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??!!
Deidra says
I am making this tonight. Can you make it in the instant pot? I was going to do this and caramelize the onions and put the pork chops and broth then cook them for the amount of time pork is listed in the manual. Anyone done this?
Nagi says
I honestly haven’t tried Deidra! Would love to know if it works!
Jennifer says
Tried making this tonight….took over an hour to Carmelize onions….please put this in recipe next time. I have groups hungry kids
Nagi says
Hi Jennifer – sorry you had issues – it definitely shouldn’t take that long, you may need to turn the heat up a little next time!
Jo Maher says
We had this for tea tonight with cauliflower mash. Absolutely the most amazing tasting meal, hubby cleaned his plate. I baked the pork after browning it and poured the sauce over to finish it off.. 10/5 stars..
Nagi says
YES! Sounds perfect Jo!
Sue R says
My husband raved about this meal and that’s rare so it must have been great however I cheated and used a can of French onion soup, sprinkle of beef stock and a dash of cream instead of caramelising the onions since I needed to use it up. Looks like I’ll be making this a lot 🙂
Nagi says
Sounds like you made a winner Sue!
Fiona says
Everyone loved this meal so much. I used extra old white cheddar cheese. SUPER YUMMY
Nagi says
Perfect Fiona!!!
Lisa Fisher says
Can I make this with pork tenderloin? In an instant pot? ha
Anna says
I would like to know too.
Sylmat says
Hi Nagi,
Thanks for this great recipe. I just don’t understand how did you caramelized the onions in only 15 minutes. It took me at least 45..!
Myoki Alvean says
This recipe is definitely a keeper. I usually don’t like alot of onions however, I loved this recipe. My youngest son just ate the onions mixed in with brown rice! Thank you for this!
Nagi says
That’s great to hear Myoki!!
Jan Warner says
One of the best new recipes I’ve made lately. My husband is a picky eater but loved it!! Will definitely put this recipe into my meal rotation. Thank you for posting this easy yet yummy recipe.
Lisa says
Can you use bone in pork chops?
Nagi says
Hi Lisa, sure can, you’d just need to adjust the cook time.
Marianne says
Delicious and easy to make!
Lynn Packer says
If you like french onion soup this is your new “go to”. Fast easy and yummy!!!
Nagi says
I’m so glad you loved it Lynn!
Yulia says
Another great recipe from Nagi! I mastered beef stroganoff (my family favorite!) and chicken cordon bleu from Nagi 🙂 , so decided to give pork shops a try. I must say I was a bit leery about them because even when our friend ( and he is good cook) made them for us on a grill, they were still kind of tough. Nagi’s recipe is the best pork shops I have eaten so far! Super tender and juicy. Thanks a lot!
Nagi says
Woah that’s amazing, thanks so much Yulia!
Supin Horton says
This looks great, I would like to make it. Thanks much for posting.
Nagi says
I hope you do Supin! – N x
Kim says
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!
Nagi says
You’ve totally converted him Kim!
Maddie L says
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!
Nagi says
Aww how wonderful Maddie!!!
Sue Dalitz says
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!!
Nagi says
Woah sounds great!!
Sue Dalitz says
It was amazing Nagi – I served them with mashed spud. I used sliced pork fillet and only cooked for a very short time. Yum!!!!!!
Scott Schumann says
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
Nagi says
That’s so great to hear Scott!
Lisa Trotter says
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?
Nagi says
Hi Lisa, I’m so glad you loved it – the nutrition is per serving, not for all 4 chops. – N x
Scott Schumann says
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
Nagi says
Hi Scott, you could use any pan to do this recipe, even a non stick pan! – N x