The French Onion Port Chops that I am going to prepare are really mesmerizing and juicy in taste. This dish combines tender and juicy pork chops with caramelized onions, savory beef broth, and Gruyere cheese for a hearty and comforting meal that's perfect for any night of the week.
Here I will provide you with a step-by-step guide on how to make French Onion Pork Chops at home. I will also give some pro tips and serving suggestions that are helpful in making this dish ideal and more attractive.
How to Make it
I am telling you that it is really easy to make this recipe; all you need is the following ingredients:
- Pork chops
- Onions, sliced
- Garlic, minced
- Olive oil
- Dried thyme
- Dried rosemary
- Black pepper
- Grated gruyere cheese
Now as you have gathered all the items and are ready to make the recipe, I am telling you the easiest recipe as follows:
Firstly, heat up your oven to 375°F.
Season the pork chops with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork chops and cook for 2-3 minutes on each side until they are browned. Remove the pork chops from the skillet and set them aside on a plate.
In the same skillet, heat the remaining tablespoon of olive oil and butter over medium heat. Add the sliced onions and sauté for 10-12 minutes until they are caramelized and browned. Add the minced garlic and sauté for an additional 1-2 minutes.
Sprinkle 1 tablespoon of flour over the onions and stir well to combine.
Add 1 cup of beef broth to the skillet and stir until the flour is completely dissolved. Bring the mixture to a simmer and let it cook for 5-7 minutes until it thickens and reduces.
Add 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, ¼ teaspoon of salt, and ¼ teaspoon of black pepper to the skillet. Stir well to combine.
Place the pork chops back into the skillet on top of the onion mixture.
Sprinkle 1 cup of grated Gruyere cheese over the top of the pork chops.
Transfer the skillet to the preheated oven and bake for 20-25 minutes until the pork chops are cooked through and the cheese is melted and bubbly.
Best Cuts of Pork Chops
The problem is not related to cooking. It always occurs during the mixing and preparing the raw materials:
- Rib Chop: This is the most commonly available cut of pork chop. It is cut from the rib section of the hog and has a good amount of fat and marbling, which makes it juicy and flavorful when cooked.
- Sirloin Chop: This cut comes from the hip of the hog and is leaner than the rib chop. It has a slightly tougher texture, but it's still very flavorful.
- Blade Chop: This cut comes from the shoulder of the hog and has a lot of marbling, which makes it very tender and juicy.
- Center-Cut Chop: This cut is taken from the center of the pork loin and is considered the "filet mignon" of pork chops. It is leaner than other cuts, but still very tender and flavorful.
Caramelizing the Onions
- Caramelizing onions can be a bit tricky, but with the following tips and tricks, you can achieve perfectly caramelized onions every time.
- A heavy-bottomed pan will distribute heat evenly, which is essential for caramelizing onions.
- Caramelizing onions takes time, so it's important to use low heat to avoid burning them. You can increase the heat slightly if you're in a hurry, but make sure to keep a close eye on the onions and stir them frequently.
- Adding a pinch of salt to the onions can help to draw out their natural moisture, which will help them to caramelize.
- Using a mixture of butter and oil will give the onions a rich and flavorful taste.
- Overcrowding the pan can cause the onions to steam rather than caramelize. Make sure to use a large enough pan so that the onions have enough space to cook evenly.
- Stirring the onions frequently will help to prevent them from sticking to the pan and burning. It will also help to ensure that they cook evenly.
Cooked French Onion Pork Chops should be stored in an airtight container in the refrigerator. They will last for up to 3-4 days if stored properly.
French Onion Pork Chops
- 4 pork chops , center cut, bone-in
- Salt/Pepper, to taste
- 2 Tablespoons flour
- 2 Tablespoons olive oil
- 4 lices gruyere or swiss cheese, optional
French Onion Sauce
- 6 Tablespoons butter, divided
- 2 large yellow onions, sliced ¼ inch thick
- 1 Tablespoon flour
- 8 oz. button mushrooms, sliced
- 2 cloves garlic minced
- ⅓ cup dry white wine
- 1 ¼ cup chicken broth
- 1 sprig fresh Thyme, or 1 teaspoon dried thyme
- Preheat the oven to 400 degrees.
- Season the pork with salt and pepper and dredge each side with flour.
- Melt 2 Tablespoons olive oil in a large cast iron skillet over medium-high heat. Sear the pork chops for about 2 minutes per side. Transfer them to a baking sheet and let them rest while you prepare the sauce as outlined below.
French Onion Sauce
- Melt 4 Tablespoons of butter in the same skillet over medium-low heat. (Don’t clean the pan in between.)
- Add the onions and toss to coat them in the butter. They will take a good 45-60 minutes to sufficiently caramelize. Use a silicone spatula to stir them occasionally as they cook.
- Increase the heat to medium-high and add the white wine. Let it reduce by half, about 4 minutes. Use a silicone spatula to "clean" the bottom of the pan with the wine.
- Toss the onions with 1 Tablespoon of flour. Heat and stir for 1-2 minutes.
- Add the mushrooms and remaining 2 tablespoons of butter. Heat for 5 minutes. Add the garlic and cook for 1 more minute.
- Add the chicken broth and fresh thyme. Bring to a gentle boil, then reduce to a simmer. Let it simmer and reduce while you bake the pork chops.
- Bake the pork chops for 10-15 minutes, then return them to the skillet and spoon the sauce on top. Note: Thinner, (¾ inch pork chops) can be cooked in the sauce instead.
- Optional: Top each pork chop with cheese. Let it melt in the oven or in the skillet covered with foil. Serve!