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 Gruyere 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 them with sea salt, freshly cracked pepper, garlic powder, and fresh thyme, to taste, on both sides; 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 skillet becomes dry while cooking and the onions are starting to burn, add a bit of water; you want them to cook slowly, not get charred.

Remove the caramelized onions from the skillet and set them aside. Drizzle the olive oil in the 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.

When the sauce comes to a simmer, nestle the pork chops in the sauce. Cover the skillet with a lid and cook for about 5-7 minutes, or until the pork reaches a temperature of 145-150 degrees on a meat thermometer, for medium-rare.

Top the chops with Gruyere, then place in the oven under the broiler until the cheese is melted, gooey, and golden.

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