Creamy Onion Smothered Pork Chops Recipes

FRENCH ONION SMOTHERED PORK CHOPS

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.

BAKED SMOTHERED PORK CHOPS RECIPE WITH ONION GRAVY

Steps:

• Season the pork chops on both sides with sea salt, garlic powder, onion powder, and pepper.
• Heat the olive oil in a dutch oven over medium-high heat. Add the pork chops and sear on both sides, about 3 minutes per side without moving, until browned. Transfer the pork chops to a plate and set aside.
• Reduce heat to medium-low or medium. Using the same dutch oven, saute the sliced onions for 15-20 minutes, until caramelized.
• Once the onions are caramelized, preheat the oven to 375 degrees F (190 degrees C).
• Add the minced garlic and thyme leaves to the dutch oven. Saute for about a minute, until fragrant.
• Add the chicken broth to the dutch oven. Scrape any browned bits from the bottom of the pan. Bring to a gentle boil, then simmer for about 2-3 minutes, until it gets thicker and the volume is reduced by at least 1/4.
• Remove from heat. Add the cream cheese. Stir in the cream cheese until it melts into the sauce.
• Return the pork chops to the dutch oven and spoon the sauce and onions over them. Cover with the lid and bake for 20-25 minutes, until cooked through. (Time will vary depending on the thickness of your pork chops - use a thermometer to check and cook to 145 degrees F (63 degrees C).)

SMOTHERED PORK CHOPS

Steps:

• Pat the pork chops dry with paper towels to remove any moisture. Season pork chops with garlic powder, onion powder, cayenne, seasoning salt, pepper and olive oil.
• Dredge each chop in the flour; shake off the excess and KEEP THE REMAINING FLOUR.
• Heat 2 tablespoons olive oil and 2 tablespoons of butter in a skillet or pan over medium heat. When hot, fry the pork chops in a single layer on each side until golden browned, about 3-4 minutes per side.
• Remove pork chops from the pan and keep warm.
• In the same pan, heat 1 tablespoon of butter over medium heat.
• Add in sliced onions and add a pinch of salt. Cook while stirring occasionally, until soft and caramelized, about 10 minutes. (Add in 1 tablespoon of the chicken broth if the pan becomes too dry.)
• Add the garlic and thyme; cook until fragrant, about 30 seconds.
• Add 2 tablespoons of the remaining flour to the pan. Mix the flour into the onions and cook to dissolve, about 2 minutes.
• Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Let the liquid reduce and thicken slightly, about 2 minutes.
• Whisk in the buttermilk (or cream) and simmer for 1-2 minutes until thick and creamy.
• Return the pork chops to the pan. Coat them in the sauce and let simmer until the pork is completely cooked through, about 5 minutes (or until the pork is cooked to your desired doneness). (The sauce will continue to thicken due the coating on the pork. If too thick, add a little cream or broth to thin out until reaching your desired consistency.)
• Taste test and season with salt and pepper, if needed. Garnish with the chopped parsley before serving. Serve warm.

PORK CHOPS SMOTHERED IN ONION GRAVY

Steps:

• Mix seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour, saving remaining seasoning and flour for the gravy.
• Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned, about 3 minutes per side. Transfer pork chops to a plate, retaining drippings in the pan. Cover pork chops with paper towels.
• Cook and stir onion in the drippings in the heavy skillet over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes.
• Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy, reduce heat, cover skillet, and simmer until pork chops are tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

BAKED SMOTHERED PORK CHOPS

Steps:

• Preheat oven to 350°. In a shallow bowl, combine flour, salt and pepper. Add pork chops, 1 at a time, and turn to coat. , In a large skillet, brown pork chops in oil on both sides. Arrange in a single layer in an ungreased 13x9-in. baking dish. In a large bowl, combine soup, 1/2 cup sour cream, broth, ginger and rosemary; pour over chops. Sprinkle with half the onions. , Cover and bake until tender, 45-50 minutes. Stir remaining sour cream into sauce. Sprinkle with remaining onions. Bake, uncovered, until onions are browned, about 10 minutes longer.

CREAMY ONION PORK CHOPS

Steps:

• Sprinkle chops with pepper and salt; transfer to a 4-qt slow cooker. In a large bowl, combine the milk, soups, wine and dressing mix; pour over pork. Cover and cook on low for 8-10 hours or until pork is tender., Remove pork to a serving platter and keep warm. Skim fat from cooking juices; transfer to a large saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Sprinkle with parsley if desired.

CREAMY ONION-SMOTHERED PORK CHOPS (MICROWAVE)

Steps:

• Slash edges of pork chops.
• Combine flour and sage.
• Dredge chops in flour.
• Place in casserole with tenderloin inside.
• Top with onion.
• Whisk soup, milk, bouillon, steak sauce and remaining flour until smooth.
• Pour over chops, coating all.
• Cover and microwave at 30% for 15 minutes.
• Turn and rearrange chops and push beneath sauce.
• Cover and microwave 15 more minutes at 30%, then let stand for 10 minutes.
• Skim off excess fat and serve.