These french onion pork chops are a literal dream. Get ready for the moistest pork you've ever eaten, because this recipe will show you how to cook pork chops to absolute perfection. Ready in under 40 minutes using only one pan.
What makes these french onion pork chops so amazing?
This week we were looking for an easy yet delicious pan fried pork recipe that wouldn't break the bank. Then bam! This french onion pork chop recipe was born. It is a delicious take on the classic french onion soup. The best part is that you only need to use one pan total to make the whole thing! I know I'm in love with this dinner idea solely for the fact that there are barely any dishes after. Who wouldn't agree!?
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Tips, tricks and modifications
How to cook pork chops perfectly
The main trick to getting perfectly cooked pork chops without drying them out is to sear each side for 1-2 minutes. Then, cover and let simmer for another 3-5 minutes. Cooking while covered allows the steam to stay in the pan which helps the pork remain moist while continuing to cook evenly. Cooking for 3 minutes will yield a slightly pink centre meanwhile 5 minutes yields a more well done pork chop.
What to pair with french onion pork chops
My favourite side to serve this with is a toasted french baguette and butter. If you don't have time to toast a baguette thats ok, non toasted bread is good too! Either way, bread is the best side dish to this recipe as it is comes closest to the real deal, french onion soup. If you are looking for a lower carb option, you could serve this a top a pile of raw zucchini noodles.
What to use instead of beef broth
Beef broth is the most authentic ingredient and it wouldn't truly be french onion without it. However, you could certainly try chicken or vegetable broth in its place.
Substitute for mozzarella cheese
Any type of white cheese works well as a substitute for mozzarella cheese in my opinion. Some of my favourite substitutes for mozzarella are provolone or havarti. Keep in mind that if you choose to substitute with a white cheddar cheese it may turn out more oily.
Can I make this with chicken instead?
Yes you can, but you'll have to adjust the cooking time and method to do so. Take a look at this tutorial on how to make french onion chicken.
More one pan recipes you'll love
Instant pot white bean and kale soup
Coconut thai shrimp lettuce wraps
Recipe
French Onion Pork Chops
Ingredients
- 6 Pork Chops boneless
- 2 tablespoons Butter unsalted
- 3 cloves Garlic minced
- 2 large Yellow Onions sliced (see note)
- ½ teaspoons Garlic Powder
- 2 tablespoons All Purpose Flour
- 1 ½ cups Beef Broth
- 1 cup Mozzarella Cheese shredded or slices
- Salt and Pepper to taste
- Fresh Parsley optional
Instructions
- In a large non-stick skillet, melt the butter over medium heat. Add the sliced onions and minced garlic to the pan and saute for 15 minutes to caramelize. Stir the onions periodically to avoid burning to the bottom of the pan.
- While the onions are cooking, set your pork chops onto a plate in a single layer. Coat one side of the pork chops with the garlic powder, salt and pepper. Set aside.
- Once onions have caramelized, move from the pan to a small bowl and set aside. Turn the heat to medium-high and sear each side of the pork chops (approximately 2 minutes per side). Once each side of the pork chops have been seared, move them back to the plate and turn the heat down to a medium-low temperature.
- Add in the flour to the skillet and stir. Pour in approximately one tablespoon of the beef broth to the pan (this should form a paste with the flour). Slowly add in the rest of the broth and stir. Add the onions back in and then return to a medium heat. Let the broth come to a simmer, stirring constantly to thicken the sauce. Once the sauce has thickened, add the pork chops back into the pan and top with the mozzarella cheese. Cover and cook for another 4-5 minutes (3-4 minutes if you prefer a slightly pink centre).
- Remove from heat and serve immediately with french bread and butter. Or serve over rice, with potatoes or atop some spiralled zucchini noodles. Garnish with some fresh parsley. Store in an airtight container in the fridge for up to 4 days.
Notes
Step-by-step instructions (with photos)
Step 1:
In a large non-stick skillet, melt the butter over medium heat. Add the sliced onions and minced garlic to the pan and saute for 15 minutes to caramelize. Stir the onions periodically to avoid burning to the bottom of the pan.
Step 2:
While the onions are cooking, set your pork chops onto a plate in a single layer. Coat one side of the pork chops with the garlic powder, salt and pepper. Set aside.
Step 3:
Once onions have caramelized, move from the pan to a small bowl and set aside. Turn the heat to medium-high and sear each side of the pork chops (approximately 2 minutes per side). Once each side of the pork chops have been seared, move them back to the plate and turn the heat down to a medium-low temperature.
Step 4:
Add in the flour to the skillet and stir. Pour in approximately one tablespoon of the beef broth to the pan (this should form a paste with the flour). Slowly add in the rest of the broth and stir. Add the onions back in and then return to a medium heat. Let the broth come to a simmer, stirring constantly to thicken the sauce.
Step 5:
Once the sauce has thickened, add the pork chops back into the pan and top with the mozzarella cheese. Cover and cook for another 4-5 minutes (3-4 minutes if you prefer a slightly pink centre).
Step 6:
Remove from heat and serve immediately with some warm french bread and butter. Alternatively, serve over rice, with potatoes or atop some spiralled zucchini. Garnish with some fresh parsley. Store in an airtight container in the fridge for up to 4 days.
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