Kate's Cuisine

Sep 29 2016

Jaime’s French Onion Pork Chops

french-onion-pork-chops

I told you my friends give me good recipes, didn’t I? This one came to me from my good friend, Jaime, who’s just as crazy about food as I am, and is one of those people that takes pictures of their food and puts it up on Facebook. Just like I am!!!

When she posted these French Onion Pork Chops, my mouth started watering and I knew I had to make them. The recipe Jaime gave me wasn’t anything like I suspected it would be, but I did follow it to a tee and I suggest you do, too. It’s scrumptious and comforting, and everything a pork chop recipe should be.

  • 4 – 5 boneless pork chops $7.15
  • Big chunk of butter (I think I used about 1/4 cup) $0.22
  • 4 – 5 medium-sized potatoes, sliced thinly as you would for scalloped potatoes $1.05
  • 1 large yellow onion, thinly sliced $0.47
  • 2 cloves garlic, minced $0.02
  • 1 package dry onion soup mix $2.39
  • 2 cups Monterey Jack cheese, shredded $2.50
  • 2 cups water Free!

Total cost $13.80
Cost per serving $3.45

1.) Melt butter in a frying pan set over medium-high heat. Place pork chops in and fry for about 3 minutes on each side, just until they get nicely seared. Remove from frying pan and place on a separate plate.

2.) Add the potato and onions slices to the same pan and toss, cooking for about 2 minutes. Add the garlic, stir, and cook for another 30 seconds.

3.) Spread the potatoes out evenly in the pan and place pork chops over top of them. Sprinkle soup mix over top of all contents in the pan and add water to the pan (I tried not to splash it over the pork chops so that the seasoning stayed on them).

4.) Turn heat to low and simmer until pork chops are completely cooked through, and potatoes are soft.

5.) Turn heat off and distribute the cheese evenly between the pork chops. Let sit until the cheese is melted (I placed a lid over my pan just to help speed along the melting process).

6.) Serve and enjoy!

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