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??!!
Cooked this for the family tonight… DELICIOUS! 😋😋
Hi Nagi
I lost the enthusiasm for cooking,just for myself, but since joining you,you have given me new inspiration😊 I now spoil myself with a nicely laid table and food lovingly prepared… Thank you for that.x Pam
Ahh Nagi, another dish to add to my meal planning – most of my meals on my plan are from you! I must admit it does make meal planning easy 😀 Thanks Nagi
Margaret
Hi Nagi, I have been following your website for two years now and I want to say thank you for all yor excellent recipes! This one is amazing! Although I have to say that it took me over half an hour to cook the onions, but it was totally worth it! Best wishes from sunny Catalunya!
Hi Violeta! Lovely to hear from you 🙂 Sorry to hear the onions took longer – it is a bit variable depending on stove strength! Gas stove takes me 15 min on medium low. Glad you enjoyed it though!! N xx
I can almost smell this! Sounds wonderful!!!
I finally made this today and it was great! Will be one of my go to recipes from now on!!!
That’s great to hear Ginny! Thanks for sharing your feedback! N x
Hanging out for the day when SMELLS can be transmitted via computer screens….😂
Hi Nagi, we just finished the French onion smothered pork chops for dinner. I have to say that my hubby kept saying this was the best sauce EVER! Thank you very much for your recipes, they are always enjoyed. 😊
That’s terrific to hear Di! I’m so pleased you enjoyed this! N x
Hi Nagi,
Last week I cooked your Pork Roast with Crispy Crackling which was AMAZING. Today we had French Onion Smothered Pork Chops. WOW! Hubby and I loved it.
Am so pleased that I stumbled across your site. Have yet to make “Charlie” & use him in one of your many recipes, but will do so very soon.
Thank you for sharing such tasty & easy to prepare meals.
Glad to hear you’re porking regularly… 😂. Hope you get a chance to try Charlie!! I am VERY fond of him… 🙂 N xx
This was amazing…my whole family loved it. Thanks!
That’s terrific to hear Julia! I’m so pleased you enjoyed this! N x
Dozer so nosey and adorable💕🐕
Nagi awesome french onion pork chops🍷👍
He left slobber all over my keyboard!!!
Nagiii can I use chicken broth instead of beef broth
Hi Shaki! It won’t taste quite like French Onion Soup because that soup is made with beef rather than chicken broth. But it is really tasty with chicken broth too! Really really great!
Porks chops defrosting as i write. Dinner tonight sorted. Thanks for your great recipe ideas. My son actually likes my food now 🤣
Hope you love it Vera!!! (And you’re son…. I feel the burden of performance now…😂)
Made this tonites dinner
Excellent meal flavorful and comes together in minutes.
An easy flavorful meal
I enjoy your site and have made several recipes and all have been delicious and I fail
That’s terrific to hear Val! I’m so pleased you enjoyed this! N x
Delicious!! But it’s 08.50 AM, what are you doing to me. Love onions seriously. Sometimes would make onions with eggs for brunch. Got home yesterday afternoon. Went in for checkup stay over night and EVERYTHING WENT PEAR SHAPE COME OUT WORSE OFF SADLY WASNT THE ONLY ONE. DRS STOPED BLOOD THINING MEDS FOR TWO DAYS AND BINGO GOT BLOOD CLOT ABOVE KNEE. THAN PH CALLS THIS DR AND THAT DR SORRY SORRY VERA….END UP 06 days in hospital. However Nagi I must say there food is PRETY good. And caffeeteria is as good , lots of care and hard work. Yesterday went there to get milk to take home and take away food for today asparagus soup last one, rice, beef stew and fresh fruit salad. It was 01.30 Pm and there was not one s/ witch left all sold out. Love,love the way tables are shared with staff, visitors, trades man and lunch is early just after 11.00 Am till 03.00 Pm. Am pleased the way they work hard and lots of thought has gone in to CUSTEMER service. What is Dozer thinking to write?? Ok be good!!
