Slow Cooker French Onion Pork Chops
Thick pork chops braised over deeply caramelized onions with thyme and white wine, finished with melted Gruyere. The onions are browned on the stovetop first, since a slow cooker cannot caramelize them on its own.
- Prep30 min
- Cook4 h 40 min
- Total5 h 10 min
- Serves6
AI-generated illustration
Contains:alcoholdairyfishmeat
Ingredients
Method
- Caramelize the onions first: melt the unsalted butter in a wide skillet over medium heat, add the onions and sugar, and cook 30 to 35 minutes, stirring every few minutes, until they have collapsed to a fraction of their volume and turned a deep amber brown.
- Stir the garlic and thyme leaves into the onions for 1 minute, pour in the white wine, and scrape the pan clean as it bubbles away, about 2 minutes.
- Season the pork chops with the salt and black pepper and sear them in the olive oil in a separate skillet over high heat for 2 minutes per side, just long enough to build color.
- Spread the onions in a 6-quart slow cooker, lay the chops on top, and pour in the beef broth and Worcestershire sauce; cook on low for 4 hours, until the meat is tender and pulls away from the bone.
- Move the chops to a broiler-safe dish, whisk the cornstarch with 2 tablespoons of cold water, stir it into the liquid in the cooker, and cook on high for 15 minutes, until the sauce thickens.
- Spoon the onion sauce over the chops, scatter the Gruyere cheese on top, and broil for 2 to 3 minutes, until the cheese is melted and browned in spots.
Notes
- The onions cannot be rushed on high heat; they will scorch rather than sweeten.
- Boneless chops work but should come out at 3 hours, as they dry out sooner.
