French Pork Chops Food

FRENCH ONION SMOTHERED PORK CHOPS

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.

FRENCH PORK CHOPS

Steps:

• Combine carrots, mushrooms, tomatoes, and beans in the bottom of a 5-quart slow cooker.
• Season pork chops with salt, pepper, and 1 tablespoon of herbs de Provence. Place in slow cooker on top of vegetables.
• In a small bowl, combine potato soup, Dijon mustard, tomato paste, sherry, and 1 teaspoon of herbs de Provence. Pour over pork chops.
• Cover and cook on low setting for 4 to 6 hours.
• In a saute pan over medium-high heat, melt butter. When butter is melted and foam subsides, add bread crumbs and stir constantly until toasted. Serve pork chops and vegetables sprinkled with bread crumbs and parsley.

FRENCH ONION PORK CHOPS

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.

COUNTRY FRENCH PORK CHOPS

Steps:

• Season chops to taste with salt andpepper.
• Heat oil in skillet over medium high heat and add chops. Cook until well browned on both sides but still pink in the center, 3-4 minutes per side.
• Remove from skillet, place on platter and cover.
• Add broth to skillet and bring to a boil, scraping up browned bits with a spoon.
• Add brown sugar, red wine vinegar, prunes, and olives; simmer till sauce thickens, 4 to 5 minutes.
• Whisk in butter and parsley.
• Reduce flame to medium low; return chops and accumulated juices to skillet.
• Simmer, turning chops once or twice, until sauce clings and meat is completely cooked, 3-5 minutes.
• Serve at once.