Imagine the delicious flavor of a classic French Onion soup drizzled over a thick cut, juicy pork chop. You may never eat pork chops the same way again.
Total Time: 35 Minutes (Prep - 10 Minutes / Cook - 25 Minutes)
Servings: 4-5
Ingredients
4-5 pork chops, boneless, 5-7oz each
1/2 teaspoon garlic powder
Salt and pepper
2 large onions, sliced into rings
2 garlic cloves, minced
1 1/2 tablespoons butter
1 teaspoon oil
1 cup beef stock/broth
2 tablespoons flour
4 slices cheese
Finely chopped fresh rosemary leaves (optional)
Instructions
Melt butter on medium/medium-low heat. Add onion and garlic. Cook for 15 minutes until golden brown and caramelized, stirring regularly. Remove from skillet.
Sprinkle pork chops with garlic, salt and pepper. Add oil to skillet and turn heat up to high. Sear chops for 1 minute on each side until nicely browned, but not cooked inside. Remove to a plate.
Turn heat back down to medium. Return onions to skillet, scraping juices.
Add flour and mix. Add beef broth and mix until blended well. Season sauce to taste with salt and pepper.
When it comes to a simmer, stir and add pork chops.
Top with cheese, cover with a lid to melt and finish cooking the chops through, about 3-4 minutes.
Remove lid, sprinkle with rosemary. Spoon gravy over the chop and serve.
Tips
* Thin cut pork chops work best for this recipe, but thick cut with a bone works too. Just allow extra cooking time for each chop used (about an extra 5-7 minutes) and allow about 5 minutes of rest time after cooking.
* If you want, you can replace the pork with chicken breast or thighs (just pound them to a flatter surface for more even cooking time) and steaks.
* The best cheese to use for this is Gruyere, Swiss, Gouda or Masdaam because they don't go everywhere when they melt. You can Mozzarella is you want, or even Cheddar, Monterey Jack or similar, but be aware when they melt, these cheese spread more.
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