Description
A hearty, comforting dish featuring thick-cut pork chops smothered in a rich, caramelized onion sauce made with red wine and beef broth. It offers the taste of a French bistro with simple, weeknight-friendly steps.
Ingredients
Scale
- 4 bone-in, thick-cut pork chops (1 to 1.5 inches thick)
- 3 large yellow onions, sliced into half-moons
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
- 3–4 cloves garlic, minced
- 1 cup low-sodium beef broth
- 1/2 cup dry red wine (such as Cabernet Sauvignon or Merlot)
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 2 tablespoons all-purpose flour
- Salt and black pepper, to taste
Instructions
- Slice onions thinly into half-moons. Heat a large skillet over medium heat with 2 tablespoons butter and 1 tablespoon olive oil. Add onions and a pinch of salt, cooking slowly for 25-30 minutes until deep golden brown and soft, stirring every 5-10 minutes. Deglaze with water or broth if sticking occurs.
- Add minced garlic and thyme to the onions, cooking for 1 minute until fragrant. Remove onion mixture from the pan and set aside on a plate.
- Pat pork chops dry and season generously with salt and pepper. Lightly dust chops with flour, shaking off excess.
- In the same pan, add another tablespoon of butter and 1 tablespoon olive oil. Heat over medium-high. Sear pork chops for 3-4 minutes per side until a brown crust forms and internal temperature reaches 145°F (63°C). Remove chops to a clean plate and tent with foil.
- Reduce heat to medium. Pour in red wine, scraping up brown bits from the pan bottom. Reduce wine by half, about 3 minutes.
- Add beef broth and Dijon mustard to the pan. Simmer for 2 minutes to thicken slightly.
- Return the onion mixture to the pan and stir into the sauce. Adjust seasoning if needed.
- Nestle pork chops back into the pan, spooning onions and sauce over the top. Cover and simmer on low for 5 minutes.
- Remove from heat and let rest for 2-3 minutes before serving.
Notes
Do not overcrowd the pan when searing pork; cook in batches if necessary. Patience is key when caramelizing onions to avoid burning. Let the pork rest before serving to retain juices. For a gluten-free version, skip the flour dusting and use a cornstarch slurry if thickening is needed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1 pork chop with gen
- Calories: 550
- Sugar: 6
- Sodium: 600
- Fat: 35
- Saturated Fat: 14
- Carbohydrates: 12
- Fiber: 2
- Protein: 40
Keywords: pork chops, french onion, caramelized onions, weeknight dinner, comfort food, skillet dinner, red wine sauce