Pan-Seared Juicy Pork Chops

Pan-Seared Juicy Pork Chops
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Pan-Seared Juicy Pork Chops are a perfect weeknight meal. This French Pork Chops recipe with smothered onion is all made in one pan, and done in about thirty-forty minutes!

Hello, there from Cooking frog, it’s me Sarah again. You all know by now how much I love pork chops recipes. If you’ve liked these Garlic Butter Juicy Pork Chops that are most popular on Pinterest, and Pork Chops with Cranberries and Balsamic I am sure you will enjoy this one also.

Pan-Seared Juicy Pork Chops


  • 2 yellow onions sliced in a half-moon shape
  • 3 tablespoons of butter
  • 1 tablespoon of olive oil
  • 1 cup and 4 tablespoons of beef stock
  • 4 pork chops, boneless
  • ½ teaspoons of salt
  • ½ teaspoons of thyme, dried
  • ¼ teaspoons of black pepper
  • ¼ teaspoons of garlic powder
  • 2 ½ tablespoons of flour, all purpose
  • 4 slices of provolone cheese
  • 1 cup of shredded gruyere cheese or swiss
  • fresh thyme sprigs

How to make Pan-Seared Juicy Pork Chops Instructions

  • Heat up the oven to 400 F degrees.
  • Soften the butter and olive oil in a big cast iron or other oven-safe cooking pan, over MED-HIGH heat. Add sliced onions and saute 3-5 minutes, until soft. Add four Tbsp beef stock and continue to cook, stirring sometimes, for 12-15 minutes, till onions are very tender and golden brown.
  • As onions are frying, season either side of pork chops with salt, black pepper, thyme and garlic powder. Transfer onions to a plate, don’t wipe out the cooking pan.
  • Cut back heat to medium, add a drizzle of olive oil to the cooking pan if required, and cook pork chops, about 3-4 minutes per side, till golden brown. Transfer pork chops to plate.
  • Return the onions to the pan and sprinkle with flour. Stir to coat and cook a few minutes. Add remaining one cup of beef stock and stir very often till mixture comes to a boil. Season with a pinch of salt and pepper.
  • Nestle pork chops back to the pan, spooning some of the meat stock over the top of the chops. top with a slices of provolone cheese, and a mound of the chopped Swiss cheese (about a ¼ cup on every chop).
  • Add a few sprigs of freshly picked thyme and add cooking pan to oven and bake 8-10 minutes, till cheese is liquified and gooey. Before serving, spoon some of the meat stock/onion mixture over the top of the cheese, and garnish with some extra black pepper if desired.


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