French Onion Dijon Pork Chops

In the late 1990s and early 2000s, deconstructed food became popular. It was a creative way to turn certain classic recipes into other ones while preserving the core ingredients as a base. This deconstructivism movement brought a lot of great dishes 🥘.
 
The famous Buffalo Chicken Wings recipe from the 60s was turned into Buffalo Chicken Salad as well as a Buffalo Chicken Dip. Egg Rolls got deconstructed into my Easy Egg Rolls in a Bowl, or the popular finger food nacho dish that was transformed into our Sombrero Pizza 🍕 as well as Nacho Cheese Sandwich.
 
David loves his Tiramisu. As I’m not really a fan of its texture, I got the idea 💡 to change it into a scrumptious Cheesecake. One of our summer favorites is Grilled Mexican Street Corn knows as Elotes. We converted it into a Pasta Salad and also into a Corn in a Cup called Elote en Vaso.
 
A few years ago, we bought 🛒 a big bag of onions and I didn’t want to throw them out. I was thinking about my French Onion Soup Gratinée but the weather wasn’t that cold. That’s when I got inspired to turn this classic into my French Onion Dijon Pork Chops!
 
This is totally “oh la la!” With perfectly cooked chops spread with Dijon mustard, topped with melted Jarlsberg cheese, and then garnished with sumptuous caramelized onions, this is an amazing recipe to make this winter ⛄.
 
I won’t lie… this French Onion Dijon Pork Chops is not a quick recipe.
It takes a long, long, long time to caramelize the onions. As an Aries, I’m a little impatient 😣 and I begin by cooking the onions on medium heat for a couple minutes as a jumpstart before reducing to medium-low. From there, it takes another 28 to 30 minutes for the caramelization.
 
Caramelizing onions has no quick alternative…
As you know, the vegetable is mostly water 💦 and has to evaporate first. As it breaks down, its natural sugars are triggered, transforming these guys into a lovely jammy texture and sweet flavor. This is one of those recipes when you have to pour yourself a glass of wine while playing your favorite music.
 
After the onions 🧅 are transferred to a bowl, using the same non-stick skillet, the chops are quickly cooked – don’t worry if they’re not fully done as they will return to the skillet later. They’re also transferred to the side until needed.
 
The caramelized onions are back in the skillet and flour is sprinkled on top. This step is gluey, messy and sticky. That’s why a non-stick pan is the way to go. If you’re using a regular one, the bottom will be very gummy and hard to stir 🥄 properly. A word of advice… use non-stick.
 
The broth is poured right after the flour is cooked for 2 minutes. As it’s mixed, the sauce will thicken and turn into a creamy texture which is exactly what we want. From here, Herbes de Provence is added to it. Here’s the link to make 👩‍🍳👨‍🍳 this amazing French spice blend from scratch… Herbes de Provence • Make your own
 
The pork chops are returned to the skillet and a thin coat of Dijon mustard is spread over the top before sprinkling on the cheese 🧀, just enough to cover. The lid is placed on top and the dish is simmered for about 3 to 5 minutes or until the cheese is melted and the internal temperature reads 145ºF. Voilà!
 
This French Onion Dijon Pork Chops is incredibly delicious! It’s the perfect recipe to enjoy this season. Place a chop on mashed potatoes before spooning the sauce and caramelized onions over. I like serving these with steamed vegetables 🥦 for a complete meal…
Bon Appétit! 🍽
 
Check out these other tasty comfort food recipes… 😀
– Duck Ragù with Pappardelle
– Moroccan Lamb Couscous
– Cod au Gratin
– Zucchini Pork Penne
– Bobotie
– Chicken Marengo
– Texas Cowboy Stew
– Arroz con Pollo
– Italian Poutine
and for even more pork recipes 🐖, click on this link… Recipe Category • Pork
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

French Onion Dijon Pork Chops

So delectable and tasty, this French Onion Dijon Pork Chops recipe is a lovely twist on the classic French soup!

5 from 19 votes

Print Recipe

Leave a Comment

Servings 4

Hover to scale

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Passive Time 0 minutes mins

Ingredients

  

1x2x3x

CARAMELIZED ONIONS

• 1/4 cup butter
• 1 tbsp. olive oil tips & tricks
• 4 cups yellow onions, thinly sliced (Lyonnaise cut) tips & tricks
• 1 tsp. ground Himalayan pink salt, or to taste
• 2 large cloves garlic, pressed
• 1 tsp. freshly ground mixed peppercorns, or to taste
• 1/4 cup Marsala wine (substitute cooking sherry)

PORK CHOPS

• 4 large pork chops, patted dry
• ground Himalayan pink salt, to taste
• freshly ground mixed peppercorns, to taste
• 1 tsp. garlic powder, or to taste
• 1 tbsp. butter
• 1 tbsp. olive oil tips & tricks
• 2 tbsp. unbleached all-purpose flour
• 1 cup low-sodium chicken broth
• 1/2 tbsp. Herbes de Provence see Recipe
• 2 tbsp. Dijon mustard, or as needed
• 2 cups Jarlsberg cheese, shredded

Directions

 

CARAMELIZED ONIONS

• In a large non-stick skillet over medium heat, add butter and oil. When it gets hot, add sliced onions, salt, and garlic; sauté for 2 minutes.
• Add freshly ground black pepper, stir, reduce the heat to medium-low and cover; cook for 8 minutes, stirring every couple minutes.
• Uncover, and continue cooking for another 10 minutes, stirring often.
• Pour in Marsala wine and cook until the wine is mostly evaporated, about 10 to 12 minutes, stirring often.
• Using a slotted spoon, transfer the onions to a bowl and set aside.

PORK CHOPS

• Season pork chops on one side with salt, pepper and garlic powder; set aside.
• In the same skillet over medium-high heat, add butter and oil.
• When sizzling, add chops, seasoned side down, and cook for 3 to 4 minutes or until brown; season the top with salt, pepper and garlic powder.
• Flip the meat and cook for 2:30 to 3 minutes. Transfer to a plate.
• Reduce heat to medium and return onions including any accumulated juices. Add flour, a little at a time, and stir well before adding more; cook for 2 minutes.
• Pour in broth and mix until the sauce thickens and the texture turns creamy. Stir in Herbes de Provence.
• Return pork chops to skillet, including any accumulated juices, and spread a thin layer of Dijon mustard on top of each. Evenly sprinkle cheese, enough to cover the chops.
• Cover and cook until cheese is melted and the internal temperature of the pork reaches 145ºF.
• Serve pork chops over mashed potatoes, spoon sauce and caramelized onions on top.

Don't forget to rate and comment on this recipe!