dinner · entree · pork

French Onion Pork Chops

Can we talk about how difficult it is to caramelize onions?

Seriously. It’s insane. Ain’t nobody got time to babysit a pan full of low-cooking, thin strips of onions for an hour.

How come nobody has thought of an easier way? Sure, you can cheat by adding a little bit of sugar, but it’s still going to take you a minimum of 30 minutes to get that nice brown caramelization. Why do they have to be so good yet so hard to make?!

I gave up about halfway through caramelizing some onions for this French Onion pork chop dish I made the other night. The recipe didn’t even call for them to be caramelized, but I thought it would add some extra delicious flavor. Boy, was I wrong. Even without the sweet caramel flavor, this dish was still delectable.

I’ve never been a big French onion soup kind of gal. I’ve ordered it once or twice before while out to eat, but it’s neither my favorite nor my go-to soup. I’ve definitely never made it myself.

When I found this recipe, though, I was intrigued. I’m always trying to find new ways to dress up pork (it can be the other boring white meat, if you know what I mean) and I thought all of this would be perfect with a root vegetable mash I was going to make. There’s always a good amount of onions in my cupboard so I knew this dish would work perfectly.

I’m the lone onion fan in my household, and usually the lone onion fan at work. I’m shocked so many people hold a gruge against the ultimate flavor-savior. I would say a good 95% of my recipes contain onion in one form or the other. They’re just so good!

Serve these pork chops with mashed potatoes (or mashed root veggies) and a salad and you’ve got yourself a tasty dinner.

French Onion Pork Chops

  • Servings: 5-6
  • Difficulty: Easy
  • Print

Hearty, sweet cast-iron skillet pork chops with a French Onion gravy and cheese.

Ingredients

  • 5-6 boneless sirloin pork chops
  • 2 onions, peeled and sliced thin
  • 3 TBS. butter
  • 2 TBS. olive oil
  • 1 cup beef broth
  • salt & pepper
  • 1 tsp. thyme
  • 1 tsp. garlic powder
  • 2 TBS. flour
  • 1 cup shredded mozzarella

Directions

  1. Preheat oven to 400 degrees. Meanwhile, in a large cast iron skillet, melt butter and 1 tablespoon oil over medium heat. Add onion and cook for about 8-10 minutes or until tender and translucent. Stir in flour and then add beef broth. Simmer for another 8-10 minutes. Season with salt and pepper to taste.
  2. Season pork with salt, pepper, thyme, and garlic powder. In large skillet, heat remaining tablespoon of oil over medium-high heat. Add pork chops and sear about 2-3 minutes per side.
  3. Nestle pork chops in onion mixture. Spoon some sauce over the top. Add heaping handful of shredded cheese on top of each chop.
  4. Bake for about 10-15 minutes or until cheese is melted and pork chops read about 145 degrees on a meat thermometer.

Step-By-Step Instructions

Preheat oven to 400 degrees. Meanwhile, in a large cast iron skillet, melt butter and 1 tablespoon oil over medium heat.

Add onion and cook for about 8-10 minutes or until tender and translucent.

Stir in flour and then add beef broth. Simmer for another 8-10 minutes. Season with salt and pepper to taste.

Season pork with salt, pepper, thyme, and garlic powder. In large skillet, heat remaining tablespoon of oil over medium-high heat. Add pork chops and sear about 2-3 minutes per side.

Nestle pork chops in onion mixture. Spoon some sauce over the top. Add heaping handful of shredded cheese on top of each chop.

Bake for about 10-15 minutes or until cheese is melted and pork chops read about 145 degrees on a meat thermometer.

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