How To Make French Onion Pork Chops
You can make these French onion pork chops in one pan and in less than an hour. You get a meaty dish with a rich, creamy sauce.
Preheat oven to 400 degrees F. Melt butter and olive oil in a large cast iron or other oven safe skillet, over medium to high heat.
Add sliced onions and saute 3 to 5 minutes, until soft. Add 4 tablespoons of beef stock and continue to cook, stirring occasionally, for 12 to 15 minutes, until onions are extremely tender and golden brown.
- As onions are sautéing, season both sides of pork chops with salt, black pepper, thyme and garlic powder. Transfer onions to a plate, do not wipe out skillet.
Reduce heat to medium, add a drizzle of olive oil to the skillet if needed, and cook pork chops for about 3 to 4 minutes per side, until golden brown. Transfer pork chops to plate.
Return cooked onions to pan and sprinkle with flour. Stir to coat and cook for about a minute. Add the remaining 1 cup of beef stock and stir often until mixture comes to a boil. Season with a pinch of salt and pepper.
Nestle pork chops back into the pan, spooning some of the beef stock over the tops of the chops. Top with a slices of provolone cheese, and a mound of the shredded gruyere (about ¼ cup on each chop).
Add a few sprigs of fresh thyme and add skillet to oven and bake for 8 to 10 minutes, until cheese is melted and gooey.
Before serving, spoon some of the beef stock/onion mixture over the top of the cheese, and garnish with some additional black pepper, if desired.
- Calcium: 522mg
- Calories: 590kcal
- Carbohydrates: 14g
- Cholesterol: 163mg
- Fat: 38g
- Fiber: 2g
- Iron: 2mg
- Monounsaturated Fat: 14g
- Polyunsaturated Fat: 3g
- Potassium: 769mg
- Protein: 47g
- Saturated Fat: 19g
- Sodium: 703mg
- Sugar: 3g
- Trans Fat: 1g
- Vitamin A: 789IU
- Vitamin C: 4mg
Have your own special recipe to share? Submit Your Recipe Today!