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Crockpot French Onion Pork Chops on a plate
Andrew Fowler

Crockpot French Onion Pork Chops

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Prep Time 20 minutes
Cook Time 7 hours 5 minutes
Total Time 7 hours 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 well-marbled bone-in pork blade chops 1 inch thick, about 2 1/2 lbs total
  • 1 1/2 lbs yellow onions thinly sliced
  • 2 tbsp unsalted butter
  • 3/4 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1/2 cup water reserved for onions
  • 1/2 cup dry white wine
  • 1 cup low-sodium beef broth
  • 1/2 tsp dried thyme
  • 2 tsp cornstarch
  • 2 tbsp cold water
  • 4 oz Gruyere grated

Method
 

  1. Melt butter in a large skillet over medium heat. Add onions and 1/4 teaspoon salt and cook for 30 to 40 minutes until deeply golden, stirring often and adding reserved water a tablespoon at a time if browning threatens to burn.
  2. Add wine and simmer for 2 minutes, scraping the skillet. Transfer onions to a 6-quart slow cooker and add broth and thyme. Season chops with remaining salt and pepper and arrange over the onions.
  3. Cover and cook on low for 6 hours, checking after 5 hours, until fork-tender and at least 145°F, usually near 190°F for marbled blade chops. Lift pork carefully to a platter.
  4. Transfer onion liquid to a saucepan, skim excess fat and bring to a simmer. Stir cornstarch mixed with cold water into the sauce for 2 minutes until lightly thickened.
  5. Return chops to the warm empty crock, spoon some onion gravy over them and scatter Gruyere evenly across the meat. Cover and heat on high for 5 to 10 minutes until the cheese melts, then serve with remaining onion gravy.