French Onion Pork Chops

French Onion Soup has two contrasting theories (or myths) concerning its creation. References for the soup date back to the Romans. The modern recipe, based on caramelized onions in a rich, beef broth, originates from 18th century France.

In the 1960s, French onion soup underwent a resurgence in popularity, no doubt because of the North American interest in French cuisine at that time.

The onion is the most widely used vegetable in all cuisines. Pungent when fresh, their sugars break down with heat and, when cooked for a long period of time, start to caramelize. This process produces the rich brown flavor and depth of a French onion soup.

French onion soup is an incomparably delicious and heartwarming dish of minced onions and beef stock, toasted bread croutons, and grated & grilled Comté cheese served on top.

Today, I’m using that French onion soup concept and incorporating it into a pork chop meal. Should be good!

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French Onion Pork Chops
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Servings
Course Main Dish
Cuisine American
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 325 F.
  2. In a large oven proof skillet over medium heat, caramelize onions in the olive oil with thyme sprigs, about 15 minutes, stirring occasionally. Add beef broth, butter, salt & pepper. Simmer to reduce broth about 5 minutes. Remove caramelized onions to a bowl & keep warm. Wipe out skillet with a paper towel.
  3. Pat the pork chops dry with paper towel. Spread Dijon mustard on both sides of the chops & season each with salt & pepper. Return the skillet to medium-high heat, brown the pork chops on both sides (approximately 3 minutes per side). Remove chops to a plate.
  4. Deglaze the skillet with the red wine, making sure to scrape up the brown bits on the bottom of the skillet. Return the caramelized onions to the skillet along with the browned pork chops.
  5. Place the skillet in the oven & cook for 25 minutes. Remove the skillet from the oven & top each chop evenly with the cheese. Return skillet to the oven & cook until cheese is lightly browned & melted, about 5 minutes.
  6. Garnish with additional thyme, if desired. Serve.

Pumpkin Seed Crusted Pork Chops

The quintessential food of Autumn, the pumpkin, is actually a Mexican native as well as an ancient food staple.

Thinking about Autumn itself, gives us the opportunity to recognize beautiful ‘moments’ in an imperfect world. Fall is an especially ‘magical’ season that is often overlooked with its stunning foliage,mild weather and pumpkin ‘everything’ food fare. It’s when the green around us is replaced by vibrant orange, bright red and golden yellows. We need to discipline ourselves to linger even if its just for a moment on those things so they will be embedded in our memory like a snapshot in a tattered scrapbook. Soon the color disappears as the frosty white takes its place as time slips away.

These symbolic associations are powerful reminders that Mother Nature has an incredible influence on our lives. 

In keeping with ‘all things pumpkin’, I am making some pumpkin seed crusted pork chops today. Pumpkin seeds, also called pepitas by the Mexican-Spanish.  Pepita de Calabaza, meaning ‘little seed of squash’, were actually discovered by archaeologists in caves in Mexico. Aztec cultures used them as both a ritual offering and food.

We found these pork chops real good with the pumpkin seeds giving them a real earthy, nutty flavor.


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Pumpkin Seed Crusted Pork Chops

Votes: 1
Rating: 5
You:
Rate this recipe!

Course Main Dish
Cuisine American, European

Servings


Ingredients

Course Main Dish
Cuisine American, European

Servings


Ingredients

Votes: 1
Rating: 5
You:
Rate this recipe!


Instructions
  1. In a food processor, combine pumpkin seeds (saving a few whole ones for garnish), panko breadcrumbs & salt. Pulse for a couple of seconds then add melted butter & parsley; pulse a second more.

  2. Arrange 3 bowls on work surface. Put flour in first bowl, whisked eggs in second bowl & pumpkin seed mixture in third bowl. Coat pork chops in flour, shaking off any excess then dip in eggs & last in the pumpkin seed mixture, pressing down on both sides.

  3. Preheat oven to 350 F. In a skillet, heat olive oil & brown pork chops lightly on both sides. Place pork chops on a roasting tray & bake for 12-15 minutes. Allow pork to rest 5 minutes before serving. Sprinkle with a few whole pumpkin seeds as a garnish.