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one broad irregular cooked pork shoulder blade chop with several distinct muscle sections separated by softened fat seams and a small flat angular blade-bone cross-section embedded within the meat, beneath melted pale Gruyere and soft dark golden onion ribbons in brown gravy on an ordinary plate, with no long curved rib bone, single round loin eye, croutons, mushrooms, potatoes, green beans, vegetables, side dishes or garnish, and all plate space around the chop contains only onion gravy or bare ceramic
Rachel Kim

Crockpot French Onion Pork Chops

French onion chops need onions cooked down to dark gold before the slow cooker starts; a packet of soup mix won't do that work for you. Give the skillet time and loosen its browned coating with small spoonfuls of water as needed. Beef broth and a little white wine carry the onions through the braise, while Gruyère melts over the finished pork under a lid. The cheese is a final layer, not a thickener for the gravy. Serve with plenty of the onion ribbons and keep the chop intact beneath them, rather than stirring tender pork through the sauce until it separates.
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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.