French Onion Pork Chops
This recipe is straight from “Cooking for Comfort” put together by the National Pork Board. I serve the kids’ portions without the onions. This pairs well with mashed potatoes and corn on the cob!
4 (4 oz.) boneless top loin pork chops, about 1-inch thick
1 Tbsp. olive oil
2 c. halved, thinly sliced onions
1 tsp. salt
2 tsp. tap water
1 tsp. granulated sugar
½ c. beef broth
1 (1 oz.) package onion soup mix
½ tsp. black pepper
1. In a medium skillet over medium heat, warm the oil. Stir in the onion. Stir in the salt and cook, stirring occasionally, until the onions are tender, about 5 minutes. Stir in the water and sugar, reduce the heat to very low, and cook, stirring occasionally until the onions are deep golden brown, about 20 minutes. Remove from the heat and set aside.
2. Preheat the oven to 350°F. Spray an 8×8-inch glass baking dish with non-stick spray.
3. Arrange the onions in the bottom of the pan and the pork chops on top.
4. In a small bowl, combine the broth, soup mix and pepper, then pour the mixture over the pork. Cover tightly with foil and bake until internal temperature of the pork reaches between 145°F and 160°F, about 45 minutes. Remove chops from pan and let rest 3 minutes.
5. Serve the chops with the onions and pan sauce spooned on top.