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French Onion Smothered Porkchops

French Onion Smothered Pork Chops

5 from 2 votes
944 Calories | 73g Protein
Quick note before you dive in:
You’ll find a brief overview up top⬆️
and the full recipe and details below⬇️
When you make it, don’t forget to rate the recipe and leave a comment : )
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Equipment

Servings: Makes 4

Ingredients
 

For the Pork 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 French Onion Mushroom Sauce:

  • 2 medium yellow onions peeled & cut into half-moon slices
  • 16 oz mushrooms cremini or white, sliced
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 6 tbsp beef stock for caramelizing onions
  • 1 tbsp olive oil for cooking pork chops
  • 1 cup beef stock
  • 2 tbsp all-purpose flour

For the Base:

  • 1 cup dry rice

For Topping:

  • 6 slices provolone cheese
  • 6 slices Swiss cheese

Instructions
 

Cook the Rice:

  • Begin cooking rice according to your preferred method. I love my rice cooker!
    1 cup dry rice

Prep the Pork Chops:

  • Preheat oven to 400°F. In a large mixing bowl, season pork chops evenly with salt, black pepper, thyme, garlic powder, and onion powder. Set aside.
    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

Cook the Mushrooms:

  • Heat a large skillet over medium-high heat and lightly coat with olive oil. Add sliced mushrooms in a single layer and let cook undisturbed for 3–4 minutes to develop browning. Stir and continue cooking another 4–5 minutes until tender and golden. Season lightly with salt and pepper, then remove from skillet and set aside.
    2 tbsp olive oil, 16 oz mushrooms

Caramelize the Onions:

  • In the same skillet, melt butter over medium-high heat. Add sliced onions and sauté for 3–5 minutes until softened.
    2 tbsp unsalted butter, 2 medium yellow onions
  • Add 6 tbsp beef stock and continue cooking, stirring occasionally, for 10–12 minutes until onions are deeply caramelized and golden brown.
    6 tbsp beef stock

Sear the Pork Chops:

  • Remove onions from the skillet and set aside. Do not wipe out the pan.
  • Reduce heat to medium and add remaining olive oil if needed. Sear pork chops for 4–5 minutes per side until golden brown. Transfer to a plate.
    1 tbsp olive oil

Build the Sauce:

  • Return onions and cooked mushrooms to the skillet. Sprinkle flour over the mixture and stir to coat, cooking for about 1 minute.
    2 tbsp all-purpose flour
  • Slowly add 1 cup beef stock, stirring continuously until the sauce thickens and comes to a gentle boil. Season lightly with salt and pepper as needed.
    1 cup beef stock

Assemble:

  • Evenly divide pork chops between meal prep containers. Cover with slices of provolone and Swiss cheese. Coat with the French onion mushroom sauce & enjoy!
    6 slices provolone cheese, 6 slices Swiss cheese

Nutrition

Calories: 944kcalCarbohydrates: 53gProtein: 73gFat: 48gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 0.4gCholesterol: 210mgSodium: 1120mgPotassium: 1590mgFiber: 3gSugar: 5gVitamin A: 671IUVitamin C: 7mgCalcium: 513mgIron: 4mg