French Onion Pork Chops

Pork chop being lifted from skillet with caramelized onion gravy and parsley.

French Onion Pork Chops

This dish combines the delicious flavors of French onion soup with tender pork chops, topped with melted gruyère cheese. Perfect for a cozy meal!

Course Dinner, Main Course

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 389kcal

Author Kylee Ayotte

Ingredients

Onions

2 tablespoons butter
3 large thinly sliced yellow onions
1 teaspoon salt

Pork

4 boneless pork chops 6-8oz each
salt and pepper
2 tablespoons cooking oil
2 tablespoons flour
2 cups beef broth
1 tablespoon red wine vinegar
1 teaspoon dried thyme
1 cup gruyère cheese (3.5oz) shredded

Instructions

Cook the pork chops: Season 4 boneless pork chops with salt and pepper on both sides. Heat 2 tablespoons cooking oil in another skillet over medium-high heat. Sear the pork chops for about 3-4 minutes on each side until brown. Remove from the skillet and set aside.
Caramelize the onions: Melt the 2 tablespoons butter in a large skillet over medium heat. Add the 3 large thinly sliced yellow onions and 1 teaspoon salt. Turn the heat to medium low and cook, stirring occasionally, for about 25-30 minutes until the onions are caramelized and golden brown.
Make the sauce: Add 2 tablespoons flour to the skillet with the caramelized onions and stir for 1 minute. Slowly pour in 2 cups beef broth, 1 tablespoon red wine vinegar and 1 teaspoon dried thyme while stirring to avoid lumps. Let it simmer for 5 minutes until slightly thickened.
Combine and bake: Preheat the oven to 375°F (190°C). Place the pork chops into the sauce, ensuring they're covered in the mixture. Sprinkle the shredded 1 cup gruyère cheese over the top. Bake for 15-20 minutes or until the pork reaches an internal temperature of 145°F (63°C) and the cheese is melted and bubbly.
Serve: Let the pork chops rest for 5 minutes before serving.

Notes

Thickness matters. If your pork chops are thicker than 1 inch, increase the cooking time in the oven to ensure they cook through without drying out. Thinner chops will cook faster, so keep an eye on them to avoid overcooking.

Resting is key. After removing the pork chops from the oven, let them rest for 5-10 minutes before serving. This allows the juices to be redistributed, keeping the pork tender and juicy.

Get a good sear. For the best flavor, make sure your skillet is hot before adding the pork chops. A good sear locks in moisture and adds a delicious crust to the meat.

Add a splash of wine. If you like a richer sauce, deglaze the pan with a splash of white wine or sherry before adding the broth for extra depth of flavor.

Don’t forget to taste. Before baking, taste the sauce and adjust the seasoning with more salt or pepper if needed. The onions and broth bring a lot of flavor, but a little extra seasoning can make it perfect.

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