PREP TIME: 10 MINUTES | COOK TIME: 50 MINUTES | TOTAL TIME: 1 HOUR | SERVINGS: 4
Either pan-fried or oven-baked these seasoned pork chops smothered in mouthwatering and thick French Onion sauce with gravy and mushrooms effortlessly hit the top spot. If desired, top the chops with hot, melted cheese for that extra decadence.
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
Pork Chops:
4 pork chops centre-cut, bone-in
Salt/Pepper, to taste
2 Tablespoons flour
2 Tablespoons olive oil
4 slices gruyere or swiss cheese, optional
French Onion Sauce:
6 Tablespoons Butter, Separated
2 large yellow onions, sliced 1/4 inch thick
1 Tablespoon flour
8 oz. button mushrooms, sliced
2 cloves garlic minced
1/3 cup dry white wine
1 ¼ cup chicken broth
1 sprig fresh thyme
How to make Smothered Pork Chops
To prepare the Pork Chops:
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: Grab the salt and pepper and season the pork before patting the sides with flour.
Step 3: In a large cast-iron skillet, melt 2 tbsp olive oil over medium-high heat.
Step 4: Cook the sides of the meat for about 3 to 4 minutes per side.
Step 5: Transfer the cooked pork chops on a baking sheet. Place inside the preheated oven and bake for about 10 to 15 minutes. The chops are cooked through when the temperature hits 145 degrees.
To make the French Onion Sauce:
Step 1: Melt 4 tbsp butter in the same skillet over medium-low heat. Remember to not clean the pan in between.
Step 2: When the butter has melted, add in the onions and toss to coat. Slowly caramelized the onions for about 35 to 40 minutes until. To stir, use a silicone spatula. Stirring occasionally until cooked.
Step 3: Add in the mushrooms with the onions and the rest of the butter. Heat for approximately 5 minutes or until the mushrooms has softened and reduced size.
Step 4: Stir in the garlic and continue cooking for a minute more.
Step 5: Add in a tablespoon of flour and toss to coat the onions and mushrooms. Heat and stir for another minute to two.
Step 6: Adjust the heat to medium-high before pouring in the wine. Then, heat for about 5 minutes more.
Step 7: Scraping any bits left on the bottom of the pan using a silicone spatula. This will allow the flavours to blend into the sauce. Increase the heat to medium-high.
Step 8: Pour in the chicken broth and add in the fresh thyme.
Step 9: Adjust the heat to medium-low and simmer for about 15 minutes until the sauce has thickened.
Optional: If desired, top the pork chops with cheese and broil until the cheese is hot and has melted. Or just cover the pan allowing the cheese to melt.
To serve:
Placing the chops back into the skillet and smothering with the sauce before serving. Enjoy!
Notes:
In place of wine, use chicken or beef broth.
For the thinner pork chop cuts, you can just cook them right in the skillet with the chicken broth.
Nutrition Facts:
Calories: 540kcal, Carbohydrates: 13g, Protein: 39g, Fat: 35g, Saturated Fat: 16g, Cholesterol: 162mg, Sodium: 518mg, Potassium: 915mg, Fiber: 2g, Sugar: 4g, Vitamin A: 549IU, Vitamin C: 12mg, Calcium: 57mg, Iron: 2mg
Ingredients
- Pork Chops:
- 4 pork chops centre-cut, bone-in
- Salt/Pepper, to taste
- 2 Tablespoons flour
- 2 Tablespoons olive oil
- 4 slices gruyere or swiss cheese, optional
- French Onion Sauce:
- 6 Tablespoons Butter, Separated
- 2 large yellow onions, sliced 1/4 inch thick
- 1 Tablespoon flour
- 8 oz. button mushrooms, sliced
- 2 cloves garlic minced
- 1/3 cup dry white wine
- 1 ¼ cup chicken broth
- 1 sprig fresh thyme
Instructions
To prepare the Pork Chops:
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: Grab the salt and pepper and season the pork before patting the sides with flour.
Step 3: In a large cast-iron skillet, melt 2 tbsp olive oil over medium-high heat.
Step 4: Cook the sides of the meat for about 3 to 4 minutes per side.
Step 5: Transfer the cooked pork chops on a baking sheet. Place inside the preheated oven and bake for about 10 to 15 minutes. The chops are cooked through when the temperature hits 145 degrees.
To make the French Onion Sauce:
Step 1: Melt 4 tbsp butter in the same skillet over medium-low heat. Remember to not clean the pan in between.
Step 2: When the butter has melted, add in the onions and toss to coat. Slowly caramelized the onions for about 35 to 40 minutes until. To stir, use a silicone spatula. Stirring occasionally until cooked.
Step 3: Add in the mushrooms with the onions and the rest of the butter. Heat for approximately 5 minutes or until the mushrooms has softened and reduced size.
Step 4: Stir in the garlic and continue cooking for a minute more.
Step 5: Add in a tablespoon of flour and toss to coat the onions and mushrooms. Heat and stir for another minute to two.
Step 6: Adjust the heat to medium-high before pouring in the wine. Then, heat for about 5 minutes more.
Step 7: Scraping any bits left on the bottom of the pan using a silicone spatula. This will allow the flavours to blend into the sauce. Increase the heat to medium-high.
Step 8: Pour in the chicken broth and add in the fresh thyme.
Step 9: Adjust the heat to medium-low and simmer for about 15 minutes until the sauce has thickened.
Optional: If desired, top the pork chops with cheese and broil until the cheese is hot and has melted. Or just cover the pan allowing the cheese to melt.
To serve:
Placing the chops back into the skillet and smothering with the sauce before serving. Enjoy!
Notes:
In place of wine, use chicken or beef broth.
For the thinner pork chop cuts, you can just cook them right in the skillet with the chicken broth.
