French Onion Pork Chops
Jul 21, 2024 21:06:53 GMT -5
Post by Shoshanna on Jul 21, 2024 21:06:53 GMT -5
French Onion Pork Chops
Prep 10 minutes minutes
Cook 30 minutes minutes
Total 40 minutes minutes
![](https://www.jocooks.com/wp-content/uploads/2024/06/french-onion-pork-chops-1-15-1229x1536.jpg)
Ingredients
▢ 4 pork chops (about 1 inch thick, either bone-in or boneless) (You can also use chicken!)
▢ 2 tablespoons olive oil
▢ 3 large onions (thinly sliced)
▢ 2 cloves garlic (minced)
▢ 1 teaspoon sugar
▢ 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
▢ 1 cup beef broth (low sodium)
▢ ½ cup Gruyère (grated, or Swiss cheese)
▢ salt and pepper (to taste)
▢ fresh parsley (chopped (for garnish))
Instructions
Season the pork chops with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork chops and sear until golden brown on both sides, about 3-4 minutes per side. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil. Add the sliced onions and sugar, and cook, stirring occasionally, until the onions are deeply caramelized and golden brown, about 15 minutes. Add the minced garlic and thyme, cooking for an additional 1-2 minutes until fragrant.
Pour the beef broth into the skillet with the onions, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
Return the pork chops to the skillet, nestling them into the onions and broth. Cover and simmer gently for about 5-7 minutes, or until the pork chops are cooked through and reach an internal temperature of 145°F (63°C).
Sprinkle the grated cheese evenly over the pork chops. Cover the skillet again just until the cheese melts, about 1-2 minutes.
Serve the pork chops hot, topped with the caramelized onions and melted cheese. Garnish with chopped parsley.
Notes
Use fresh thyme: Fresh thyme adds a more vibrant flavor, but dried thyme works well if that’s what you have on hand.
Caramelize onions slowly: Take your time to caramelize the onions properly for the best depth of flavor.
Check pork chop thickness: If your pork chops are thicker than 1 inch, adjust the cooking time to ensure they cook through.
Deglaze the pan: Scrape up any browned bits when adding the beef broth for extra flavor.
Rest before serving: Let the pork chops rest for a few minutes after cooking to retain their juices and tenderness.
Chicken breasts or thighs can be used as a substitute. Just adjust the cooking time accordingly, ensuring the chicken reaches an internal temperature of 165°F (74°C).
link
Prep 10 minutes minutes
Cook 30 minutes minutes
Total 40 minutes minutes
![](https://www.jocooks.com/wp-content/uploads/2024/06/french-onion-pork-chops-1-15-1229x1536.jpg)
Ingredients
▢ 4 pork chops (about 1 inch thick, either bone-in or boneless) (You can also use chicken!)
▢ 2 tablespoons olive oil
▢ 3 large onions (thinly sliced)
▢ 2 cloves garlic (minced)
▢ 1 teaspoon sugar
▢ 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
▢ 1 cup beef broth (low sodium)
▢ ½ cup Gruyère (grated, or Swiss cheese)
▢ salt and pepper (to taste)
▢ fresh parsley (chopped (for garnish))
Instructions
Season the pork chops with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork chops and sear until golden brown on both sides, about 3-4 minutes per side. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil. Add the sliced onions and sugar, and cook, stirring occasionally, until the onions are deeply caramelized and golden brown, about 15 minutes. Add the minced garlic and thyme, cooking for an additional 1-2 minutes until fragrant.
Pour the beef broth into the skillet with the onions, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
Return the pork chops to the skillet, nestling them into the onions and broth. Cover and simmer gently for about 5-7 minutes, or until the pork chops are cooked through and reach an internal temperature of 145°F (63°C).
Sprinkle the grated cheese evenly over the pork chops. Cover the skillet again just until the cheese melts, about 1-2 minutes.
Serve the pork chops hot, topped with the caramelized onions and melted cheese. Garnish with chopped parsley.
Notes
Use fresh thyme: Fresh thyme adds a more vibrant flavor, but dried thyme works well if that’s what you have on hand.
Caramelize onions slowly: Take your time to caramelize the onions properly for the best depth of flavor.
Check pork chop thickness: If your pork chops are thicker than 1 inch, adjust the cooking time to ensure they cook through.
Deglaze the pan: Scrape up any browned bits when adding the beef broth for extra flavor.
Rest before serving: Let the pork chops rest for a few minutes after cooking to retain their juices and tenderness.
Chicken breasts or thighs can be used as a substitute. Just adjust the cooking time accordingly, ensuring the chicken reaches an internal temperature of 165°F (74°C).
link