One Skillet French Onion Smothered 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.

ONE SKILLET FRENCH ONION SMOTHERED PORK CHOPS

Steps:

• Preheat oven to 400 degrees. Melt butter and olive oil over medium-high heat in a large cast iron or oven safe skillet. Add sliced onions; saute 3-5 minutes, until soft. Add 4 T. beef stock; cook, stirring occasionally, for 12-15 minutes, until onions are extremely tender and golden brown. While onions are sautéing, season both sides of pork chops with salt, pepper, thyme and garlic powder. Transfer onions to a plate/platter; do not wipe out skillet. Reduce heat to medium; add a drizzle of olive oil to the skillet, if needed; cook pork chops, about 3-4 minutes per side, until golden brown. Transfer pork chops to plate/platter. Return cooked onions to skillet; sprinkle with flour; stir to coat; cook 1 minute. Add remaining 1 c. beef stock; stir until mixture comes to a boil. Season with a pinch of salt and pepper. Nestle pork chops back into the skillet; spoon some of the beef stock over the tops of the chops; top with slices of provolone cheese and a mound of the shredded cheese, about a ¼ c. on each chop. Add a few sprigs of fresh thyme. Place skillet in oven; bake 8-10 minutes, until cheese is melted and gooey. Before serving, spoon some of the beef stock/onion mixture over the top of the cheese, and garnish with some additional pepper, if desired. 4 servings.

FRENCH ONION-PORK CHOPS SKILLET

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.

PORK CHOPS SMOTHERED IN CARAMELIZED ONIONS

Steps:

• Season both sides of pork chops with garlic powder, sage, thyme, salt and pepper.
• Melt 2 tbs. butter in a large skillet over medium heat, evenly coating the bottom of the skillet.
• Increase heat to medium-high. Cook both sides of chops for 10-15 minutes until lightly browned. (Note: It is okay if the chops are not completely done, as there is more cooking time to come.).
• Push chops to outside edges of skillet. Melt the remaining 1 tbs. butter in the center of the skillet and add onions to the center of the skillet, sprinkling with sugar.
• Replace skillet cover and cook for 10 minutes, frequently tossing and stirring onions with a spatula. Onions are caramelized when tender and medium-brown in color. My husband prefers cooking them until slightly burned, as the flavor intensifies. (Note: Don't forget to watch your chops to make sure they don't burn.).
• Check chops for doneness before serving. They will be done when a fork piercing the thickest part of the chop draws clear juice. If the juice is pink, cook chops a bit longer until done. (Note: Make sure to watch onions, so they don't burn.).
• Serve pork chops with caramelized onions piled on top.