|

French Onion Smothered Pork Chops

French Onion Smothered Pork Chops

When I saw this recipe on Lemon Blossoms I immediately knew what I was making for dinner that night! My family loves French Onion soup so I figured these pork chops would be a big hit. The pork smelled so amazing while it was simmering in the flavorful French onion sauce!! I served these smothered pork chops with a light spring salad and some fresh crusty bread to soak up the tasty sauce. We all thought the French onion sauce was amazing and paired nicely with the juicy chops and gooey cheese.

French Onion Smothered Pork Chops

How to Make French Onion Smothered Pork Chops

Pat the pork chops dry then season them with sea salt, freshly cracked pepper, garlic powder, and fresh thyme, to taste, on both sides; set aside.

Heat the butter in a large oven-proof cast iron skillet over medium heat. Add the onions and cook, stirring often, for 20 minutes, until softened and golden brown, and caramelized. Side Note: If the skillet gets dry while cooking and the onions are getting burned add a bit of water, you want them to cook slowly, not get charred.

Remove the caramelized onions from the skillet and set them aside. Drizzle the olive oil in the skillet and heat over high heat. Add the seasoned pork chops and cook for about 2-3 minutes, or until golden brown then flip over and cook for another 2-3 minutes, or until golden brown; remove from the skillet and set on a plate. At this point, the pork is not cooked through.

French Onion Smothered Pork Chops

Turn the heat to medium and return the onions to the skillet. Add the minced garlic and fresh thyme leaves. Cook, stirring constantly, for 1 minute. Add the flour and cook, stirring constantly, for 2 minutes.

Stir in the wine and mix well. Stir in the broth, Worcestershire sauce, and Dijon mustard. Mix until well combined. Season with sea salt and freshly cracked pepper, to taste.

When the sauce comes to a simmer, nestle the pork chops in the sauce. Cover the skillet with a lid and cook for about 5-7 minutes, or until the pork reaches a temperature of 145-150, for medium-rare. Top the chops with Gruyere then place in the oven under the broiler until the cheese is melted, gooey, and a bit golden. Remove from the oven then add fresh thyme sprigs and some fresh parsley to the top. Serve immediately.

French Onion Smothered Pork Chops

French Onion Smothered Pork Chops

French Onion Smothered Pork Chops

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main
Servings: 4
Author: Pam - For the Love of Cooking / Original by Lemon Blossoms

Ingredients

  • 4 thick boneless pork chops
  • Sea salt and freshly cracked pepper, to taste
  • Garlic powder, to taste
  • Dried thyme, to taste
  • 2 tbsp butter
  • 2 yellow onions, sliced
  • 2 cloves of garlic, minced
  • 1 tsp fresh thyme leaves
  • 2 tbsp flour
  • 1/4 cup red wine
  • 1 1/2 cups beef (or chicken) broth
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 cup Gruyere cheese, shredded (more if desired)
  • Fresh thyme sprigs, garnish
  • 1 tbsp fresh parsley, chopped, garnish

Instructions

  • Pat the pork chops dry then season them with sea salt, freshly cracked pepper, garlic powder, and fresh thyme, to taste, on both sides; set aside. 
  • Heat the butter in a large oven-proof cast iron skillet over medium heat. Add the onions and cook, stirring often, for 20 minutes, until softened and golden brown, and caramelized. 
    Side Note: If the skillet gets dry while cooking and the onions are getting burned add a bit of water, you want them to cook slowly, not get charred.
  • Remove the caramelized onions from the skillet and set them aside. 
  • Drizzle the olive oil in the skillet and heat over high heat. Add the seasoned pork chops and cook for about 2-3 minutes, or until golden brown then flip them over and cook for another 2-3 minutes, or until golden brown; remove from the skillet and set on a plate. At this point, the pork is not cooked through.
  • Turn the heat to medium and return the onions to the skillet along with the minced garlic and fresh thyme leaves. Cook, stirring constantly, for 1 minute. 
  • Add the flour and cook, stirring constantly, for 2 minutes. 
  • Stir in the wine and mix well. 
  • Stir in the broth, Worcestershire sauce, and Dijon mustard. Mix until well combined. Season with sea salt and freshly cracked pepper, to taste.
  • When the sauce comes to a simmer, nestle the pork chops in the sauce. Cover the skillet with a lid and cook for about 5-7 minutes, or until the pork reaches a temperature of 145-150, for medium-rare. 
  • Top the chops with Gruyere then place in the oven under the broiler until the cheese is melted, gooey, and a bit golden. 
  • Remove from the oven then add fresh thyme sprigs and some fresh parsley to the top. Serve immediately.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




9 Comments

  1. Awesome looking dish Pam and as big fans of both onion soup ans chops, it is one we must try soon.

  2. Thank you! Guess what we are having for dinner tonight?

  3. I’m not a great fan of pork chops, since I generally find them dry, but this sounds like a wonderful dish!

  4. what a DELICIOUS idea! i make pork chops the same way every time and didn’t even realize i needed a new recipe until now!

  5. Julie Hordyk says:

    5 stars
    Made these last night – delish! I used standard thickness bone-in chops because that’s what I had on hand, and the cook time was about the same. Make sure to caramelize the onions low and slow…it takes longer than 20 minutes but it’s well worth it. I used beef broth instead of chicken to give it that nice deep “French onion” flavor. My husband commented on how good they were (and he often thinks pork chops are dry), so this is going in the keeper pile!