French Onion Bone In Pork Chops

Cooking timeline

1. 0:00
   Season the Pork

   Pat the pork chops dry. Season both sides evenly with Adobo, garlic powder, onion powder, paprika, thyme, and black pepper. No marinating is necessary. Set aside while you prepare the onions.

2. 0:05
   Start the Onions

   Heat 2 tsp olive oil in a large skillet over medium heat. Add the sliced onion and cook for about 5 minutes, stirring frequently.

3. 0:10
   Caramelize the Onions

   Reduce the heat to low and continue cooking for 30 to 40 minutes, or longer as needed, stirring every few minutes. The onions are ready when they are very soft, floppy, significantly reduced, and golden to caramel brown. If the skillet becomes dry or the onions begin sticking, add 1 tbsp water at a time. Let the water cook off before adding more. Do not rush this step by increasing the heat.

4. 0:40
   Remove the Onions

   Transfer the caramelized onions to a bowl and set aside. If they need longer, continue cooking until they are properly caramelized before moving on.

5. 0:50
   Sear the Pork

   Heat 2 tsp olive oil in a skillet over medium heat. Once hot, add the pork chops. Work in batches if necessary so they have enough room to sear. Sear for approximately 3 minutes on the first side and 2 to 3 minutes on the second side, until nicely browned. Check the internal temperature. If the chops have already reached 145°F, remove them and set aside. If they are below 145°F, they will finish cooking later in the sauce.

6. 0:56
   Prepare the Concentrated Broth

   Dissolve 1 beef bouillon cube in 1 cup water. In a separate cup, dissolve 1 beef bouillon cube in ⅔ cup water. Combine the two, then measure 1½ cups of the prepared broth for the sauce.

7. 0:58
   Start the Sauce

   If the pork skillet has heavily burnt or black bits, use a clean skillet. Heat 1 tsp olive oil over low heat. Add 4 tsp minced garlic and cook for only 20 seconds, stirring constantly. Do not let the garlic brown.

8. 0:59
   Build the French Onion Sauce

   Immediately pour in the 1½ cups concentrated beef broth. Add ¾ tsp dried thyme, ¾ tsp balsamic glaze, and ½ tsp black pepper. Add all of the caramelized onions and stir.

9. 1:02
   Balance the Sauce

   Add ¼ cup water, ¼ tsp garlic powder, and ¼ tsp onion powder. Stir everything together.

10. 1:03
    Reduce the Sauce

    Simmer uncovered over low to medium low heat for 5 to 8 minutes, stirring occasionally. Let the sauce reduce until it is darker, richer, and more concentrated. You want plenty of soft onions with a reduced sauce surrounding them. Since there is no flour, it will not become a traditional thick gravy.

11. 1:10
    Finish the Pork

    Check the pork before returning it to the skillet. If it is below 145°F, nestle the chops into the sauce and spoon the onions over them. Cook gently just until the thickest part reaches 145°F. If the chops are already 145°F or higher, do not continue cooking them in the sauce. Spoon the hot French onion sauce and caramelized onions generously over the chops instead.

12. 1:13
    Add Cheese, Optional

    For a cheesy French onion finish, top each pork chop with Gruyère or provolone cheese. Cover the skillet briefly until the cheese melts, or broil just until melted and bubbly.

13. 1:15
    Serve

    Let the pork rest for about 3 minutes before serving.