Description
This One Pan French Onion Smothered Pork Chops recipe features tender pork chops cooked alongside caramelized onions in a rich beef stock gravy, topped with melted provolone and Gruyere cheese for a comforting and flavorful meal prepared entirely in one skillet.
Ingredients
Scale
For the Onions and Sauce
- 2 yellow onions, peeled, cut in half, and sliced into half-moon shaped slices
- 3 Tbsp unsalted butter
- 1 Tbsp extra virgin olive oil
- 1 cup plus 4 Tbsp beef stock
- 2 ½ Tbsp all purpose flour
- fresh thyme sprigs for adding to pan
For the Pork Chops
- 4 boneless pork chops about 1 – 1 ½ inches thick
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp dried thyme
- ¼ tsp garlic powder
Cheese Toppings
- 4 slices provolone cheese
- 1 cup shredded Gruyere cheese or Swiss
Instructions
- Preheat and Sauté Onions: Preheat your oven to 400°F. Melt the butter and olive oil in a large cast iron or oven-safe skillet over medium-high heat. Add the sliced onions and sauté for 3-5 minutes until they begin to soften. Add 4 tablespoons of beef stock and continue cooking, stirring occasionally, for 12-15 minutes until the onions are very tender and golden brown.
- Season Pork Chops: While the onions are cooking, season both sides of the pork chops with kosher salt, black pepper, dried thyme, and garlic powder. Once the onions are done, transfer them to a plate and keep the skillet as is.
- Brown Pork Chops: Reduce the skillet heat to medium and add a drizzle of olive oil if needed. Place the pork chops in the skillet and cook for about 3-4 minutes per side until they are golden brown. Remove them from the skillet and set aside on a plate.
- Make Onion Gravy: Return the cooked onions to the skillet and sprinkle the flour over them. Stir to coat and cook for about one minute. Add the remaining 1 cup of beef stock and stir frequently until the mixture boils and thickens slightly. Season with a pinch of salt and pepper to taste.
- Assemble and Bake: Nestle the pork chops back into the pan with the onion gravy, spooning some of the liquid over the chops. Top each pork chop with a slice of provolone cheese and about ¼ cup of shredded Gruyere cheese. Scatter a few fresh thyme sprigs over the pan.
- Bake to Melt Cheese: Place the skillet in the preheated oven and bake for 8-10 minutes until the cheese is melted and gooey. Before serving, spoon some of the beef stock and onion mixture over the cheese and garnish with additional black pepper if desired.
Notes
- Make sure to use an oven-safe skillet such as cast iron to transfer from stovetop to oven safely.
- The onion caramelization is key to the flavor, so cook them low and slow until deeply golden.
- Adjust the seasoning of the gravy at the end as needed to enhance the flavors.
- For thicker gravy, allow it to reduce slightly longer before baking.
- Substitute Swiss cheese if Gruyere is unavailable for a similar melt and taste.
- Rest pork chops a few minutes after baking for juicier results.
Nutrition
- Serving Size: 1 pork chop with toppings and sauce (approx. 200g)
- Calories: 480
- Sugar: 7g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 105mg