Oh no Vera, I am so sorry to hear that. Are you still in hospital?? They let you have computers in hospital nowadays????? GET WELL SOON VERA! ~ Nagi & Dozer xoxo
It’s OK , got home on Monday afternoon after 06 days. Agree that there is no place like home. Am catching up on sleep and yesterday was perfect day for it. From 07 Am rain bit of thunder but from 10 Am sky has opened up, flooding, power outage, transport up to SHITCREEK and Melbourne cup. Doesn’t get any better. Kind regards to you both! PS. Yes you can have your computers in hospital and mobiles certain areas and time. Who things and life has change.
Hi Nagi! I made something similar a while back, but yours sounds so much better! We love onions, I use at least three pounds a week. Your salisbury steak is the BEST!! I make it at least twice a month. I’m sure I will be making this on a regular basis!
Dorotheeeeeee!!! I was thinking of you just yesterday when I made your carrot cake again! I am making a video for it 🙂 🙌🏻 Thought I’d turn it into a layer cake! N x
Nagi you are cruel! I am drooling over here!!
Sorry // not sorry 😜
I have two very large, very thick bone-in pork chops in the freezer…this is the perfect recipe for them I think!
Will let you know how they turned out, as I’m going to keep the rest of the ingredient list the same except for a touch more garlic (I’m a garlic freak).
“How is one supposed to work under these conditions??!!”
Not too carefully, and quickly! A dropped morsel or two would be gone in a flash I’m thinkin’ 😀
If I dropped a morsel, the head is even MORE insistency shoved in my face!!!! 😂
Which cuts would I use if I made with chicken or beef? And would the cook time be the same as the pork?
Thank you.
Hi Alexandria! I’ll pop directions in the recipe notes for each of these 🙂 N x
Which cuts would I use if I made with chicken or beef? And would I use the same cook time as the pork?
Hi Alexandria! Just popped directions in note 1 for each of these 🙂 N x
Oh N this is making my mouth water! 😂
I’ve learned to caramelize extra sweet onions, otherwise I end up eating them and have to start all over again. 😉
This would be great with sweet potatoes or butternut squash. Ok ok mashed potatoes too would definitely work and for good measure some broccoli of course. This will be a tantalizing dish that I will be making soon N! Ok I’m thinking some cranberry sauce too! What a colorful and flavorful dish! My tummy is actually growling and I just ate some pumpkin bread…I’m full! 😂
One more thing, what’s for dessert? 💡
Of course…after about an hour. Lol.
Dozer probably wants some more mango. Oh, if he could only talk!😂
Have a great day with Dozer! 🐶
Mmm I love all those side suggestions J!!! As for dessert…. – how bout apple crumble??!! N x
Ok N! Apple crumble sounds good with a piece of chocolate decadence cake too! I have to have my chocolate cuz it makes me a happy girl! 😀 J x
Hi Nagi
It looks so good!
Two off topic things
1) I am going to be at Sydney some days. You often use Chinese cooking wine. I cannot buy it here. So could you tell where I could shop that near Darling harbour?
2) Nutritional facts. First when I found your recipes (thanks Pinterest) i could copy-paste that long time. Then something changed and I could not do it. I wrote to you and you said that you do it same way. Then some day it turned again for copy-paste. And now again some weeks it is not possible.
Just let you know.
I’ve purchased Chinese cooking wine in the Asian foods section of both Coles and Woolworths.
Any Asian grocer will have it but again it’s pretty widely available in major Australian grocery chains
Hi Eija!! If you’re staying in Darling Harbour you are a 10 minute walk to China Town! There you will find plenty of Asian grocery stores and all of them sell Chinese cooking wine, starting as low as $1.50, sometimes even a big bottle for $0.99!!! Regarding Pinterest, unfortunately I am not sure. They change things from time to time – very frustrating!! 🙂 N x