French Onion Pork Chops
Prep time
Cook time
Total time
French onion soup and pork chops, together in one dish?! Yes, and it's incredible! Easy to make, just sear the chops, make the sauce in the same skillet, with sauteed onions, Madeira or Red wine, beef broth and thyme, then top the chops with the onion sauce, bake and add swiss cheese to melt! You're gonna love this one!
Author: Ruth Guerri
Recipe type: Pork
Serves: 2
Ingredients
- 1 tsp of olive oil for onion
- 1 large onion, thinly sliced
- 2 Tbs of olive oil for chops
- 2 thick-cut boneless pork chops
- ½ tsp of salt
- ¼ tsp of fresh black pepper
- ¼ tsp of garlic powder
- 1 Tbs of flour
- ¼ cup of Sherry, Madeira or dry red or white wine
- ¾ cup of beef broth
- 1 Tbs of butter
- 3 tsp of fresh thyme leaves or 2 tsp of dried thyme
- ½ tsp of salt
- ¼ tsp of pepper
- 4 slices of swiss cheese
Instructions
- In a large heavy skillet, cast iron or oven-proof if you have one, add the olive oil and cook the onions over medium/high heat until softened, about 5- 6 minutes, then remove them from the skillet.
Preheat the oven to 375 degrees. - Now, season the pork chops with salt, pepper and garlic powder, add the oil to the skillet and over high heat, sear the chops for 3 - 4 minutes on each side.
Remove them from the skillet, reduce the heat to medium, place the onions back in, sprinkle on the flour, stir and cook for 1 minute, then add the Madeira or red wine to deglaze, then add in the beef broth, butter, thyme, and salt & pepper, stir to combine. Return the chops back to the skillet, spoon some of the sauce on the chops.
- If your skillet is not ovenproof, transfer all to a baking dish. Place the skillet or baking dish in the oven and bake for 8 minutes. Top the chops with cheese and bake for 3 more minutes, just until cheese is melted.
To serve, plate the chops and spoon some of the onion mixture on top. Simply scrumptious!
