When French Onion Soup meets Smothered Pork Chops, very good things happen…. These juicy pan seared pork chops are served with an incredible French Onion flavoured gravy made with caramelised onions, then topped with melted cheese to complete the French Onion experience.
Smothered Pork Chops – the French way! 😉
FRENCH ONION MEETS SMOTHERED PORK CHOPS
Whenever you see the word “smothered” in the context of food, you know you’re onto a good thing.
Whether it’s Chicken smothered in Mushroom Gravy, Steaks with Peppercorn Sauce, Salisbury Steak or Bangers and Mash with Onion Gravy, if it’s smothered then you know you’re in for a good meal.
Right??
Today’s smother sauce of choice – French Onion Gravy. ↓↓↓
There’s a juicy pork chop under there.
Promise.
THE CARAMELISED ONION
I promised you French Onion, and French Onion you shall get.
So in true French Onion soup style, we’re starting with a base of caramelised onions. 2 big onions, sliced into rounds then leisurely sautéed in butter for 15 minutes until they transform from a giant mound of eye-stinging raw onion into THIS: sweet, golden, caramelised onion. With no help from sugar at all!
INGREDIENTS IN FRENCH ONION SMOTHERED PORK
The caramelised onion makes such a fabulous flavour base, there’s very few other flavourings required for this French Onion Smothered Pork.
Butter, garlic and onion for the Caramelised Onion. Simple seasonings for the chops – garlic powder (not critical), salt and pepper. Beef broth/stock and flour to make the French Onion Gravy.
And the finishes touches: cheese to melt on top of the pork chops, and a little sprinkle of fresh rosemary.
Skip or sub the rosemary. But if you’re after a true French Onion experience, don’t skip the cheese! (I feel like I say that a lot…..🤔)
ALL MADE IN ONE SKILLET
I like to make these French Onion Smothered Chops in one skillet. Not to save on washing up, because actually, using one skillet increases the overall cook time.
One skillet means we don’t waste any flavour. Caramelise the onions first, then remove. Use the residual fat in the skillet to sear the pork chops briefly – we want them raw on the inside to finish cooking later in the French Onion Gravy.
Take the pork chops out then return the onion into the skillet to make the gravy. This way, our gravy also benefits from all those tasty brown bits left in the pan from searing the chops (called fond, if you want the technical term!).
Then finally, we return the chops into the gravy to finish cooking. It’s a two-way flavour street here – the chops soak up those tasty gravy flavours, and the juices from the chops mingles into the gravy.
As for the finishing touch, that melted cheese…
Yes it’s optional.
But around these parts, French Onion Soup without a piece of cheesy bread is just onion soup…. 😂 ~ Nagi x
PS Yes this can be made with chicken. Or beef, for that matter. Though It’d probably skip the cheese for beef.
MORE SMOTHERED COMFORT FOODS
WATCH HOW TO MAKE IT
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French Onion Smothered Pork Chops
Ingredients
- 4 – 5 pork chops , boneless (~ 150-200g/5-7oz each) (Note 1)
- 1/2 tsp garlic powder
- Salt and pepper
- 2 large onions , sliced into rings (brown, yellow or white)
- 2 garlic cloves , minced
- 1.5 tbsp / 25g butter (or olive oil)
- 1 tsp oil , if needed
- Salt and pepper
- 1 cup/250ml beef broth/stock , low sodium
- 2 tbsp flour
- 4 slices cheese (Note 2)
- Finely chopped fresh rosemary leaves
Instructions
- Caramelise Onions: Melt butter on medium (or medium low for strong stoves). Add onion and garlic, cook 15 minutes until golden brown and caramelised, stirring regularly (see video). Remove from skillet.
- Prepare Chops: Sprinkle chops with garlic, salt and pepper.
- Sear: Add oil into skillet if needed. Turn heat up to high. Sear chops 1 minute on each side until nicely browned but not cooked inside. Remove onto plate.
- Gravy: Turn heat down to medium. Return onion into skillet, scraping in juices. Add flour, mix.
- Add beef broth and mix until incorporated. Season sauce to taste with salt and pepper.
- Simmer Chops in Sauce: When it comes to a simmer, give it a big stir then add pork chops.
- Top chops with cheese, cover with lid to melt and finish cooking the chops through – only 3 minutes for thin chops like I’m using. Internal temp of 160F/70C for no pink (or 155F/68C for blush of pink).
- Garnish: Remove lid, sprinkle with rosemary. Spoon over French Onion Gravy, then sprinkle with more rosemary.
- Serve immediately, over mashed potato or similar.
Recipe Notes:
Chicken: Add 1 minute to the simmer time in the gravy using boneless skinless thigh or breast. For breast, pound to 1.5cm / 2/3″ even thickness using fist, rolling pin or other pounding device prior to cooking.
