French Onion Smothered Pork Chops
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 - 5 people
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Calories
394 kcal
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Course
Main Course
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Cuisine
American
French Onion Smothered Pork Chops
Description
The recipe begins by slowly caramelizing thinly sliced onions with garlic in butter until golden and flavorful. Meanwhile, boneless pork chops about 1.5 cm thick are seasoned with garlic powder, salt, and pepper, then seared quickly on both sides to brown without fully cooking inside. Returning the onions to the skillet, flour is added to form a roux, then beef broth is stirred in to create a thick, savory gravy. The chops are simmered in the onion gravy until nearly tender.
Slices of cheese such as Gruyere or Swiss are placed atop the chops, covered, and left to melt. The dish is garnished with fresh chopped rosemary, adding an aromatic herbal note. The result is a dish with tender pork enveloped by a rich, slightly sweet onion sauce with creamy melted cheese on top, offering a combination of textures and flavors reminiscent of French onion soup components.
Adjust cooking times for thicker cuts, and resting after cooking allows juices to redistribute. Variations include using chicken or steak in place of pork, though cooking times and cheese pairing may differ.
Ingredients
- 4 - 5 pork chops , boneless (~ 150-200g/5-7oz each) (Note 1)
- 1/2 tsp garlic powder
- salt
- black pepper
- 2 onion sliced into rings (brown, yellow or white, large
- 2 garlic minced, cloves
- 1.5 tbsp / 25g butter (or olive oil)
- 1 tsp neutral cooking oil if needed, generic cooking oil
- salt
- black pepper
- 1 cup/250ml beef broth low sodium, or stock
- 2 tbsp flour
- 4 lices cheese (Note 2)
- rosemary leaves finely chopped fresh
Instructions
- Caramelise Onions: Melt butter on medium (or medium low for strong stoves). Add onion and garlic, cook 15 minutes until golden brown and caramelised, stirring regularly (see video). Remove from skillet.
- Prepare Chops: Sprinkle chops with garlic, salt and pepper.
- Sear: Add oil into skillet if needed. Turn heat up to high. Sear chops 1 minute on each side until nicely browned but not cooked inside. Remove onto plate.
- Gravy: Turn heat down to medium. Return onion into skillet, scraping in juices. Add flour, mix.
- Add beef broth and mix until incorporated. Season sauce to taste with salt and pepper.
- Simmer Chops in Sauce: When it comes to a simmer, give it a big stir then add pork chops.
- Top chops with cheese, cover with lid to melt and finish cooking the chops through - only 3 minutes for thin chops like I'm using. Internal temp of 160F/70C for no pink (or 155F/68C for blush of pink).
- Garnish: Remove lid, sprinkle with rosemary. Spoon over French Onion Gravy, then sprinkle with more rosemary.
- Serve immediately, over mashed potato or similar.
Notes
- For pork chops about 1.5 cm thick, sear briefly and simmer to internal temperature of 160°F (70°C) for no pink; thicker chops require longer simmering and resting.
- Use Gruyere, Swiss, Gouda, or Masdaam cheese for melting; mozzarella is less flavorful but acceptable, while cheddar or similar cheeses may bleed into the gravy.
- This recipe adapts well to chicken or beef; adjust simmering time and cheese choice accordingly.
- Let chops rest for 5 minutes after cooking to allow juices to settle.
User Reviews
Overall Rating
4.9
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