French Onion Pork Chops combines the great flavors of a french onion soup with juicy, tender pork chops for an easy weeknight dinner that the whole family will love! This family favorite is perfect for a busy weeknight, yet impressive enough to serve guests!
Table of Contents
I want to French onion-ify everything. Those rich, savory classic French onion soup flavors of caramelized onions and gooey cheese are perfection and can be combined with so many things like these juicy pork chops to make a hearty main course. It's total comfort food and my family always gobbles it up.
You can even do the hard work of caramelizing the onions ahead of time and store them in the fridge or freezer to make prepping this meal a snap.
Whether you're serving it on a busy weeknight or as part of a more elaborate meal with guests, this easy recipe for cheese-smothered french onion pork chops is guaranteed to impress!
For more delicious pork dinner recipes, check out my recipes for Smothered Pork Chops, Pork Tenderloin Sandwich, Creamy Apricot Pork Chops, Perfect Grilled Pork Chops with Sweet BBQ Pork Rub, and Traditional German Jägerschnitzel!
Why We Love This Recipe
- With ingredients like garlic powder, beef stock, and Gruyere cheese, this dish pays homage to its French culinary heritage while offering an innovative twist that's perfect for modern tables.
- The ease with which these pork chops can be prepared makes them a reliable option for any cook, regardless of experience level.
- If you think you don't like pork chops, try them this way and I think it will change your mind. Also, use a meat thermometer to make sure they are perfectly cooked and not dry and tough.
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Boneless Pork Chops - Juicy pork chops are the star of the dish, providing a meaty base that's tender and flavorful.
- Kosher Salt - Enhances the natural flavors of the pork and onions.
- Black Pepper - Adds a slight heat and depth to the overall taste.
- Dried Thyme - Brings a subtle, earthy flavor that complements both the pork and the onions.
- Garlic Powder - Infuses the dish with a mild, garlicky undertone.
- Olive Oil - Used for searing the pork chops, adding a hint of richness.
- Salted Butter - Adds flavor and aids in caramelizing the onions to perfection.
- Yellow Onions - The backbone of the French onion flavor, turning sweet and flavorful as they caramelize.
- All-Purpose Flour - Helps thicken the sauce, ensuring it clings to the pork chops.
- Beef Broth - Adds depth and a savory base to the sauce, complementing the onions and pork.
- Balsamic Vinegar or Worcestershire Sauce - Provides a tangy contrast to the sweetness of the onions, enhancing the overall flavor profile.
- Provolone Cheese - Melts beautifully, adding a creamy texture and mild flavor.
- Gruyere Cheese - Offers a rich, nutty taste that elevates the dish.
- Fresh Thyme Sprigs - For garnish, adds a fresh, aromatic finish to the dish.
How to Make Baked French Onion Pork Chops
- Prepare equipment and ingredients. Preheat your oven to 400°F. Pat the pork chops dry with paper towels, and season evenly on all sides with salt, pepper, thyme, and garlic powder.
- Brown Pork Chops. Heat a large cast-iron skillet or another oven-safe skillet over medium-high heat and add the olive oil. Once the oil is simmering, sear the pork chops for 2-3 minutes per side until they develop a nice golden-brown crust, but are not cooked through. Set them aside on a plate.
PRO TIP: If your pork chops are on the thinner side or the fat cap is particularly thick, you can either trim it off or cut small slices through it to release tension so the pork chops cook flat instead of curling up in the pan.
- Sauté the onions. Reduce the heat to medium or medium-low and melt the butter in the same pan. Add the sliced onions and sauté them, stirring occasionally.
- Deglaze with broth. After about 5 minutes of cooking, deglaze the pan with ¼ cup of the beef broth, scraping up any browned bits from the bottom. These bits are packed with flavor and will enrich the onion mixture.
- Caramelize the onions. Continue cooking the onions for 10-15 minutes, stirring occasionally, until they turn a rich golden brown color. You could even reduce the heat to low and cover the pan to cook them for a full 30 minutes to an even darker color, if you prefer, but for a weeknight dinner 10-15 minutes is just fine.
