French Onion Soup Pork Chops
Prep Time
Cooking Mode
½ tsp each salt and black pepper, divided
½ tsp garlic powder
4 boneless pork loin centre chops
3 tbsp olive oil, divided
2 large Vidalia onions, thinly sliced
4 garlic cloves, thinly sliced
1 tbsp cornstarch
1 ¼ cup Compliments beef broth
½ tbsp onion soup mix
2 tbsp Compliments Thyme, leaves
1 cup coarsely grated Gruyère cheese (90 g)
½ tsp each salt and black pepper, divided
½ tsp garlic powder
4 boneless pork loin centre chops
3 tbsp olive oil, divided
2 large Vidalia onions, thinly sliced
4 garlic cloves, thinly sliced
1 tbsp cornstarch
1 ¼ cup Compliments beef broth
½ tbsp onion soup mix
2 tbsp Compliments Thyme, leaves
1 cup coarsely grated Gruyère cheese (90 g)
Directions
1Mix together half the salt and pepper with all of the garlic powder. Pat dry the pork chops with a paper towel; season all sides with the spice mixture. Heat half the olive oil in a large frypan over medium-high heat. Brown both sides of the pork chops, about 2 min. per side. Transfer chops to a plate; set aside.
2Heat remaining olive oil in the same pan over medium heat. Add the onions, cover to cook, stirring occasionally, until softened and caramelized, about 10 min. Mix in the garlic, cornstarch and remaining salt and pepper. Stir in the onion soup mix plus beef broth. Bring to a gentle simmer, uncovered.
3Nestle the pork chops into the onion mixture in the pan, spooning some of the liquid and onions over the chops. Sprinkle the thyme over the contents in the pan. Top each chop with one-quarter of the cheese. Continue simmering, uncovered, until the pork chops are cooked to an internal temperature of 71°C (160°F) and the sauce has thickened, approx. 20 min. Turn off heat. Cover pan about 3 min. to fully melt the cheese.
Tips
1
To serve, spoon the onion mixture onto 4 serving dishes, place cheesy chops on top. If desired, serve with toasted baguette slices, creamy mashed potatoes or other favourite side dish.
Disclaimer
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Personal Note
Personal Note
