This dish was originally called Parisian pork chops with caramelized onions. In the 18th century, French migrating to Canada adapted many of their favorite French dishes to include local ingredients. The Parisian dish porc aux champignons (mushrooms) is a good example. Instead of the traditional mushrooms, the French Canadians used plentiful onions.
Simple pan fried dishes of pork chops, duck and chicken breasts, and hanger steaks can be found at bistros and brasseries all over France (and Canada too). This pork chop dish is a great example of the classic “saute-deglaze-serve” style of cooking found not only in Paris but worldwide as well.
Porc aux Oignons Caramelises – Canadian-Style Parisian Pork Chops
- Large ovenproof skillet
- 4 Bone-in pork chops, 1 – 1½ inch thick
- Salt and ground black pepper
- 3 tbsp Unsalted butter
- 1 tbsp Extra virgin olive oil
- 1⅛ cup Beef stock
- 2 tbsp Flour
- 1 cup Shredded gruyere or swiss cheese
- ½ tsp Dried thyme
- ¼ tsp garlic powder
- 2 Yellow onion, peeled, halved lengthways, and cut into half-moon slices
- Melt butter and olive oil in a large skillet over medium-high heat. Add sliced onions and sauté 4-5 minutes until soft. Add 2 tbsp beef stock and continue cooking, stirring occasionally, until onions are tender and golden brown, about 25 minutes Preheat oven to 400°F (200°C).
- While onions are cooking, season chops on both sides with salt, pepper, garlic powder, and thyme. When onions are done, remove from pan and increase heat to medium. Cook pork chops in same skillet until golden brown, about 3-4 minutes on each side. Remove to a plate.
- Return onions to skillet and sprinkle with flour, stirring for a minute to coat. Add remaining beef stock and bring to a boil, stirring. Season with a pinch of salt and pepper.
- Turn off heat and add back pork chops over onions, spooning a little of the stock over the chops. Top chops with a mound of gruyere. Move skillet to oven and bake for 8-10 minutes to finish cooking the chops and to melt the cheese. To serve, move the chops to plates and cover each chop with the cooked onions. Mashed potatoes and a green vegetable rounds out a nice midweek meal.