Monday, April 22, 2019

Pam’s French Onion Smothered Pork Chops

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
 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.

5. Turn the heat to medium and return the onions to the skillet along with the minced garlic and fresh thyme leaves. Cook, stirring constantly, for 1 minute.
6. Add the flour and cook, stirring constantly, for 2 minutes.
7. Stir in the wine and mix well.
8. Stir in the broth, Worcestershire sauce, and Dijon mustard. Mix until well combined. 
9. Season with sea salt and freshly cracked pepper, to taste.
10. When the sauce comes to a simmer, nestle the pork chops in the sauce. Cover the skillet with a lid and cook for about 5-7 minutes, or until the pork reaches a temperature of 145-150, for medium rare.

11. Top the chops with Gruyere then place in the oven under the broiler until the cheese is melted, gooey, and a bit golden.
12. Remove from the oven then add fresh thyme sprigs and some fresh parsley to the top. 

13. Serve immediately

I think Pam's plated dish looks better with the sauce under the chop.

We all thought it was very good and would recommend to anyone who likes French Onion Soup (not you Dave).  Thanks Pam for a delicious supper.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


4/17/19 event date


  1. That sure looks like one amazing feast certainly a very tasty meal.

  2. Oh wow, that looks scrumptious! Now I have to figure how to ketofy it so we can enjoy it next week.

  3. Pam makes some great food, doesn't she? Looks like it worked out well for you, too. And I like your spring plates.

  4. Larry, You're right about the onion soup... On the other hand, I'd be glad to down a couple of those Gruyere cheese covered pork chops...removed from the sauce! They look good... Take Care, Big Daddy Dave

  5. Well if there's Dijon Mustard involved, I must give this a try.

  6. Sounds delicious! Good and tasty!

  7. I think yours looks amazing with the cheesy chop smothered in sauce. YUM! I am glad you guys liked the recipe.


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