- Add flour. Sprinkle flour over them and cook while stirring for about a minute to absorb it.
- Finish onion mixture. Add the remaining beef broth and balsamic vinegar or Worcestershire sauce, and stirring well. Adjust the seasoning with salt and pepper as needed.
- Add pork chops. Return the seared pork chops to the skillet, nestling them into the caramelized onions.
- Baking in the oven. Place a slice of provolone cheese onto each pork chop, then evenly divide the shredded gruyère cheese between the pork chops, piling it in a mound on top of the pork chops, creating a deliciously gooey layer. Transfer the skillet to the oven and bake for 8-10 minutes. (You could finish the chops on the stovetop by simply covering the pan and letting them cook until done and the cheese has melted, but the oven method of finishing the pork chops not only ensures they are cooked evenly to perfection but also allows the flavors to meld together wonderfully.)
- Garnish and serve. The pork chops should reach an internal temperature of 145°F when tested with a digital meat thermometer (affiliate link), indicating they are cooked through, and the cheese will be beautifully melted and bubbly. Remove from the oven and spoon some of the savory onion gravy over the pork chops. Garnish with fresh thyme sprigs and a few cracks of black pepper before serving.
Recipe FAQ's
Absolutely! Bone-in pork chops can be used for this recipe. They may require a slightly longer overall cook time to reach the safe internal temperature of 145°F.
If your skillet isn't oven-safe, you can transfer the pork chops and onion mixture to a baking dish before adding the cheese and finishing in the oven.
While best served fresh, you can prepare the caramelized onions in advance to save time. Cook the pork chops just before serving to maintain their juiciness.
Allow the dish to cool to room temperature before transferring it to an airtight container and storing in the refrigerator. Properly stored, the dish can last for up to 3 days.
If you have leftovers that you can't consume within a few days, freezing is an option. Place the pork chops in a single layer in a freezer-safe container, separating layers with parchment paper to prevent sticking. Frozen french onion pork chops can last for up to 2 months. Thaw them overnight in the refrigerator before reheating for the best texture and flavor.
Tips for Success
- Choosing the right cut of pork is crucial for this recipe. Instead of thin boneless pork chops, look for ones that are about 1 to 1½ inches thick. This thickness ensures that the pork chops will be juicy and tender once cooked, and it provides enough surface area for the seasoning and to support the caramelized onions and melted cheese topping.
- The caramelized onions are a central component of this dish, contributing significant flavor. Patience is key to perfect caramelization; cook the onions slowly over medium or medium-low heat. If the onions are browning too quickly, lower the heat. The process may take up to 15 minutes, but it's worth it for the sweet, deeply flavored result.
- When adding cheese to the pork chops, ensure it's evenly distributed to allow for an even melt and to cover the pork chops thoroughly. The choice of cheese can make a big difference in this dish. Provolone and Gruyere are recommended for their melting properties and depth of flavor, but mozzarella could also work. If you substitute the cheese, choose options that melt well and complement the savory notes of the onions and pork.
- Finishing the pork chops in the oven not only cooks them through but also melts the cheese to gooey perfection. Keep an eye on the internal temperature of the pork chops to avoid overcooking. They should reach an internal temperature of 145°F for safe consumption, resulting in pork that is tender and juicy.
- Don't underestimate the power of fresh garnishes. The fresh thyme not only adds a burst of color for presentation but also introduces a fresh, aromatic element that lifts the entire dish. It complements the thyme used in seasoning the pork chops and ties the flavors together beautifully.
Searing the Pork Chops
Don't skip searing the pork chops before baking. Searing locks in the juices and flavors to ensure a succulent finish, and provides a delicious crust to the tender pork chops.
Ensure the skillet is hot before adding the pork chops, and once they're in the pan, resist the temptation to move them around. This will help achieve a golden-brown sear.
Make sure they have enough space in the pan, as crowding can lead to steaming instead of searing, affecting the texture and flavor.
