FRENCH ONION SMOTHERED PORK CHOPS
Recipe video above. French Onion Soup meets juicy pan seared pork! A gravy made with caramelised onion that tastes like your favourite French Onion soup. For the full French Onion experience, don't skip the cheese! Make this with any type of pork chops you want - or chicken!
Provided by Nagi
Categories Mains
Time 35m
Number Of Ingredients 12
Steps:
- Caramelise Onions: Melt butter on medium (or medium low for strong stoves). Add onion and garlic, cook 15 minutes until golden brown and caramelised, stirring regularly (see video). Remove from skillet.
- Prepare Chops: Sprinkle chops with garlic, salt and pepper.
- Sear: Add oil into skillet if needed. Turn heat up to high. Sear chops 1 minute on each side until nicely browned but not cooked inside. Remove onto plate.
- Gravy: Turn heat down to medium. Return onion into skillet, scraping in juices. Add flour, mix.
- Add beef broth and mix until incorporated. Season sauce to taste with salt and pepper.
- Simmer Chops in Sauce: When it comes to a simmer, give it a big stir then add pork chops.
- Top chops with cheese, cover with lid to melt and finish cooking the chops through - only 3 minutes for thin chops like I'm using. Internal temp of 160F/70C for no pink (or 155F/68C for blush of pink).
- Garnish: Remove lid, sprinkle with rosemary. Spoon over French Onion Gravy, then sprinkle with more rosemary.
- Serve immediately, over mashed potato or similar.
Nutrition Facts : Calories 394 kcal, Carbohydrate 9 g, Protein 42 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 139 mg, Sodium 398 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
PORK CHOPS FRANCAISE
Traditionally a chicken dish, I've changed it up a bit by using pork. You can use boneless or bone-in for this recipe.
Provided by The Miserable Gourm
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim and rinse pork chops and pat dry.
- Heat a large frying pan with 3T butter and 1T olive oil over medium heat.
- Set aside 1T flour.
- Dredge pork chops in remaining flour, shaking off any excess.
- Whisk egg and water and dip floured pork chop into egg mixture allowing excess to drip off.
- Fry in heated pan until golden, turning to make sure they are evenly browned.
- Once browned, remove from pan and place into a casserole dish.
- In the same pan that you cooked the pork, lower the heat and add 1T butter, scraping the bits off the bottom with a wooden spoon.
- Add wine and simmer 1 minute.
- Add chicken broth, flour, lemon and parsley and whisk to thicken.
- Pour sauce over pork chops and bake, covered in a 375 oven for 40-45 minutes until tender.
Nutrition Facts : Calories 628, Fat 34.8, SaturatedFat 14.3, Cholesterol 215.2, Sodium 277.4, Carbohydrate 26.1, Fiber 1.1, Sugar 0.9, Protein 47.1
PORK CHOPS WITH DIJON SAUCE
In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better. Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top. I prefer the method here, but you could always fry up some apples and serve them on the side. (For a dish with roots closer to Normandy than Burgundy, make the same recipe but omit the mustard, deglaze the pan with Calvados instead of wine and stir sliced sautéed Granny Smiths into the sauce itself.)
Provided by Julia Reed
Categories dinner, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
- Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
- Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.
Nutrition Facts : @context http, Calories 533, UnsaturatedFat 17 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 15 grams, Sodium 744 milligrams, Sugar 2 grams, TransFat 0 grams
SAN FRANCISCO PORK CHOPS
Tender chops in a delicious sauce are great over noodles or thin spaghetti.
Provided by bintmejnuna
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon vegetable oil in a skillet over medium heat. Brown chops in hot oil, about 5 minutes per side; remove pork to a plate, reserving oil in skillet.
- Cook and stir garlic in reserved drippings until fragrant, about 1 minute. Whisk beef broth, soy sauce, brown sugar, 2 teaspoons vegetable oil, and red pepper flakes in a bowl, dissolving brown sugar. Return pork chops to skillet and pour soy sauce mixture over the chops. Bring sauce to a boil, cover skillet, and reduce heat to low. Simmer chops until tender, 30 to 35 minutes, turning once halfway through cooking.
- Transfer chops to a serving platter. Whisk cornstarch and water in a small bowl until smooth; stir into pan juices and simmer until thickened, about 5 minutes. Pour sauce over chops to serve.
Nutrition Facts : Calories 379.3 calories, Carbohydrate 9.4 g, Cholesterol 124 mg, Fat 18.6 g, Fiber 0.2 g, Protein 41.1 g, SaturatedFat 5.4 g, Sodium 1042.5 mg, Sugar 6.9 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love