Skillet Chops with French Onion Gravy

I am often asked the best way to cook pork chops to prevent them from drying out. The truth is that it's more about cooking time than cooking. Food safety standards recommend cooking pork at an internal temperature of 145 degrees F. Doing this will ensure that it is safe to consume and always juicy! But you don't just have to guess. The only reliable way to do this is to test the meat using an instant-read thermometer. This is something I recommend to everyone in their kitchen and that can be bought at an affordable price in places like Amazon. This is the one I use in the test kitchen: ThermoPro TP18 (link aff)

These chops with French onion sauce are deliciously juicy and topped with the most delicious sauce! They are perfect for a busy weeknight!




Now, not only do we want our chops to be juicy, but we also want them to be tasty, right? Well, I'm covered! These chops with French onion sauce are seriously the bomb.com. Sear them in oil and butter adds great flavor. Then we add mushrooms, beef broth, a mixture of onion soup for an explosion of huge flavor, a little vinegar for a bite, and we swell it all in a delicious sauce that you will eat with a spoon. Well, I do. But don't tell anyone..

These chops with French onion sauce are deliciously juicy and topped with the most delicious sauce! They are perfect for a busy weeknight!

One thing to remember is that many things will continue to cook after being removed from the fire because of the residual heat in the meat. This is called transfer heat or transfer cooking. With that in mind, I use an instant-read thermometer to measure the internal temperature of my chops and remove them from the heat at about 140 degrees F, then cover them with aluminum foil. Transfer heat combined with aluminum foil will bring them to this mark of 145 degrees F without overcooking them.