Description
This French Onion Pork Chops recipe features tender, juicy pork chops seared to perfection and topped with rich caramelized onions and melted Gruyère cheese. Cooked in an oven-safe skillet, the pork chops are finished in the oven to ensure a deliciously cheesy and savory dish with a touch of fresh thyme. It’s a comforting, flavorful meal perfect for a cozy dinner.
Ingredients
Scale
Pork Chops and Seasoning
- 4 pork chops (bone-in, about 1-inch thick)
- Salt, to taste
- Black pepper, to taste
Caramelized Onion Topping
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 cup beef broth
- 1 cup shredded Gruyère cheese (or mozzarella)
- Fresh parsley or thyme, for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for finishing the pork chops in the oven.
- Season Pork Chops: Season both sides of the pork chops generously with salt and black pepper to enhance their flavor.
- Sear Pork Chops: In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the pork chops for about 3–4 minutes per side until they develop a golden brown crust. Remove pork chops from skillet and set aside.
- Caramelize Onions: Reduce heat to medium and add butter to the same skillet. Add the thinly sliced onions and cook slowly, stirring occasionally, until the onions are deeply caramelized, about 20–25 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Deglaze and Simmer: Pour in the beef broth, scraping up the browned bits from the skillet’s bottom to add flavor. Add the fresh thyme leaves and let the mixture simmer for 3–5 minutes until slightly reduced.
- Combine Pork Chops and Onions: Nestle the seared pork chops back into the skillet among the caramelized onions. Evenly top each pork chop with shredded Gruyère cheese.
- Bake: Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the cheese is melted and bubbly and the pork chops reach an internal temperature of 145°F (63°C) indicating they are cooked through.
- Garnish and Serve: Remove from oven, garnish with fresh parsley or thyme if desired, and serve hot with extra onion gravy spooned over each pork chop.
Notes
- Use an oven-safe skillet such as cast iron to easily transfer the dish from stovetop to oven without extra pans.
- Gruyère cheese can be substituted with mozzarella for a milder flavor if preferred.
- Allow pork chops to rest for a few minutes after baking to allow juices to redistribute.
- Monitoring internal temperature with a meat thermometer ensures perfectly cooked pork that remains juicy.
- Caramelizing onions slowly is key to developing deep, rich flavor for the sauce.
