Thick seared pork chops buried in deeply caramelized onions and a sherry-beef gravy, topped with Gruyère and baked until bubbling, like French onion soup.
Mashed potatoes or crusty bread are good for the gravy. Caramelize the onions up to 3 days ahead to make this a 30-minute weeknight dinner.
Ingredients
Scale
Measurement units
- 4 bone-in pork chops (about 2.5 lb total)
- 4 yellow onions
- 4 oz Gruyère cheese
- 1 ½ cups beef stock
- ¼ cup dry sherry
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tbsp all-purpose flour
- 1 tsp Worcestershire sauce
- 2 tsp fresh thyme leaves
- 2 tsp kosher salt (divided)
- ½ tsp black pepper
Ingredients
Scale
Measurement units
- 4 bone-in pork chops (about 2.5 lb total)
- 4 yellow onions
- 4 oz Gruyère cheese
- 1 ½ cups beef stock
- ¼ cup dry sherry
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tbsp all-purpose flour
- 1 tsp Worcestershire sauce
- 2 tsp fresh thyme leaves
- 2 tsp kosher salt (divided)
- ½ tsp black pepper
Instructions
Caramelize the onions
Melt unsalted butter (3 tbsp) in the skillet over medium heat and add yellow onions with kosher salt (½ tsp).
Cook, stirring often and lowering the heat if they brown too fast, until the onions are deep golden brown and jammy, about 40 minutes.
Equipment: large ovenproof skillet
Make the onion gravy
Pour in dry sherry (¼ cup) and scrape up the browned bits until it evaporates, about 2 minutes.
Stir in all-purpose flour (1 tbsp) and cook briefly, about 1 minute.
Add beef stock (1 ½ cups), Worcestershire sauce (1 tsp) and fresh thyme leaves (2 tsp) and simmer until lightly thickened, about 5 minutes, then scrape into a bowl and wipe out the skillet.
Equipment: large ovenproof skillet
Sear the pork chops
Heat the oven to 375°F and season bone-in pork chops with kosher salt (1 ½ tsp) and black pepper (½ tsp).
Heat olive oil (1 tbsp) in the skillet over medium-high heat and sear the chops until well browned on both sides but not cooked through, about 8 minutes; they finish to 145°F in the oven.
Equipment: large ovenproof skillet
Smother and bake
Spoon the onion gravy over and around the chops and cover the tops with Gruyère cheese (4 oz).
Bake until the chops reach 145°F in the thickest part, about 10 minutes.
Broil until the cheese is bubbling and browned in spots, about 2 minutes.
Equipment: large ovenproof skillet, instant-read thermometer
Rest and serve
Rest the chops, cooked to 145°F, in the skillet for 5 minutes, then serve with plenty of onions and gravy spooned over.
Tomorrow's Meal
French Onion Pork Melts
Slice leftover chops thin and pile them with the onions and Gruyère onto rye for skillet-griddled melts.
Quick overview:
- 1.Slice leftover pork thin against the grain.
- 2.Pile the pork, onions and extra Gruyère onto buttered rye.
- 3.Griddle in a skillet over medium-low heat, covered, until the cheese melts.
- 4.Flip, crisp the second side, and serve with the warmed gravy for dipping.
Before you cook
Cook notes
- • Caramelize the onions up to 3 days ahead to make this a 30-minute weeknight dinner.
- • Mashed potatoes or crusty bread are good for the gravy.
- • Leftovers keep 3 days; rewarm covered in a skillet over low heat with a splash of stock.
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