**See below for delicious side dishes to pair with pork chops. Serve pork chops with French onion sauce over mashed potatoes or with your favorite side dishes. Once French onion sauce begins to lightly simmer, remove from heat. Flip pork chops over, cover and cook another 3-4 minutes and pork chops are cooked through to 155 degrees.Īdd onions back to the skillet with the pork chops along with remaining beef broth. Cook for 3-4 minutes until golden on bottom. Carefully add pork chops to hot skillet and cover with lid. Heat 1 tablespoon oil over medium heat in the same skillet you cooked the onions. Remove onions from skillet and transfer to a bowl. When onions are done caramelizing, stir in 2 tablespoon beef broth and dried thyme. Season all sides of pork chops with seasonings. In a small bowl, mix garlic powder, salt and pepper.
Add minced garlic once the onions become tender. Continue to cook onions over low heat until caramelized, stirring occasionally. Stir onions until fully coated in melted butter. In your cast iron skillet or nonstick skillet, add butter, Worcestershire sauce, red wine vinegar, and sliced onions over low heat.
#Smothered pork chops with onion gravy how to
How to make the BEST French Onion Pork Chops: Measuring Spoons + Cups – For properly measuring all of your ingredients.Tongs – To turn your chops over after searing.Large Cast Iron Skillet (or nonstick skillet) – To sear the pork chops in and for caramelizing onions.Oil - You can use olive, canola or avocado oil, etc.
#Smothered pork chops with onion gravy cracked
Salt - I almost always use sea salt in my recipes but you can use your favorite cooking salt.īlack Pepper - Fresh cracked or ground black pepper both work great. Heat 1 tablespoon of ghee in a large skillet over medium-high heat. Season the chops on both sides with salt and pepper. Cover the saucepan, turn off the heat, and set it aside. Cook until it’s thickened (around 3 minutes). Garlic Powder - This will go into seasoning the pork chops. Increase the heat to medium-high, and bring the sauce to a boil. Mustard - I used yellow mustard, but you can also use dijon or grainy mustard in this recipe. Garlic - Fresh garlic will go into the French caramelized onion gravy. Worcestershire Sauce - Adds a delicious flavor to the French onion sauce.īeef Broth - If you don't have beef broth, you may also use chicken or vegetable broth in this recipe.īutter - Salted or unsalted butter will both be fine. You may also use white wine vinegar in this recipe. Red Wine Vinegar - Adds a delicious flavor to the caramelized onions. Thyme - I used dried thyme in this recipe but you can also use fresh. Onion - Red, yellow or white onion all work great in this recipe. You can use bone-in pork chops but they will need to cook slightly longer. And finally, garnish the smothered pork chops with mushroom gravy with parsley leaves before serving.Ingredients you need to make French Onion Pork Chops:īoneless Pork Chops - You'll need four boneless pork chops about 1-1 ½" in thickness.
Taste and adjust the seasoning if necessary. Let the chops get simmered for 5 – 7 minutes or the internal temperature reads 140˚ Now add the pork chops and mix well with the gravy. Let the onion gravy simmer, stirring occasionally for nearly 2 – 3 minutes, till the gravy starts thickening Scrape any browned bit at the pan’s bottom and stir well. When this comes to a boil reduce the heat. Now add the chicken/beef broth and stir well. Cook for nearly 2 minutes, stirring occasionally. Then add the remaining flour, stir it well with onions and mushrooms, to get coated evenly. Saute till they get tender and onions get browned.Īdd minced garlic, stir well and cook for nearly 30 seconds. Saute the mushrooms and onions for nearly 7 – 8 minutes, stirring occasionally. Now add unsalted butter, in the same pan, and add sliced onions and mushrooms, a pinch of salt. Transfer the pork chops to a plate and keep them covered. Fry the chops till golden brown, on each side for nearly 3 – 4 minutes. Heat oil in a large frying pan/skillet on medium heat. Then shake the chops and keep the excess flour aside. Mix salt, pepper, garlic powder, and cayenne, and season the pork chops.Ĭoat the chops with flour, mix them nicely to get coated on all sides. First, pat dry the pork chops with a paper towel.
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