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French Onion Smothered Pork Chops
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French Onion Smothered Pork Chops

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Pam - For the Love of Cooking / Original by Lemon Blossoms

Equipment

  • Large Ovenproof Cast-Iron Skillet
  • Meat Thermometer

Ingredients

  • 4 thick boneless pork chops
  • Sea salt and freshly cracked pepper, to taste
  • Garlic powder, to taste
  • Dried thyme, to taste
  • 2 tbsp butter
  • 2 yellow onions, sliced
  • 2 cloves of garlic, minced
  • 1 tsp fresh thyme leaves
  • 2 tbsp flour
  • ¼ cup red wine
  • 1½ cups beef (or chicken) broth
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 cup Gruyere cheese, shredded (more if desired)
  • Fresh thyme sprigs, garnish
  • 1 tbsp fresh parsley, chopped, garnish

Instructions

  • Pat the pork chops dry, then season both sides with sea salt, freshly cracked pepper, garlic powder, and fresh thyme to taste; set aside.
  • Heat the butter in a large ovenproof cast-iron skillet over medium heat. Add the onions and cook, stirring often, for 20 minutes, until tender, golden brown, and caramelized. Side Note: If the onions become dry while cooking, add a bit of water so they don't burn.
  • Remove the caramelized onions from the skillet and set them aside.
  • Drizzle the olive oil into the skillet and heat over high heat. Add the seasoned pork chops and cook for about 2-3 minutes, or until golden brown. 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.
  • Turn the heat to medium and return the onions to the skillet. Add the minced garlic and fresh thyme leaves. Cook, stirring constantly, for 1 minute.
  • Add the flour and cook, stirring constantly, for 2 minutes.
  • Stir in the wine and mix until well combined. Stir in the broth, Worcestershire sauce, and Dijon mustard. Mix until well combined. Season with sea salt and freshly cracked pepper to taste.
  • Once the sauce is simmering, nestle in the pork chops.
  • Cover the skillet and cook for about 5-7 minutes, or until the pork reaches an internal temperature of 145-150 degrees using a meat thermometer, for medium-rare.
  • Remove from the oven, then top with fresh thyme sprigs and fresh parsley. Serve immediately.