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Per serving
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- 1
Season the chops
Pat the pork chops dry and season both sides generously with salt and pepper. A little pat-down and seasoning now is what gets you that nice golden crust later.
- 2
Get a good sear
Heat the olive oil in a large skillet over medium-high heat. Sear the chops about 2 to 3 minutes per side, just until golden brown—they won't be cooked through yet, and that's fine. Move them to a plate and set aside.
- 3
Caramelize the onions
Turn the heat down to medium-low and melt the butter in the same skillet. Add the sliced onions and cook, stirring often, for 20 to 25 minutes until they go deep golden and sweet. Don't rush this part—that slow caramelizing is where all the French onion flavor lives. In the last minute or two, stir in the minced garlic and cook until fragrant.
- 4
Build the gravy
Sprinkle the flour over the onions and stir for about 30 seconds to cook off the raw taste. Slowly pour in the beef broth while stirring, then add the fresh thyme. Let it simmer 2 to 3 minutes until it thickens into a glossy gravy.
- 5
Simmer the chops back in
Nestle the pork chops and any juices back into the onion gravy. Cover and simmer on low for 12 to 15 minutes, until the chops reach 145°F in the center. Spoon a little gravy over them as they go.
- 6
Melt the cheese
Lay a slice of provolone over each chop, cover the skillet again, and let it melt into a bubbly blanket, about 2 to 3 minutes.
- 7
Garnish and serve
Sprinkle with chopped fresh parsley if you like and serve hot, with plenty of the onion gravy spooned over top. Mashed potatoes or crusty bread for sopping are non-negotiable at my table.
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French Onion Pork Chops
Created by: HomeCooking
Ingredients
- 4 boneless pork chops
- salt
- black pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 2 yellow onions
- 4 garlic
- 2 tbsp all-purpose flour
- 1 cup low-sodium beef broth
- 1 tsp fresh thyme
- 4 provolone cheese
- fresh parsley
Instructions
- Season the chopsPat the pork chops dry and season both sides generously with salt and pepper. A little pat-down and seasoning now is what gets you that nice golden crust later.
- Get a good searHeat the olive oil in a large skillet over medium-high heat. Sear the chops about 2 to 3 minutes per side, just until golden brown—they won't be cooked through yet, and that's fine. Move them to a plate and set aside.
- Caramelize the onionsTurn the heat down to medium-low and melt the butter in the same skillet. Add the sliced onions and cook, stirring often, for 20 to 25 minutes until they go deep golden and sweet. Don't rush this part—that slow caramelizing is where all the French onion flavor lives. In the last minute or two, stir in the minced garlic and cook until fragrant.
- Build the gravySprinkle the flour over the onions and stir for about 30 seconds to cook off the raw taste. Slowly pour in the beef broth while stirring, then add the fresh thyme. Let it simmer 2 to 3 minutes until it thickens into a glossy gravy.
- Simmer the chops back inNestle the pork chops and any juices back into the onion gravy. Cover and simmer on low for 12 to 15 minutes, until the chops reach 145°F in the center. Spoon a little gravy over them as they go.
- Melt the cheeseLay a slice of provolone over each chop, cover the skillet again, and let it melt into a bubbly blanket, about 2 to 3 minutes.
- Garnish and serveSprinkle with chopped fresh parsley if you like and serve hot, with plenty of the onion gravy spooned over top. Mashed potatoes or crusty bread for sopping are non-negotiable at my table.