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??!!
Fantastic recipe! I’ve made this twice in the past week or so. My husband is not a huge fan of pork chops, but even he likes this. Another great recipe, Nagi!
You’ve totally converted him Kim!
I have never made pork chops before so I was a little bit nervous! Made it for my boyfriend and I think he said “mmmm” about 300 times during dinner. We were still talking about this meal a week later. Fool proof! Thank you thank you for giving me confidence in the kitchen with your recipes!
Aww how wonderful Maddie!!!
A recent pie-maker convert, I have stashed away your meat pie recipe, but for tomorrow I have converted your French Onion smothered Pork Chops into a pie. They are already made (shiftworker partner) and look and smell great!! I will send you a pic when I open them tomorrow. Assuming 4 and 20 piglets don’t fly out!!
Woah sounds great!!
It was amazing Nagi – I served them with mashed spud. I used sliced pork fillet and only cooked for a very short time. Yum!!!!!!
Hi Nagi
This was sooo good. I’ve cooked so many of your recipes that I’ve had to start a folder to hold them all! Before every meal, my kids ask me “is this a Nagi?”! Scott
That’s so great to hear Scott!
Hi I made this recipe tonight, it was so good. Question about the nutrition facts you have posted…are those numbers for 1 pork chop or all 4?
Hi Lisa, I’m so glad you loved it – the nutrition is per serving, not for all 4 chops. – N x
Hi Nagi I’m going to cook this delicious looking meal tonight. I don’t have a skillet. Where did you get your Lodge skillet with lid? I’m not sure what to buy. Can you advise me? Thanks! Scott
Hi Scott, you could use any pan to do this recipe, even a non stick pan! – N x
YUM! ..and easy to make ..used swiss and served these with cheesy mashed potatoes
Loved these pork chops! Another big hit in my house! Had them over egg noodles with broccoli 🙂 Used smoked gouda for the cheese! Delicious! Thank you!
Wahoo I’m so glad you loved it!
Super easy to make and absolutely delicious!
WOW Just Delicious!! These French Onion Smothered Pork Chops were amazing.
Yesssss! So glad you love it!
This was an AMAZING recipe – thank you! I loved it and will this one in my recipe file – you are an amazing chef!
Was so easy and really yummy.
Thanks Mary!
You know, I could see using ground pork patties as a riff on Salisbury steak…
Yes definitely!!!
I use pork chops cutlet and add France onions soup mix with beef both. Family loved it
So glad they love it!
Nagi your recipes are always so good. They never fail me. I have bone-in thick chops. How long to simmer them in sauce? thanks
You’ll need to cook them longer Cathleen – I have all the directions in note 3 & 4. I hope you love them!!
Hi
Is there a substitute for beef stock? Without beef
This was delicious! And very easy
Glad you enjoyed it Lynda!! Thanks for sharing your feedback 🙂 N x
Made this last night. Was easy and delicious. Everyone cleared their plates! I overcooked the pork but the gravy saved it (I need a new meat thermometer!). Served over California mashers.
Nagi, do you prefer analog or digital thermometers?
Regards to Dozer 😊
Hi Nagi, I really love the recipes that you created.I am not really into cooking but I saw you in IG and start following you and do some of your recipes, not only delish but easy to make.That’s why I already hooked up with your recipes. I will try to do this porkchop but you said here that I need to cook the porkchop in 3 min only? how is that? coz If I baked my porkchop I baked it for 12 mins.. I hope you can enlighten me with this 3 min porkchops. Thanks much!
If only there was computervision! Your version looks fantastic. I will try it tonight! Love all your recipes. I could not open the video. Thanks.
Hey Dozer I don’t blame you slobbering over Nagi’s keyboard..the pork chops are yummy😄😄
If I put weight on because of your recipes. .I am coming to Australia to chase you around your yard😂😂