French Onion Pork Chops

April 14, 2014

French Onion is one of my favorite soups, so these pork chops were right up my alley. Juicy and tender loin chops smothered in caramelized onion, garlic and sherry sauce? Yes, please! Simple, healthy and quick, this everyday gourmet recipe is done in under 45 minutes!

Thick cut, center loin chops were perfect for this dish. Season chops with House Blend and place in a very hot pan with some oil.

Brown chops on both sides, about 5-6 minutes, until a nice golden crust starts. Remove from pan and set aside.

Add a little more oil to the pan and add the sliced onions.

Cook onions for about 5 minutes or until they start to turn light golden in color then add the chopped mushrooms and garlic.

Season with Super Tuscan Blend.

And some fresh chopped parsley. Saute until garlic and mushrooms have started to caramelize, about 5 minutes.

Doesn't this look so tasty already?! Now we are going to deglaze the pan with some sherry wine. Scrape up all those yummy bits from the bottom of the pan.

Place chops back in pan and pour some beef broth in so the chops are about half way covered.

Spoon onions and sauce over pork chops to cover them, turn the heat down and simmer for about 20 minutes.

Served over My Favorite Fried Brown Rice, the sauce is rich and velvety with all those caramelized onions smothering the juicy and tender pork chops.




Prep Time: 10 Minutes  Cook Time: 30 Minutes Difficulty: Easy Servings: 4



Season pork chops with House Blend. Place in hot saute pan with olive oil and brown both sides, about 5 minutes. Remove from pan and set aside.

Add more oil and sliced onions. Saute until onions begin to turn light golden brown then add mushrooms and garlic, cooking an additional 5-6 minutes. Add Super Tuscan Blend and chopped parsley.

Deglaze pan with sherry, scraping up brown bits from bottom of the pan. 

Add pork chops back to pan and pour in enough beef broth to cover chops halfway. Spoon onions and sauce over chops.

Lower heat and simmer for 20 minutes.

Serve with My Favorite Fried Brown Rice.

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