French Onion Smothered Pork Chops
Pan-seared pork chops simmer in caramelized onion and beef gravy, then finish with melted cheese and fresh rosemary.
By Cookin' Kitchen
- Total: 35 minutes
- Servings: 4 servings
Recipe
French Onion Smothered Pork Chops
Pan-seared pork chops simmer in caramelized onion and beef gravy, then finish with melted cheese and fresh rosemary.
Cookin' · https://cookin.club/recipes/french-onion-smothered-pork-chops
- Prep
- 10 minutes
- Cook
- 25 minutes
- Total
- 35 minutes
- Servings
- 4
Ingredients
For 4 servings
Equipment
- Skillet
- Lid
Instructions
Step 1: Melt the butter over medium heat, or medium-low heat if your stove runs hot. Add the onions and garlic and cook for 15 minutes, stirring regularly, until golden brown and caramelized. Remove from the skillet.
Step 2: Sprinkle the pork chops with garlic powder, salt, and pepper.
Step 3: Add oil to the skillet if needed and turn the heat to high. Sear the chops for 1 minute on each side, until nicely browned but not cooked through. Remove them to a plate.
Step 4: Turn the heat down to medium. Return the onions to the skillet, scraping in any juices. Add the flour and mix.
Step 5: Add the beef broth and mix until incorporated. Season the sauce to taste with salt and pepper.
Step 6: When the sauce comes to a simmer, stir it well, then add the pork chops.
Step 7: Top the chops with cheese and cover with a lid. Cook until the cheese melts and the chops are cooked through; thin chops take about 3 minutes. For no pink, cook to an internal temperature of 160°F/70°C; for a blush of pink, cook to 155°F/68°C.
Step 8: Remove the lid and sprinkle the chops with rosemary. Spoon the French onion gravy over them, then sprinkle with more rosemary.
Step 9: Serve immediately over mashed potato or a similar accompaniment.
Notes
For a different option, use boneless, skinless chicken thigh or breast and simmer it in the gravy for 1 minute longer. Pound chicken breast to an even 1.5 cm thickness before cooking.
Steaks can be used instead of pork. For steaks about 2 cm thick, sear to form a crust, then simmer for 2 minutes for medium rare or longer for more doneness. The cheese can be omitted; remove the beef from the sauce and let it rest for a few minutes before serving.
For thick-cut pork chops, cook them longer in the gravy, adding water if needed to adjust its thickness. Add the cheese near the end; it takes about 1 minute to melt. Bone-in chops about 2.5 cm thick take about 5 minutes in the gravy, or cook until they reach 155°F/68°C. Remove them from the sauce, cover loosely, and rest for 5 minutes; the temperature will rise to 160°F/70°C. For a blush of pink, remove them from the heat at 150°F/65°C; after resting, they should reach 155°F/68°C.
Nutrition per serving
- Calories
- 394 kcal
- Fat
- 19 g
- Saturated fat
- 10 g
- Carbohydrates
- 9 g
- Sugar
- 2 g
- Fiber
- 1 g
- Protein
- 42 g
- Sodium
- 398 mg
- Cholesterol
- 139 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Juicy pan-seared pork chops are served with caramelized onion and beef gravy, melted cheese, and fresh rosemary.
The onions, chops, and gravy come together in one skillet for a rich French onion-inspired main dish.
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