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1 h
|
intermediate
|
high-protein
These French onion smothered pork chops take all the cozy flavor of classic French onion soup and turn it into a hearty dinner.
Juicy, seasoned bone-in chops are seared, then covered in sweet caramelized onions and a rich, beefy pan gravy.
This is a comforting, company-worthy main dish that still comes together easily for a weeknight meal.
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Pat the pork chops dry on both sides with paper towels so the seasoning sticks well.
In a small bowl, mix the salt, black pepper, garlic powder, onion powder, and paprika.
Sprinkle the mixture evenly over both sides of each pork chop, pressing it in gently.
Heat the olive oil in a large heavy skillet over medium-high heat until it shimmers.
Add the pork chops in a single layer and sear until golden, about 3 to 4 minutes per side.
Transfer the seared chops to a plate and cover loosely with foil to keep them warm.
Reduce the heat to medium and add the butter to the same skillet, letting it melt.
Stir in the sliced onions, sprinkle with the sugar, and add a small pinch of salt.
Cook the onions, stirring often, until deep golden and very soft, about 20 to 25 minutes.
If the pan looks dry or browned bits start to burn, add a splash of broth and scrape the bottom.
Stir in the minced garlic and cook just until fragrant, about 30 seconds.
In a small bowl, whisk the cornstarch with a few tablespoons of the cold beef broth until smooth.
Pour the remaining beef broth, Worcestershire sauce, and dried thyme into the skillet with the onions.
Stir in the cornstarch slurry and bring the mixture to a gentle simmer over medium heat.
Let the gravy simmer, stirring often, until slightly thickened and glossy, about 3 to 5 minutes.
Taste and season the gravy with additional salt and pepper as needed.
Nestle the seared pork chops and any collected juices back into the skillet, tucking them into the onions.
Reduce the heat to low, cover the skillet, and simmer until the chops reach 145°F, about 10 to 15 minutes.
Flip the chops once halfway through cooking so they cook evenly in the gravy.
If the gravy gets too thick, stir in a splash of broth or water to loosen it slightly.
Turn off the heat and let the pork chops rest in the gravy for 5 minutes so the juices settle.
Serve the pork chops topped generously with the onions and gravy, with extra spooned over each plate.
Pair with mashed potatoes, egg noodles, or crusty bread to soak up every bit of the sauce.
| Energy | 724 | kcal |
|---|---|---|
| Protein | 72 | g |
| Total Fat | 42 | g |
| Carbohydrates | 10 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
This cozy skillet dinner pairs beautifully with buttery mashed potatoes, roasted green beans, or a simple green salad.
For a richer twist, stir a tablespoon of sour cream into the finished gravy for extra tang and creaminess.
If you enjoy a bit of brightness, finish each plate with a squeeze of lemon and a sprinkle of fresh herbs.
These sides complement the meal beautifully.
Francine, Los Angeles, CA: I have been making these pork chops for years. My family love it . They like the onion gravy alot. The pork is very tender and full of flavor.
: So glad your family enjoys the onion gravy, Francine!
James, Arlington, VA: Made this pretty much as written except I simmered the chops closer to 20 minutes. My husband said it was the best pork chops he has ever ate.
: So glad it was a hit, James!
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