French Onion Pork Chops

I had been looking for different ways to fix pork loin chops and this recipe for French Onion Pork Chops caught my eye.  The recipe comes from Wendie on her Butter Your Biscuit blog and since we really like French Onion Soup, I knew it had to be tried.  Here is a shot of the dish from her blog.

I followed the recipe except I had already cut my chops one inch thick before I noticed what they were supposed to be so I didn’t fry them as long and pulled them at an internal temp of 135F plus, I used pepper jack and cheddar cheese as that’s what we had.  The recipe below is as shown on Wendie's site.

French Onion Pork Chops

Ingredients:

2 large white or yellow onions, sliced into rings

2 tablespoon butter

1 tablespoon olive oil

4 boneless 1½ inches thick cut pork chops (Larry Jiccarded)

1 1/2 teaspoons Salt 

1 teaspoon black pepper

4 garlic cloves, minced

2 tablespoons all purpose flour

1 cup beef stock (low sodium)

1 teaspoon fresh thyme

½ teaspoon fresh chopped rosemary

4 slices provolone cheese

Finely chopped fresh parsley

Instructions:

Preheat oven to 400 degrees

Heat a large oven-safe 12-inch skillet on medium-high heat. Add 2 tablespoons of butter and olive oil add sliced onions and cook 20-25 minutes stirring frequently the last couple of minutes add in the garlic and continue cooking until caramelized and browned.  Remove and set aside.

Generously season both sides of the pork chops with salt and pepper. Turn the heat up to medium-high. Sear pork chops for 3-4 minutes then flip and sear another 3-4 minutes. Remove to a plate and set aside.

Reduce the heat back down to medium. Add the onions back into the pan. Stir in the flour and cook about 30 seconds. Slowly stir in the beef broth, and add in the chopped rosemary and thyme. Let the sauce simmer for 2-3 minutes just until thickened.

Place the pork chops back into the gravy and add the cheese slices on top. Bake 8-10 minutes until cheese is melted and pork chop reaches 145 degrees. I recommend using a meat thermometer for an accurate temperature. (Larry put the pan under the broiler until the cheese was melted).

Garnish with fresh chopped parsley (Larry didn’t have any).

The Verdict:

As expected, we all thought the chops were delicious and we served with over some plate-mashed boiled potatoes.  (The pups shared the small piece of meat)  The chops are a definite make again meal and you will like them if you like the soup.

You may have noticed that we often serve plate-mashed potatoes and we use them for several reasons: 1-They are easier than mashing them in a pan as everyone does their own. 2-They are generally less fattening as only a little butter is added.  3-We always boil extra potatoes to fry with onions for breakfast the next morning.

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.

Larry

2/3/21 meal date