Directions: |
Directions:CARAMELISE ONIONS: Melt butter on medium(or medium low for strong stoves). Add onion and garlic. Cook 15 min until golden brown and caramelized, stirring regularly. Remove from skillet.
PREPARE CHOPS: Sprinkle chops with garlic, salt & pepper. SEAR: Add oil into same skillet if needed. Turn heat up to high. Sear chops 1 minute on each side until nicely browned, but not cooked inside. Remove onto plate.
GRAVY: Turn heat down to medium. Return onion into skillet, scraping in juices. Add flour, mix
Add beef broth and mis until incorporated. Season sauce to taste with salt and pepper.
SIMMER CHOPS IN SAUCE: When it comes to a simmer, give it a big stir then add pork chops.
Top chops with cheese, cover with lid to melt and finish cooking the chops through - only 3 minutes for thin chops. 160F/70C for no pink.
GARNISH: Remove lid, sprinkle with rosemary. Spoon over French Onion Gravy, then sprinkle with more rosemary.
SERVE immediately over mashed potato or similar. |
Personal
Notes: |
Personal
Notes: Also great with chicken or steaks. CHICKEN: add 1 minute to the simmer timein the gravy using boneless skinless thigh or breast. For breast, pound to 1.5 cm/2/3" even thickness using fist, rollin pin or other pounding device prior to cooking.
BEEF: Use steaks, maybe skip the cheese. If about 2cm/4/5" thick, sear per recipe (make sure you get a good crust) then simmer for 2 minutes for medium rare, or longer to cook through more. Remove beef immediately then rest for a few minutes before serving.
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