{"id":785,"date":"2023-01-02T10:23:11","date_gmt":"2023-01-02T11:23:11","guid":{"rendered":"http:\/\/brainanti.com\/?p=785"},"modified":"2023-01-09T11:11:49","modified_gmt":"2023-01-09T11:11:49","slug":"french-onion-pork-chops","status":"publish","type":"post","link":"http:\/\/brainanti.com\/index.php\/2023\/01\/02\/french-onion-pork-chops\/","title":{"rendered":"French Onion Pork Chops"},"content":{"rendered":"

Juicy pork chops smothered in a rich onion gravy and topped with melted cheese!<\/span><\/strong><\/span><\/p>\n

These pork chops are awesome, mainly because they\u2019re so delicious, but also because you only need a handful of ingredients to make them! Follow me\u2026<\/p>\n

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Caramelized Onions<\/strong><\/span><\/h2>\n

These are a key ingredient in French onion soup. They also add the body of flavour and texture to this recipe too.<\/p>\n

Don\u2019t rush the process!<\/h3>\n

The aim of the game for caramelizing onions is to fry them fairly low and slow<\/strong>. You want to tickle out the natural sugars<\/strong> and have them caramelize\u00a0in the pan<\/strong>. If the heat is too high the onions are going to cook too quickly and you\u2019ll just end up with regular fried onions.<\/p>\n

Can I make these ahead of time?<\/em><\/h3>\n

Besides the caramelized onions, this recipe is super speedy. As such, to keep things \u2018weeknight friendly\u2019 you can definitely make the caramelized onions and store them in the fridge until you\u2019re ready to whip up the rest of the dish.<\/p>\n

Process shots: add butter and oil to pan (photo 1), stir to melt butter (photo 2), add onions (photo 3), caramelize (photo 4).<\/em><\/span><\/p>\n

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Pan-Fried Pork Chops<\/strong><\/span><\/h2>\n

Once you\u2019ve caramelized the onions, remove them from the pan and get cracking with the pork chops.<\/p>\n

What kind of pork chops should I use?<\/em><\/h3>\n

Here I\u2019m just using boneless pork loin steaks<\/strong>. They\u2019re relatively small\/thin, so they cook through quickly. You can use thick cut pork chops, or even pork shoulder steaks, you\u2019ll just need to adjust the cooking times slightly. You only want the pork just<\/em> about cooked, because it\u2019ll cook slightly more when the cheese melts on top.<\/p>\n

Pork Fat<\/h3>\n

Unless the pork chops are lean, there will likely be a thick strip of fat on one side. Depending on how thick it is, you might want to consider scoring it (making small slices in it). This will prevent the chops from curling up in the pan<\/strong> when you fry them. I also like to flip the chops on their side and render down the fat<\/strong> in the pan. This will add a huge amount of flavour to the sauce.<\/p>\n

Pork Chop Seasoning<\/h3>\n

I tend to keep it fairly simple and just liberally season with salt and pepper. You could add some garlic powder as well if you\u2019d like.<\/p>\n

Process shots: add seasoned pork to pan (photo 1), fry both sides (photo 2), render fat (photo 3), remove (photo 4).<\/em><\/span><\/p>\n

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French Onion Pork Chops<\/strong><\/span><\/h2>\n

For the base of the sauce, all you need is flour and beef stock<\/strong>. A lot of the flavour will come from the caramelized onions, but for added flavour, I love adding Worcestershire sauce<\/strong> alongside the resting juices<\/strong> from the pork chops.<\/p>\n

Once you\u2019ve made the sauce, add the chops back in the pan, top with some of the onions then plonk on some gruyere<\/strong>. To melt the cheese I typically pop the pan under the grill, but you could add on a lid and let the steam melt the cheese.<\/p>\n

Process shots: add onions back to pan (photo 1), stir in flour (photo 2), stir in stock, seasoning & Worcestershire sauce and add pork chops on top (photo 3), add cheese (photo 4).<\/em><\/span><\/p>\n

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French Onion Pork Chops FAQ<\/strong><\/span><\/h2>\n

Can I use a different meat?<\/em><\/h3>\n

I have tried this with chicken in the past which works pretty well!<\/p>\n

What kind of pan should I use?<\/em><\/h3>\n

The best kind of pan would be non-stick<\/strong> (best for caramelizing onions) and oven-safe<\/strong> (best for melting cheese under the grill). If the pan isn\u2019t oven-safe just add a lid on to melt the cheese. If it\u2019s not non-stick (i.e. cast-iron skillet) just make sure it\u2019s well seasoned.<\/p>\n

What can I use instead of Gruyere?<\/em><\/h3>\n

Any sort of melty Swiss-style cheese will do the trick. Grated or sliced!<\/p>\n

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Serving French Onion Pork Chops<\/strong><\/span><\/h2>\n

To serve, I recommend finishing with some fresh thyme<\/strong>. Here I\u2019ve served with\u00a0Mashed Potatoes<\/a>\u00a0and\u00a0Green Beans<\/a>, but do check out all my\u00a0Side Dishes<\/a>\u00a0for more inspo!<\/p>\n

Alrighty, let\u2019s tuck into the full recipe for these French onion pork chops shall we?!<\/strong><\/p>\n

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How to make French Onion Pork Chops<\/span><\/strong>\u00a0(Full Recipe & Video)<\/h2>\n
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<\/span> Print<\/a><\/p>\n

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French Onion Pork Chops<\/h2>\n
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Juicy pork chops smothered in a rich onion gravy and topped with melted cheese!<\/span><\/div>\n
<\/div>\n
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Course <\/span>Dinner, Main Course<\/span><\/div>\n
Cuisine <\/span>French, Western<\/span><\/div>\n<\/div>\n
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Prep Time <\/span>10<\/span> minutes<\/span><\/span><\/div>\n
Cook Time <\/span>40<\/span> minutes<\/span><\/span><\/div>\n
Total Time <\/span>50<\/span> minutes<\/span><\/span><\/div>\n<\/div>\n
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Servings <\/span>4<\/span><\/div>\n
Calories <\/span>430<\/span>kcal<\/span><\/span><\/div>\n
Author <\/span>Chris Collins<\/a><\/span><\/div>\n
Cost <\/span>\u00a32 \/ $2.50<\/span><\/div>\n
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Equipment<\/h3>\n