Beef: Use steaks, personally I would probably skip the cheese. If about 2cm / 4/5″ thick, sear per recipe (make sure you get a good crust) then simmer for 2 minutes for medium rare, or longer to cook through more. Remove beef immediately then rest for a few minutes before serving. 2. Cheese – Gruyere, Swiss, gouda or masdaam are ideal as these cheese don’t run everywhere when melted. Mozzarella also fine, but has less flavour that the others. Cheddar, Monterey Jack, tasty cheese and similar will also work just find but they might “bleed” a bit into the gravy (not a bad problem to have actually). 3. INTERNAL TEMPERATURE OF COOKED PORK
* For a slight blush of pink: 155F/68C. I do this for tenderloin but not chops.
* For no pink: 160F/70C (I do this) 4. Thick Cut Pork Chops – cook longer, rest 5 minutes before serving. Increase the cook time in the gravy, adding water if required to adjust gravy thickness. Add the cheese towards end of cook time – only takes 1 minute to melt. 2.5cm/1″ bone-in chops will take about 5 minutes in the gravy, or until internal temperature is 155F/68C. Remove from sauce onto plate and cover loosely for 5 minutes. Internal temp will rise to 160F/70C. For blush of pink, take off stove when internal temperature is 150F/65C, after resting it will be 155F/68C. 5. Nutrition per serving, assuming 4 servings (so calories will be less if sauce is divided between 5, and there’s certainly enough!)
Nutrition Information:
LIFE OF DOZER
How is one supposed to work under these conditions??!!
Unbelievably great. Easy & so quick. I have a guesthouse & use all your recipes for guest dinners. I have always had the most rave reviews from them for every meal prepared including desserts & cakes. Thank you so much Nagi for making me the star host in my home & business ♥️🙏
Made the onion sauce, seared the thick chops then cut off the thick pieces of fat from the chops and made separate crackling with them. I placed chops covered with onion sauce and crackling in an oven proof dish & cooked it at 180C for +- 20min.Perfectly delicious, thanks Nagi for all your awesome recipes
I made this tonight and it was delicious, my husband loved it. I could only find smoked grueyer cheese and I had smoked pork chops, so I’m sure a different flavor, but still great, and I absolutely love onion gravy.
You have been an inspiration to me with your recipe, I enjoy everything you post, and I have made several of them, to mention one was the Greek Pasta. That was delicious and my wife loved it. Thank you for everything.
Another wonderful recipe. Thank you Nagi. I sure miss you and Dozer, Can’t wait for your book.
It’s coming!!! Thanks for commenting!! N x
This was really tasty, thanks Nagi. 🙂
I made your french onion soup last week (delicious) with only two of us this recipe answered the question of what to do with the leftovers, I froze then made this a week later. Absolutely gorgeous my husband did stuffed flat mushrooms with Roquefort as a side so we skipped the mashed potatoes.
Definitely will make this again. The chops were tender and I made the mashed potatoes with half and half, butter, sour cream and grated Parmesan ( recipe from Barefoot Contessa). Served both with baked zucchini. Another keeper, thanks Nagi! Hugs to you and Dozer🥰
Dozer sends big hugs back! N x
Hey Nagi! Anyway I could do this in the oven? For more than 20people??
Laia x
Too bad she skipped over your question but had time for someone else’s that came later.I’d like to know the answer also.
Is it that hard to figure out?
If you want a sear then you still have to do it on the stove top, then finish in oven (probably covered). I cook this in a oven-friendly pot but I don’t know why I’d bother with the oven though.
For adjusting up – sure, just double the sauce or something. It seems unreasonable to always expect an author to customize a recipe to YOUR specific cooking needs when it wasn’t even remotely close to what their recipe had. Like I get asking about an ingredient or something….
Well that was a winner that was really awesome love the flavours and didn’t take long and had everything in the pantry too easy thanks Nagi
You’re welcome! Nx
Amazing, easy and all in one pot! I’m surprised how easy and quick it was to make this one.. really enjoyed every bit of it, will definitely make more often 🙂 thank you Nagi
Oh my! This recipe is just sooooo delicious! I served it over mashed potatoes with a side of fresh green beans and coleslaw. Thank you for another delicious recipe!
I made it. It’s so simple and delicious. Thank you!
That’s awesome to hear Asia!! N x
Hey Nagi what sides do you use for this delicious looking dish? I read the article but I can’t find them.
Hi Michael, Mashed potatoes, a simple green salad, roast veggies are just a couple of ideas! N x
Just made this. So yummy.
Most excellent as usual, only alteration was some white wine after the sear to deglase my skillet… soooo good.
If I use pork shoulder steaks instead will it be the same ?
This is my favourite cut.
OMG was this ever good. I had brined the chops (1″ thick) before I found the recipe, so didn’t salt and pepper them before browning. Threw some over-the-hill sliced mushroom in the pan when flipping them, and de-glazed with a bit of leftover Chardonnay . Otherwise exactly as written. May be the best pork chops ever.
Absolutely delicious! Was a bit hesitant adding cheese but was I proven wrong, the cheese melts into the gravy and boom! This is a keeper. Will be trying many of your recipes. Thanks for sharing your talent with us.
This was awesome. Delicious. Everyone loved loved this. This is the first chef/cook/blogger recipe that everytime I make it, it turns out flavourful and just delicious. I tend to add more garlic to everything so I did. Love it. Thank you