Description
This French Onion Smothered Pork Chops recipe offers a deliciously rich and savory meal featuring tender pork chops cooked in a deeply caramelized onion and beef gravy, topped with melted cheese and fresh rosemary. Perfect for a comforting dinner, it combines simple ingredients with classic French onion flavors, delivering a hearty dish that pairs wonderfully with mashed potatoes or similar sides.
Ingredients
Scale
Pork Chops
- 4 – 5 boneless pork chops (~150-200g/5-7oz each)
- 1/2 tsp garlic powder
- Salt and pepper, to taste
French Onion Gravy
- 2 large onions, sliced into rings (brown, yellow, or white)
- 2 garlic cloves, minced
- 1.5 tbsp (25g) butter or olive oil
- 1 tsp oil, if needed
- 1 cup (250ml) low sodium beef broth/stock
- 2 tbsp flour
- 4 slices cheese (such as Swiss or Gruyère)
- Fresh rosemary leaves, finely chopped
- Salt and pepper, to taste
Instructions
- Caramelise Onions: Melt butter over medium heat (or medium-low for strong stoves). Add the sliced onions and minced garlic. Cook for 15 minutes, stirring regularly until the onions are golden brown and caramelized. Remove the onions from the skillet and set aside.
- Prepare Chops: Season the pork chops generously with garlic powder, salt, and pepper on both sides.
- Sear Pork Chops: If needed, add oil to the skillet. Increase the heat to high and sear the pork chops for about 1 minute on each side until nicely browned but not fully cooked through. Remove the chops and place them on a plate.
- Make Gravy: Reduce heat to medium and return the caramelized onions to the skillet, scraping in any browned bits from the bottom. Sprinkle the flour over the onions and mix well to incorporate.
- Add Broth: Gradually pour in the beef broth while stirring to avoid lumps. Season the sauce with salt and pepper to taste, and continue stirring until the sauce is smooth and starts to thicken.
- Simmer Chops in Sauce: Bring the gravy to a simmer, then stir well before adding the seared pork chops back into the skillet.
- Top and Finish Cooking: Place a slice of cheese over each pork chop. Cover the skillet with a lid and cook for an additional 3 minutes, or until the cheese melts and the chops reach an internal temperature of 160°F (70°C) for no pink or 155°F (68°C) for a slight blush of pink.
- Garnish: Remove the lid, sprinkle finely chopped fresh rosemary over the chops, and spoon the French onion gravy generously over them.
- Serve: Serve the smothered pork chops immediately, ideally over mashed potatoes or your preferred side dish to soak up the flavorful gravy.
Notes
- For best flavor, use a flavorful cheese such as Swiss or Gruyère for topping.
- Boneless pork chops of 1-inch thickness work best for even cooking.
- Cooking times may vary slightly depending on chop thickness and stove heat.
- The dish pairs well with mashed potatoes, rice, or steamed vegetables.
- Use low sodium beef broth to better control the salt level in the gravy.
