French Onion Pork Chops

These French onion pork chops bring all the cozy, savory goodness of French onion soup to a simple weeknight dinner. Juicy pork chops are seared until golden, smothered in deeply caramelized onions and rich gravy, then finished with bubbly melted Gruyère. Best of all, everything comes together in one pan, straight from the stovetop to the oven.

If you love easy pork chop dinners, you might also enjoy my baked pork chops for a simple oven method or slow cooker pork chops when you want a more hands-off option. Check out our collection of even more Easy Pork Chop Recipes, too!

Before You Get Started

A few quick tips make all the difference with this recipe and help ensure tender pork chops and big flavor.

• Dry the pork before searing. Patting the chops completely dry helps them brown instead of steam, which means more flavor.
• Give the onions time. Caramelized onions are the backbone of French onion flavor. Plan for a full 25 minutes (or more) over medium heat and resist the urge to rush.
• Use a meat thermometer. Pork chops are done at 145°F. Pulling them at the right temperature and letting them rest keeps them juicy.
• Use an oven-safe skillet. This recipe goes from stovetop to oven in the same pan. Cast iron works beautifully.

How to Make French Onion Pork Chops

Step 1: Season and Sear the Pork Chops

Pat the pork chops dry with paper towels, then season both sides generously with kosher salt and black pepper.

Heat the olive oil in a large oven-safe skillet over medium-high heat. When the oil is hot, add the pork chops and sear for about 3 to 4 minutes per side, just until a deep golden crust forms.

Transfer the pork chops to a plate and set them aside. They will not be cooked through yet, and that is exactly what you want.

** Tip: Once the chops hit the pan, let them sit. Moving them around prevents a good crust from forming.

Step 2: Caramelize the Onions

Reduce the heat to medium and add the butter to the same skillet. Once melted, add the sliced onions and cook, stirring occasionally, for about 25 minutes.

The onions should soften, turn golden, and develop a deep, sweet flavor.

If the pan starts to look dry or the onions begin to stick, add a small splash of broth or water periodically and scrape up the browned bits from the bottom of the pan. Those bits add a lot of flavor.

This step takes patience, but it is what gives the dish its signature French onion taste.

Step 3: Build the Sauce

Stir the minced garlic into the onions and cook for about 30 seconds, just until fragrant. Sprinkle the flour over the onions and stir well to coat. Cook for 1 minute to get rid of the raw flour taste.

Slowly pour in the beef broth while stirring, scraping the bottom of the pan to release any remaining browned bits. Stir in the Worcestershire sauce and thyme. Bring the sauce to a gentle simmer and cook for 2 to 3 minutes, until slightly thickened.

Low-sodium beef broth works best here so the sauce does not become overly salty.

Step 4: Add the Pork Chops and Cheese

Nestle the seared pork chops back into the skillet and spoon some of the caramelized onions over the top of each chop.

Sprinkle the shredded Gruyère or Swiss cheese evenly over the pork.

Transfer the skillet to a 375°F oven and bake for 10 to 15 minutes, or until the pork chops reach an internal temperature of 145°F and the cheese is melted and bubbly.

Step 5: Rest and Serve

Remove the skillet from the oven and let the pork chops rest for about 5 minutes. This short rest allows the juices to redistribute, keeping the meat tender.

Spoon extra onions and sauce over the pork chops and garnish with fresh thyme or parsley if you like.

Ingredient Notes

• Pork chops: Thick-cut boneless chops work best, but bone-in chops are also delicious. Bone-in may need a few extra minutes in the oven.
• Gruyère vs. Swiss: Gruyère has a nutty, classic French onion flavor, while Swiss is milder and melts beautifully. Either one works well.
• Beef broth: Low-sodium broth gives you more control over the final seasoning of the sauce.

Slow Cooker Variation

If you prefer a more hands-off approach, this recipe adapts well to the slow cooker with a little prep.

Sear the pork chops and caramelize the onions on the stovetop as directed. Transfer everything to the slow cooker along with the broth, Worcestershire sauce, and thyme. Cook on low for 4 to 6 hours or on high for 2 to 3 hours. Add the cheese during the last 15 to 20 minutes, or transfer the chops to a baking dish and broil briefly to melt and brown the cheese.

For a fully slow cooker option, you can also check out my Crock Pot pork chops with bacon and onion.

What to Serve with French Onion Pork Chops

These rich, savory pork chops pair well with classic comfort food sides.

• Mashed potatoes to soak up the sauce: Garlic Mashed Potatoes or Red Skin Mashed Potatoes
• Crusty bread for dipping: Homemade Baguette or No-Knead Dutch Oven Bread
• Flaky biscuits: Buttermilk Biscuits or Flaky Biscuits
• Green vegetables: Oven Roasted Asparagus or Arkansas Green Beans
• Roasted vegetables: Brown Sugar Glazed Carrots or Roasted Root Vegetables
• Something sweet on the side: Old-Fashioned Applesauce or Fried Apples (classic with pork)

Storage, Reheating, and Make-Ahead Tips

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
• Reheating: Reheat gently in a skillet over medium-low heat with a splash of broth to keep the pork moist. The microwave works in a pinch but may dry the meat slightly.
• Freezing: Pork chops and sauce freeze well for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating.
• Make-ahead: Caramelize the onions a day or two in advance and refrigerate. Reheat them in the skillet before continuing with the recipe.

Frequently Asked Questions

Related Recipes

• Pan Fried Pork Chops – a quick stovetop classic
• Smothered Pork Chops – traditional Southern favorite
• Stuffed Pork Chops – for a more special occasion
• Crock Pot Smothered Pork Chops – hands-off comfort
• Cider Dijon Pork Chops – another saucy, flavorful option