Ingredient: Swiss cheese or Comte, shredded

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

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Rating: 5
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Course

Main Dish

Cuisine

American

Keyword

French onion pork chops

Servings

MetricUS Imperial

Ingredients

• 1 Tbsp olive oil
• 4 large sweet onions, sliced
• 7-8 fresh thyme sprigs
• 1 tsp salt
• 1/2 tsp pepper
• 1 Tbsp butter,
• 3/4 cup low sodium beef stock
• 1/4 cup dry red wine
• 4 boneless pork chops
• 4 tsp Dijon mustard
• 100 gm Swiss cheese or Comte, shredded

Course Main Dish Cuisine American Keyword French onion pork chops Servings MetricUS Imperial Ingredients 1 Tbsp olive oil 4 large sweet onions, sliced 7-8 fresh thyme sprigs 1 tsp salt 1/2 tsp pepper 1 Tbsp butter, 3/4 cup low sodium beef stock 1/4 cup dry red wine 4 boneless pork chops 4 tsp Dijon mustard 100 gm Swiss cheese or Comte, shredded

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.