Dinner For Nights With Extra Time

French Onion Pork Chops

French onion pork chops
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Picture a crock of French Onion Soup but instead of broth soaked bread, a juicy pork chop awaits under all that cheese. French Onion Pork Chops are a winter dinner vibe like no other. Comforting and bursting with savory flavor this recipe will have everyone asking for seconds. 

This French Onion Pork Chop recipe is a one dish dinner that is perfect for a weeknight main. It takes a little more than 30 minutes to prepare but it is totally worth the small amount of effort. And let’s not forget, pork is one of the most affordable meat options out there right now. 

About the Ingredients

Pork chops – boneless, 1 inch thick chops.

Butter – for browning the pork chops and caramelizing the onions.

Onions – 2 large sweet onions, sliced. I like to use a mandoline slicer to get uniform slices but you can certainly do it by hand too. 

Beef stock – there aren’t many ingredients in this dish so the added flavor of a good stock is worth the splurge. 

Thyme – one bunch of fresh thyme.  

Seasonings – garlic powder, salt and pepper

Flour – to thicken the broth.

Provolone cheese – a slice for each pork chop.

French onion pork chops

How to Make French Onion Pork Chops

Begin by searing the pork chops to a golden brown on each side. Remove the chops to a plate to rest. They will continue cooking as they rest and they are going to go back in the pan and into the oven later so don’t worry about cooking them all the way through just yet. 

Now it’s time to caramelize the onions. They don’t need to be completely cooked down but you want to get them nice and brown without frying them to a crisp. Using medium high heat and keeping the onions moist with a little beef stock is the key. 

Once the onions are softened and begin to darken, thicken everything by whisking in some flour. Then add the remaining beef stock and seasonings. Bring everything to a boil and cook for just a few minutes. 

Time to finish off the dish by nestling the pork back into the pan. Spoon a little of the onions onto each pork chop and then top off with a slice of provolone cheese. Move the pan to the oven for 5-10 minutes or until the cheese is melted and the pork is cooked. 

French onion pork chops close up in the skillet.

Recipe Substitutions & Variations

The cheese you use for French Onion Pork Chops is really up to you. I used provolone because it is a classic French onion flavor but any soft, melty cheese will work. Some good options are: Swiss, fontina, gouda or mozzarella. 

This recipe translate well for chicken too! The key to successfully swapping in chicken is to not dry out the meat. Sear the chicken on both sides just until brown – don’t worry that it isn’t cooked all the way through because it will cook more when you move the pan to the oven. When you’re done baking, use an instant read thermometer to check the chicken temperature. You want to register 165°F in the center. 

FAQ’s and Recipe Tips

Is it OK if the pork is a little pink when I cut into it?

Yes. Pork should have just a hint of pink in the center, that indicates that the meat will be tender and juicy. If you’re on the fence about doneness, use an instant read meat thermometer to check the temperature. 145°F is right where you want to be. 

I don’t have a cast iron skillet. What should I make this dish in?

A cast iron skillet is best because it will get you that wonderful golden sear on the pork chops AND it can go directly in the oven to finish off the dish at the end of the recipe. If you don’t have a cast iron skillet, any oven safe skillet will work. Alternatively, you could transfer the pork chops, onions, and broth to an oven safe casserole dish then proceed with topping the pork with cheese and baking. 

What should I serve with French Onion Soup Pork chops?

Serve with something to soak up the delicious broth like mashed potatoes or a broad noodle such as egg noodles, and a green vegetable such as roasted green beans.

French onion pork chops

The Recipe for French Onion Pork Chops

The recipe is attached below for easy downloading and printing.  If you test it out be sure to leave a note in the comments below. I’d love to hear what you thought and how you served it. Enjoy!

French onion pork chops

French Onion Pork Chops

Tender chops smothered in onion broth and a layer of melted provolone.
Total Time 40 minutes
Course Main Course
Servings 6 pork chops

Ingredients
  

  • 6 boneless pork chops 1 inch thick
  • 1 tbsp olive oil
  • ½ tsp dried thyme
  • ¼ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp pepper
  • 3 tbsp butter
  • 2 yellow onions sliced in half moon shapes
  • cups beef stock
  • tbsp all purpose flour
  • 6 slices provolone cheese
  • 3 sprigs fresh thyme broken in half

Instructions
 

  • Preheat the oven to 400°F.
  • Pat the pork chops dry with a paper towel. Season both sides with dried thyme, garlic powder, salt and pepper.
    6 boneless pork chops, ½ tsp dried thyme, ¼ tsp garlic powder, ½ tsp salt, ¼ tsp pepper, 1 tbsp olive oil
  • In a large oven safe skillet over medium heat, add the olive oil and then sear the pork chops on each side for about 3 minutes or until gold brown.
  • Remove the chops to a plate. (Don't worry if they aren't completely cooked, they will finish later.) Leave any brown bits in the pan.
  • Add the butter to the hot pan and scrape the brown bits as it melts.
    3 tbsp butter, 2 yellow onions
  • Add the onions to the hot butter and sauté until they begin to soften, about 5 minutes. Add the beef broth and continue to cook, stirring occasionally, until the onions are very soft. This should take about 15 minutes.
    1¼ cups beef stock
  • Sprinkle the onions and broth with flour, salt and pepper and stir until the broth begins to thicken.
    1½ tbsp all purpose flour
  • Return the pork chops to the pan and nestle them into the onions. Spoon some of the onions onto the top of the pork chops.
  • Place a slice of cheese on top of each chop followed by a sprig of fresh thyme.
    6 slices provolone cheese, 3 sprigs fresh thyme
  • Move the pan to oven and bake until the cheese is melted and bubbly, about 7-10 minutes. Serve the pork chops with a spoonful of the broth and onions poured over each chop.

Notes

A cast iron skillet is best because it will get you that wonderful golden sear on the pork chops AND it can go directly in the oven to finish off the dish at the end of the recipe. If you don’t have a cast iron skillet, any oven safe skillet will work. Alternatively, you could transfer the pork chops, onions, and broth to an oven safe casserole dish then proceed with topping the pork with cheese and baking. 
Keyword pork

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2 Comments

  1. Delicious! Steps are easy to follow. Will let you know after giving a try. Thank you!

    1. Can’t wait to hear what you think!

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