French Onion Pork Chops
This post is sponsored by the National Pork Board and the recipe also appears in their Cooking for Comfort eCookbook.
If you asked me or my sister how we define comfort food, I am 100 percent positive that we would both have the same answer. We would say “my mom’s onion soup pork chops with mashed potatoes and corn.” We ate this nearly weekly growing up but we never tired of the flavors. And when we are all together, this meal is often the one requested!
That meal is, without a doubt, one of my favorites. The recipe which my mom passed down to us is simple but is always a crowd-pleaser. My sister and brother-in-law don’t even like onions, and this is one of their favorites.
The pork chops are really the star of the plate. They are baked with a packet of onion soup mix, the dish is covered tightly with aluminum foil, and they come out so tender and so savory. The corn and mashed potatoes are just what my mom has always served with the meal…the mashed potatoes are the best vehicle for soaking up all of the onion-rich gravy in the pan.
I added just a couple of my own twists to my classic comfort recipe from my mom. First, I caramelized some onions and place them in the bottom of the baking dish. And instead of just sprinkling on the onion soup mix as my mom does, I mixed it with some beef broth to increase the amount of “gravy” I would get at the end. The result was perfect – all the same flavors I grew up with, but with a little added sweetness from the golden brown onions, and extra juice for soaking my mashed potatoes!
This is the second of two recipes which can be found in the National Pork Board‘s Cooking for Comfort or e-cookbook, available for free download now. In addition, they have provided me with some hard copies to send to YOU.
To enter to win a copy of the cookbook, leave a comment below describing your ultimate comfort food. TEN winners will be chosen at random and notified via email by Monday, December 23.
French Onion Pork Chops
Yield: 4 servings
Total Time: 1 hour 40 minutes
for the caramelized onions:
2 cups yellow onions (about 1 1/2 large yellow onions), cut in half, and thinly sliced
1 Tbs. olive oil
1 tsp. salt
2 tsp. water
1 tsp. granulated sugar
for the pork chops:
1 lb. (4) boneless pork chops
1/2 cup beef broth
1 pkg. onion soup mix
1/2 tsp. black pepper
Heat the olive oil over medium heat in a large, high-sided skillet until it shimmers. Add the onions and stir well to coat. Add the salt and stir. After about 10 minutes, add 2 teaspoons water and 1 teaspoon granulated sugar and stir. Reduce the heat slightly and cook for 40-50 minutes, stirring often, until the onions are golden brown and very fragrant. Remove from heat and set aside.
Preheat the oven to 350 degrees. Spray an 8x8 baking dish with non-stick spray. Place the caramelized onions in the bottom of the dish and place the pork chops on top of the onions. Mix the beef broth with the onion soup mix and pour the mixture over the pork chops. Cover the dish tightly with aluminum foil and bake for 50 minutes, or until the center of the thickest pork chops registers 165 degrees.
Serve with mashed potatoes and a generous soaking of the onions and gravy left in the pan.
This recipe was developed by me for the National Pork Board.
This is a sponsored conversation written by me on behalf of the National Pork Board. Opinions and text are my own.