French Onion Pork Chops
Deeply savory onion gravy, melty gruyère, and toasted breadcrumbs help French onion pork chops deliver on the promise. Best of all, they’re on the table in 35 minutes. Weeknights just got cozier!
Servings: 4 servings
Ingredients
- 4 boneless pork chops I like to use top loin
- Sea salt and cracked black pepper
- 1/2 cup all purpose flour, + 1 TBSP
- 2 tsp onion powder (optional)
- 1 tsp dried thyme (optional)
- 1/4 cup unsalted butter
- 1/4 cup olive oil
- 3 cups thinly sliced onions Preferably sliced with a mandolin on the thinnest setting
- 2 TBSP fresh thyme
- 2 cloves of garlic, smashed and minced
- 1/2 cup dry white wine, like sauvignon blanc or pinot grigio
- 1/2 cup beef broth
- 1 tsp Better Than Bouillon beef base (optional) I like adding this for a little extra oumph!
- 1 tsp Worcestershire sauce
- 1 cup grated gruyère cheese
- 2 TBSP panko breadcrumbs, toasted *See notes
- Fresh chopped chives, for garnish
Instructions
- Heat a dry pan over medium heat. Add the breadcrumbs; let them toast, shaking the pan every so often to keep them from burning. Once golden in color, remove them from the heat; set them aside.
- In a shallow dish, mix the flour, onion powder, and dried thyme; set aside.
- Place two of the pork chops in a large freezer bag and pound them down to about 1/2 inch thick with a meat mallet. Repeat with the other two pork chops.
- Season each pork chop with salt and pepper on both sides, then dredge them in the flour mixture one by one.
- Heat an oven-safe skillet (like a cast-iron skillet) over medium heat. Add half the butter and half the olive oil.
- Add two pork chops to the skillet and cook for 3 mins. Flip, then cook for another 2-3 minutes until a golden crust forms. Transfer to a paper-towel-lined plate; repeat with the other two pork chops.
- Heat the remaining butter and oil in the pan. Add the onions and stir to coat. Season with salt, then stir in the thyme. When the onions are tender and golden, add the garlic. Sauté for about a minute.
- Pour the white wine into the pan to deglaze, scraping up any bits stuck to the pan. This gives the sauce extra flavor!
- In a small bowl, whisk together the beef broth, Worcestershire sauce, and flour until combined. Stir it into the skillet. Simmer until it thickens (2-3 mins).
- Place the chops into the gravy, and spoon the onion gravy over them. Top each pork chop with shredded Gruyère and place them under the broiler until the cheese melts and turns slightly golden. This won't take long, so keep a close eye on them.
Notes
For French onion soup, onions are typically caramelized. True caramelization can take up to an hour, which significantly increases the cook time for this recipe. To keep it friendly, I simply sauté yellow onions, which lend a nice sweetness anyway.
Nutrition
Serving: 1serving | Calories: 530kcal | Carbohydrates: 26g | Protein: 19g | Fat: 36g | Fiber: 4g | Sugar: 8g
