October 24, 2023Review Recipe
Table of Contents
You’ll love these juicy French onion pork chops if you are a fan of French onion soup. Smothered in a rich and meaty caramelized onion gravy and topped with melty cheese, these pork chops are extra-tender and smell amazing while they cook.
French Onion Pork Chops Ingredients
Caramelized yellow onions with thyme and bay leaf form a flavorful base, while seasoned pork chops are smothered in a sauce made with white wine and beef stock.
The dish is crowned with Provolone and Gruyère cheeses, creating a rich and indulgent finish.
- 2 tablespoons of olive oil
- 4 tablespoons of salted butter
- 1½ yellow onions, sliced into thin rounds
- 1 teaspoon of granulated sugar
- 1 teaspoon of coarse sea salt, divided in half
- 2 or 3 sprigs of fresh thyme, plus more for garnish
- 1 bay leaf
- 4 to 6 boneless pork chops, about 1 inch thick
- ½ teaspoon of black pepper
- ½ teaspoon of garlic salt
- ½ teaspoon of ground thyme
- 1 to 2 cloves of garlic, minced
- 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 in this delicious recipe.
YELLOW ONIONS: While yellow onions are traditional for this recipe, you can experiment with other onion varieties, like red onions, for a touch of sweetness or shallots for a milder, more delicate flavor.
FRESH THYME: If you don’t have fresh thyme on hand, dried thyme can be a suitable replacement.
However, use it sparingly, as dried herbs are more potent. Start with a teaspoon and adjust to taste.
You can also explore other fresh herbs like rosemary or sage for a unique herbal twist.
How To Make This French Onion Pork Chops Recipe
The first part of this savory dish is making the caramelized onions. Once they are ready, you will fry the pork chops following our easy steps.
STEP ONE: In a 10-inch cast-iron skillet over medium heat, combine the olive oil, butter, and sliced onions.
Sauté, stirring occasionally, for ten 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.
OUR RECIPE DEVELOPER SAYS
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 the 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 bowl.
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 sauté for a further two minutes. Remove from the skillet and set aside.
Take care not to burn the garlic as this will result in a bitter taste.
STEP SEVEN: Preheat the oven to 400°F.
STEP EIGHT: Without wiping out the skillet, turn the stove to medium-high heat and add the pork chops.
Sear pork chops on each side for about four minutes until browned. Remove from the skillet and set aside.
Searing will lock in all the juices in the pork chops made for an even more flavorful dish.
STEP NINE: Turn the heat down to medium and return the onions to the skillet. Sprinkle with flour and sauté for one to two minutes.
STEP TEN: Add the white wine to the onions and simmer while stirring for two to three 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 two to three minutes until the mixture thickens into a deep brown gravy.
STEP TWELVE: Place 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 ten minutes until the cheese melts and the meat registers an internal temperature of 145°F on a meat thermometer.
STEP FIFTEEN: Remove from the oven. Spoon the onions and sauce over top of the pork chops once more. Let the meat rest for a couple of minutes.
STEP SIXTEEN: Garnish with fresh thyme then serve.
How To Serve
The whole family will love this easy weeknight dinner recipe.
Serve sparkling apple cider or sparkling water with a twist of lemon to drink. These beverages provide a refreshing contrast to the savory pork chops.
Now that you’ve relished your French Onion pork chops, let’s talk about how to store any leftovers or prepare this dish in advance for future meals.
MAKE AHEAD: While this recipe is best enjoyed fresh, you can prepare some components in advance to streamline the cooking process.
Caramelize the onions, prepare the sauce, and season the pork chops the day before.
Store the onions and sauce in airtight containers in the fridge and the seasoned chops on a plate covered with plastic wrap.
When you’re ready to cook, simply follow the recipe steps, and you’ll have a delicious meal ready in no time.
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: 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.
REHEATING: Whether you’re reheating from the fridge or freezer, there are a few methods to choose from:
- MICROWAVE: Place the pork chops on a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals, checking and flipping until they’re heated through.
- OVEN: Preheat your oven to 350°F (175°C), place the chops in an oven-safe dish, cover with foil to prevent drying out, and heat for about 15-20 minutes or until they reach the desired temperature.
- STOVETOP: For a quick reheat, use a non-stick skillet on medium-low heat. Add a splash of beef broth or water, cover with a lid, and gently warm the chops, flipping occasionally until they’re hot.
Why We Love This Recipe
There are plenty of reasons to love this pork chop recipe, including:
SAVORY CARMELIZED ONIONS: The caramelized yellow onions in this recipe bring a delightful sweetness and depth of flavor to the dish. They’re the star of the show, creating a rich and savory base that perfectly complements the pork chops.
CREAMY AND CHEESY: The combination of Provolone and Gruyère cheeses, melted to golden perfection, adds a creamy and cheesy finish to the dish.
Some French onion soup pork chop recipes use store-bought French onion soup, but we prefer this homemade method which gives a more flavorsome, meatier french onion gravy. Using just a single skillet, these French onion pork chops are so simple to make for a tasty weeknight dinner.
Frequently Asked Questions
Caramelizing onions is the process of turning onions with their sharp and relatively strong flavor and softening them to produce an almost sweet taste. The onions are cooked slowly over medium heat to break down the sugars producing a delicious and subtler flavor.
You need an oven-safe or cast iron pan that you can take from the stovetop directly into the oven for the baking portion of this easy pork chop recipe. If you do not have an oven-safe skillet, you can transfer the pork chops and gravy to a baking dish before popping it in the oven.
These French onion pork chops freeze well and can be stored in the freezer for up to three months.
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French Onion Pork Chops
- 2 tablespoons olive oil
- 4 tablespoons salted butter
- 1½ yellow onions, sliced into thin rounds
- 1 teaspoon granulated sugar
- 1 teaspoon coarse sea salt
- 2 to 3 sprigs fresh thyme, plus more for topping
- 1 bay leaf
- 4 to 6 boneless pork chops, about 1 inch thick each
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon ground thyme
- 1 to 2 cloves minced garlic
- 1 tablespoon all-purpose flour
- ½ cup dry white wine, like a sauvignon blanc (optional)
- 1 cup beef stock
- ¼ pound Provolone cheese, sliced
- ¼ pound Gruyère cheese, grated (about 1 cup)
- In a 10-inch cast-iron skillet over medium heat, combine olive oil, butter, and sliced onions. Sauté, 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 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.
- In the final minute or two of cooking, add minced garlic and sauté for just a couple of minutes. Be careful not to burn the garlic.
- While onions are cooking, prepare the pork chops. Remove from the 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°F.
- Remove pork chops from the skillet and set aside momentarily.
- Place onions back into the skillet and return to medium heat. Sprinkle with flour and sauté for 1 to 2 minutes to cook the flour.
- Add white wine to the 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 gruyère.
- Transfer the skillet to the oven and cook for 10 minutes until the cheese has melted and the meat registers an internal temperature of 145°F.
- Remove from the oven.
- Spoon onions and sauce over the pork chops.
- Garnish with fresh thyme and serve.
- 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.
- Take care not to burn the garlic as this will result in a bitter taste.
- Searing will lock in all the juices in the pork chops made for an even more flavorful dish.