Description
Golden French Onion Pork Chops combine tender, juicy pork chops with a rich, caramelized onion gravy inspired by classic French onion soup. The chops are seasoned with garlic powder, smoked paprika, salt, and pepper, then topped with sweet onions cooked in butter and oil. The dish is finished with a savory beef broth sauce thickened with flour, fresh thyme, and melted Gruyere cheese, resulting in a comforting and flavorful meal ready in just 30 minutes.
Ingredients
Scale
Pork Chops Seasoning
- 5 pork chops (bone-in preferred for juicier meat)
- 3/4 tsp garlic powder
- 1/4 tsp smoked paprika
- Salt, to taste
- Black pepper, to taste
Onion Topping
- 2 onions (thinly sliced into 1/4-inch half-moons)
- 2 garlic cloves (minced)
- 2 tbsp butter (preferably Kerrygold unsalted butter)
- 1 tsp oil
Sauce
- 1.25 cups beef broth (Swanson Beef Broth preferred for richer flavor)
- 2 tbsp flour
- 1/2 tsp fresh thyme, chopped
Finishing Touches
- 4 slices cheese (Boar’s Head Gruyere for best melt)
- Fresh rosemary (for garnish)
Instructions
- Season the Pork Chops: Pat the pork chops dry with paper towels. Season both sides evenly with garlic powder, smoked paprika, salt, and black pepper. This enhances the flavor and helps form a tasty crust.
- Sear the Pork Chops: Heat a large skillet over medium-high heat. Add 1 teaspoon of oil. Once hot, add the pork chops and sear them for about 3-4 minutes on each side until golden brown. Remove the chops from the skillet and set aside.
- Caramelize Onions and Garlic: In the same skillet, reduce heat to medium and add 2 tablespoons of butter. Add the thinly sliced onions and cook, stirring frequently, until they are soft, golden, and caramelized, about 10 minutes. Add minced garlic during the last 2 minutes to avoid burning and stir continuously.
- Make the Sauce: Sprinkle 2 tablespoons of flour over the caramelized onions and stir well to coat. Cook for another minute to eliminate the raw flour taste. Gradually pour in 1.25 cups of beef broth while stirring to avoid lumps. Add the 1/2 teaspoon of chopped fresh thyme. Bring to a gentle simmer and allow the sauce to thicken, stirring occasionally, about 3-5 minutes.
- Finish the Dish: Return the pork chops to the skillet, nestling them into the sauce and onions. Place 1 slice of Gruyere cheese on top of each chop. Cover the skillet with a lid and cook over low heat for about 3-5 minutes more, or until the pork chops are cooked through (internal temperature should reach 145°F) and the cheese has melted.
- Garnish and Serve: Remove the skillet from heat. Garnish with fresh rosemary sprigs for added aroma and presentation. Serve the pork chops hot, spooning the rich onion and cheese sauce over the top.
Notes
- Bone-in pork chops retain more moisture and flavor but boneless can be used if preferred.
- Use freshly chopped thyme for best flavor; dried thyme can be substituted at 1/3 the quantity.
- If you prefer a thicker sauce, let it simmer a few minutes longer before adding the pork chops back.
- Swanson Beef Broth imparts rich flavor, but you can use homemade or any quality beef broth.
- Make sure not to burn the garlic when adding to the onions to avoid bitterness.
- Check pork chops for doneness using a meat thermometer to ensure safe consumption.
