These pork chops shine with salty, savory Beau Monde seasoning and a little help from sweet vermouth.
Beau Monde seasoning and sweet vermouth come together to create the perfect subtly sweet, extra savory pork chop.
Beau Monde seasoning is one of my favorite spice blends for quick midweek dinners. It’s so savory and gives any dish a deep, complex flavor profile. I love it on chicken or sprinkled over sautéed veggies.
Savory Beau Monde works particularly well with pork, which has a natural sweetness. Paired with rich sweet vermouth and sautéed onions, it’s an easy dinner option that delivers big flavor.
I serve these pork chops with broccoli orecchiette, and I’ll be sharing that recipe on the site soon. They would be delicious with my hot honey potatoes and arugula or with sweet potato purée.
What you need
- Pork chops: I use boneless, center-cut pork chops. I’ve made these with both thin and thick-cut pork chops. Both are delicious, but you’ll need to adjust the cooking time depending on how thick the chops are. They are seasoned with Beau Monde seasoning and a little kosher salt and pepper.
- Onion and sweet vermouth: I sauté sliced onions with the pork chops before deglazing the pot with sweet vermouth. Both add a wonderful sweetness to the dish!
- For serving: I finish with freshly minced chives, but fresh parsley would also be delicious.
How to make it
Step 1: Season and brown the pork chops.
Pat the chops dry and season with Beau Monde seasoning, kosher salt, and black pepper. Heat olive oil in a wide pot and then brown the chops for about 2 minutes before flipping.
Step 2: Add the onions.
Immediately add the onions around the pork chops and cook for 1 to 2 minutes. Pour in the sweet vermouth and bring to a boil before turning off the heat.
Step 3: Bake the pork chops.
Transfer the pot to a 400ºF oven for 12 to 14 minutes or until an instant-read thermometer reaches 140ºF. Cooking time will vary depending on the thickness and size of the pork chops.
Step 4: Remove from the oven.
Remove the pot from the oven and transfer the pork chops to a platter to rest. Return the sauce to a low boil for a few minutes to reduce it further and to soften the onions a bit more. Taste and add more salt.
Step 5: Serve it up.
Spoon the onions and sauce over the pork chops and serve with minced chives on top, if desired.
Beau Monde Pork Chops
Equipment
Ingredients
- 1½ pounds boneless pork chops (center-cut)
- 1½ teaspoons Beau Monde seasoning
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 1 yellow onion (about 4 ounces, peeled, halved, and sliced into half-moons)
- ¼ cup sweet vermouth
- 1 tablespoon fresh chives (minced)
Instructions
Brown the pork chops:
- Preheat the oven to 400ºF.
- Pat the pork chops dry and season with 1½ teaspoons Beau Monde seasoning, 1 teaspoon kosher salt, and ½ teaspoon black pepper.
- Heat 1 tablespoon extra virgin olive oil in an ovenproof skillet over medium-high heat. Add the pork chops and cook without moving for 2 minutes until well-browned. Flip and add the onions around the pork chops. Add a pinch of salt to the onions. Sear for 1 to 2 minutes more. Pour in the vermouth and bring to a boil. Turn off the heat.
Bake the pork chops:
- Transfer the pork chops to the oven for 12 to 14 minutes or until an instant-read thermometer reaches 140ºF or your desired internal temperature. Remove from the oven.
Rest the pork chops:
- Transfer the pork chops to a platter and rest for 5 minutes.
Finish the sauce:
- Return the sauce and onions to a simmer over low heat. Cook for 3 to 4 minutes, stirring often, until the sauce reduces. Taste and add salt and pepper if needed.
To serve:
- Spoon the onions and sauce over the pork chops and serve with freshly minced chives on top. Enjoy!
