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!
Ingredients
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.