French Onion Smothered Pork Chops
1 h
|
intermediate
|
high-protein
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 45 min | 1 h |
Introduction
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.
Ingredients (4 servings)
Ingredients Pork Chops
Ingredients French Onion Gravy
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
How to Make French Onion Smothered Pork Chops
-
Season the pork chops
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.
-
Sear the pork chops
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.
-
Caramelize the onions
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.
-
Build the French onion gravy
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.
-
Finish cooking the pork chops in the gravy
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.
-
Rest and serve
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.
Substitutions
- Boneless pork chops instead of bone-in pork chops
- Use boneless pork chops of similar thickness and reduce the simmering time by a few minutes. They cook a bit faster and stay tender in the gravy, though the flavor will be slightly less rich.
- Chicken broth instead of beef broth
- Swap in chicken broth if that is what you have and add an extra teaspoon of Worcestershire sauce. The gravy will taste a little lighter but still savory, with nice depth from the Worcestershire and caramelized onions.
- Arrowroot powder instead of cornstarch
- Replace the cornstarch with the same amount of arrowroot powder whisked into cold broth before adding. Arrowroot makes a glossy gluten-free gravy that stays clear and silky, especially if you avoid boiling it hard.
Tips
- Choose thick-cut chops
- Use pork chops at least 1 inch thick so they stay juicy during searing and simmering. Thinner chops can dry out more quickly and may finish before the onions are ready.
- Caramelize low and slow
- Keep the heat on medium to medium-low while cooking the onions so they brown gradually without burning. Deep color means deep flavor, so give them the full time listed.
- Use a heavy skillet
- A cast-iron or heavy stainless skillet holds heat well and builds flavorful browned bits for the gravy. Thinner pans can create hot spots that scorch the onions or burn the fond.
- Check doneness with a thermometer
- Use an instant-read thermometer inserted into the thickest part of a chop, away from the bone. Pork is perfectly cooked at 145°F, then rested, which keeps it tender and safe.
- Make it ahead friendly
- Cook the recipe completely, then cool and refrigerate the chops in the gravy for up to two days. Reheat gently, covered, over low heat, adding a splash of broth if the sauce thickens too much.
Nutrition Facts *
| 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.
FAQ
- How can I keep the pork chops from turning out dry?
- Start with thick-cut chops and avoid overcooking by checking with a thermometer instead of guessing. Keep the simmer low and gentle so the meat cooks slowly in the moist gravy. Let the chops rest in the gravy a few minutes before serving so juices redistribute.
- My onions started to burn before they caramelized; what went wrong?
- The heat was likely too high, or the pan got too dry between stirs. Lower the heat, stir more often, and splash in a bit of broth or water as needed. A wider skillet also helps spread the onions so they cook evenly.
- What if my gravy is too thin after simmering?
- Whisk an extra teaspoon of cornstarch into a spoonful of cold broth to make a quick slurry. Stir it into the simmering gravy and cook for another minute or two until thickened. If it thickens too much, loosen with a splash of broth or water.
- Can I use boneless, skinless chicken breasts instead of pork chops?
- Yes, you can, but sear the chicken a bit less and simmer just until it reaches 165°F. Chicken will be a little leaner and milder, but the onion gravy keeps it flavorful and moist.
- Can I make this recipe dairy free?
- You can swap the butter for a neutral oil or vegan butter when caramelizing the onions. The gravy will be slightly less rich, but the onions and broth still give plenty of flavor.
Serving Suggestions
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.
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
