Prep time: 10 mins | Cook time: 50 mins | Total time: 1 hr | Servings: 4
Juicy and tender pan-fried or baked pork chops smothered in a thick and luscious French Onion sauce with gravy and mushrooms. Craving for something extra? Top with cheese and broil until hot and melted. Yum!
Ingredients
Pork Chops:
4 pork chops centre-cut, bone-in
Salt/Pepper, to taste
2 tbsp flour
2 tbsp olive oil
4 slices gruyere or swiss cheese, optional
French Onion Sauce:
6 tbsp Butter, Separated
2 large yellow onions, sliced 1/4 inch thick
1 tbsp flour
8 ounces button mushrooms, sliced
2 cloves garlic minced
1/3 c dry white wine
1 ¼ c chicken broth
1 sprig fresh Thyme, or 1 teaspoon dried thyme
How to make Smothered Pork Chops
Pork Chops:
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: Season the pork with salt and pepper, then, coat both sides with flour.
Step 3: In a large cast-iron skillet, heat 2 tbsp olive oil over medium-high heat.
Step 4: Once the oil is hot, add the meat to the skillet and sear both sides for about 3 to 4 minutes.
Step 5: Then, transfer the seared meat to a baking sheet.
Step 6: Prepare the oven. Preheat it to 400 degrees.
Step 7: Place the meat in the preheated oven. Bake for about 10 to 15 minutes or until the internal temperature of the meat reached 145 degrees.
French Onion Sauce:
Step 1: Melt 4 tbsp butter in the same skillet over medium-low heat.
Step 2: Once the butter has melted, add the onions and toss to coat. Caramelize the onions for about 35 to 40 minutes, stirring occasionally with a silicone spatula.
Step 3: Add the mushrooms to the pan followed by the rest of the 2 tbsp butter. Cook for another 5 minutes or until the mushrooms are soft and decreased in size.
Step 4: Add in the garlic and cook for a minute more.
Step 5: With a tbsp flour, toss the onions and mushrooms and heat for about a minute or two.
Step 6: Adjust the heat to medium-high.
Step 7: Pour in the wine and continue to heat for another 5 minutes. Scrape the bits on the bottom of the pan using the same silicone spatula.
Step 8: Pour in the chicken broth, then the fresh thyme. Adjust the heat to medium-low and simmer for about 15 minutes to thicken. At this point, the meat should start baking.
Step 9: This step is optional, but of desire, add cheese on top of the pork chop and broil until hot and melted. Alternately, cover the skillet and let the cheese melt.
Step 10: When ready to serve, add the chops back to the skillet and spoon over the sauce.
Notes:
Instead of wine, feel free to use chicken or beef broth.
If using thinner cuts of pork, cook them right in the skillet and add once the broth is added.
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 tbsp flour
- 2 tbsp olive oil
- 4 slices gruyere or swiss cheese, optional
- French Onion Sauce:
- 6 tbsp Butter, Separated
- 2 large yellow onions, sliced 1/4 inch thick
- 1 tbsp flour
- 8 ounces button mushrooms, sliced
- 2 cloves garlic minced
- 1/3 c dry white wine
- 1 ¼ c chicken broth
- 1 sprig fresh Thyme, or 1 teaspoon dried thyme
Instructions
Pork Chops:
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: Season the pork with salt and pepper, then, coat both sides with flour.
Step 3: In a large cast-iron skillet, heat 2 tbsp olive oil over medium-high heat.
Step 4: Once the oil is hot, add the meat to the skillet and sear both sides for about 3 to 4 minutes.
Step 5: Then, transfer the seared meat to a baking sheet.
Step 6: Prepare the oven. Preheat it to 400 degrees.
Step 7: Place the meat in the preheated oven. Bake for about 10 to 15 minutes or until the internal temperature of the meat reached 145 degrees.
French Onion Sauce:
Step 1: Melt 4 tbsp butter in the same skillet over medium-low heat.
Step 2: Once the butter has melted, add the onions and toss to coat. Caramelize the onions for about 35 to 40 minutes, stirring occasionally with a silicone spatula.
Step 3: Add the mushrooms to the pan followed by the rest of the 2 tbsp butter. Cook for another 5 minutes or until the mushrooms are soft and decreased in size.
Step 4: Add in the garlic and cook for a minute more.
Step 5: With a tbsp flour, toss the onions and mushrooms and heat for about a minute or two.
Step 6: Adjust the heat to medium-high.
Step 7: Pour in the wine and continue to heat for another 5 minutes. Scrape the bits on the bottom of the pan using the same silicone spatula.
Step 8: Pour in the chicken broth, then the fresh thyme. Adjust the heat to medium-low and simmer for about 15 minutes to thicken. At this point, the meat should start baking.
Step 9: This step is optional, but of desire, add cheese on top of the pork chop and broil until hot and melted. Alternately, cover the skillet and let the cheese melt.
Step 10: When ready to serve, add the chops back to the skillet and spoon over the sauce.
Notes
Instead of wine, feel free to use chicken or beef broth. If using thinner cuts of pork, cook them right in the skillet and add once the broth is added.
