French Onion Pork Chops are a delicious and savory dish that combines juicy, tender pork chops with a rich, caramelized onion sauce topped with some melty cheese.
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This French onion pork chops recipe has all the great flavors of French onion soup, smothered on top of a juicy pork chop. Indulge in the savory flavors of French onion pork chops, with tender cuts of juicy pork smothered in a rich, caramelized onion sauce. This mouthwatering dish is sure to delight your taste buds and impress your dinner guests served with some tasty side dishes like white rice, pasta, or Creamy Mashed Potatoes, Roasted Broccoli, and Ciabatta Garlic Bread.
Why this recipe works
This is an easy pork chop recipe and a flavorful meal that's perfect for any occasion Like my One Pan Pork Tenderloin and Potatoes. Whether you're cooking for a weeknight family dinner or entertaining guests. The combination of sweet, caramelized onions with savory herbs and perfectly cooked pork chops makes this dish a crowd-pleaser that will have everyone coming back for seconds.
Ingredients for smothered pork chops
- Pork chops: I use boneless chops but bone-in chops will also work.
- Onions: Yellow onions or white onions
- Beef broth: low sodium
- Cheese: Provolone cheese is what I use, but Mozzarella cheese or Gruyere cheese is delicious.
- Herbs: fresh thyme and rosemary
How to make French Onion Pork Chops
- Step 1: Pat the pork chops dry with paper towels and season both sides with salt and pepper. Heat a large skillet on medium-high heat and add the butter and oil. Place pork chops into the skillet.
- Step 2: Flip the pork chops and sear the other side, remove to a plate.
- Step 3: Add the remaining butter and olive oil and add the sliced onions
- Step 4: Saute until slightly caramelized, add in the garlic.
- Step 5: Toss in the flour and cook for a minute.
- Step 6: Pour in the beef stock and let simmer.
- Step 7: Add the pork chops back into the gravy.
- Step 8: Place a slice of provolone cheese on top and bake.
Recipe Tips
- Don’t skimp on the onions and only use one. They shrink considerably when they cook. Don’t cut them too thin. About 1/2 inch thick is what I do.
- Cook the onions low and slow until they are caramelized and golden brown. This will give the sauce a rich, sweet flavor.
- I highly recommend using a meat thermometer to check the doneness of your pork chops.
Recipe Faq's
Provolone, Guada, Gruyere, or even Swiss are great for this onion pork chops recipe. You can also use Mozzarella but it doesn't have as much flavor as the others.
Bone-in pork chops or boneless work in this recipe. Although if you use thin boneless pork chops like 1/2 inch thick there is no need to bake them just finish them on the stovetop.
Yes, this recipe works great with chicken depending on how thick the chicken is you may need to adjust the cooking time. Use a digital meat thermometer to know when your chicken reaches 164 degrees!
The reason is almost always overcooking. Pork chops can dry out quickly if they are overcooked, so it's important to cook them to the correct internal temperature. They should be cooked to an internal temperature of 145°F (63°C) to ensure they are safe to eat and remain juicy.
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French Onion Pork Chops
French onion pork chops are a delicious and savory dish that combines juicy, tender pork chops with a rich, caramelized onion sauce topped with some melty cheese.
Ingredients
- 4 boneless 1 ½ inches thick cut pork chops
- 1 1/2 teaspoons Salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 large white or yellow onions, sliced into rings
- 2 tablespoon butter
- 4 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup low-sodium beef stock
- 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
- Generously season both sides of the pork chops with salt and pepper. Heat olive oil in a large oven-safe skillet on medium-high heat. Place the pork chops into the hot skillet and sear the pork chops for 2-3 minutes then flip and sear another 2-3 minutes. Remove to a plate and set aside.
- Reduce the heat to medium-low and add the butter and melt then add in the 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.
- 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 the cheese is melted and the pork chop reaches 145 degrees. I recommend using a meat thermometer for an accurate temperature.
- Garnish with fresh chopped parsley.
Notes
Provolone is what I use, but Mozzarella Gruyere, Gouda, and even Swiss are good alternate choices.
If you don't have an oven-safe skillet just transfer everything to a 9x9 baking dish.
I highly recommend using a meat thermometer to check the doneness of your pork chops.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 313Total Fat 21gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 9gCholesterol 68mgSodium 832mgCarbohydrates 12gFiber 1gSugar 3gProtein 19g
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.
Yes, you can use bone-in but it will change the cooking time.
I only have bone in pork chops can I use them instead of boneless and will this change cooktime.
I would reheat in the microwave or in a warm skillet with a lid just until warm.
loved this recipe! we only ate 2 chops, what is best way to warm up leftovers
Yay Ray! So happy you loved it 🙂
Made this last night with mash and steamed greens - delicious. The rosemary and tthyme flavours worked really well with the oprk and onions. A lovely meal.
Not sure what you are confused about Dane. if you cut the onion to thin they will just melt after caramelizing them for so long. So 1/2 inch is correct. And don't skimp on the onions and only use one because they shrink down so much.
I'm puzzled. Your "TIPS FOR MAKING FRENCH ONION PORK CHOPS!" say,
"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".
Huh? Your recipe calls for two onions. And 1/2" thick onion slices are REALLY thick. Are you sure? Maybe 1/4"? Thanks, looks great!
Sure, you can use chicken. The ingredients wont change but the cooking time will depending on which part of the chicken you use.
Could this recipe be made with chicken? If yes, are there any changes to the directions?