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Name: French Onion Smothered Pork Chops
Yield: 4 servings
Ingredients: 2 Tbsp butter; 1 Tbsp olive oil; 2 large yellow onions, thinly sliced; 1 cup + 4 Tbsp. unsalted beef stock, divided; 4 center cut, bone-in pork chops; Salt, to taste; Ground black pepper, to taste; 1 Tbsp fresh thyme, finely chopped; 1 Tbsp all-purpose flour; 4 slices provolone cheese; 1 cup shredded gruyere cheese; 2 sprigs fresh thyme; 20 oz pkg. frozen mashed cauliflower, prepared according to package directions

Ingredients

2 Tbsp butter
1 Tbsp olive oil
2 large yellow onions, thinly sliced
1 cup + 4 Tbsp. unsalted beef stock, divided
4 center cut, bone-in pork chops
Salt, to taste
Ground black pepper, to taste
1 Tbsp fresh thyme, finely chopped
1 Tbsp all-purpose flour
4 slices provolone cheese
1 cup shredded gruyere cheese
2 sprigs fresh thyme
20 oz pkg. frozen mashed cauliflower, prepared according to package directions

Instructions

Preheat oven to 375°F.

Melt 2 Tbsp. butter and 1 Tbsp. olive oil in a large cast iron skillet over medium-high heat. Add sliced onions and sauté for 3-5 minutes, or until soft. Add 4 Tbsp. beef stock and continue to cook, stirring frequently, until onions are golden brown and caramelized, about 15 minutes. Remove caramelized onions to a bowl and set aside.

Season pork chops with salt, pepper and chopped thyme.

Heat skillet over high heat and add additional oil if needed. Add seasoned pork chops and sear until a light golden brown, about 4 minutes per side. Do not move pork chops around as they sear. Remove onto plate and set aside.

Reduce heat to medium and return onions to skillet, making sure to pour in the juices. Sprinkle onions with 1 Tbsp. flour and mix to combine. Stir in remaining 1 cup beef stock and bring mixture to a simmer.

Nestle seared pork chops in sauce. Top each pork chop with 1 slice of provolone cheese and ¼ cup shredded gruyere cheese. Add in two sprigs of fresh thyme and place skillet in preheated oven. Bake until cheese is melted and pork has reached an internal temperature of 145°F, about 8 minutes.

Serve pork chops over mashed cauliflower with pan gravy.

Notes from the Kitchen

Chef's tip

Chef's Tip

Avoid moving pork chops around as they cook in order to get a good sear. Use a cast iron skillet for the best sear results.

Serve over mashed potatoes, mashed cauliflower or with a loaf of crusty bread.

Try a swap

Try a Swap

Use fontina, provolone or mozzarella cheese instead of gruyere.

Use different chops: center cut bone-in pork chops are nice and tender, loin chops and boneless pork chops are very lean and would benefit from brining before cooking to prevent it from being too tough.

For gluten free: use gluten free flour instead of all-purpose flour.

Ingredients

2 Tbsp butter
1 Tbsp olive oil
2 large yellow onions, thinly sliced
1 cup + 4 Tbsp. unsalted beef stock, divided
4 center cut, bone-in pork chops
Salt, to taste
Ground black pepper, to taste
1 Tbsp fresh thyme, finely chopped
1 Tbsp all-purpose flour
4 slices provolone cheese
1 cup shredded gruyere cheese
2 sprigs fresh thyme
20 oz pkg. frozen mashed cauliflower, prepared according to package directions

Instructions

Preheat oven to 375°F.

Season pork chops with salt, pepper and chopped thyme.

Serve pork chops over mashed cauliflower with pan gravy.

Notes from the Kitchen

Chef's tip

Chef's Tip

Avoid moving pork chops around as they cook in order to get a good sear. Use a cast iron skillet for the best sear results.

Serve over mashed potatoes, mashed cauliflower or with a loaf of crusty bread.

Try a swap

Try a Swap

Use fontina, provolone or mozzarella cheese instead of gruyere.

For gluten free: use gluten free flour instead of all-purpose flour.

All Recipes

French Onion Smothered Pork Chops

Ingredients

Instructions

Watch the Recipe

Notes from the Kitchen

Chef's Tip

Try a Swap

Nutrition

French Onion Smothered Pork Chops

Ingredients

Instructions

Watch the Recipe

Notes from the Kitchen

Chef's Tip

Try a Swap

Nutrition