Christmas quotes…“Keep your friends close, your enemies closer, and receipts for all major purchases.”
I have no idea why I haven’t made the “French Onion Soup” pork chop recipe before now and from now on it is in the keeper and easy recipe files, not to be forgotten. There are so many versions out there that use different cheeses, but I love Gruyère cheese and yes, it tastes like French onion soup with a nice bite of tender juicy pork…gotta try it!
You know that the Christmas season can be a little hectic and so as to enjoy your family and friends spend less time in the kitchen. I think that this recipe would make a fantastic main meat course…this year I am drifting back in time and seeking a bit more of a comfort food family style feel to our holiday dinners and not being a huge turkey fan I have experienced other meat and poultry dishes for our holiday dinners in the past that are excellent choices, another Rao’s lemon chicken is great for a casual gathering or dinner for two.
Choose your favorite side dishes for the chicken and pork chop dinner…look around for some of Rao’s dishes and consider Giada’s vegetable parmesan, I love it…a good simple side and a favorite around here that I’ll have often with roasted/grilled meats and might make for the fish dinner is an Italian pepper, olive, and celery salad
Now Christmas Eve is always a seafood dinner and while I cook for far fewer family and guests I do stay somewhat in the traditional zone and this year I am making linguine with clam sauce, both red and white, along with a traditional favorite, Dover sole filets and I have yet to decide on a fresh vegetable dish, type of salad, or an appetizer. I’m sure that it will all work out, but time is getting short…
Look for the Rao’s Lemon chicken below and I did adapt the cooking temperature and the cooking time. As for Traculart’s recipe, here ya go:
French Onion Soup Pork Chops
2 tablespoons olive oil
4 large sweet onions — sliced
5 sprigs fresh thyme stripped and coarsely chopped
1 tablespoon granulated brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons butter
3/4 cup low sodium beef stock
1/4 cup dry red wine
4 boneless pork chops
4 teaspoons Dijon mustard
4 ounces shredded Gruyère Cheese
Preheat oven to 350º
In a large, ovenproof skillet over medium heat, caramelize the onions in 1 tablespoon olive oil & 1 tablespoon butter along with the thyme sprigs stirring occasionally, add in the sugar towards the end to help caramelize the stubborn slices.
Stir in the beef broth, remaining butter, salt, and pepper. Simmer to reduce the broth (about 5 minutes).
Remove the caramelized onions to a bowl and keep warm, Wipe out the skillet.
Pat the chops with a paper towel to dry. Spread Dijon mustard on both sides of the chops and season each with salt and pepper to taste.
Return the skillet to medium/high heat and brown the pork chops on both sides in one tablespoon olive oil (approximately 3 minutes per side). Remove chops to a plate.
Deglaze the skillet with the red wine, making sure to scrape up the brown bits on the bottom of the skillet. Return the caramelized onions to the skillet along with the browned pork chops.
Place the skillet in a preheated oven and cook for 25 minutes. Remove the skillet from the oven and top each chop evenly with the cheese. Return the skillet to the oven and cook until the cheese is lightly browned and melted.
Thanks to Jim Davis for the recipe…and you can enjoy his thoughts and recipes at the link below.