Recipe video above. French Onion Soup meets juicy pan seared pork! A gravy made with caramelised onion that tastes like your favourite French Onion soup. For the full French Onion experience, don’t skip the cheese! Make this with any type of pork chops you want – or chicken!
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:
1. Pork Chops – I used lean, boneless pork loin steaks about 1.5cm / 2/3″ thick. See note below for thick cut.
Also great with chicken or steaks!
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!)
