Next, you can place all of the sliced pork chops in the baking dish and try to make sure they are lying flat and not overlapping. Crispy fried onions- for that addictive crunch.īy the way, if you're looking for more tasty recipes to use up your French onion mix, then I definitely suggest trying this French onion chicken casserole next! And if you want another easy pork chop recipe, you can use the crispy fried onions in this incredible pork chop casserole.įirst, begin by preheating the oven to 350☏ and greasing a 9-inch baking dish with some cooking oil or butter.French onion mix- usually labeled as French onion soup and dip mix.Sour cream- adds creaminess and keeps the pork chops extra tender.Pork chops- I recommend slicing boneless pork chops since they require less prep work.For the ultimate French onion soup vibes, I serve it with my French onion pasta. If you're looking for what to eat with pork chops, I love serving baked pork chops with these twice baked mashed potatoes or these Chinese green beans. Oh, and while your pork chops are baking in the oven, you'll have plenty of time to whip up a few tasty side dishes to serve with them. Everything gets assembled in one baking dish, and the oven does all of the heavy lifting, making this a great weeknight dish with minimal cleanup. Plus, making these French onion smothered pork chops is beyond easy. The flavor combo is seriously out-of-this-world good, and the crispy fried onions on top just take it to a whole other level. This recipe basically takes all of the delicious savory flavors of French onion soup and infuses the pork chops with them to make incredibly juicy and tender pork chops. If you love French onion soup and pork chops, just wait until you get a bite of these smothered pork chops. The Best French Onion Smothered Pork Chops How long does it take to cook pork chops in the oven at 400 degrees?.Is it better to Bake Pork Chops covered or uncovered?.How long does it take to cook a pork chop in the oven at 350?.Is it better to Bake Pork Chops at 350 or 400?.What goes with French onion pork chops?.How To Store These Oven Baked Pork Chops.The Best French Onion Smothered Pork Chops.Sprinkle chops with parsley before serving. Bake, uncovered, for about 5 minutes more, or until cheese is melted and getting crispy. To finish the dish, remove the lid and sprinkle cheese over chops. Reheat, covered, in a preheated 350☏ oven until hot, 15 to 20 minutes.) Defrost to room temperature before reheating. ![]() (Pork chops can be prepared ahead to this point cool, cover and refrigerate. Bake until tender when pierced with a knife, 45 to 60 minutes. If necessary, add more broth or water.Ĭover dish with a lid or with aluminum foil. Chops should be just covered with liquid. Arrange onions on top of chops and add 4 cups broth. Sprinkle with sugar and continue to cook, stirring, until onions are well-browned about 10 minutes. Add onions and cook slowly stirring over medium heat until onions start to brown, about 6 minutes. Repeat with the remaining chops using more oil, if needed.Īdd the remaining 2 tablespoons oil to a skillet or enough to coat the bottom with a thin layer and heat until hot. Place the chops in a large oven-to-table baking dish. Add half of the pork chops or as many as will fit comfortably in a single layer. Pour 2 tablespoons oil into a large, heavy skillet and set over medium-high heat. Season chops generously with salt and pepper and dredge in the flour. 3 tablespoons chopped fresh flat-leaf parsley for garnishĪrrange a rack at center position and preheat oven to 350°.¾ cup ( 3 ounces) grated smoked Gouda (grated with rind).About 4 cups beef broth, plus more if needed.4 tablespoons vegetable oil ( divided), plus more if needed.8 lean center-cut pork chops, cut ¾-1 inch thick (7 -8 ounces each), trimmed of excess fat.Everyone seemed quite focused on their pork chops.īaked Pork Chops with Caramelized Onions and Smoked Gouda Yield: serves 8 Ingredients: We served this dish at a small dinner party and the conversation went silent. Her mom buried the chops in onions and Betty has “modernized” the recipe by adding a final round of smoked Gouda cheese. She made pork chops, actually smothered pork chops. This is a recipe from Betty Rosbottom’s American Favorites, a glorious book I have review for TBT.
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