All the flavors you love in a traditional French onion soup are captured in this recipe for French Onion Pork Chops. Heat a 14-inch cast-iron skillet (if you have a smaller one, you’ll need to work in batches) over high heat, and then swirl in the olive oil. Don’t overcook it – While you have to decide for yourself what temperatures you’re comfortable cooking your meat to, I tend to cook pork chops to 141 degrees and let it rest for a few minutes before serving.
Add the tomatoes to the skillet and break them up, deglazing the pan in the process, then add to the stock pot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded pork chops. And i probably worked longer than necessary because i didn’t chop all my veggies at once, i went recipe by recipe.
Purchasing pork chops: Try to choose pork loin chops with some marbling of fat. Blend the soup to the consistency you desire, using a stick blender right in the pot, or by transferring in batches to a food processor or blender. Don’t worry if the numbers don’t add up to 100 grams because there are other things such as water composing the mass of the food.
Add pork chops to pan, leaving at least an inch between the chops to ensure even cooking and browning. The pork chop was perfectly cooked and delicious but I think the sauce would have been better with only half the dijon mustard. Dip pork chops in the mixture (making sure mixture sticks) and sear in a pan of olive oil on medium-high heat.
In fact, as you look at the schnitzel recipe, you’ll realize just how similar this is to these breaded pork chops. I like using pork rib chops because they have more fat than a loin chop, but less connective tissue than a blade chop, helping them strike a great balance between the two ends of the spectrum.