This recipe for French Onion Pork Chops is a keeper! Served right from the skillet in under 30 minutes, it doesn’t get any easier. The chops come out tender and juicy, smothered in onion gravy and cheesy goodness! And the clean-up is a breeze too!
We’re still in comfort food mode around here because it’s the coldest April in 35 years, we just heard the weatherman say that. It is supposed to be growing season, but we woke up to snow flurries and frost this morning. And when it comes to main dishes, nothing says comfort like pork chops. And we love us some pork chops at our house. Usually I bread them and fry them and top them off with gravy or applesauce, like these Pork Chops in Creamy Wine Sauce that were super good as well.
Seriously, I think this meal would be good any time of year, it just gets seared in the skillet and let it simmer on the stove to finish off in that yummy onion sauce. The gravy keeps your pork chops so juicy and full of flavor, and then top them with a good melting cheese. Looks and tastes impressive enough to serve guests, even your mother-in-law will think your a classically trained chef.
Here’s a tip if you find a sale on a big pork tenderloin; you can slice it yourself into nice thick boneless pork chops, and pocket those savings. I watch the sales and try to stock up when Costco has the tenderloins on special (which is quite often here). Or you can use bone in pork chops to make this French onion pork chops recipe as well.
And if you do get that giant tenderloin and need another idea on what to do with it, you might like this recipe for Trisha Yearwood’s Crock Pot Pork Tenderloin, it’s spoon tender and over the moon good!
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- 2 tablespoons olive oil (enough to coat the skillet)
- 6 pork chops
- 1/4 cup flour
- 1 envelope onion soup mix (about 1 oz.)
- 1 14 oz. can chicken broth or beef broth (low sodium)
- 1 large onion (sliced and halved)
- 1 package sliced Muenster Cheese (Provolone, Gruyere or Swiss would work too)
- Fresh ground pepper
- 1/2 teaspoon thyme
- 1/2 teaspoon granulated garlic (or garlic powder)
- Season the pork chops with freshly ground black pepper, 1/4 tsp granulated garlic and 1/4 tsp thyme first.
- Mix the 1/4 cup flour, pepper and 1/4 tsp granulated garlic 1/4 tsp thyme in a shallow bowl or large plate.
- Dredge pork chops in seasoned flour mixture, shake off excess flour.
- Brown pork chops well on both sides, about 6-8 minutes per side. (depending on how thick)
- Add sliced onions and turn pork chops to set on top of the onions. Reduce the heat to medium and let simmer.
- In a bowl or 2-cup measuring cup, combine the soup mix, broth, and water. Pour over the chops. (Using half of a 2 oz. envelope)
- When internal temp is 165 or no pink juices, top with cheese and cover until just melted
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 513 Total Fat 31g Saturated Fat 12g Trans Fat 0g Unsaturated Fat 15g Cholesterol 161mg Sodium 784mg Carbohydrates 8g Fiber 1g Sugar 2g Protein 49g
This recipe was slightly adapted from The Chunky Chef
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