French Onion Smothered Pork Chops
User Reviews
5
6 reviews
Excellent
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Course
Main Course
French Onion Smothered Pork Chops
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 4 pork chop boneless, thick
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
- garlic powder to taste
- thyme dried, to taste
- 2 tbsp butter
- 2 yellow onion sliced
- 2 garlic cloves, minced
- 1 tsp thyme fresh leaves
- 2 tbsp flour
- ¼ cup red wine
- 1 ½ cups beef broth or chicken broth
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 cup gruyere cheese more if desired, shredded
- thyme fresh sprigs, for garnish
- 1 tbsp parsley fresh, chopped, for 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.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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