French Onion Smothered Pork Chops

When I saw a recipe for French onion smothered pork chops on Lemon Blossoms, I immediately knew what I was making for dinner that night! My family loves French onion soup, so I figured these pork chops would be a big hit. The pork smelled amazing while it simmered in the flavorful French onion sauce!! I served these smothered pork chops with a light spring salad, roasted asparagus, and some crusty bread to soak up the tasty sauce. We all thought the French onion sauce was amazing and paired nicely with the juicy chops and gooey cheese.

French Onion Smothered Pork Chops

Ingredients:

• 4 thick, boneless pork chops
• Sea salt and freshly cracked pepper, to taste
• Garlic powder, to taste
• Dried thyme, to taste
• 2 tbsp butter
• 2 yellow onions, sliced
• 2 cloves of garlic, minced
• 1 tsp fresh thyme leaves
• 2 tbsp flour
• ¼ cup red wine
• 1½ cups beef (or chicken) broth
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 cup Gruyère cheese, shredded (more if desired)
• Fresh thyme sprigs, garnish
• 1 tbsp fresh parsley, chopped, for garnish

How to Make French Onion Smothered Pork Chops:

Pat the pork chops dry, then season both sides with sea salt, freshly cracked pepper, garlic powder, and fresh thyme to taste; set aside.

Heat the butter in a large ovenproof cast-iron skillet over medium heat. Add the onions and cook, stirring often, for 20 minutes, until tender, golden brown, and caramelized. Side Note: If the onions start to dry while cooking, add a bit of water; you want them to cook slowly, not get burned.

Remove the caramelized onions from the skillet and set them aside.

Drizzle the olive oil in the same skillet and heat over high heat. Add the seasoned pork chops and cook for about 2-3 minutes, or until golden brown. Flip over and cook for another 2-3 minutes, or until golden brown.

Remove from the skillet and set them on a plate. At this point, the pork is not cooked through.

Turn the heat to medium and return the onions to the skillet. Add the minced garlic and fresh thyme leaves. Cook, stirring constantly, for 1 minute. Add the flour and cook, stirring constantly, for 2 minutes.

Stir in the wine and mix until well combined. Stir in the broth, Worcestershire sauce, and Dijon mustard. Mix until well combined. Season with sea salt and freshly cracked pepper to taste.

Once the sauce is simmering, nestle in the pork chops.

Cover the skillet and cook for about 5-7 minutes, or until the pork reaches an internal temperature of 145-150 degrees using a meat thermometer, for medium-rare.

Top the chops with Gruyère, then broil until the cheese is melty, gooey, and golden. Watch carefully!

Remove from the oven, then top with fresh thyme sprigs and fresh parsley. Serve immediately.