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French Onion Pork Chops

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overhead shot of a skillet full of pork chops and gravy
French onion pork chops have all the flavors of French onion soup and are topped with caramelized onions and gooey melted cheese. 
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Table of Contents
  1. French Onion Pork Chops Ingredients
  2. How To Make This French Onion Pork Chops Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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.

For more ways to cook pork chops, take a look at our Fried Pork Chops and these effortless Crockpot Ranch Pork Chops.

overhead shot of a skillet full of pork chops and gravy

French Onion Pork Chops Ingredients

French Onion Pork Chops raw ingredients that are labeled

You’ll need:

  • 2 tablespoons of olive oil
  • 4 tablespoons of salted butter
  • 1½ 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 in this delicious recipe.

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.

seasonings added to the onions in a skillet

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. 

onions sautéed in a skillet

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 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°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 4 minutes, until browned. Remove from the skillet and set aside.

PRO TIP:

Searing will lock in all the juices in the pork chops made for an even more flavorful dish.

pork chops seared in a skillet

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.

broth added to the skillet to make a thick 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.

pork chops topped with provolone and gruyere in a skillet

STEP FOURTEEN: Place the skillet into the oven and cook for 10 minutes until the cheese melts and the meat registers an internal temperature of 145°F on a meat thermometer.

pork chops and gravy being cooked in a skillet

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. Create a delicious meal by adding creamy mashed potatoes, a Caesar salad, and dinner rolls to mop up all the flavorful gravy.

Storage

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.

close up shot of a skillet full of pork chops and gravy

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

What are caramelized onions?

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.

Do I need an oven-safe skillet for this French onion recipe?

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.

Can I freeze leftovers?

These French onion pork chops freeze well and can be stored in the freezer for up to three months.

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overhead shot of a skillet full of pork chops and gravy

French Onion Pork Chops

5 from 1 vote
French onion pork chops have all the flavors of French onion soup and are topped with caramelized onions and gooey melted cheese. 
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 4

Ingredients
  

  • 2 tablespoons olive oil
  • 4 tablespoons salted butter
  • yellow onions, sliced into thin rounds
  • 1 teaspoon granulated sugar
  • 2 to 3 sprigs fresh thyme, plus more for topping
  • 1 bay leaf
  • 1 to 2 cloves minced garlic
  • 4 to 6 boneless pork chops, about 1 inch thick each
  • ½ teaspoon black pepper
  • 1 teaspoon coarse sea salt
  • ½ teaspoon garlic salt
  • ½ teaspoon ground thyme
  • 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)

Instructions
 

  • 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.

Notes

  • 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.

Nutrition

Sodium: 1502mg | Calcium: 539mg | Vitamin C: 4mg | Vitamin A: 906IU | Sugar: 4g | Fiber: 1g | Potassium: 771mg | Cholesterol: 171mg | Calories: 649kcal | Trans Fat: 1g | Saturated Fat: 22g | Fat: 45g | Protein: 47g | Carbohydrates: 9g | Iron: 2mg
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