Dive into these mouth-watering French Onion Pork Chops! All of the flavors of a classic French Onion soup in a savory main dish.
French Onion is one of those classic flavors that you can taste and smell when someone mentions it. I love classic French Onion soup and I wanted to take the flavors from that scrumptious recipe and make it a hearty dish by adding in some juicy pork chops! This recipe is thick, saucy, and is certain to be a hit in your household.
This recipe makes for the most flavorful weeknight meal. I like serving these flavorful and tender pork chops alongside my Red Skin Mashed Potatoes or White Rice and Roasted Green Beans!
Table of Contents
Recipe Ingredients
Onions – The key ingredients in this French onion dish to give it that distinct flavor profile.
Gruyere Cheese – A rich and creamy cheese that gives this recipe that French Onion flavor!
Flour – To help thicken the sauce in the dish and give it that classic consistency.
For a full list of ingredients and amounts see the recipe card below.
How to Make French Onion Pork Chops
Step #1: In a large cast iron, Dutch oven, or other oven-safe skillet, melt the butter and olive oil over medium-high heat.
Step #2: Next, add in the onions and sauté for 5 minutes.
Step #3: Then, add in 4 Tbsp of beef stock and cook for 15 minutes until the onions are tender and golden brown.
Step #4: While onions are cooking, in a small bowl combine the salt, pepper, dried thyme, and garlic powder and mix. Then, season both sides of the pork chops with the spice mixture and set aside.
Step #5: Preheat your oven to 400 degrees Fahrenheit.
Step #6: Next, remove the onions from the skillet, reduce the heat to medium, drizzle a little olive oil in the skillet if needed and cook the pork chops, about 3-4 minutes per side then transfer the pork chops to a plate.
Step #7: Add the onions back into the skillet and sprinkle the flour over the top. Stir in and cook for about one minute.
Step #8: Then, pour in the remaining cup of beef stock and bring the mixture to a boil.
Step #9: Once boiling, place pork chops back into to the pan and spoon some of the broth over the top of the pork chops.
Step #10: Then add a slice of provolone cheese to the top of each pork chop and a mound of shredded gruyere cheese on top of that.
Step #11: Add in a few sprigs of fresh thyme into the skillet and bake in the oven for 5-10 minutes until the cheese is gooey and the pork chops have reached an internal temperature of 145 degrees Fahrenheit. You can check by using any meat thermometer.
Step #12 Plate a pork chop with a hefty spoonful of the French onion sauce and stock mixture over the top, serve and enjoy!
FAQs
Of course! You can use any cheese you prefer for this recipe. Some I would recommend would be Swiss cheese, white cheddar, mozzarella, parmesan, or even brie!
I love adding a starch and a vegetable to these pork chops to make it a complete meal. Pick whichever are your favorites!
Storage Information
You can store these French Onion Pork Chops in an airtight container in your fridge for 3-4 days. I would not recommend freezing this recipe.
To reheat you can do so on the stovetop over medium heat. I would add in a splash of water, beef broth or stock to add in some moisture. You can also reheat in the microwave until everything has warmed through.
More Delicious French Recipes
French Onion Pork Chops Recipe
RECOMMENDED PRODUCTS
Ingredients
- 2 yellow onions - cut in half and sliced into moon shape slices
- 3 Tbsp butter
- 1 Tbsp olive oil
- 1 cup + 4 Tbsp beef stock
- 4 boneless pork chops - ½ – 1 inch thick
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme
- 1/4 tsp garlic powder
- 2 1/2 Tbsp all-purpose flour
- 4 slices provolone cheese
- 1 cup Gruyere cheese - shredded
- thyme sprigs
Instructions
- In a large cast iron, Dutch oven, or other oven-safe skillet, melt the butter and olive oil over medium-high heat.
- Next, add in the onions and sauté for 5 minutes.
- Then, add in 4 Tbsp of beef stock and cook for 15 minutes until the onions are tender and golden brown.
- While onions are cooking, in a small bowl combine the salt, pepper, dried thyme, and garlic powder and mix. Then, season both sides of the pork chops with the spice mixture and set aside.
- Preheat your oven to 400 degrees Fahrenheit.
- Next, remove the onions from the skillet, reduce the heat to medium, drizzle a little olive oil in the skillet if needed and cook the pork chops, about 3-4 minutes per side then transfer the pork chops to a plate.
- Add the onions back into the skillet and sprinkle the flour over the top. Stir in and cook for about one minute.
- Then, add in the remaining cup of beef stock and bring the mixture to a boil.
- Once boiling, add back in the pork chops and spoon some of the broth over the top of the pork chops.
- Then add a slice of provolone cheese to the top of each pork chop and a mound of shredded gruyere cheese on top of that.
- Add in a few sprigs of fresh thyme into the skillet and place in the oven for 5-10 minutes until the cheese is gooey and the pork chops have reached an internal temperature of 145 degrees Fahrenheit.
- Plate a pork chop with a hefty spoonful of the onions and stock mixture over the top, serve and enjoy!
VIDEO
NOTES
Nutrition
Oh, my goodness – and I do mean that! My GOODness!!! Absolutely delicious! I was serving with smashed potatoes, so I doubled the gravy. Add a splash of sherry, just for “that” flavor. I prefer Gouda to Gruyere, but there is solely personal preference – the provolone as a slice gave the best cheese “pull” fresh from the oven! This is company-special and weeknight-easy!! On. The. Menu.
Hi Chrissie, so glad you loved it. Thank you for sharing your changes!