French Onion Pork Chops

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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!

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: American, French

Servings: servings

Calories: 540kcal

Author: Amy Nash

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. (*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

Storage:

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.

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