French Onion Pork Chops
You'll love these easy to make French Onion Pork Chops!
Ingredients
- 6 Pork Chops boneless
- 2 tablespoons Butter unsalted
- 3 cloves Garlic minced
- 2 large Yellow Onions sliced, see note
- ½ teaspoons Garlic Powder
- 2 tablespoons All-Purpose White Flour
- 1 1/2 cups Beef Broth
- 1 cup Mozzarella Cheese
- Salt and Pepper to taste
- Fresh Parsley garnish
Instructions
- In a large non-stick skillet, melt the butter over medium heat. Add the sliced onions and minced garlic to the pan and saute for 15 minutes to caramelize. Stir the onions periodically to avoid burning to the bottom of the pan.
- While the onions are cooking, set your pork chops onto a plate in a single layer. Coat one side of the pork chops with the garlic powder, salt and pepper. Set aside.
- Once onions have caramelized, move from the pan to a small bowl and set aside. Turn the heat to medium-high and sear each side of the pork chops (approximately 2 minutes per side). Once each side of the pork chops have been seared, move them back to the plate and turn the heat down to a medium-low temperature.
- Add in the flour to the skillet and stir. Pour in approximately one tablespoon of the beef broth to the pan (this should form a paste with the flour). Slowly add in the rest of the broth and stir. Add the onions back in and then return to a medium heat. Let the broth come to a simmer, stirring constantly to thicken the sauce. Once the sauce has thickened, add the pork chops back into the pan and top with the mozzarella cheese. Cover and cook for another 4-5 minutes (3-4 minutes if you prefer a slightly pink centre).
- Remove from heat and serve immediately over rice, with potatoes or atop some spiralized zucchini. Garnish with some fresh parsley. Store in an airtight container in the fridge for up to 4 days.
Notes
- Cut the onion in half and then slice the onion into half circles, break the layers apart so that you have thin to medium strips of onion.
- It’s important not to add all the beef broth in at once, because it will cause the sauce to become lumpy, and will be hard to remove the lumps.
- Beef Broth Substitute: You could use chicken or vegetable broth instead of the beef broth.
- Mozzarella Cheese Substitute: Any kind of white cheese would work in this. Try swapping for White Cheddar, Havarti or Provolone cheese. Though, keep in mind that Mozzarella cheese melts the best.