FRENCH ONION SMOTHERED PORK CHOPS
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!
Provided by Nagi
Categories Mains
Time 35m
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 394 kcal, Carbohydrate 9 g, Protein 42 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 139 mg, Sodium 398 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
FRENCH ONION CHOPS
Chops are cooked slowly, ensuring the meat falls off the bones. You will need 2 or 3 chops per person. Some of the males in my house eat more!
Provided by Bernie Bear
Categories Lamb/Sheep
Time 1h10m
Yield 2-3 chops per person, 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Place aluminium foil in a baking dish. Leave enough overlap to fold over chops.
- Sprinkle one packet of french onion soup over the foil.
- Place chops on top of dry soup mix.
- Sprinkle other packet of french onion soup on top of chops.
- Fold foil over.
- cook in oven (160 degrees celcius) for 50-60 minutes. Unfold foil for 5-10 minutes.
- Remove from oven.
- Serve with mashed potato and steamed vegetables.
Nutrition Facts : Calories 75.8, Fat 1.3, SaturatedFat 0.1, Cholesterol 1.2, Sodium 2007.8, Carbohydrate 15.1, Fiber 1.6, Sugar 4.9, Protein 1.9
FRENCH ONION-PORK CHOPS SKILLET
This recipe came from Kraft. Lost it once before, so keeping it here for safe keeping! Good served with rice.
Provided by iewe7726
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat large nonstick skillet (sprayed with cooking spray) on medium-high heat. Add chops and onions; cook 10 minute or until chops are cooked through (160°F), stirring onions occasionally and turning chops over after 5 minute Transfer chops to plate; keep warm. Continue cooking onions 5 minute or until golden brown, stirring occasionally.
- Add Worcestershire sauce to skillet; mix well.
- Reduce heat to low. Return chops to skillet; spoon onion mixture over chops.
- Mix stuffing mix and hot water. Spoon stuffing mixture around edge of skillet; sprinkle with cheese. Cover. Cook 5 minute or until cheese is melted.
Nutrition Facts : Calories 469.9, Fat 18.2, SaturatedFat 7.2, Cholesterol 139.8, Sodium 699, Carbohydrate 25.7, Fiber 1.3, Sugar 5.2, Protein 48
FRENCH ONION PORK CHOPS
French Onion Pork Chops All the flavors you love of a traditional French onion soup are captured in this recipe for French Onion Pork Chops. This meal is completely satisfying for any carnivore who is conscious of upping the protein in their diet, and also for any lover of French onion soup! Marinated & grill-seered center-cut pork loin chops are topped with herbed French Onions and Gruyeré ready to be thrown in the oven
Provided by Friends Foodies
Categories European
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- -Preheat oven to 325 degrees.
- -In a large, oven proof skillet over medium heat, carmealize the onions in the olive oil along with the thyme sprigs (about 15 minutes), stirring occasionally. Add the beef broth, butter, salt and pepper.
- -Simmer to reduce the broth (about 5 minutes).
- -Remove the carmalized onions to a bowl and keep warm, Wipe out the skillet with a paper towel.
- -Pat the chops with a paper towel to dry. Spread Dijon mustard on both sides of the chops and season each with salt and pepper to taste.
- -Return the skillet to medium/high heat and brown the pork chops on both sides (approximately 3 minutes per side). Remove chops to a plate.
- -Deglaze the skillet with the red wine, making sure to scrape up the brown bits on the bottom of the skillet. Return the caramalized onions to the skillet along with the browned pork chops.
- -Place the skillet in a preheated oven and cook for 25 minutes. Remove the skillet from the oven and top each chop evenly with the cheese. Return the skillet to the oven and cook until the cheese is lightly browned and melted (about 5 minutes).
- -Garnish with additional thyme, if desired. Serve and enjoy.
Nutrition Facts : Calories 529, Fat 27.4, SaturatedFat 12, Cholesterol 157.7, Sodium 980.9, Carbohydrate 16.2, Fiber 2.7, Sugar 6.9, Protein 49.9
MUM'S FRENCH ONION LAMB CHOPS
This is a recipe that my mum made for us a lot when we were kids - as did her mum when she was little! I finally got around to actually measuring them the last time I made it. LOL Feel free to play around with the quantities, I used Forequarter lamb chops, depending on what cut of chop you use you may want more or less of them. Although this uses salt reduced french onion soup mix, it still has a quite concentrated flavour. By all means you can cut it down to 1 packet, or 1 1/2 packets. Just keep in mind the gravy will be considerably thinner. You definitely want to serve this yummy dish with potato mash.
Provided by Sarah
Categories One Dish Meal
Time 1h10m
Yield 3 serving(s)
Number Of Ingredients 3
Steps:
- Mix water and french onion soup mix together, set aside.
- Trim lamb chops of all visible fat.
- Place 3 chops in a casserole dish and top with half the French Onion mix, add the rest of the chops and top with the remaining French Onion Mix.
- Cover with lid (or foil) and bake in 180c oven for about 1 hour.
- I usually check them after 30 minutes and add more water if it looks a little dry.
- Serve with mashed potatoes.
Nutrition Facts : Calories 667.1, Fat 50.7, SaturatedFat 22.4, Cholesterol 140.6, Sodium 2250.4, Carbohydrate 17.4, Fiber 1.8, Sugar 1.2, Protein 33
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