When I saw this recipe on Pam’s For The Love Of Cooking blog and knowing I really enjoy both pork chops and French Onion Soup, I knew this recipe had to be tried soon before it got lost in my recipe files. I changed it up a little for our three chops but you can go to her website for the original recipe and great pics.
French Onion Smothered Pork Chops – Adapted from For The Love Of Cooking
3 thick boneless pork chops
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Dried thyme, to taste
2 tbsp butter
1½ yellow onions, sliced (Red onion is what we had on hand)
2 cloves of garlic, minced
¾ tsp fresh thyme leaves
1½ tbsp flour
¼ cup red wine
1¼ cups beef (or chicken) broth
¾ tsp Worcestershire sauce
¾ tsp Dijon mustard
¾ cup Gruyere cheese, shredded (more if desired)
Fresh thyme sprigs, garnish
1 tbsp fresh parsley, chopped, garnish
1. Pat the pork chops dry then season them with sea salt, freshly cracked pepper, garlic powder, and fresh thyme, to taste, on both sides; set aside.
2. Heat the butter in a large oven proof cast iron skillet over medium heat. Add the onions and cook, stirring often, for 20 minutes, until softened and golden brown and caramelized.
Side Note: If the skillet gets dry while cooking and the onions are getting burned add a bit of water, you want them to cook slowly, not get charred.
3. Remove the caramelized onions from the skillet and set aside.
4. Drizzle the olive oil in the skillet and heat over high heat. Add the seasoned pork chops and cook for about for 2-3 minutes, or until golden brown then flip over and cook for another 2-3 minutes, or until golden brown; remove from the skillet and set on a plate. At this point, the pork is not cooked through.