Juicy pork chops, sweet sautéed onions, and a simple garlic-lemon marinade come together in this traditional Brazilian comfort food from São Paulo.
Some of my favorite meals in Brazil weren't elaborate feasts or famous restaurant dishes—they were the simple, everyday recipes served in homes and neighborhood restaurants throughout São Paulo. These Pork Chops with Onions (Costeletas de Porco com Cebolas) are exactly that kind of meal. With just a handful of ingredients, they deliver incredible flavor and prove that sometimes the simplest recipes are the most satisfying.
The pork chops are marinated with fresh lemon juice, garlic, salt, and black pepper before being quickly seared until juicy and tender. Sweet, softened onions are then cooked in the same pan, soaking up all of those delicious browned bits before being spooned over the pork. A sprinkle of fresh cilantro adds the perfect bright finish.
Best of all, this recipe is easy enough for a weeknight dinner but feels special enough to serve to guests. It's a wonderful example of the comforting, home-style cooking I came to love while living in Brazil.
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Brazilian Origins of Pork Chops with Onions
While Brazil is famous around the world for its grilled beef, pork has long been an important part of everyday cooking, especially in the state of São Paulo. Home cooks often prepare simple cuts like pork chops with fresh garlic, citrus, onions, and herbs—ingredients that are inexpensive, flavorful, and easy to find. Recipes like Costeletas de Porco com Cebolas showcase the Brazilian approach to home cooking: letting a few fresh ingredients create a meal that's comforting, satisfying, and full of flavor. These Pork Chops are typically served with Carioca Beans and Brazilian Rice {with Onions and Garlic}.
Simple Ingredients and Substitutes
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- Pork Chops, bone in, ½ inch thick - Pork chops on the bone will stay more tender when cooked than when the bone is removed. I used ½ thick, but you can use ¾ inch or 1 inch. Boneless pork chops can also be used, but they will cook faster so you will need to reduce the time and test for doneness. See the notes for cooking instructions for various thicknesses and bone-in. You can also use pork tenderloin cut into ½ inch thick slices before marinating and cooking.
- Fresh Lemon Juice - The lemon juice goes into the marinade, so fresh is best. I used half of a lemon, but you can use the juice from the whole lemon if you want. You can substitute in lime or white wine vinegar if you don’t have lemon.
- Fresh Garlic cloves, minced – Fresh is best in this simple recipe. You can buy pre-minced garlic to save time or mince it in bulk and freeze it for use when you need it!or use dried garlic flakes or garlic powder.
- Olive Oil - Extra Virgin Olive Oil is my go-to for searing pork. However, you can substitute in vegetable oil, canola oil, coconut oil, or other neutral oil that you have.
- Onion, sliced – I used yellow onion, but you can use white onion, red onion, or shallots. You could use frozen onions, but they won't have the crisp texture that you get from fresh. The key for frozen is to thaw and pat dry so that you don't just steam them in the pan.
- Chicken Broth or stock (missing from the image above) – The broth is for deglazing the pan to help create a sauce with the onions. You can also use, vegetable broth or stock or Beef broth or stock. You can also use water mixed with a beef or chicken bouillon cube or beef base or chicken base.
- Fresh Cilantro Leaves – Fresh cilantro is a traditional herb used in Brazilian cooking and adds a beautiful vibrant flavor. However, if you are one of those that think it has a bitter taste, replace with fresh Italian parsley or simply eliminate.
See recipe card for quantities.
Simple Equipment You'll Need with Options
For marinating the pork chops, you need a large deep dish, such as a casserole dish or sheet pan. You can also use a large plastic storage bag.
For prepping the onions and cilantro, you just need a good sharp knife, such as a chef's knife, and a cutting board.
For cooking the pork chops and onions, a large cast iron pan, frying pan or large skillet will all work for this recipe.
How to Make Pork Chops with Onions
Prepping Steps
In a small bowl, mix the marinade: lemon juice, salt, pepper, and garlic. Place the pork chops in a large deep dish, such as a casserole dish or sheet pan. Pour the marinade over the pork chops and then rub it all over both sides. Place in the refrigerator to marinate for 1 hour (up to 8 hours).
While the pork is marinating, slice the onion and chop the cilantro. First cut the onion in half, remove the skin, then cut side down, slice the onion into thin slices about ¼ inch thick.
Rough chop the cilantro.
Cook the Pork Chops and Onions
To a large frying pan, preheated over high heat, add the olive oil and the pork chops. Cook for 3-4 minutes on the first side.
