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If you like French onion soup, then you’ll love these juicy French onion pork chops. Smothered in a rich and meaty caramelized onion gravy and topped with melted cheese, these pork chops are extra-tender and smell amazing as they cook.
For more ways to cook pork chops, take a look at our Fried Pork Chops, Parmesan Pork Chops and these effortless Crockpot Ranch Pork Chops. For another delicious meat dish, try our Baked Bruschetta Chicken.
FRENCH ONION PORK CHOPS INGREDIENTS
You will need:
- 2 tablespoons of olive oil
- 4 tablespoons of salted butter
- 1 ½ yellow onions, sliced into thin rounds
- 1 teaspoon of granulated sugar
- 2 or 3 sprigs of fresh thyme, plus more for garnish
- 1 bay leaf
- 1 to 2 cloves of garlic, minced
- 4 to 6 boneless pork chops, about 1 inch thick
- ½ teaspoon black pepper
- 1 teaspoon of coarse sea salt, divided
- ½ teaspoon of garlic salt
- ½ teaspoon of ground thyme
- 1 tablespoon of all-purpose flour
- ½ cup of dry white wine
- 1 cup of beef stock
- ¼ pound of Provolone cheese, sliced
- ¼ pound of Gruyère cheese, grated (about 1 cup)
SUBSTITUTIONS AND ADDITIONS
Dry White Wine: We use sauvignon blanc but any dry white wine will do. For an alcohol-free recipe, you could replace the wine with beef broth or apple cider vinegar.
Beef Stock: Either beef stock or beef broth can be used for this recipe, or you could even use bouillon cubes.
Cheese: If you don’t have both Provolone and Gruyère cheese, you can just use one kind. Swiss cheese also goes well.
HOW TO MAKE THIS FRENCH ONION PORK CHOPS RECIPE
STEP ONE: In a 10 inch cast iron skillet over medium heat combine the olive oil, butter, and sliced onions. Sauté, stirring occasionally, for 10 minutes or until the onions become soft.
STEP TWO: Sprinkle the granulated sugar and a half teaspoon of the coarse sea salt over the onions. Add the fresh thyme and the bay leaf.
STEP THREE: Continue to sauté over medium heat, stirring occasionally, for a further 15 to 20 minutes.
PRO TIP: You will need to stir the onions more frequently as time goes on. If they become too dark, add a splash of white wine or beef broth to the pan to keep them moist.
STEP FOUR: While the onions are cooking, prepare the pork chops. Remove from packaging and pat with a paper towel to ensure that they are completely dry.
STEP FIVE: Combine the black pepper, garlic salt, ground thyme, and the remaining half teaspoon of sea salt in a small dish. Rub the mixture onto both sides of the pork chops.
STEP SIX: When the onions are a deep golden brown, add the minced garlic and saute for a further 2 minutes. Remove from the skillet and set aside.
PRO TIP: Take care not to burn the garlic as this will result in a bitter taste.
STEP SEVEN: Preheat the oven to 400 degrees F.
STEP EIGHT: Without wiping out the skillet, turn the heat to medium high and add the pork chops. Sear on each side for about 4 minutes, until browned. Remove from the skillet and set aside.
STEP NINE: Turn the heat down to medium and return the onions to the skillet. Sprinkle with flour and sauté for 1 to 2 minutes.
STEP TEN: Add the white wine to the onions and simmer, while stirring, for 2 to 3 minutes more. If you are not using wine proceed with the next step.
STEP ELEVEN: Add the beef stock to the onions and simmer for a further 2 to 3 minutes, until the mixture thickens into a deep brown gravy.
STEP TWELVE: Place the pork chops into the skillet with the onion gravy and use a spoon to bathe them in the liquid.
STEP THIRTEEN: Top each pork chop with a slice of Provolone cheese and a sprinkle of grated Gruyère.
STEP FOURTEEN: Place the skillet into the oven and cook for 10 minutes until the cheese has melted and the meat registers an internal temperature of 145 degrees F.
STEP FIFTEEN: Remove from the oven. Spoon the onions and sauce over the braised pork chops one more. Let the meat rest for a couple of minutes
STEP SIXTEEN: Garnish with fresh thyme then serve.
IN THE FRIDGE: You can store French onion smothered pork chops in an airtight container in the refrigerator for up to three days.
IN THE FREEZER: Fried French onion pork chops freeze well and can be stored in an airtight container in the freezer for up to a month. Defrost in the fridge before reheating.
Some French onion soup pork chop recipes use Lipton or Campbell’s French onion soup, but we prefer this homemade method which gives a more flavorsome, meatier gravy. Using just a single skillet, these French onion pork chops are so simple to make and go great with mashed potatoes and vegetables for a tasty weeknight dinner.
MORE RECIPES YOU’LL LOVE
French Onion Pork Chops
- 2 tbsp olive oil
- 4 tbsp salted butter
- 1 1/2 yellow onions sliced into thin rounds
- 1 tsp granulated sugar
- 2 to 3 sprigs fresh thyme plus more for topping
- 1 bay leaf
- 1 to 2 cloves garlic minced
- 4 to 6 boneless pork chops about 1 inch thick each
- 1/2 tsp black pepper
- 1 tsp coarse sea salt
- 1/2 tsp garlic salt
- 1/2 tsp ground thyme
- 1 tbsp all-purpose flour
- 1/2 cup dry white wine like a sauvignon blanc, optional
- 1 cup beef stock
- 1/4 lb provolone cheese sliced
- 1/4 lb gruyere cheese grated, about 1 cup
- In a 10 inch cast iron skillet over medium heat combine olive oil, butter, and sliced onions. Saute, stirring occasionally, until onions become soft. This will take approximately 10 minutes.
- Sprinkle 1 teaspoon granulated sugar and ½ teaspoon coarse sea salt over the onions. Add fresh thyme and bay leaf to the panto pan.
- Continue sautéing over medium heat until onions become deep golden brown. Stir every few minutes to prevent onions from burning. This process of caramelizing the onions should take about 15 to 20 minutes.TIP: If color becomes too dark on some of the onions while still cooking, add a splash of white wine or beef broth to the pan and stir.
- In the final minute or two of cooking, add minced garlic and saute for just a couple minutes. Be careful not to burn the garlic.
- While onions are cooking, prepare the pork chops. Remove from packaging and pat with a paper towel to make sure they are completely dry.
- Combine black pepper, garlic salt, ground thyme, and remaining ½ teaspoon sea salt in a small dish. Rub spice mixture onto both sides of the pork chops.
- Remove caramelized onions from the skillet.
- Without wiping out skillet, turn the heat to medium high and add pork chops. Sear on each side until browned, about 4 minutes on each side.
- Preheat oven to 400 degrees F.
- Remove pork chops from the skillet and set aside momentarily.
- Place onions back into skillet and return to medium heat. Sprinkle with flour and sauté for 1 to 2 minutes to cook the flour.
- Add white wine to onion mixture and simmer/stir for 2 to 3 minutes while the alcohol evaporates and the browned bits on the bottom of the pan loosen. If you are not using wine proceed with the next step.
- Add beef broth to the onions and bring mixture to a simmer. Simmer for 2 to 3 minutes until the mixture thickens slightly and a deep brown gravy forms.
- Nestle the pork chops down into the onion gravy and spoon some of the sauce up over the pork chops.
- Top each pork chop with a slice of provolone cheese and a sprinkle of grated gruyere.
- Transfer skillet to the oven and cook for 10 minutes until the cheese has melted and the meat registers an internal temperature of 145 degrees F.
- Remove from oven.
- Spoon onions and sauce over the pork chops.
- Garnish with fresh thyme and serve.