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These French Onion Smothered Pork Chops are quick seared, smothered with amazingly delicious caramelized onions, and baked until juicy and tender. But that's not it....add a couple slices of Swiss cheese on top, brown it under the broiler until nice and gooey and you've got your self one heck of a meal. All in one pot!
I have this deep profound love for French Onion soup (get my recipe HERE).
The rich beef broth, sweet caramelized onions, and of course the CHEESE.
And I am always on the hunt for new pork chop recipes that actually work (like these sous vide pork chops)
I mean seriously, why are pork chops so often tough and chewy????
Well no more. I've got a few pork chop recipes under my belt, and I think I know the secret to keeping them juicy.
DON'T OVERCOOK THEM.
I mean seriously, how simple is that?
Check out these other super tender and juicy pork chop recipes (don't judge the photos in the old ones guys - the recipes are still amazing!):
Now, there are a few other tricks to avoid dry pork chops.
First off, serve them with a sauce (duh). You'll see above that many of my recipes have a gravy or sauce that helps with the moisture.
I almost ALWAYS use bone-in pork chops. They are less likely to get dry.
Also, getting a nice sear on the outside will help keep the juices in.
One last thing...brining your pork chops will help immensely.
I don't brine my pork chops in any of the above recipes, but if you really think ahead (I did not do that), a nice brine will help keep them tender and juicy. Lisa over at Garlic and Zest has a great recipe for brining your pork chops.
But seriously guys, even though I don't brine them, these French onion smothered pork chops are so amazingly delicious.
Step By Step Instructions
Remove the pork chops from the fridge and let them come to room temperature. Being at room temperature will help them get a better sear. Season the pork chops generously with salt and pepper and set aside.
Preheat the oven to 400 degrees. Place a cast iron skillet in the oven to heat up while we prepare the remaining ingredients.
If you don't have a cast iron skillet, I HIGHLY recommend one. I love the cast iron products from Lodge. They are great quality and very reasonably priced.
If you don't have a cast iron skillet and are not interested in buying one, I totally understand. A regular skillet will work fine, you will just need to transfer the pork chops to an oven proof dish once they are done searing.
First, we want to cook the onions. Add the butter and sliced onions to a medium sauce pan.
Cook for about 15 minutes, until onions are starting to turn brown. Once they are a nice golden brown, remove them from the heat and set aside.
Remove the cast iron skillet from the oven and place on the stove over medium high heat.
Add the pork chops and sear on both sides, about 2 minutes per side.
Add the sherry, beef stock and thyme and remove from heat. Place the caramelized onions over the pork chops.
Bake in the oven for about 5-7 minutes. The internal temperature should be about 145 degrees.
Remove from onion, and turn the broiler on. Place 1-2 sliced of Swiss cheese on each pork chop. Place under the broiler for 1-2 minutes, or until cheese is lightly browned and gooey.
Serve with a little of the cooking liquid spooned over the pork chops.
For some other awesomely delicious and decadent recipes, check these out:
Chicken braised in White Wine and Dijon Mustard
The Best Seafood Gumbo
White Wine Braised Short Ribs
Duck Fat Parmesan Truffle Fries
Chicken Liver Mousse with Bacon Jam
The Best Meatloaf
Cheesy Sausage Grits
Did you make these pork chops? Leave a comment below and let me know how they turned out!
French Onion Smothered Pork Chops
- Season pork chops with salt and pepper. Let them come to room temperature.
- Preheat the oven to 400F degrees. Place cast iron skillet in oven.
- Heat the butter in a saucepan over medium heat and add the onions. Cook (stirring periodically) until the onions are golden brown and starting to caramelize, about 15-20 minutes.
- While the onions cook, remove the heated cast iron skillet from oven and place over medium high heat.
- Add the pork chops and sear until golden brown (about 2-3 minutes per side, depending on thickness).
- Add the sherry, broth and thyme to the pan. Top with caramelized onions.
- Place in the oven and cook for about 5-7 minutes. The internal temperature should be about 145 degrees.
- Remove from oven and turn the broiler on.
- Lay 1-2 slices of cheese over each pork chop.
- Place under the broiler for 1-2 minutes, or until cheese starts the lightly brown.
- Drizzle sauce over the pork chops and serve immediately.
- If you don't have a cast iron skillet, heat a regular skillet over high heat and sear the pork chops according to the instructions. Add the sherry and let it burn off for about 20 seconds. Remove chops to an oven proof dish and add the beef broth and thyme. Follow remaining instructions to cook pork chops.