Then flip the chops over and cook for another 2-3 minutes or until the internal temperature reaches 145°F (63°C).
Transfer the pork chops to a clean dish and turn the heat in the pan down to medium.
If the pan is dry, you can add a couple teaspoons of olive oil.
Add the sliced onions and half of the chopped cilantro (saving the rest for garnish).
Spread out into a single layer and cook until soft for about 5-8 minutes, stirring a few times to ensure they don't burn. If you see the onions burning, turn the heat down to medium-low. When there are a few minutes left in the cooking, deglaze the pan with the chicken broth, making sure to scrape up any browned bits from the bottom.
Finally, push the onions to one side and add the pork chops back to the pan, along with any juices on the dish.
Cover each of the chops with the cooked onions and just warm back up for 1-2 minutes.
Garnish with remaining cilantro, serve and enjoy!
Variations on Pork Chops with Onions
Of course, you can customize this recipe to better meet you and your family's preferences. Here are a few ideas for inspiration!
- Add Bell Peppers – Sauté sliced red or green bell peppers with the onions for extra sweetness and color.
- Make it Spicy – Add a pinch of crushed red pepper flakes or sliced fresh chili to the onions.
- Use Pork Tenderloin – Slice pork tenderloin into medallions and prepare it the same way for a leaner option.
- Finish with Lime – Squeeze fresh lemon juice over the finished dish for a brighter citrus flavor.
- Add Fresh Herbs – While cilantro is common, fresh parsley also works beautifully if you prefer a milder herb. Fresh basil works too.
Recipe FAQs
Yes, boneless pork chops work just as well. Because they're often thinner, reduce the cooking time slightly to keep them juicy.
An hour gives the pork great flavor, but if you have more time, marinating for up to 8 hours makes the chops even more tender.
Cooking the onions in the same skillet lets them absorb all of the flavorful browned bits left behind by the pork, making them extra sweet and delicious.
You can marinate the pork in advance and even cook the onions ahead of time. Reheat everything together in the skillet just before serving.
See below for best items for pairing with this recipe, including rice, beans, salads, and other sides.
More Delicious Pork Recipes
Looking for other Pork recipes inspired by Brazil? Then check these out!
Pairing
These are some traditional dishes to serve with Pork Chops and Onions:
Pork Chops with Onions Recipe (Costeletas de Porco com Cebolas)
Ingredients
- 4 Pork Chops, bone in, ½ inch thick
- 2 tablespoons Fresh Lemon Juice
- 3 cloves Garlic, minced (3 teaspoons)
- 3 teaspoons Salt
- 2 teaspoons Ground black pepper
- 1 Onion, medium
- ½ cup Chicken broth or stock
- ½ cup Fresh cilantro leaves
- 2 tablespoons olive oil
Instructions
- In a small bowl, mix the marinade: lemon juice, salt, pepper, and garlic. Place the pork chops in a large deep dish, such as a casserole dish or sheet pan. Pour the marinade over the pork chops and then rub it all over both sides. Place in the refrigerator to marinate for 1 hour (up to 8 hours).
- While the pork is marinating, slice the onion and chop the cilantro. First cut the onion in half, remove the skin, then cut side down, slice the onion into thin slices about ¼ inch thick. Rough chop the cilantro.
- To a large frying pan, preheated over high heat, add the olive oil and the pork chops. Cook for 3-4 minutes on the first side. Then flip the chops over and cook for another 2-3 minutes or until the internal temperature reaches 145°F (63°C).
- Transfer the pork chops to a clean dish and turn the heat in the pan down to medium. If the pan is dry, you can add a couple teaspoons of olive oil. Add the sliced onions and half of the chopped cilantro (saving the rest for garnish). Spread out into a single layer and cook until soft for about 5-8 minutes, stirring a few times to ensure they don't burn. If you see the onions burning, turn the heat down to medium-low. When there are a few minutes left in the cooking, deglaze the pan with the chicken broth, making sure to scrape up any browned bits from the bottom.
- Finally, push the onions to one side and add the pork chops back to the pan, along with any juices on the dish. Cover each of the chops with the cooked onions and just warm back up for 1-2 minutes. Garnish with remaining cilantro, serve and enjoy!
Notes
- For ½ inch thick boneless pork chops, cook 2-3 minutes per side. Add another minute for every additional ¼ inch of thickness. If the pork chops are bone-in, the cook time will be 3-4 minutes per side for ½ inch thick. Add a minute per each additional ¼ inch of thickness.
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