French Onion Pork Chops

This is French onion soup reimagined as a skillet dinner—pork chops nestled in caramelized onions and rich gravy that tastes like you've been cooking all day, but takes about 30 minutes. It's the kind of weeknight meal that feels like a proper dinner without the fuss.

Ingredients:

• 4 bone-in pork chops (1 inch thick)
• 4 large onions, thinly sliced
• 2 tablespoons butter
• 1 cup beef broth
• ¼ cup dry sherry or white wine
• 2 sprigs fresh thyme (or 1 teaspoon dried)
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon Dijon mustard (optional)

Method:

1. Season pork chops generously with salt and pepper. Heat butter in a large skillet over medium-high heat and sear the chops until golden on both sides (about 3 minutes each). Remove and set aside.
2. In the same skillet, add sliced onions and cook over medium heat for 10–12 minutes, stirring occasionally, until deeply caramelized and golden.
3. Pour in sherry to deglaze, scraping up any browned bits. Add broth, thyme, and bay leaf. Stir in mustard if using.
4. Return pork chops to the skillet, nestling them into the onions. Simmer gently for 8–10 minutes until cooked through.
5. Taste and adjust seasoning. Serve in shallow bowls with crusty bread to soak up every drop.

Full recipe at The Kitchn →

Chef's tip: Don't rush the onions—that caramelization is where all the flavor lives. Low heat and patience turn them mahogany and sweet, the foundation of everything delicious that follows.