French Onion Pork Chops

overhead shot of a skillet full of pork chops and gravy

5 from 2 votes

French onion pork chops have all the flavors of French onion soup and are topped with caramelized onions and gooey melted cheese.

Prep Time5

Cook Time55

Total Time1

Course: Main Course

Cuisine: American, French

Keyword: French Onion Pork Chops Recipe

Servings:

Calories: 649kcal

Ingredients

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)

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