Substitutions and Variations
- For a lighter option, chicken breasts or thighs can be substituted, adjusting cooking times accordingly.
- While yellow onions are recommended for their balance of sweetness and sharpness, feel free to use white onions for a slightly stronger flavor or red onions for a milder, sweeter result.
- Beef broth provides a deep, savory base for the sauce, but beef stock, chicken stock or vegetable broth can be used as a suitable substitute, each adding its unique flavor profile to the dish.
- The recipe calls for provolone and Gruyere cheese for their melting qualities and depth of flavor. However, a melty cheese like Swiss cheese, mozzarella, or even a sharp cheddar can be used based on personal preference or availability.
- While dried thyme is used in the original recipe, experimenting with other herbs such as rosemary, sage, or a mix of Italian seasoning can offer a different flavor profile. Fresh herbs can also be used for garnishing, adding a bright note to the finished dish.
- For an even richer flavor, add a splash of white wine to the onions as they cook, before adding the beef broth. This helps deglaze the pan and adds a complex acidity that complements the sweetness of the onions.
- While the pork chops are rich and flavorful on their own, consider pairing them tasty side dishes, such as sweet potatoes, white rice, garlic mashed potatoes, roasted vegetables, green beans, or a simple green salad to complete the meal.
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Did you make this recipe?
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French Onion Pork Chops
Equipment
- 1 large skillet
Ingredients
- 4 boneless pork chops, about 1 to 1 ½-inches thick
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon garlic powder
- 1 tablespoon olive oil
- 2 tablespoons salted butter
- 2-3 yellow onions, sliced ¼-inch thick
- 2 tablespoons all-purpose flour
- 1 ¼ cups beef broth
- 1 tablespoon balsamic vinegar or 1 teaspoon Worcestershire sauce
- 4 slices provolone cheese
- 1 cup shredded gruyere cheese (about 3 ounces)
- 8 sprigs fresh thyme, for garnish
Instructions
- Preheat oven to 400°F. Pat pork chops dry with paper towels. Season on all sides with salt, pepper, thyme, and garlic powder. Heat a large cast iron skillet or other oven-safe skillet over medium-high heat. Add olive oil.
- Once the olive oil is hot, add the pork chops and cook for 2-3 minutes per side to sear them so they have a nice browned color. They should not be cooked through. Transfer the seared pork chops to a plate and set aside.
- Reduce the heat to medium or medium-low and add the butter to the same pan. Once the butter has melted, add sliced onions and saute for about 5 minutes, stirring occasionally, until slightly softened.
- Add ¼ cup of the beef broth to the onions and deglaze the pan by scraping up any browned bits. Continue to cook the onions for 10-15 minutes, stirring occasionally, until they turn a golden brown color. You could even reduce the heat to low and cover the pan to cook them for a full 30 minutes to an even darker color, if you prefer, but for a weeknight dinner 10-15 minutes is just fine.
- Sprinkle the flour over the onions and cook for about 1 minute while stirring, until the flour is absorbed. Add remaining ¾ cup beef broth and balsamic vinegar; stir well. Taste and adjust salt and pepper, if needed. Return pork chops to the pan, nestling them into the onions and sauce.
- Evenly divide the shredded cheese between the pork chops, piling it in a mound on top of each chop. Transfer the skillet to the oven for 8-10 minutes until the cheese is melted and the pork chops are cooked through to a temperature of 145°F when tested with a digital meat thermometer (affiliate link). (*You can finish the chops on the stovetop by simply covering the pan and letting them cook until done and the cheese has melted, but in recipe testing we preferred the oven-finish method.)
- Remove from the oven and spoon some of the onions and sauce over the pork chops. Garnish with fresh thyme sprigs and a few cracks of black pepper before serving.
Notes
- Store: Cool to room temperature before transferring to an airtight container and storing in the refrigerator for up to 3 days.
- Freeze: Place the pork chops in a single layer in a freezer-safe container, separating layers with parchment paper to prevent sticking, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
