French Onion Pork Chops (Printer-Friendly)
Tender pork chops smothered in caramelized onions and savory gravy, topped with melted cheese for a juicy, flavorful dish.
# What You'll Need:
→ Meat
01 -
3 bone-in or boneless pork chops, about 3/4 inch thick
→ Produce
02 -
1 large yellow onion, thinly sliced
03 -
1 tablespoon fresh parsley, chopped (optional)
→ Dairy
04 -
1/2 cup shredded Swiss cheese (substitute mozzarella, Gruyère, or provolone if desired)
→ Pantry
05 -
1 tablespoon olive oil
06 -
1 packet onion soup mix (about 28 grams)
07 -
2 cups low-sodium beef broth
08 -
Salt and black pepper, to taste
# Steps to Follow:
01 -
Season pork chops evenly on both sides with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear pork chops for 3 to 4 minutes per side until golden brown. Remove and set aside.
02 -
In the same skillet, add sliced onions and cook over medium heat, stirring occasionally, until onions turn golden brown and caramelized, approximately 10 minutes.
03 -
Stir in beef broth and onion soup mix with the caramelized onions. Bring the mixture to a simmer.
04 -
Nestle pork chops back into the skillet, covering them with the onion and broth mixture. Reduce heat to low, cover, and simmer for 15 minutes, or until pork chops reach an internal temperature of 145°F (63°C).
05 -
Sprinkle shredded Swiss cheese evenly over the pork chops. Cover the skillet again and cook for 2 to 3 minutes, allowing the cheese to melt.
06 -
Sprinkle chopped fresh parsley over the top as a garnish. Serve immediately with the onion gravy spooned over the pork chops.
# Extra Suggestions:
01 -
For optimal juiciness, ensure pork chops reach an internal temperature of 145°F and rest briefly before serving.
02 -
Caramelizing the onions slowly enhances their natural sweetness and flavors.
03 -
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.