Lightly Seasoned Pork Chops are seared to perfection, topped with savory Gruyere cheese, and smothered in a thick and flavorful French Onion sauce. A delicious gourmet meal that’s easy to make at home!
It’s true, you can cook a fancy, French Gourmet meal with a couple of pork chops and some onions! And I’m going to tell you exactly how to do it.
I’ll walk you through how to achieve the perfect sear, what the best pork chop cuts are, how to perfectly caramelize onions, and the best white wines to use for the sauce.
You can also make a gluten-free version but subbing the all-purpose flour for gluten-free flour. Easy-Peasy.
Now, for the ingredients! It doesn’t get simpler than this.
How to Sear Pork Chops
- Use a cast iron skillet for a nice, golden sear. It conducts heat the best and will give the pork chops a nice even color.
- Sear over medium-high heat. The middle doesn’t need to be done yet, we’re just giving the outside color and texture.
- Avoid moving the pork chops around as they cook, it will disrupt the sear.
- If the pork chops are stuck to the pan, try giving them more time. They generally release from the pan when they’re crisp on the outside and ready to flip. This takes about 4 minutes per side.
Best Cuts of Pork for Searing
- Center cut, bone-in pork chops are excellent for searing because they are nice and tender.
- Loin Chops may also be used. They are leaner than center cut chops.
- Boneless Pork Chops work as well. They are also very lean. *Note- The lack of bone also means that they can be less flavorful than the aforementioned cuts above. *Also note, the lack of fat can create a dry texture and it’s recommended that you brine them prior to searing.
How to Caramelize Onions
Caramelizing onions takes patience more than anything else. Follow the simple steps below and the rest will take care of itself.
- Don’t cut the onions too thin: You want medium slices, as they will shrink down and you don’t want them to be too thin or stringy.
- Use a madoline slicer to cut the onions quickly and evenly.
- Coat the onions generously in butter, using a set of tongs makes them easy to toss around in the pot.
- Low and slow: Cook the onions over medium-low heat. This process takes some time but the end result is well worth it.
- Use more Onions than you think: Onions made up of over 80% water. They shrink down considerably as they cook, as you will see below. Open Next Page To Continue Reading