These smothered French onion pork chops are smothered in cheese, caramelized onions, and seasonings. Perfect for a keto diet or if you just want to have a delicious low-carb meal. This recipe on its own tastes heavenly, but paired with a side of mashed potatoes it tastes even better.
These juicy, pan-seared pork chops are served in a French Onion-flavored gravy with caramelized onions. The gravy is then topped with melted cheddar to complete the French Onion experience. As a huge plus, this recipe requires only one pan.
How To Make The Tastiest Smothered French Onion Pork Chops:
- 4 pork chops (approximately 5-6 ounces boneless, or 8 ounces with bone)
- 4 cups beef stock
- 4 slices swiss cheese or provolone, or mozzarella
- 2 yellow onions (thinly sliced)
- 2 bay leaves
- 2 tbsp vegetable oil
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- additional salt & black pepper
Start by heating 1 tbsp of oil in a large deep skillet placed over medium-high heat.
Next, according to your taste, season both sides of the pork chops using salt and pepper.
Once the oil has gotten hot, add the pork chops. Sear for about 3 minutes or until golden brown.
Turn down heat to medium. Then turn the pork chops over on the other side and cook until they are cooked through. To check if the pork chops have been cooked through, insert a thermometer into the middle of the pork chop and if the internal temperature is above 145 °F then it has been cooked through.
Once the pork chops have been cooked, take them out, set them aside, and cover.
Now, add the remaining oil (1 tbsp) to the same skillet.
Once the oil has gotten hot, add the onion to the pan. Cook for approximately 15 minutes until the onion is softened and caramelized. If you prefer a more caramelized result, you can cook the onion for longer.
After that, add the flour, thyme, 1/2 tsp salt, and, 1/2 tsp of black pepper. Mix to coat the onions. Cook the mixture for an additional 1 minute.
Then, add the stock and bay leaves. Allow sauce to simmer on medium heat for approximately 7 minutes, or until it thickens.
Season with salt and pepper as needed. Add more water or stock if the mixture is too thick.
Toss the pork chops with any juices in a skillet. Or, you can serve the sauce separately. Then top each pork chop with a slice of cheese.
Finally, cover the pan and allow the cheese to melt for approximately one minute. Then remove the bay leaves from the sauce and serve immediately!