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??!!
I asked my husband to cook this last night. My teenager son gave the thumbs up. 🙂
This is truly the best. I did have to add more stock, personal choice. Absolutely amazing flavours.
Nagy, you are a genius! This recipe taught me how to finally master Gravy – a lifelong journey. The flavors were so delicious and everything came together perfectly at the end.
Made for dinner tonight. I left off the cheese cuz I just wasn’t in the mood. This was AWESOME! (Next time I’ll def do the cheese) The onion gravy is divine! Another seriously fantastic recipe!
This tasted amazing! This recipe is a winner!
I have a 1 lb. pork tenderloin in my freezer that I can cut into individual portions and flatten to ~ 2/3” thick, and take off stove at 145°F for nice, pink juiciness. I have a chunk of fontina that Google says goes great, shredded and melty, on pork. Thanks for another terrific RTE recipe, Nagi.
Super recipe even reduced to make for just two portions… tasty and easy. Served with magic broccoli and jacket potato.
Another winner. Simple to make and the sauce was delicious. I only had tasty cheese and yes it does bleed into the sauce but not an issue
Made this last night and my husband and I both agree it was a keeper. I had never thought to put cheese on my pork chop, but the swiss we chose (because we had it on hand) complimented the carmelized onions and the meat – it was wonderful! Thanks
Super easy and delicious. The gravy is fantastic. A definite keeper. I’m keen to try this with other meats too. Thanks for this fabulous recipe!
Very tender, check you pchop for coooked before you add the cheese. Cheese melts quick and my pchop had to cook longer as they were a little thicker. Great flavour, great oniongravy.
Nagi,
Thank you for this great recipe. It was delicious! My husband and I both really enjoyed it. It was so easy and soooo tasty. The onion gravy is the key to this recipe. It makes a plain pork chop come alive.
My turn to cook tonite and
needed a new recipe for pork chops, so where else would I look lol. Fairly quick & simple to make and turned out Totally delish 🙂 The only box of beef stock I had on hand was infused with red wine – my wife loved it. Served with your Garlic Spinach (substituting swiss chard) and Crispy Smashed Potatoes recipes. Thank you so much Nagi!!
This was delicious, just like all your recipes. I’ve lost count of the number I’ve made and I’ve never been disappointed.
Absolutely love this recipe.
Unbelievably great. Easy & so quick. I have a guesthouse & use all your recipes for guest dinners. I have always had the most rave reviews from them for every meal prepared including desserts & cakes. Thank you so much Nagi for making me the star host in my home & business ♥️🙏
Made the onion sauce, seared the thick chops then cut off the thick pieces of fat from the chops and made separate crackling with them. I placed chops covered with onion sauce and crackling in an oven proof dish & cooked it at 180C for +- 20min.Perfectly delicious, thanks Nagi for all your awesome recipes
I made this tonight and it was delicious, my husband loved it. I could only find smoked grueyer cheese and I had smoked pork chops, so I’m sure a different flavor, but still great, and I absolutely love onion gravy.
You have been an inspiration to me with your recipe, I enjoy everything you post, and I have made several of them, to mention one was the Greek Pasta. That was delicious and my wife loved it. Thank you for everything.
Another wonderful recipe. Thank you Nagi. I sure miss you and Dozer, Can’t wait for your book.
It’s coming!!! Thanks for commenting!! N x