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French Onion Pork Chops

french chops dish of chicken meat pineapple and cheese 179904334
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French Onion Pork Chops are an excellent dinner time favorite.

Ingredients

Units Scale

For the Brine:

  • 1/3 cup kosher salt
  • 1/3 cup brown sugar
  • 1 tablespoon whole peppercorns
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 4 cups water

For the Pork Chops:

  • 2 tablespoons vegetable oil
  • 4 (1 to 1 1/2-inch thick) pork chops, bone in or boneless
  • 4 tablespoons unsalted butter
  • 2 large onions, thinly sliced into half moons
  • 1/2 tablespoon salt (plus more to taste)
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh thyme (or 1/2 teaspoon dried)
  • 2 tablespoons flour (or cornstarch, for gluten free)
  • 1/2 cup beef broth
  • 1 cup shredded gruyere cheese

Instructions

  1. Make the Brine. In a large pot, combine salt, brown sugar, peppercorns, rosemary, thyme, and water. Heat just until warm enough for sugar and salt to dissolve. Remove from heat and cool completely. Place the pork chops in the brine, cover, and refrigerate for at least 2 hours or up to 12 hours.
  2. Sear the pork chops. Heat a large cast-iron or other heavy bottom skillet over high heat. Add the oil and heat until smoking, then turn down the temperature to medium high. Remove the pork chops from the brine and pat dry (continue to pat dry until all external moisture is removed). Cook for 5 minutes, flip, and cook an additional 5 minutes on the other side until the temperature reaches 140 °F when tested with an instant-read thermometer. Remove pork chops from the skillet
  3. Caramelize the onions. Add the onions to the cast iron skillet and turn the head down to medium-low. Stir in the butter, salt, and garlic cloves. Cook for 15 minutes, stirring frequently, until light golden brown in color. Add the thyme and sprinkle with the flour (or cornstarch) to cover the onions; then stir to combine. Add the beef broth, season to taste with additional salt and pepper as desired, and bring to a.simmer for 3 minutes. Scrape the onions and gravy out of the pan and set aside.
  4. Smother the pork chops. Add the pork chops back into the skillet and cover with the shredded cheese. Cover the skillet with a lid and heat over medium-low heat for 4 to 5 minutes until pork chops are warmed through and cheese is melted. (Alternatively, broil under high for 2-3 minutes). Cover each pork chop with the caramelized onions and serve.

Find it online: https://goingmywayz.com/french-onion-pork-chops/