This marks recipe 350 on buenprovecho.me. At this point I have decided to end the blog, but it will remain accessible to my many followers. Thanks for following along all these years. Hopefully you’ve found a few that you enjoyed…
These were quite awesome, especially since we both love French Onion Soup! Fairly easy to make as well. This recipe serves four as indicated, but since I only wanted to do TWO chops, I halved all of the ingredients except the olive oil. I didn’t want the onions to BURN! As you can see by the photo, I served it with fresh roasted asparagus, adding some Parmesan cheese flakes a few minutes before they were done in the oven.
FRENCH ONION PORK CHOPS
Serves: 4 Prep Time: 25 minutes Cook Time: 30 minutes
1 tablespoon olive oil
4 large sweet onions, sliced
7-8 fresh thyme sprigs (plus additional for garnish, if desired)
1 teaspoon salt (plus additional for the pork chops)
½ teaspoon pepper (plus additional for the pork chops)
1 tablespoon butter
3/4 cup beef stock (I use low-sodium)
¼ cup dry red wine
4 boneless pork chops (seasoned with salt and pepper)
4 teaspoons Dijon mustard
4 ounces shredded Swiss cheese
2 or 3 Baby Portobello mushrooms sliced
-Preheat oven to 325 degrees.
-In a large, oven proof skillet over medium heat, caramelize the onions in the olive oil along with the thyme sprigs (about 15 minutes), stirring occasionally. Add the beef broth, butter, salt and pepper. Five minutes before the onions are caramelized, add mushrooms.
-Simmer to reduce the broth (about 5 minutes).
-Remove the caramelized onions to a bowl and keep warm, Wipe out the skillet with a paper towel.
-Pat the chops with a paper towel to dry. Spread Dijon mustard on both sides of the chops and season each with salt and pepper to taste.
-Return the skillet to medium/high heat and brown the pork chops on both sides (approximately 3 minutes per side). Remove chops to a plate.
4 thoughts on “French Onion Pork Chops”
oh my goodness Reg, I have enjoyed so many of your recipes, and will certaily use the site to look for those I have yet to try. thanks for giving us all your tips and wonderful recipes over the years…joan hall
Thanks, Reg, for all those delicious recipes and your commentary on them!! I will access the recipes too, like Joan ,and take advantage of your chef skills!! Adios y muchas gracias!!
I have enjoyed your recipes and will miss your blog. Thanks for our happy eating.
Sent from my iPad
Thanks for sharing all these delicious recipes in your blog. Try some and loved them. Cheers Ellie
On Fri, Feb 2, 2018, 10:43 AM Buen provecho…2018! wrote:
> reg45 posted: “This marks recipe 350 on buenprovecho.me. At this point I > have decided to end the blog, but it will remain accessible to my many > followers. Thanks for following along all these years. Hopefully you’ve > found a few that you enjoyed… https://www.youtube.co” >