Smothered Pork Chops
Seasoned Pork Chops are smothered in a thick and flavorful French Onion sauce with gravy and mushrooms. They are pan fried or baked in the oven. Top with hot, melted cheese for extra indulgence!
Preheat the oven to 400 degrees.
Season the pork with salt and pepper and pat each side with flour.
Melt 2 Tablespoons olive oil in a large cast iron skillet over medium-high heat.
Sear each side of the meat for 3-4 minutes on each side.
Place them on a baking sheet and preheat the oven to 400 degrees.
Bake for 10-15 minutes, do this when you add the chicken broth to the sauce. Note: Thinner, (3/4 inch pork chops) can be cooked in the sauce instead when you add the chicken broth.
Pork chops are sufficiently cooked when the internal temperature reaches 145 degrees.
French Onion Sauce
In the same skillet that you seared the meat in, melt 4 Tablespoons of butter over medium-low heat. (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 35-40 minutes to sufficiently caramelize. Use a silicone spatula to stir them occasionally as they cook.
Add the mushrooms and remaining 2 tablespoons of butter. Heat for 5 minutes, until the mushrooms soften and reduce in size.
Add the garlic and cook for an additional minute.
Toss the onions and mushrooms with 1 Tablespoon of flour. Heat and stir 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 chicken broth and fresh thyme. Reduce the heat to medium-low and let it simmer and thicken for about 15 minutes prior to serving. Bake the meat during this time.
Optional: Top each pork chop with cheese. Set the oven to broil until the cheese is hot and melted, or cover the skillet and allow the cheese to melt that way.
Add the chops back to the skillet and smother with the sauce. Serve.
Chicken or beef broth can be used instead of wine.
Thinner cuts of pork can also be cooked right in the skillet and added when the chicken broth is added.
Calories: 540kcal, Carbohydrates: 13g, Protein: 39g, Fat: 35g, Saturated Fat: 16g, Cholesterol: 162mg, Sodium: 518mg, Potassium: 915mg, Fiber: 2g, Sugar: 4g, Vitamin A: 549IU, Vitamin C: 12mg, Calcium: 57mg, Iron: 2mg