French Onion Chops
Indulge in the rich, comforting flavors of French Onion Chops—a delightful twist on the classic French onion soup. This recipe features tender, juicy bone-in pork chops nestled in a luscious caramelized onion gravy infused with garlic, thyme, and a splash of dry white wine for added depth. Topped with melted Gruyère cheese, these chops are simmered to perfection, creating a dish that feels gourmet yet is approachable for home cooks. Perfect for a cozy dinner, serve these French Onion Chops with creamy mashed potatoes, fluffy rice, or crusty bread to soak up every drop of the savory sauce. A harmonious blend of hearty and elegant, this recipe is sure to become a dinnertime favorite.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 large, thinly sliced yellow onions
- 3 cloves, minced garlic
- 2 cups beef broth
- 0.5 cups dry white wine (optional)
- 6 sprigs fresh thyme
- 1 tablespoon worcestershire sauce
- 1 tablespoon all-purpose flour
- 0.5 cups shredded Gruyère cheese
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Season both sides of the pork chops with salt and black pepper.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
Sear the pork chops for about 2-3 minutes per side until golden brown. Remove from skillet and set aside.
Reduce heat to medium, then add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil to the skillet.
Add the thinly sliced onions and cook, stirring occasionally, for about 20 minutes, or until deeply caramelized and golden brown.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Sprinkle the flour over the onions and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Deglaze the skillet by adding the white wine (if using), scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2-3 minutes.
Pour in the beef broth and stir in the Worcestershire sauce and thyme sprigs. Let the mixture come to a simmer.
Return the pork chops to the skillet, nestling them into the onion gravy. Spoon some of the sauce over the chops.
Cover and simmer on low heat for 15-20 minutes, or until the pork chops are cooked through with an internal temperature of 145°F (63°C).
Sprinkle the shredded Gruyère cheese over the top of the chops and cover with a lid for an additional 2-3 minutes until the cheese has melted.
Discard thyme sprigs before serving and serve the French Onion Chops hot with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1161 mg | 50% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 5.7 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 195 mg | 15% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 643 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
