The Best French Onion Pork Chops
Pork chops are always a winner in my house, especially with my husband. He’s a big fan of any pork chop recipe, but these French Onion Pork Chops really hit the spot. The combination of tender pork, sweet caramelized onions, and gooey melted cheese is irresistible. I love how this dish comes together so effortlessly. Searing the pork chops gives them a beautiful golden crust, while the caramelized onions add a depth of flavor that’s simply divine. Topped with melty Gruyère, these pork chops are transformed into a comforting, gourmet meal that’s perfect for any night of the week. Start by seasoning the pork chops with salt and pepper. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Sear the pork chops until they are golden brown on both sides, about 3-4 minutes per side. Once seared, remove them from the skillet and set them aside. In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil. Add the sliced onions and sugar, then cook, stirring occasionally, until the onions are deeply caramelized and golden brown, about 15 minutes. Next, add the minced garlic and thyme, cooking for an additional 1-2 minutes until fragrant. Pour the beef broth into the skillet with the onions, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer, letting all the flavors meld together. Return the pork chops to the skillet, nestling them into the onions and broth. Cover and simmer gently for about 5-7 minutes, or until the pork chops are cooked through and reach an internal temperature of 145°F (63°C). Sprinkle the grated cheese evenly over the pork chops. Cover the skillet again just until the cheese melts, about 1-2 minutes. Serve the pork chops hot, topped with the caramelized onions and melted cheese. Garnish with chopped parsley and enjoy!
Storage
Store any leftover French Onion Pork Chops in an airtight container in the refrigerator for up to 3 days. You can also freeze them in a freezer-safe container for up to 3 months; just thaw in the refrigerator before reheating. Reheat gently in a skillet over low heat to keep the pork chops tender.
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title: “French Onion Pork Chops” ShowToc: true date: “2024-10-19” author: “Jessica Herrmann”
Be sure to serve these with my Smooth & Creamy Homemade Mashed Potatoes!
French Onion Pork Chops
I’m just going to say it. This amazing French Onion Sauce will make you want this pork chop recipe every night. Trust me when I say that it is quite difficult not to take a spoon to the pan, pull up a chair, and make it disappear. Feel free to make it with chicken too, (stuffed with mozzarella cheese, no less). Note that the onions do take time to fully caramelize, but it is absolutely well worth the wait.
How to Make it
Season the pork shops and pat with flour. Sear in olive oil over medium-high heat until browned. Remove and place on a baking sheet while you prepare the sauce.
Melt butter in the same skillet and add the onions. Let them slowly simmer and caramelize for 45-60 minutes, stirring occasionally.
They will continue to reduce in size and darken as they cook.
Add the white wine and reduce by half. Toss the onions with flour and cook for 1 minute. Add the mushrooms and remaining butter. Cook for 5 minutes, then add the garlic.
Add white wine and reduce it by half. Add chicken broth and thyme. Simmer for 15 minutes while you bake the pork chops. Add the pork chops back to the skillet. Spoon the sauce on top and serve.
Best Cuts of Pork Chops
Center cut, Bone-in Pork Chops These are the best cut for this recipe as the bone always pack the most flavor. The thicker the better. They’re also known as Rib Chop. Loin Chops These may also be used, although they are a leaner cut. Boneless Chops These will work as well, although they are very lean which makes them prone to becoming dry. To mitigate this, brine them prior to searing.
Searing the Meat
Use a cast iron skillet for a nice, golden sear. Sear over medium-high heat. The middle doesn’t need to be done yet, we’re just giving the outside color and texture. Don’t move them around as they cook, it will disrupt the sear.
Caramelizing the Onions
Caramelizing onions takes patience and time.
Don’t cut the onions too thin. Use a madoline slicer to cut the onions quickly and evenly. Coat the onions generously in butter. Use a silicone spatula and stir occasionally as they cook. Low and slow: Cook the onions over medium-low heat. This process takes some time but the end result is well worth it. Use more Onions than you think: Onions made up of over 80% water. They shrink down considerably as they cook.
Storing Leftovers
Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do reheat well.
What to Serve with French Onion Pork Chops:
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