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French Onion Pork Chops in Gruyère Cream Sauce
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 4 boneless pork chops, about 1 inch thick
  • 3 large yellow onions, thinly sliced
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 1/2 cups shredded Gruyère cheese
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

Instructions
 

  • Season the pork chops with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat and brown the chops for 2 to 3 minutes per side. Transfer them to the slow cooker.
  • In the same skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring often, for 8 to 10 minutes until they soften and start to turn golden.
  • Stir in the garlic and thyme and cook for 1 minute more. Pour in the beef broth and scrape the bottom of the skillet to loosen any browned bits.
  • Transfer the onion mixture to the slow cooker, arranging it around and over the pork chops. Cover and cook on low for 6 hours.
  • Remove the pork chops to a plate. Stir the heavy cream and 1 cup of the Gruyère cheese into the onion sauce until the cheese melts and the sauce thickens slightly.
  • Return the pork chops to the slow cooker and sprinkle the remaining 1/2 cup Gruyère over the top. Cover and cook on low for 15 minutes more until the cheese melts.

Notes

For the creamiest sauce, add the heavy cream and Gruyère only after the cooking time ends so the dairy does not separate. Serve the chops over mashed potatoes or egg noodles to soak up the onion gravy. If the sauce seems thin at the end, remove the lid for the final 15 minutes to let it reduce.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet