Prep 15 mins
Cook 1 hr
UPDATED: I tried to revise the instructions per my lovely reviewers! Hopefully it is easier to follow now. Oh, and if you don't like goat cheese you should probably look elsewhere! :) The trick to this is to get the onions brown and a little crispy during the caramelization process. I usually add two skewers of cherry tomatoes to the oven when the pork has about five minutes left to go in the oven. They make a nice complement. I serve this with a dry white wine, roasted potatoes with rosemary and a spinach salad. Originally made for RSC 10.
- 1 small red onion, sliced
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1⁄2 cup chicken broth, plus
- 2 tablespoons chicken broth, divided. (needs to be hot!)
- 1 1⁄2 teaspoons fresh lemon juice
- 1 teaspoon brown sugar
- 1 teaspoon garlic, minced
- 1 tablespoon olive oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper (or less, to taste)
- 4 pork chops, about 1 to 1 . 5-inch thick
- 2 ounces goat cheese
- flour, to dust
- 1 tablespoon butter
- 2 tablespoons heavy cream, room temperature
- 2 tablespoons fresh parsley, chopped
- Preheat oven to 350°F.
- Melt 1 tbsp butter in 1 tsp olive oil in medium sized, oven proof sauce pan over medium/medium high heat.
- Add red onion. Let cook, stirring constantly for 20 minutes.
- While onions cook, mix 1 1/2 tsp lemon juice, 1 tsp brown sugar, 1 tsp minced garlic, the 2 tbsp chicken broth and 1 tbsp olive oil in a small bowl.
- Add 2 tbsp of chicken broth to onions at a time, letting sizzle and cook away. Repeat until no broth remains.
- Butterfly pork chops and sprinkle inside and out with salt and pepper.
- Spread goat cheese evenly inside each pork chop, leaving room around edges.
- Once onions are brown and caramelized, add a spoonful of onions to top of goat cheese in each pork chop. There will be onions remaining in the pan. Add lemon mixture to pan with onions and simmer, scraping down the sides of the pan.
- Close pork chops and dust with flour. If you are having trouble keeping them together, use toothpicks or mini skewers. However it is better if you can work without, as the escaped goat cheese comes in handy in the sauce later!
- Melt 1 tbsp butter in skillet over medium heat and cook pork chops for 2-3 minutes on each side, until seared and brown.
- Put pork chops and any drippings into the pan with the simmering onion/lemon mixture and place in oven.
- Cook for 20-25 minutes, depending on the thickness, or until cooked through but still tender.
- Remove pan from oven and place back on medium low heat. Remove pork chops and whisk in heavy cream and let come to a bubble. Add parsley. Spoon over pork chops and enjoy!
I made this last night. The directions were easy to follow. I used gluten free flour and because my chops were big but thinner, I pounded them, put the mixture on half of one side, folded them over and pinned them with skewers. I served them with rice and spooned the sauce over the rice and the chops. It was delicious. I will be making this again. Thank you for a great recipe!
The sauce was especially delicious! I don't eat gluten, so I didn't use flour and worried the sauce wouldn't thicken, but it was wonderful. Also used wine instead of broth and condensed goat milk instead of cream. It was a winner!
My friend who raises goats gave me some lemon pepper goat cheese and I had some pork chops in the freezer so I tried this recipe. My sons both told me it was wonderful and a keeper. I used white onions and thought that next time I might double them they were so good. Thanks for a great recipe!