Go Back

French Onion Pork Chops

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.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course dinner
Cuisine American, Canadian
Servings 6

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

*Cut the onion in half and then slice the onion into half circles, break the layers apart so that you have thin to medium strips of onion.
**It’s important not to add all the beef broth in at once, because it will cause the sauce to become lumpy, and will be hard to remove the lumps.
Keyword easy, french onion, one pan, pork, pork chops