French Onion Pork
ABOUT
French Onion Pork Chops are a delicious and easy-to-prepare dish that combines the flavours of juicy pork chops and caramelized onions. This classic recipe is believed to have originated in France, where onions are a staple ingredient in many dishes. The dish is said to have been created in the early 20th century, when French chefs began to experiment with new ways to prepare pork chops. The combination of caramelized onions and tender pork proved to be a winning combination, and the dish quickly became a favourite among locals and tourists alike.Â
Onions are a key ingredient in French cuisine, and are often used in dishes like French Onion Soup and Coq au Vin. The caramelization process used to prepare the onions in French Onion Pork is what gives the dish its distinctive sweet and savory flavour. This dish is like French onion soup meets delicious pork chop. It is incredibly delicious.
PORK
In this recipe I use pork scotch. Pork scotch is a small pork steak from the neck of the animal. I use this cut for several reasons – it’s tender thanks to the marbling of fat it contains, it’s flavourful and an economical cut, you’ll find it’s cheaper than pork chops at your local butcher or supermarket.
ONIONS
It’s really important in this recipe to take your time and really let the onions caramelize. The sweet flavour that is released when it’s properly caramelized, is seriously delicious. If you rush this step, the flavour won’t be nearly as good. Also beware of having your heat too high, it can cause the onions to blacken and give off the wrong flavour. We want sweet caramelised, not bitter burnt.
French Onion Pork
Equipment
- 1 large frypan
Ingredients
PORK
- 4x 150 grams (600g) (1.3 pounds) pork scotch fillet steaks note 1
- 1/2 tsp salt
- 1/2 tsp pepper
ONIONS
- 20 grams butter
- 2 large or 3 medium onions sliced
- 1/4 tsp dried thyme
- 1/2 tsp salt
SAUCE
- 20 grams butter
- 2 tbsp flour
- 1 tbsp beef stock powder
- 400 millilitres water
- 4 slices Swiss cheese
Instructions
- Dry the pork fillets with paper towel. Salt and pepper both sides, then place into a large frypan set over medium heat. Sear on each side for about 4 minutes, until it's got some lovely golden brown colour. Remove from the pan and set aside on a plate.
- Turn the heat on the frypan down to medium low. Add butter, sliced onions, thyme and salt. Cook for approximately 20 mins, stirring every couple of minutes until soft and caramelised.
- Turn frypan back to medium heat. Add butter. Once butter is melted, add flour and mix well for a couple of minutes. Add in water, beef stock powder and stir everything well. Add pork steaks back into the pan, including any resting juices from the plate. Add one slice of Swiss cheese to the top of each steak. Simmer for approximately 5 minutes, until pork is warmed through, the cheese has melted and sauce has thickened.
- Serve with warm buttery mashed potato and your choice of steamed vegetables.