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–+ servings

French Onion Smothered Pork Chops

1031kcal | 75g Protein | 66g Carbohydrates | 52g Fat
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Carb Rice
Protein Pork
Servings 4

Equipment

Ingredients
  

For the Chops:

  • 2 pounds boneless pork chops
  • 1 tsp kosher salt
  • 1/2 tbsp black pepper
  • 1/2 tbsp dried thyme
  • 1/2 tbsp garlic powder
  • 1/2 tbsp onion powder

For the Sprouts:

  • 1.5 pounds brussels sprouts
  • 1 tbsp olive oil
  • 1 tbsp onion powder
  • 1/2 tbsp garlic powder
  • 1 tsp pepper
  • 1/2 tsp salt

Other Ingredients:

  • 1 cup rice
  • 2 medium yellow onions peeled & cut into half-moon slices
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 6 tbsp beef stock
  • 1 tbsp olive oil
  • 1 cup beef stock
  • 2 tbsp all purpose flour
  • 6 slices provolone cheese
  • 6 slices swiss cheese

Instructions
 

  • Begin cooking rice according to your preferred method. I love my rice cooker!
    1 cup rice
  • Preheat oven to 400°F. In a large mixing bowl, season porkchops evenly with salt, pepper, thyme, garlic powder, & onion powder.
    2 pounds boneless pork chops, 1 tsp kosher salt, 1/2 tbsp black pepper, 1/2 tbsp dried thyme, 1/2 tbsp garlic powder, 1/2 tbsp onion powder
  • Chop sprouts in halves, or quarters for particularly large ones. Season with olive oil, onion powder, garlic powder, pepper, & salt. Toss to combine, then spread over a baking sheet.
    1.5 pounds brussels sprouts, 1 tbsp olive oil, 1 tbsp onion powder, 1/2 tbsp garlic powder, 1 tsp pepper, 1/2 tsp salt
  • Preheat oven to 400°F . Melt butter and olive oil in two separate large skillets (1 tbsp of each.. in each) over medium-high heat. Add sliced onions and sauté 3-5 minutes, until soft.
    2 tbsp unsalted butter, 2 tbsp olive oil, 2 medium yellow onions peeled & cut into half-moon slices
  • Add 3 tbsp beef stock to each skillet and continue to cook, stirring occasionally, for 10-12 minutes, until onions are extremely tender and golden brown.
    6 tbsp beef stock
  • Transfer onions to a plate. Do NOT wipe out skillet.
  • Reduce heat to medium, add 1/2 tbsp of olive oil to each skillet and cook pork chops, about 4-5 minutes per side, until golden brown. Transfer pork chops to a separate plate.
    1 tbsp olive oil
  • Return cooked onions to pan and sprinkle with flour. Stir to coat and cook about a minute. Add remaining 1 cup beef stock and stir often until mixture comes to a boil. Season with a pinch of salt and pepper.
    2 tbsp all purpose flour, 1 cup beef stock
  • Nestle the porkchops in a 9x13 baking dish, covering with the entire French onion mixture. Top with slices of provolone & swiss cheese.
    6 slices provolone cheese, 6 slices swiss cheese
  • Add baking sheet of sprouts & French onion porkchop baking dish to oven and bake 8-10 minutes, until cheese is melted and gooey. Keep brussels sprouts in slightly longer, broiling for the last few minutes to achieve desired crispiness.
  • Separate into 4 separate portions & serve over a bed of rice. Garnish with some additional black pepper if desired. Enjoy!

Nutrition

Calories: 1031kcalCarbohydrates: 66gProtein: 75gFat: 52gSaturated Fat: 21gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gTrans Fat: 0.4gCholesterol: 210mgSodium: 2903mgPotassium: 1911mgFiber: 9gSugar: 7gVitamin A: 1949IUVitamin C: 150mgCalcium: 587mgIron: 6mg
Keywords Comfort food for meal prep, High-protein french onion pork chop dinner, How to make smothered pork chops with a French onion twist
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