French onion pork chops are smothered in a thick and flavorful gravy, topped with melted cheese.
French onion pork chops is a one-pan meal that’s perfect for those crazy weeknights. These pork chops have all the flavors of French onion soup, smothered on top of a juicy pork chop.
Cast Iron Pan
I used a cast iron pan for this recipe. Primarily because I love cast iron cookware. If you don’t have one a regular oven-safe skillet will work. If you don’t have an oven-safe skillet, you can just transfer everything to a 9×9 baking dish.
Tips for making french onion pork chops!
- Cook the onions over medium-low heat.
- Don’t cut them too thin. About 1/2 inch thick is what I do.
- Don’t skimp on the onions and only use one. They shrink down considerably when they cook.
- I use thick boneless pork chops about 1-1 1/2 inches thick.
- I highly recommend using a meat thermometer to check the doneness of your pork chops.
What kind of cheese? Provolone, Guada, Gruyere, or even swiss are great for this recipe. You can also use Mozzarella but it doesn’t have as much flavor as the others.
Looking for more pork recipes?
- Garlic Brown Sugar Pork Chops
- Garlic Rosemary Pork Shoulder
- Easy Pork Schnitzel
- Slow Cooker Pork Tenderloin
- Slow Cooker Pulled Pork Sandwich
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French Onion Pork Chops
French onion pork chops are smothered in a thick and flavorful gravy, topped with melted cheese. Quick and easy one-pan meal the whole family will enjoy.
Ingredients
- 2 large white or yellow onions, sliced into rings
- 2 tablespoon butter
- 1 tablespoon olive oil
- 4 boneless 1 ½ inches thick cut pork chops
- 1 1/2 teaspoons Salt
- 1 teaspoon black pepper
- 4 garlic cloves, minced
- 2 tablespoons all purpose flour
- 1 cup beef stock (low sodium)
- 1 teaspoon fresh thyme
- ½ teaspoon fresh chopped rosemary
- 4 slices provolone cheese (see note)
- Finely chopped fresh parsley
Instructions
Preheat oven to 400 degrees
Heat a large oven-safe 12-inch skillet (I use cat iron) on medium-high heat. Add 2 tablespoons of butter and olive oil add sliced onions and cook 20-25 minutes stirring frequently the last couple of minutes add in the garlic and continue cooking until caramelized and browned. Remove and set aside.
Generously season both sides of the pork chops with salt and pepper. Turn the heat up to medium-high. Sear pork chops for 3-4 minutes then flip and sear another 3-4 minutes. Remove to a plate and set aside.
Reduce the heat back down to medium. Add the onions back into the pan. Stir in the flour and cook for about 30 seconds. Slowly stir in the beef broth, and add in the chopped rosemary and thyme. Let the sauce simmer for 2-3 minutes just until thickened.
Place the pork chops back into the gravy and add the cheese slices on top. Bake 8-10 minutes until cheese is melted and pork chop reaches 145 degrees. I recommend using a meat thermometer for n accurate temperature.
Garnish with fresh chopped parsley.
Notes
Provolone is what I use. But Gruyere, Guada and even Swiss are good alternate choices.
If you don't have an oven-safe skillet just transfer everything to a 9x9 baking dish.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 339Total Fat 24gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 8gCholesterol 83mgSodium 1538mgCarbohydrates 12gFiber 1gSugar 4gProtein 20g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
