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French Onion Pork Chops have all of the wonderful flavors of the classic soup in pork chop form! Caramelized onions and seared pork chops are joined with a savory sauce and two types of cheese for an amazing meal. Everything is cooked in one pan for a quick and easy weeknight dinner!
Make a complete meal by serving these up with a few tasty sides! You will love them served over my dad’s famous mashed potatoes paired with creamy parmesan Brussels sprouts, and don’t forget some fluffy rolls for sopping up all of the delicious gravy.
French Onion Pork Chops Recipe
French Onion Pork Chops are tender, juicy, and satisfyingly covered in a deliciously rich, flavorful gravy. This one-pan main is the perfect comforting dish that your family will love! It’s just like something you might order in a fancy restaurant featuring pork chops cooked in one skillet with caramelized onions in a creamy gravy. Finish with fresh herbs and plenty of melty cheese for a meal you’ll want to make again and again!
If you enjoy the flavor of French onion soup, don’t miss my other French onion-inspired recipes! You will love this ultra-delicious French onion pasta, this tender and delicious puff pastry French onion tart and don’t miss this creamy French Onion Chicken!
Ingredients Needed
This French Onion Pork Chops recipe is made with all of the classic French onion ingredients. Caramelized onions, beef broth, herbs, and cheese all cook together with the pork chops. This combination of ingredients is always a hit! Exact measurements are in the recipe card at the end of the post.
- Pork Chops: Either bone-in or boneless pork chops will work, just adjust your cook time. Bone-in will take a little longer to cook.
- Yellow Onions: Our favorite type of onions to caramelize for balanced sweet-savory flavor.
- Butter: For caramelizing the onions.
- Garlic: Adds depth of flavor and complexity.
- Beef Broth: Gives the gravy a nice consistency while adding flavor.
- All-Purpose Flour: The thickening agent for the creamy sauce.
- Worcestershire Sauce: Flavors of vinegar, garlic, chiles, molasses and more give the sauce a fantastic umami taste.
- Herbs: Fresh thyme and fresh rosemary add freshness and extra flavor.
- Salt and Pepper: Season to taste and enhance all of the flavors!
- Cheese: Add Swiss cheese and gruyere cheese over the top of the chicken and bake to create the perfect melty cheese crust.
How to Make French Onion Pork Chops
French onion pork chops are not only easy to make, but everything is made in one pan for a hassle-free meal! The taste is so good too! Here’s the very simple process:
- Prep: Preheat oven to 375 degrees Fahrenheit. Season the pork chops with salt and pepper, set saide. Cut the onions in half and slice them about ¼ inch thick to create half circles.
- Caramelize Onions: In a large cast iron, or oven safe skillet, melt the butter over medium heat. Add the onions into the pan, sauté the onions stirring occasionally until they are golden brown and caramelized, about 20-30 minutes.
- Sear the Pork Chops: Once the onions have caramelized remove them from the pan, add the pork chops to the pan and sear them for about 3-4 minutes on each side.
- Start the Sauce: Remove the pork chops from the pan and add the onions back in. Whisk in the flour to create a thick paste. Slowly pour in the beef broth, whisking continually to avoid lumps developing. Remove from heat.
- Add Pork Chops to Pan with Sauce: Whisk in the Worcestershire sauce, thyme, rosemary, salt and pepper. Add the pork chops back to the pan and coat in the sauce. Cover each pork chop with one slice of swiss and one slice of gruyere cheese.
- Bake: Place the skillet into the oven and bake for about 10 minutes, until the cheese is melted nicely.
- Serve: Remove the pan from the oven. Serve the pork chops with the onions and sauce over the top and sprinkled with additional thyme.
Tips and Variations
Here are some helpful tips and ways to customize the recipe, so you’ll have wonderful French onion pork chops!
- Pork Chops: Bring meat to room temperature and pat them dry before seasoning and cooking. They are full cooked when they reach an internal temperature of 145 degrees.
- Caramelizing Onions: Caramelizing onions takes quite a bit of time, just remember to be patient and keep stirring them consistently.
- Don’t Wipe Out the Pan: After cooking the onions and searing the pork, leave any drippings and brown pieces in the pan because they will add great flavor to the gravy. You may even want to scrape them off the bottom with your spatula to be sure they get incorporated into the sauce.
- Cheese: If preferred, you can just use one type of cheese instead of both the Swiss and gruyere. Parmesan cheese or provolone cheese are good substitutes, if that’s what you have available.
Storing Leftovers
These pork chops make great leftovers! They’re super convenient to have in the fridge to quickly warm up for an easy lunch the next day. Here is how to store:
- In the Refrigerator: Store in the fridge in an airtight container for up to 3 days.
- To Reheat: When you’re ready to enjoy later, rewarm over the stove on low heat or in the microwave!
More Delicious Pork Chop Recipes
Forget everything you know about pork chops being dry and flavorless! These pork chop recipes are so packed with flavor you won’t believe it. Your whole family will love these recipes just as much as mine does!
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Preheat oven to 375 degrees Fahrenheit. Season the pork chops with salt and pepper, set saide. Cut the onions in half and slice them about ¼ inch thick to create half circles.
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In a large cast iron, or oven safe skillet, melt the butter over medium heat. Add the onions into the pan, saute the onions stirring occasionally until they are golden brown and caramelized, about 20-30 minutes.
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Once the onions have caramelized remove them from the pan, add the pork chops to the pan and sear them for about 3-4 minutes on each side.
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Remove the pork chops from the pan and add the onions back in. Whisk in the flour to create a thick paste. Slowly pour in the beef broth, whisking continually to avoid lumps developing. Remove from heat.
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Whisk in the Worcestershire sauce, thyme, rosemary, garlic, salt and pepper. Add the pork chops back to the pan and coat in the sauce. Cover each pork chop with one slice of Swiss and one slice of gruyere cheese.
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Place the skillet into the oven and bake for about 10 minutes, until the cheese is melted nicely.
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Remove the pan from the oven. Serve the pork chops with the onions and sauce over the top and sprinkled with additional thyme.
Caramelizing onions takes quite a bit of time, just remember to be patient and keep stirring it consistently.
You can just use one type of cheese if you prefer.
Serving: 1servingCalories: 639kcalCarbohydrates: 10gProtein: 44gFat: 47gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 197mgSodium: 743mgPotassium: 694mgFiber: 1gSugar: 3gVitamin A: 1173IUVitamin C: 7mgCalcium: 477mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
