French Onion Pork Chops

Tender pork chops topped with golden caramelized onions and bubbly melted cheese bring all the comfort of French onion soup to your dinner table. This easy one-pan recipe is a weeknight winner.

Course Dinner

Cuisine American

Keyword french onion pork chops, French onion smothered pork chops, one pan pork chops, skillet pork chops with onions

Prep Time 10

Cook Time 40

Resting Time 5

Total Time 55

Servings people

Calories 448kcal

Author Blair Lonergan

Equipment

large cast iron skillet

Ingredients

2 - 4 thick-cut boneless pork chops (about 1 to 1 ¼ inches thick)
Kosher salt and ground black pepper, to taste
1 tablespoon olive oil
2 tablespoons salted butter
2 large yellow onions, thinly sliced
2 cloves garlic, minced (about 2 teaspoons)
2 tablespoons all-purpose flour
1 ½ cups beef broth or beef stock (low sodium preferred)
1 teaspoon Worcestershire sauce
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
1 cup shredded Gruyère or Swiss cheese
Optional garnish: addition fresh thyme or chopped fresh parsley

Instructions

Preheat the Oven

Preheat oven to 375°F.

Season the Pork Chops

Pat pork chops dry with paper towels. Season both sides evenly with salt and pepper.

Sear the Pork Chops

Heat olive oil in a large oven-safe skillet over medium-high heat. Add pork chops and sear for 3 to 4 minutes per side, just until nicely browned. Transfer pork chops to a plate and set aside.

Caramelize the Onions

Reduce heat to medium. Add butter to the skillet. Once melted, add the sliced onions and cook, stirring frequently, for about 25 minutes, until soft, golden, and deeply caramelized. If the pan gets dry, periodically add a splash of broth or water to loosen the browned bits.

Add Garlic

Stir in the garlic and cook for about 30 seconds, just until fragrant.

Make the Sauce

Sprinkle flour over the onions and stir well. Cook for 1 minute. Slowly pour in the beef broth while stirring, scraping the bottom of the pan to release any browned bits. Stir in Worcestershire sauce and thyme. Bring to a gentle simmer and cook for 2 to 3 minutes, until slightly thickened.

Return Pork Chops to the Skillet

Nestle the pork chops back into the sauce. Spoon some of the onions over the top of each chop.

Add Cheese and Bake

Sprinkle shredded cheese evenly over the pork chops. Transfer the skillet to the oven and bake for 10 to 15 minutes, or until the pork reaches an internal temperature of 145°F and the cheese is melted and bubbly.

Rest and Serve

Remove from the oven and let rest for 5 minutes before serving. Spoon extra onions and sauce over the pork chops. Garnish with fresh herbs, if desired.

Video

Notes

Pork chop thickness matters. Use chops that are 1 to 1¼ inches thick. Thinner chops dry out too quickly.
Pat chops dry before searing for the best golden-brown crust.
Don't rush the onions. They need about 25 minutes to caramelize properly. Add a splash of broth if the pan gets dry.
Use an oven-safe skillet so you can go from stovetop to oven without transferring.
Internal temperature: Pork is done at 145°F. Use a meat thermometer for accuracy.
Rest before serving. Let chops rest 5 minutes so juices redistribute.
Bone-in chops work too. Add a few extra minutes of baking time and check the temperature at the thickest part.
Swiss cheese substitutes well for Gruyère if needed.
Low-sodium beef broth is recommended to control the saltiness of the sauce.

Make-ahead tip: Caramelize onions up to 2 days ahead and refrigerate.

Nutrition