Prep time: 10 mins | Cook time: 50 mins | Total time: 1 hr | Servings: 4
Super indulgent, melt-in-your-mouth tender, juicy pork chops smothered in a thick and flavorful French Onion sauce with gravy and mushrooms. Pan fry or bake in the oven, this easy recipe you can throw together in a heartbeat! Top with hot and melty cheese for a hit of extravagance.
Ingredients
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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” 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: With salt and pepper, season the entire pork and coat with flour.
Step 3: In a large cast-iron skillet, melt 2 tbsp olive oil over medium-high heat.
Step 4: Once the butter has melted, add the pork into the skillet. Sear for about 3 to 4 minutes per side.
Step 5: When done, transfer the seared pork on a baking sheet and place in the preheated oven. Bake for about 10 to 15 minutes or until the internal temperature of the pork reads 145 degrees.
Note: Before baking, add the chicken broth to the sauce. And for thinner cut pork (3/4” pork chops) can be cook in the sauce with the chicken broth.
French Onion Sauce:
Step 1: Melt 4 tbsp butter in the same skillet over medium-low heat. There will be no need to clean the pan in between.
Step 2: Once the butter has melted, add the onions and toss them in the butter. Cook for about 35 to 40 minutes to caramelize, stirring occasionally with a silicone spatula.
Step 3: Add the mushrooms to the skillet and the rest of the 2 tbsp butter. Heat for about 5 minutes more until the mushrooms decreased in size and soften.
Step 4: Add in the garlic and cook for a minute more.
Step 5: In a tbsp flour, toss the onions and mushrooms and remain heating for another minute or two, stirring.
Step 6: Adjust the heat to medium-high, then pour in the white wine. Let it heat for about 5 minutes. Scrape up any bits on the bottom of the pan with the same silicone spatula.
Step 7: Pour in the chicken broth, then add the fresh thyme. Decrease the heat to medium-low and simmer for approximately 15 minutes until thick. Bake the meat at the same time.
Optional: You can top the pork chops with cheese, then broil until the cheese is bubbly and melted. Alternately, you can cover the skillet to let the cheese melt. Then, add the pork chops to the skillet and spoon over the sauce.
Notes:
In place of wine, you can use chicken or beef broth instead.
If using thinner cuts of pork, cook them right in the skillet after adding 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 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” 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: With salt and pepper, season the entire pork and coat with flour.
Step 3: In a large cast-iron skillet, melt 2 tbsp olive oil over medium-high heat.
Step 4: Once the butter has melted, add the pork into the skillet. Sear for about 3 to 4 minutes per side.
Step 5: When done, transfer the seared pork on a baking sheet and place in the preheated oven. Bake for about 10 to 15 minutes or until the internal temperature of the pork reads 145 degrees.
Note: Before baking, add the chicken broth to the sauce. And for thinner cut pork (3/4” pork chops) can be cook in the sauce with the chicken broth.
French Onion Sauce:
Step 1: Melt 4 tbsp butter in the same skillet over medium-low heat. There will be no need to clean the pan in between.
Step 2: Once the butter has melted, add the onions and toss them in the butter. Cook for about 35 to 40 minutes to caramelize, stirring occasionally with a silicone spatula.
Step 3: Add the mushrooms to the skillet and the rest of the 2 tbsp butter. Heat for about 5 minutes more until the mushrooms decreased in size and soften.
Step 4: Add in the garlic and cook for a minute more.
Step 5: In a tbsp flour, toss the onions and mushrooms and remain heating for another minute or two, stirring.
Step 6: Adjust the heat to medium-high, then pour in the white wine. Let it heat for about 5 minutes. Scrape up any bits on the bottom of the pan with the same silicone spatula.
Step 7: Pour in the chicken broth, then add the fresh thyme. Decrease the heat to medium-low and simmer for approximately 15 minutes until thick. Bake the meat at the same time.
Optional: You can top the pork chops with cheese, then broil until the cheese is bubbly and melted. Alternately, you can cover the skillet to let the cheese melt. Then, add the pork chops to the skillet and spoon over the sauce.
Notes
In place of wine, you can use chicken or beef broth instead. If using thinner cuts of pork, cook them right in the skillet after adding the chicken broth.