from Girli Chef

Crock Pot Chicken Adobe from Farm Fresh Feasts

Creamy Crock Pot Chicken Marsala from Frugal Foodie Mama

Slow Cooker Buffalo Chicken Drumsticks from Diethood

Slow Cooker Salsa Chicken & Black Bean Tacos from Cupcakes and Kale Chips

Slow Cooker {Roasted} Chicken from A Southern Fairytale

Crock Pot Bourbon Street Chicken from Cupcake Diaries

Crock Pot Honey Sesame Chicken from Very Culinary

Cheese Stuffed Apple Chicken Meatballs (Slow Cooker) from The Law Student’s Wife

Slow Cooker Chicken Chile Verde {Gluten Free, Dairy Free Paleo Friendly} from Tasty Yummies

Slow Cooker Chicken Marrakesh from Flavor Mosaic

Slow Cooker Thai Chicken from The Law Student’s Wife

Easy Crockpot Chicken Chili from Flavor Mosaic

Skinny Slow Cooker Southwest Chicken Soup from Back for Seconds

Root Beer Crock Pot Chicken Sammies from Wine and Glue

Slow Cooker Hoisin Shredded Chicken Sandwich from Cookin’ Canuck

Healthy Crockpot Turkey Meatballs in a Tomato-Spinach Sauce from Overtime Cook

Easy Cheesy Slow Cooker Chicken Parmesan from Mom On Time Out

Crockpot Chicken Tortilla Soup with Black Beans and Corn from Cookin’ Canuck

Apricot-Orange Slow Cooker Chicken from Mom On Time Out

The Chicken That Ate The Pig- Stuffed Chicken from Your and Mine Are Ours

4-Ingredient Slow Cooker Pulled Chicken from Running to the Kitchen

Crockpot Quinoa, Sweet Potato, and Chicken Fajitas from Chelsea’s Messy Apron

Slow Cooker Tex Mex Pulled Chicken Sammies from Wine and Glue

Slow Cooker Chicken Sausage and Peppers from Aggie’s Kitchen

Crockpot Chicken Tacos from Like Mother Like Daughter

Slow Cooker Moroccan Chicken from Will Cook For Smiles

Crock Pot Salsa Chicken from Rants From My Crazy Kitchen

Crockpot Qdoba Night from Wine and Glue


Slow Cooker Spicy Lasagna from Rants From My Crazy Kitchen

Crock Pot Cheese Ravioli with Meat Sauce from Cupcake Diaries

Crock Pot Mac and Cheese from Cupcake Diaries

Slow Cooker Buffalo Chicken Macaroni and Cheese from Snappy Gourmet

Creamy Tortellini Soup from Bake.Love.Give.


Slow Cooker Apple Butter Pork Chops from Frugal Foodie Mama

Slow Cooker Apple Bourbon BBQ Pork Sandwiches from A Cedar Spoon

Slow Cooker Apple-Cranberry Bourbon BBQ Pork Loin Roast from Frugal Foodie Mama

Balsamic Brown Sugar-Glazed Pork Tenderloin (Slow Cooker) from Girli Chef

Slow Cooker Barbecue Pulled Pork from A Cedar Spoon

Slow Cooker Pulled Pork from Karen’s Kitchen Stories

Slow Cooker Apple Pork Loin from The Kitchen is My Playground

Slow Cooker Asian Pork Loin from Hezzi-D’s Books and Cooks

5-Ingredient Slow Cooker Brown Sugar Ribs from The Weary Chef

Slow Cooker Pulled Pork Chile Verde from Noble Pig

Totally Easy Slow-Cooker Kalua Pork from So…Let’s Hang Out

Slow Cooker Cranberry Chipotle BBQ Pork Sliders from Snappy Gourmet

Tomatillo Pork Burritos from The Adventure Bite

Sweet Korean BBQ Ribs from Back for Seconds

Crockpot Chipotle Pulled Pork with Avocado Ranch Sauce from Food Faith Fitness

Crock Pot BBQ Pulled Pork Sandwiches from Like Mother Like Daughter


Slow Cooker Clam Chowder from The Kitchen is My Playground

Slow Cooker Shrimp Creole from Yours and Mine Are Ours

Clam Chowder in the Crock Pot from Back for Seconds

Vegetable and Vegetarian/Vegan:

Butternut Squash and Chickpea Coconut Curry (Crockpot Recipe) from Tasty Yummies

Slow Cooked Black Bean Tacos with Vegan Chipotle Cream {Gluten Free & Vegan} from Tasty Yummies

Chipotle Black Bean and Quinoa Crock-Pot Stew -Vegan + Gluten Free from Tasty Yummies

Unbelievably Easy Crock Pot Garlic Mashed Potatoes from Kitchen Treaty

Crockpot Red Potato Soup from Chelsea’s Messy Apron


Easy Crock Pot Dinners 3

If you made it through all that, tell me which one you want to try first? I found a few I will be trying, possibly adapting, so you might see my versions soon!

Honey Herb Pork Chops

 photo porkchops.png

I’ve been making these pork chops for years, and can’t believe I haven’t shared the recipe with you all yet! I first got the idea for these from a recipe in Better Homes and Gardens 75th Anniversary Edition (p 348) but I’ve since changed it to better suit my tastes. See, I don’t usually like pork chops at all, I think they are too dry. But, like everything, it depends on how they are made. I have discovered I like thin, boneless pork chops much better, so that’s what I use here, but if you would prefer thicker pork chops, just increase the baking time to around 30 minutes.

Honey Herb Pork Chops
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Honey dipped pork chops with an herb stuffing coating. Quick and easy to make!
Recipe type: Entree
Serves: 6-7
  • 1 package thin, boneless pork chops (there are usually 7 in a package)
  • one 6 ounce box stuffing mix, crushed
  • ½ cup honey
  • 1 egg
  • ¼ teaspoon black pepper
  • 2 tablespoons butter, melted
  1. Pour the stuffing mix into a plastic gallon storage bag and crush using a meat tenderizer. I crush mine well, but not altogether fine, so that some of it is thicker breading. I tend to use the Stove Top Stuffing mix for chicken for this. You could also crush it in a food processor, but again, try to leave some not finely crushed. The box full gives you more than you need for these pork chops, I save the rest for the next time.
  2. Preheat oven to 400*F. In one shallow bowl combine the egg with the honey. In another shallow bowl mix together about a cup and a half (maybe more, I never measured!) of the crushed stuffing mix and the pepper. Melt the butter and pour it into a baking dish large enough to hold the pork chops without touching.
  3. Dip each pork chop into the honey, allow excess to pour off, and then into the stuffing mix, pressing the stuffing into the pork chops so the breading sticks. Allowing them to sit for about five minutes also helps the breading stick.
  4. Bake, uncovered for 10 minutes, turn the pork chops, and bake for 10-15 minutes more or until 160 degrees with a meat thermometer.


These have been my favorite pork chops for years, and I think you will agree! Let me know what you think :)

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