French Onion Stuffed Pork Chops
French Onion Stuffed Pork Chops. Tender, thick-cut pork chops are generously filled with a savoury blend of caramelized onions and Gruyère cheese, delivering a tantalizing burst of taste in every bite. Paired with a luscious gravy and perfectly toasted bread, this dish elevates the classic French onion soup to a whole new level!It's a labour of love but promises an unforgettable dining experience that combines elegance and comfort in every mouthful.
Ingredients
Caramelized onions
- 2½ pounds onions sliced (I used what I had on hand; sweet, yellow, and red)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- Pinch of salt
- 1 teaspoon of sugar
- Water
Pork Chops
- 3 thick bone-in rib pork chops 1.5 inches thick
- 2 teaspoons kosher salt
- 1 teaspoon thyme plus extra for garnish
- 1 tablespoon avocado oil
- ½ to ¾ cup caramelized onions from above
- 1 ½ cups shredded Gruyère cheese
Gravy
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- ½ cup dry white wine
- 4 cups no sodium beef broth or homemade, warm
- ½ teaspoon Worcestershire sauce optional
- Salt and freshly ground black pepper to taste
Toasted Bread
- 3 thick slices of French bread
- 3 tablespoons grated Parmesan cheese
- ¼ cup grated Gruyère cheese
Instructions
Caramelized onions
- Peel the onions. Cut in half lengthwise. Then slice lengthwise into thin uniform pieces.
- Heat the butter and oil in a 12.5” skillet over medium-high heat. Add the onions and stir to coat. Cook tossing often with tongs, until hot and sizzling, about 4 to 5 minutes.
- Add a pinch of salt (which helps draw out moisture) and toss to combine.
- Cover, reduce heat to medium-low, and cook until onions have shrunk in half, about 8 to 10 minutes.
- Remove the cover and stir the onions with a wooden spoon, scraping the bottom of the pan to avoid sticking and burning. Reducing heat as required to maintain a gentle simmer, until liquid has evaporated, about 20 minutes.
- As the pan dries, increase heat to medium and scrape the bottom and sides of the pan with a wooden spoon, pulling the onions away from the sides of the pan to prevent burnt bits around the sides.
- Add a couple of tablespoons of water and a teaspoon of sugar and stir, scraping the browned bits on the bottom of the pan.
- Continue to cook, scrape, cook some more and scrape, splashing in additional water, as required, until the onions are a rich, brown color. 20 to 30 minutes. Remove the onions from the pan and cool.
Pork Chops
- Remove the chops from the refrigerator 30 minutes before cooking. Season with salt and set aside.
- Preheat the oven to 350°F
- Line a medium sheet pan with parchment paper.
- In a medium bowl mix the onions and thyme; set aside.
- With a sharp knife, carefully slice a pocket in each pork chop in the middle of its thickness, almost to the bone.
- In a 12.5” skillet, heat the avocado oil over medium high heat until it shimmers.
- Add the pork chops (without overcrowding the skillet - cook in batches if needed) and cook for 3 to 4 minutes until nicely browned. Flip and cook for 3 minutes more. Remove to a plate.
- Fill each chop first with a ¼ cup of cheese, then a ¼ cup of caramelized onion-thyme mixture. Stuff it all in, then place the chops on the parchment lined sheet pan.
- Place in the preheated oven and cook for 25 to 35 minutes or until a thermometer inserted in the pork reads at 145°F (thinner chops will require less time). Let stand for 5 minutes before serving.
- TIP: If oils from the onions, pork fat and cheese, begin to pool on the pan, use this to baste the chops as they cook.
Gravy
- In the skillet that the chops were seared in, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for 1 to 2 minutes. Add the wine and cook, stirring constantly, until the liquid has been absorbed, about 2 minutes. Add the hot stock ½ cup at a time, whisking constantly in between, then simmer until thickened, about 10 minutes. Season with salt and pepper to taste.
Toast the Bread
- Toast the bread (on both sides) under the broiler, then top one side with ⅓ of each cheese and broil until just melted.
To Assemble
- Place the toasts (cheese side up) on a plate or platter. Place a chop on each toast. Pour over some gravy and finish with thyme. Serve and enjoy.
Video
Notes
Recipe TIPS
- Serving Size: Our 3 pork chops were double boned and weighed 17oz each! Because they were so large we portioned off a bone and half a pork chop for each person = 6 servings.
- Caramelized Onions: Take time to caramelize the onions thoroughly; it's the foundation of the dish's rich flavour. Patience is key! The onions can also be made the day before.
- Pork Chops: Ensure the chops are thick to create a pocket for stuffing without cutting all the way through. Cooking time may vary based on thickness.
- Cheese and Onion Stuffing: Layer the cheese and caramelized onion mixture evenly inside the pork chops for maximum flavour infusion.
- Gravy: Whisk the hot stock gradually into the butter-flour mixture to avoid lumps and achieve a smooth, luxurious gravy.
- Toasted Bread: Broil the bread until the cheese is just melted, providing a delightful crunch to complement the tender pork chops.
- Assembly: Plating is key! The cheesy toast base topped with a stuffed pork chop, drizzled with rich gravy, and finished with a sprinkle of fresh thyme creates a visually appealing and delicious final presentation.
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