French Onion Pork Chops with Garlicky Mushrooms & Kale


Fans of French onion soup will love sinking their teeth into these smothered pork chops. Served with a mess of garlicky veggies, these French onion pork chops are a weeknight winner.

Cheesy Smothered Pork Chops with Garlicky Mushrooms & Kale
Photo: Ted Cavanaugh
Active Time:
45 mins
Total Time:
45 mins


  • 3 tablespoons extra-virgin olive oil, divided

  • 2 tablespoons unsalted butter, divided

  • 3 medium yellow onions, halved lengthwise and sliced crosswise

  • 2 sprigs fresh thyme

  • 2 tablespoons water

  • ¾ teaspoon salt, divided

  • teaspoon ground pepper

  • teaspoon baking soda

  • ¼ cup dry red wine

  • ½ cup low-sodium beef broth

  • 8 ounces sliced cremini mushrooms

  • 2 cloves garlic, finely chopped

  • 1 bunch kale, stemmed and coarsely chopped

  • Juice of 1/2 lemon

  • ½ cup seasoned whole-wheat breadcrumbs

  • 4 boneless center-cut pork chops (about 1 pound, 1/2 inch thick), trimmed

  • 1 cup shredded Gruyère cheese


  1. Heat 1 tablespoon each oil and butter in a large broiler-safe skillet over medium-high heat. Add onions and thyme and cook, stirring occasionally, until very brown, about 10 minutes. Reduce heat to medium. Add water, 1/4 teaspoon salt, pepper and baking soda, scraping the bottom of the pan. Cook until the onions are deep golden brown and very soft, 2 to 3 minutes. Add wine, scraping up browned bits, and cook until nearly evaporated, about 1 minute. Stir in broth. Discard the thyme sprigs and transfer the onions to a medium bowl; set aside.

  2. Add another 1 tablespoon each oil and butter to the skillet over medium-high heat. Add mushrooms and cook, without stirring, until golden, about 5 minutes. Stir and continue cooking until browned, 3 to 4 minutes more. Stir in garlic. Add kale, mounding it on top of the mushrooms. Cook, turning with tongs, until the kale is wilted and bright green, 2 to 3 minutes. Sprinkle with lemon juice and the remaining 1/2 teaspoon salt. Toss until combined. Transfer to a medium bowl, cover and keep warm. Wipe out the pan.

  3. Position rack in upper third of oven; preheat broiler to high.

  4. Add the remaining 1 tablespoon oil to the pan and heat over medium-high heat. Spread breadcrumbs on a plate and press both sides of pork chops into them. Add the pork chops to the pan and cook, flipping once, until golden brown, 3 to 4 minutes per side. Transfer to a clean plate. Add the reserved onions to the pan and cook, stirring, to heat through, about 30 seconds. Nestle the pork chops into the onions and sprinkle with Gruyère.

  5. Place the pan under the broiler and cook until the cheese is melted and golden and an instant-read thermometer inserted in the thickest part of a chop registers 140°F, 2 to 3 minutes. Serve the pork chops with the kale and mushrooms.

Nutrition Facts (per serving)

440 Calories
27g Fat
20g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 3 oz. pork, 3/4 cup onions & 1/2 cup kale & mushrooms
Calories 440
% Daily Value *
Total Carbohydrate 20g 7%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 28g 56%
Total Fat 27g 35%
Saturated Fat 9g 45%
Cholesterol 88mg 29%
Vitamin A 4213IU 84%
Sodium 647mg 28%
Potassium 808mg 17%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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