French Onion Smothered Pork Chops Recipe
French Onion Smothered Pork Chops combine the rich, caramelized flavors of traditional French onion soup with juicy, tender pan-seared pork chops. This comforting Western-style main dish features a savory onion gravy topped with melty cheese, creating an irresistible meal perfect for any dinner occasion. The recipe is simple, utilizing easily accessible ingredients and a stovetop method to make a flavorful gravy that complements the pork chops beautifully.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 - 5 servings
- Category: Mains
- Method: Stovetop
- Cuisine: Western
Ingredients
Pork Chops
- 4 – 5 boneless pork chops (~150-200g / 5-7oz each)
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Caramelized Onions & Gravy
- 2 large onions, sliced into rings (brown, yellow or white)
- 2 garlic cloves, minced
- 1.5 tbsp (25g) butter or olive oil
- 1 tsp oil, if needed for searing
- Salt and pepper, to taste
- 1 cup (250ml) low sodium beef broth or stock
- 2 tbsp flour
Topping
- 4 slices cheese (Gruyere, Swiss, Gouda, Masdaam, or Mozzarella recommended)
- Finely chopped fresh rosemary leaves, for garnish
Instructions
- Caramelise Onions: Melt butter in a skillet over medium heat (or medium-low for strong stoves). Add the sliced onions and minced garlic. Cook for about 15 minutes, stirring regularly until the onions are golden brown and caramelised. Remove the onions from the skillet and set aside.
- Prepare Chops: Season the pork chops evenly with garlic powder, salt, and pepper.
- Sear: If needed, add 1 teaspoon of oil to the skillet and increase the heat to high. Sear the pork chops for 1 minute on each side until they develop a nice brown crust but are not cooked through. Remove the chops from the skillet and place on a plate.
- Prepare Gravy: Reduce heat to medium and return the caramelized onions to the skillet, scraping in any browned bits left in the pan. Sprinkle the flour over the onions and mix well. Gradually pour in the beef broth while stirring constantly to incorporate the flour and form a smooth gravy. Season with salt and pepper to taste.
- Simmer Chops in Sauce: Once the gravy is simmering, stir it well and add the pork chops back into the skillet. Place a slice of cheese on top of each chop, cover with a lid, and allow the cheese to melt and the chops to finish cooking through. This should take about 3 minutes for thin chops. Check pork internal temperature reaches 160°F (70°C) for no pink, or 155°F (68°C) if you prefer a slight blush of pink.
- Garnish and Serve: Remove the lid, sprinkle chopped rosemary over the chops, spoon the French onion gravy over them, and garnish with additional rosemary if desired. Serve immediately with mashed potatoes or your preferred side.
Notes
- Pork Chops: Lean boneless pork loin steaks about 1.5cm (2/3″) thick are ideal. Adjust cooking time if using thicker bone-in chops. Chicken or beef can be substituted with slight adjustments to cooking times; chicken breast should be pounded to even thickness and simmered slightly longer, beef steaks work well without cheese.
- Cheese: Gruyere, Swiss, Gouda, or Masdaam cheeses melt well without running excessively. Mozzarella works but has milder flavor. Cheddar or Monterey Jack can be used but may blend into gravy more.
- Internal Temperature: For no pink, cook pork to 160°F (70°C). For a slight blush of pink, 155°F (68°C) is suitable, especially for tenderloin cuts.
- Thick Cut Pork Chops: Increase simmer time in gravy, add water if needed to adjust thickness. Melt cheese in the last minute of cooking. Bone-in 2.5cm (1″) chops take about 5 minutes simmering at 155°F (68°C) internal temperature, then rest 5 minutes to reach 160°F (70°C).
- Nutrition: Estimated per serving based on 4 servings. Calories and macros will vary slightly based on serving size and sauce distribution.
