Seasoned Pork Chops are smothered in a thick and flavorful French Onion sauce with gravy and mushrooms. and pan fried or baked in the oven. Top with hot, melted cheese for extra indulgence!
Season the pork chops with salt and pepper and pat each side with flour.
Melt 2 Tablespoons butter in a cast iron skillet over medium-high heat.
Sear each side of the pork chops until they’re a light golden brown, about 3-4 minutes on each side. Refrain from moving them around as they cook.
Place the seared pork chops onto a baking sheet.
Bake in a 325 degree oven during the last 15 minutes of preparing the sauce.
Top each pork chop with cheese and heat under a low broil for 1 minute or so, until the cheese begins to bubble.
Serve the pork chops on a plate and spoon with a generous amount of French Onion sauce, top with fresh thyme, and enjoy!
French Onion Sauce
In the same skillet that you seared the Pork Chops in, melt 4 Tablespoons of butter over medium-low heat. Note: The bits of Seared Pork Chops in the pan give the sauce a boost of flavor, don’t clean the pan in between.
Add the onions to the pan and toss to coat them in the butter. They will take a good 25 minutes to sufficiently caramelize. Use a silicone spatula to stir them frequently as they cook.
Toss the onions with 1 Tablespoon of flour and add the minced garlic. Heat for 1-2 minutes.
Increase the heat to medium-high.
Add the white wine and heat for 5 minutes. Use the same silicone spatula to scrape up any bits left on the bottom of the pan to allow the flavor to work its way into the sauce.
Add the beef broth and fresh thyme. Reduce the heat to medium-low and let it simmer and thicken for about 10 minutes prior to serving.
Notes
Note 1: Flour is optional but helps to thicken the sauce and give texture to the pork chops when seared. Omit if preparing this as a glute-free recipe, or substitute with gluten-free flour.Note 2: The ideal cheese for this recipe is Gruyere, however more affordable substitutions include Swiss and Provolone.Best White Wines for this recipe: Pinot Grigio, unoaked Chardonay, and Sauvignon Blanc are great cooking wines.This meal is great with loaded mashed potatoes,biscuits, or roasted broccoil!