Description
These French Onion Pork Chops deliver deep, savory flavor with sweet caramelized onions and a bubbly Gruyère topping. This easy, one-skillet meal is perfect for weeknight dinners or special occasions.
Ingredients
- 4 pork chops (bone-in or boneless), 1-inch thick (about 2 lb total)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 large yellow onions, thinly sliced (about 2 lb)
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 cup dry white wine or dry sherry (optional; sub 1/2 cup beef broth)
- 1 1/2 cups low-sodium beef broth
- 1 tablespoon all-purpose flour
- 1 teaspoon balsamic vinegar (optional)
- 4 ounces Gruyère cheese, shredded
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Pat pork chops dry with paper towels. Season all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Let them sit at room temperature for 10 minutes.
- Heat a large oven-safe skillet over medium heat. Add 1 tablespoon olive oil and 2 tablespoons butter. Add sliced onions and a pinch of salt. Cook, stirring occasionally, until deep golden and jammy, 15–20 minutes. Stir in garlic and thyme; cook 30–60 seconds until fragrant.
- Push onions to the edges of the pan. Increase heat to medium-high. Add chops to the center; sear 3–4 minutes per side until nicely browned. Transfer chops to a plate.
- Sprinkle 1 tablespoon flour over the onions; cook 1 minute, stirring. Pour in 1/2 cup wine (or broth) and scrape up browned bits. Simmer 2 minutes to reduce. Whisk in 1 1/2 cups beef broth, 1 tablespoon Worcestershire, and 1 tablespoon Dijon. Simmer 2–3 minutes until the sauce lightly thickens. Add balsamic if using; season to taste.
- Return chops (and any juices) to the skillet, nestling into the onions and sauce. Reduce heat to medium-low; cover and simmer 8–10 minutes, turning once, until the pork reaches 140–145°F.
- Top each chop with a mound of onions and divide shredded Gruyère over the top. Set oven rack 6 inches from the broiler and broil on High 2–3 minutes, just until the cheese is melted and bubbling.
- Let the chops rest 3 minutes. Garnish with parsley and spoon extra sauce over the top. Serve hot.
Notes
- Don’t rush caramelizing the onions for the best flavor.
- Use low-sodium broth to control saltiness.
- Gruyère cheese provides a nutty depth, but Swiss or Emmental can be substituted.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Pan-Seared and Broiled
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop with sauce and onions
- Calories: Approximately 500-600 (estimate)
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: Varies
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies
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