French Onion Pork Chops
Jul 24, 2022 23:14:24 GMT -5
Post by Shoshanna on Jul 24, 2022 23:14:24 GMT -5
French Onion Pork Chops
Prep Time10 minutes
Cook Time25 minutes
Servings4
Ingredients
4 pork chops boneless or bone-in, medium size, about 1 pound total
sea salt to taste
ground black pepper to taste
1 to 2 tablespoons extra virgin olive oil
2 tablespoons butter unsalted
2 white onions large, or yellow, peeled and thinly sliced
½ teaspoon fresh rosemary or 2 small sprigs
½ cup white wine
¾ cup low sodium chicken stock or broth
1 teaspoon cornstarch
6 ounces Gruyere cheese shredded, or 4 slices Swiss cheese
4 slices Gouda cheese
Instructions
Preheat your oven to 400°F.
Pat the pork chops dry with a paper towel and season with salt and pepper on both sides.
Heat a non-stick oven safe skillet or cast iron skillet with oil over medium-high heat. Sear the pork chops on each side for 2 minutes or until golden brown. Remove from the skillet and set aside.
Decrease the heat to medium low and add the butter and sliced onions to the skillet. Cover and cook for 5 minutes.
Remove the lid, add rosemary and stir to combine. Cover, reduce heat to low and cook again for another 5 minutes making sure the onions don’t burn. Stir occasionally.
Remove the lid. Add the white wine and chicken stock (or broth) and stir to combine. Bring to a simmer, stirring occasionally.
Sprinkle in the cornstarch a little at a time and stir until the sauce starts to thicken. If the sauce doesn't get as thick as you like, continue adding small amounts of corn starch until desired thickness is reached.
Taste and adjust seasoning if needed.
Return the pork chops (along with the juices) to the skillet.
Add shredded Gruyere cheese and a slice of gouda to the top of each pork chop. Transfer the skillet to the oven and bake for 10 to 15 minutes or until the cheese is melted and the internal temperature of the pork chop is 145°F. Let rest 5 minutes before serving.
Notes
pork chops – Boneless or bone-in is fine, medium in size, about 1 pound total.
sea salt and ground black pepper – Enough to taste. Adjust if necessary.
extra virgin olive oil – Slightly milder than a vegetable or canola oil.
butter – Unsalted.
white onions – Peeled and thinly sliced. Yellow onions can also be used.
fresh rosemary – For an amazing flavor.
white wine – This can be swapped for additional chicken stock or broth.
chicken stock or broth – I like to use low sodium. Beef broth or stock also works in this recipe.
cornstarch – To thicken the sauce. Flour or arrowroot powder can be used instead.
cheese – I used a combination of Gruyere and gouda but Swiss, mozzarella, provolone and Emmental are all great options.
link
Prep Time10 minutes
Cook Time25 minutes
Servings4
Ingredients
4 pork chops boneless or bone-in, medium size, about 1 pound total
sea salt to taste
ground black pepper to taste
1 to 2 tablespoons extra virgin olive oil
2 tablespoons butter unsalted
2 white onions large, or yellow, peeled and thinly sliced
½ teaspoon fresh rosemary or 2 small sprigs
½ cup white wine
¾ cup low sodium chicken stock or broth
1 teaspoon cornstarch
6 ounces Gruyere cheese shredded, or 4 slices Swiss cheese
4 slices Gouda cheese
Instructions
Preheat your oven to 400°F.
Pat the pork chops dry with a paper towel and season with salt and pepper on both sides.
Heat a non-stick oven safe skillet or cast iron skillet with oil over medium-high heat. Sear the pork chops on each side for 2 minutes or until golden brown. Remove from the skillet and set aside.
Decrease the heat to medium low and add the butter and sliced onions to the skillet. Cover and cook for 5 minutes.
Remove the lid, add rosemary and stir to combine. Cover, reduce heat to low and cook again for another 5 minutes making sure the onions don’t burn. Stir occasionally.
Remove the lid. Add the white wine and chicken stock (or broth) and stir to combine. Bring to a simmer, stirring occasionally.
Sprinkle in the cornstarch a little at a time and stir until the sauce starts to thicken. If the sauce doesn't get as thick as you like, continue adding small amounts of corn starch until desired thickness is reached.
Taste and adjust seasoning if needed.
Return the pork chops (along with the juices) to the skillet.
Add shredded Gruyere cheese and a slice of gouda to the top of each pork chop. Transfer the skillet to the oven and bake for 10 to 15 minutes or until the cheese is melted and the internal temperature of the pork chop is 145°F. Let rest 5 minutes before serving.
Notes
pork chops – Boneless or bone-in is fine, medium in size, about 1 pound total.
sea salt and ground black pepper – Enough to taste. Adjust if necessary.
extra virgin olive oil – Slightly milder than a vegetable or canola oil.
butter – Unsalted.
white onions – Peeled and thinly sliced. Yellow onions can also be used.
fresh rosemary – For an amazing flavor.
white wine – This can be swapped for additional chicken stock or broth.
chicken stock or broth – I like to use low sodium. Beef broth or stock also works in this recipe.
cornstarch – To thicken the sauce. Flour or arrowroot powder can be used instead.
cheese – I used a combination of Gruyere and gouda but Swiss, mozzarella, provolone and Emmental are all great options.
link