Prep time: 10 mins | Cook time: 1 hr 10 mins | Total time: 1 hr 20 mins | Servings: 4
Juicy and tender pan-fried or oven-baked pork chops in a luscious French Onion sauce with gravy and mushrooms. If desired, you can top these chops with cheese and allow them to melt for that extra pampering. Serve this over mashed potatoes and your favourite veggies on the side for a complete and satisfying meal.
4 pork chops centre-cut, bone-in
Salt/Pepper, to taste
2 tbsp flour
2 tbsp olive oil
4 slices gruyere or swiss cheese, optional
French Onion Sauce:
6 tbsp Butter, Separated
2 large yellow onions, sliced 1/4” thick
1 tbsp flour
8 ounces button mushrooms, sliced
2 cloves garlic minced
1/3 c. dry white wine
1 ¼ c. chicken broth
1 sprig fresh Thyme, or 1 teaspoon dried thyme
How to make Smothered Pork Chops
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: With salt and pepper, season the pork and pat both sides with flour.
Step 3: In a large cast-iron skillet, melt 2 tbsp olive oil over medium-high heat.
Step 4: Sear both sides of the meat for about 3 to 4 minutes per side.
Step 5: Transfer the seared meat to a baking sheet.
Step 6: Place inside the preheated oven and bake for about 10 to 15 minutes. Do this step right after adding the chicken broth to the sauce. If using thinner pork chops (about 3/4 inch thick), you can cook them in the sauce instead after adding the chicken broth.
Step 7: Check the internal temperature of the pork chops. When it reached 145 degrees the chops are done.
French Onion Sauce:
Step 1: Melt 4 tbsp butter in the same skillet you seared the meat over medium-low heat. Note to not clean the pan in between.
Step 2: To the pan, add the onions and toss to coat them in butter. Cook for about 45 to 60 minutes until the onion is caramelized. Occasionally stir using a silicone spatula.
Step 3: Add the mushrooms to the pan and the rest of the 2 tbsp butter. Continue to heat for another 5 minutes until the mushrooms have softened and reduced in size.
Step 4: Add in the garlic and cook for a minute more.
Step 5: Sprinkle the onions and mushrooms with tbsp flour and toss to coat. Heat and stir for another minute or two.
Step 6: Adjust the heat to medium-high.
Step 7: Pour in the white wine and heat for 5 minutes more. Scrape the bits left on the bottom of the pan using the same silicone spatula.
Step 8: To the pan, add the chicken broth and fresh thyme. Adjust the heat to medium-low and simmer for about 15 minutes until the sauce has thickened. At this point, pop the beef in the oven.
Step 9: This step is optional but if desired you can top the pork chop with cheese. Broil to melt the cheese or simply cover the skillet to let the cheese melt.
Step 1: To the skillet, add the chops back and smother with the sauce. Enjoy!
You can substitute the wine with beef or chicken broth.
If using thinner cuts of pork, cook them right in the skillet. Add them after 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