Pork chops have never been one of my favorite meals so I am always looking for new ways to try them in hopes I will find a way to love them the way the rest of my family seems to. A while back while laying in bed vegging out on Pinterest I came across a recipe for a French Onion Smothered Pork Chop. I feel like French onion anything is always a good decision so I decided to give them a try. I have to say this is probably the best pork chop recipe I have tried so far. Filled with wonder full flavors and cooked to perfection I fell in love with the first bite.
- 3 T. Olive Oil for onions + 3 T. for chops
- 3 Yellow Onions
- 2 T. Fresh Thyme
- 2 T. Butter
- ¾ C. Beef Stock
- ¼ C. Dry Red Wine
- ¼ C. Worcestershire Sauce
- 3 T. Red Wine Vinegar
- 4 Pork Chops
- 4 T. Stone Ground Mustard
- 1 C. Shredded Swiss Cheese
- Chicago Steak Rub
- Preheat your oven to 325°F
- Using a mandolin slice your onions very thin then pull apart so you have a ton of shoe string style onions.
- Season your pork chops on both sides with your steak rub.
- Rub about 1T. Ground Mustard per chop into the meat (both sides) and set aside.
- In a large cast iron skillet (or oven proof pan) heat olive oil, Thyme and 1 T. butter over medium heat.
- Add your onions to your pan and caramelize with your thyme for about 15 minutes stirring occasionally.
- Stir in your broth, butter, vinegar and Worcestershire.
- Simmer to reduce for about 7-10 minutes.
- Remove skillet contents to a bowl and set aside.
- Add 3T. olive oil to your skillet and heat over medium.
- Brown your chops on both sides (about 5 minutes per side).
- Remove your chops and set on a paper towel to drain.
- Deglaze your skillet with your wine, make sure your scrape up any brown bits off the bottom.
- Add your onions back to your skillet and lay the pork chops on top.
- Place in the oven for 25 minutes.
- Remove from the oven and top each chop with cheese.
- Return the skillet to the oven for an additional 5 minutes or until the cheese is melted.
- Serve and Enjoy!
Inspired by: www.kudoskitchenbyrenee.com
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