French Onion Pork Chops

French onion pork chop on a plate with rice and green beans.

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These French Onion Pork Chops are so delicious and make an easy restaurant-quality meal right at home. In less than one hour and with one skillet, dinner is prepared simply.

Prep Time5

Cook Time40

Total Time45

Course: Main Course

Cuisine: American

Keyword: pork

Servings: servings

Calories: 511kcal

Ingredients

4 bone-in pork chops about 1 inch thick
seasoning salt or salt and black pepper to taste
¼ cup all-purpose flour divided
3 tablespoons olive oil divided
2 large yellow or sweet onions thinly sliced
2-3 minced garlic cloves
2 cups beef broth or beef stock
1 tablespoon Worcestershire sauce
4-8 fresh thyme sprigs or ½ teaspoon dried thyme
1 cup shredded gruyere cheese or Swiss cheese
Optional Garnish: chopped fresh parsley

Instructions

Pat the pork chops dry with paper towels. Season both sides generously with seasoning salt or salt and black pepper and sprinkle with 1 tablespoon of the flour.
In a large skillet over high heat, heat 1 tablespoon of the olive oil. Once hot, add the seasoned pork chops. Sear for about 1-2 minutes on each side, or until they are golden brown. Remove the par-cooked chops from the skillet and set aside.
Using the same skillet, lower the heat to medium. Once it's cooled down, add the remaining olive oil and sliced onions. Cook, stirring frequently, until they are lightly caramelized, about 10-15 minutes. If they start to burn, reduce the heat to medium-low.
Stir in minced garlic and remaining flour and cook one additional minute.
Whisk in beef broth, Worcestershire sauce, and 4 sprigs of thyme. Scrape any browned bits from the bottom of the pan.
Return the pork chops, nestling them in the onion mixture. Bring to a simmer, cover, and reduce the heat to low. Let it cook for about 15-20 minutes, or until the pork is cooked through and reaches an internal temperature of 140°F.
Once the pork has reached 140°F, spoon the cooked sliced onion on top and sprinkle on shredded Gruyère cheese. Cover and cook for 2-3 minutes until the cheese melts and the chops have reached an internal temperature of 145°F.
Remove the cooked thyme sprigs. Serve with a ladle of the sauce on top. If desired, garnish with fresh parsley or remaining fresh thyme sprigs.

Video

Notes

Storage:

Store any leftovers in an airtight container in the fridge for up to four days. Reheat in the microwave or on the stovetop with a little bit of extra beef broth until warmed through.

We don’t recommend freezing the pork chops as it can compromise the texture of the meat.

Expert Tips

Pat the pork chops very dry before searing. This ensures they get a nice golden brown crust on both sides when cooking.

Scrape up the browned bits on the bottom of the pan. After the pork chops are finished cooking, there will be delicious browned bits on the bottom of the pan, be sure to scrape up all of these delicious bits of flavor into the sauce to make it that much more rich.

Use a meat thermometer to determine that the pork chops are finished cooking. You’ll want to look for a temperature of 145ºF on a meat thermometer.

If your sauce is too thin, then simply mix equal parts cornstarch and water and add it to the sauce. Bring to a simmer until it reaches your desired consistency.

Nutrition

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