Indulge in the comforting embrace of our One-Pan French Onion Smothered Pork Chops! This recipe takes the classic French onion soup to a whole new level by marrying it with succulent pork chops. Each bite is a symphony of flavors – from the caramelized onions to the gooey cheese topping. Let this dish transport you to a cozy bistro in Paris, right in the comfort of your own home.
In our household, these French onion smothered pork chops aren’t just a meal; they’re a cherished tradition. It all started when my husband took a leap of faith and tried his hand at recreating his favorite bistro dish. With every slice of onion lovingly sautéed and each pork chop carefully seared, the aroma filled our kitchen, building anticipation. And when those cheesy chops emerged from the oven, bubbling and golden, it was a moment of sheer joy. Now, whenever we crave a taste of France, this recipe is our go-to, bringing us together for a delicious culinary journey.
Why This Flavorful Fusion Delights: One-Pan French Onion Smothered Pork Chops:
- Elevates the classic French onion soup by pairing it with tender, juicy pork chops.
- Delivers a harmonious blend of caramelized onions, savory broth, and gooey cheese.
- Requires only one pan for easy cleanup.
- Perfect for a cozy dinner or impressing guests with its gourmet flair.
Ingredients:
- 2 yellow onions, peeled, halved, and sliced into half-moon shapes (about 300g or 0.66 lb)
- 3 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 240ml (1 cup) plus 60ml (1/4 cup) beef stock
- 4 boneless pork chops, approximately 2.5 – 3.8 cm (1 – 1 1/2 inches) thick (about 680g or 1.5 lb)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 2 1/2 tablespoons all-purpose flour
- 4 slices provolone cheese
- 100g (1 cup) shredded Gruyere cheese or Swiss
- Fresh thyme sprigs for garnish
Directions:
- Preheat your oven to 204°C (400°F). Melt butter and olive oil in a large oven-safe skillet over medium-high heat.
- Add sliced onions to the skillet and sauté for 3-5 minutes until soft. Pour in 60ml (1/4 cup) of beef stock and continue cooking, stirring occasionally, for 12-15 minutes until onions are tender and golden brown.
- While onions are cooking, season both sides of pork chops with salt, black pepper, thyme, and garlic powder.
- Transfer cooked onions to a plate and reserve the skillet without wiping it out.
- Reduce heat to medium, add a drizzle of olive oil to the skillet if needed, and cook pork chops for about 3-4 minutes per side until golden brown. Transfer pork chops to the plate with the onions.
- Return cooked onions to the skillet and sprinkle with flour. Stir to coat and cook for about a minute. Add the remaining 240ml (1 cup) of beef stock, stirring often until the mixture comes to a boil. Season with a pinch of salt and pepper.
- Nestle pork chops back into the skillet, spooning some of the beef stock over the tops. Place a slice of provolone cheese on each pork chop, followed by a mound of shredded Gruyere.
- Garnish with fresh thyme sprigs and transfer the skillet to the preheated oven. Bake for 8-10 minutes until cheese is melted and bubbly.
- Before serving, spoon some of the beef stock and onion mixture over the top of the cheese. Add a sprinkle of black pepper if desired.
Notes: For an extra layer of flavor, try caramelizing the onions slowly over low heat for even richer taste. If you prefer a lighter option, you can use chicken broth instead of beef stock. Make sure to use an oven-safe skillet to seamlessly transition from stovetop to oven. Enjoy these pork chops with a side of mashed potatoes or crusty bread to soak up every last bit of the delicious sauce!
