These hearty and flavorful French Onion Pork Chops are smothered in caramelized onions and homemade gravy. If you’re sick of making the same old dinner recipes, this is a meal you have to try. The tasty flavors that come from the delicious chops are unlike anything else!
French Onion Pork Chops
French Onion Pork Chops: a classic dish that never goes out of style. The combination of caramelized onions and wine is always a hit with my family, and this recipe guarantees moist, tender pork chops every time.
The tasty flavors that come from the delicious chops are unlike anything else! These versatile pork chops can be served with a number of sides like mashed potatoes, roasted veggies, and even pasta dishes.
Ingredients
- Olive oil
- Salted butter
- Yellow onions
- Granulated sugar
- Fresh thyme
- Bay leaf
- Garlic, minced
- Boneless pork chops
- Black pepper
- Coarse sea salt
- Garlic salt
- Ground thyme
- All-purpose flour
- Dry white wine
- Beef stock
- Provolone cheese, sliced
- Gruyere cheese, grated
Additions & Substitutions
- Cheese: Swiss cheese also works great. Any of the three: provolone, swiss, or gruyere can be used alone or in combination.
- White wine: The white wine in this recipe is optional. If you are not using the white wine you can skip step 15 below. If you are using a white I recommend something that is the middle of the road, not too sweet or too dry. Sauvignon blanc works very well.
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How to Make French Onion Pork Chops
- Combine olive oil, butter, and sliced onions in a skillet. Saute until onions are soft.
- Sprinkle 1 teaspoon sugar and 1/2 teaspoon coarse sea salt over onions. Add fresh thyme and bay leaf to the pan.
- Continue sautéing, stirring every few minutes. In the last 1-2 minutes of cooking, add minced garlic and saute.
- Remove pork chops from packaging and pat with a paper towel to dry.
- Combine black pepper, garlic salt, ground thyme, and remaining 1/2 teaspoon sea salt in a small dish. Rub this on both sides of the pork chops.
- Remove caramelized onions from the skillet.
- Turn heat to medium and add pork chops to the skillet. Sear on each side until browned.
- Remove pork chops from the skillet and set aside.
- Place onions back into the skillet and heat. Sprinkle with flour and sauté for 1-2 minutes.
- Add white wine and beef broth to the onion mixture and bring mixture to a simmer.
Pro-Tip: Use a dry white wine such as a Sauvignon Blanc. The wine provides flavor and helps with the deglazing of the skillet, but beef broth can be substituted in full for a non-alcoholic recipe. Patience is key when caramelizing the onions. Keep them over medium heat and stir more frequently as time goes on. If onions start browning unevenly or suddenly, add a splash of wine or broth to keep them moist and cooking evenly. The sugar helps with the caramelization process. - Place pork chops into the onion gravy and spoon some sauce up over the pork chops.
- Top each pork chop with a slice of provolone cheese and a sprinkle of grated gruyere.
- Transfer the skillet to the oven and cook for 10 minutes.
Pro-Tip: Internal temperature of the pork should register 145°F. Pork chops can rest a few minutes after cooking. Meat should be mostly white; a slight pink tint is fine and safe to eat. - After removing from the oven, spoon sauce over the pork chops and serve.
Tips
- Use a dry white wine such as a Sauvignon Blanc. The wine provides flavor and helps with the deglazing of the skillet, but beef broth can be substituted in full for a non-alcoholic recipe.
- Patience is key when caramelizing the onions. Keep them over medium heat and stir more frequently as time goes on. If onions start browning unevenly or suddenly, add a splash of wine or broth to keep them moist and cooking evenly. The sugar helps with the caramelization process.
- Internal temperature of the pork should register 145°F. Pork chops can rest a few minutes after cooking. Meat should be mostly white; a slight pink tint is fine and safe to eat.
How to Store
Store in an airtight container in the refrigerator for up to 3 days, you can also store in the freezer for up to 1 month. You can reheat the pork chops in the microwave or warm them in the oven.
You will love this hearty and flavorful way to prepare your pork chops. Using this simple recipe, you have the perfectly caramelized onions and homemade gravy that goes over the top of your tender pork chops. It’s a great new way to make irresistible pork chops.
Other Easy Dinner Recipe
French Onion Pork Chops
Serves — 4
These French Onion Pork Chops are covered in caramelized onions and homemade gravy. The exquisite tastes from the chops will surprise you!
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Ingredients
- 2 tbsp olive oil
- 4 tbsp salted butter
- 1½ yellow onions sliced into thin rounds
- 1 tsp granulated sugar
- 2-3 sprigs fresh thyme (plus more for topping)
- 1 bay leaf
- 1-2 cloves of garlic minced
- 4-6 boneless pork chops about 1-inch thick each
- ½ tsp black pepper
- 1 tsp coarse sea salt
- ½ tsp garlic salt
- ½ tsp ground thyme
- 1 tbsp all-purpose flour
- ½ cup dry white wine (like a sauvignon blanc, optional)
- 1 cup beef stock
- ¼ pound provolone cheese sliced
- ¼ pound gruyere cheese grated (about 1 cup)
Instructions
- In a 10-inch cast iron skillet over medium heat, combine olive oil, butter, and sliced onions. Saute, stirring occasionally, until onions become soft (approximately 10 minutes).
- Sprinkle 1 teaspoon granulated sugar and 1/2 teaspoon coarse sea salt over the onions. Add fresh thyme and bay leaf to pan. Continue sautéing over medium heat until onions become deep golden brown. Stir every few minutes to prevent onions from burning. If color becomes too dark on some of the onions while still cooking, add a splash of white wine or beef broth to the pan and stir. This process of caramelizing the onions should take about 15-20 minutes longer after adding the sugar, salt, thyme, and bay leaf. In the final minute or two of cooking, add minced garlic and saute for just a couple minutes; do not burn the garlic.
- While onions are cooking, prepare the pork chops. Remove from packaging and pat with a paper towel to make sure they are completely dry. Combine black pepper, garlic salt, ground thyme, and remaining 1/2 teaspoon sea salt in a small dish. Rub spice mixture onto both sides of the pork chops.
- Remove caramelized onions from the skillet.
- Without wiping out skillet, turn the heat to medium high and add pork chops. Sear on each side until browned (about 4 minutes on each side).
- Preheat oven to 400°F.
- Remove pork chops from the skillet and set aside momentarily.
- Place onions back into skillet and return to medium heat. Sprinkle with flour and sauté for 1-2 minutes to cook the flour.
- Add white wine to onion mixture and simmer/stir for 2-3 minutes while the alcohol evaporates and the browned bits on the bottom of the pan loosen. If you are not using wine, proceed with step 10.
- Add beef broth to the onions and bring mixture to a simmer. Simmer for 2-3 minutes until the mixture thickens slightly and a deep brown gravy forms.
- Nestle the pork chops down into the onion gravy and spoon some of the sauce up over the pork chops. Top each pork chop with a slice of provolone cheese and a sprinkle of grated gruyere.
- Transfer skillet to the oven and cook for 10 minutes until the cheese has melted and the meat registers an internal temperature of 145°F.
- Remove from oven. Spoon onions and sauce over the pork chops and serve. Garnish with fresh thyme.
Jenn’s Notes
Storage:
Store in an airtight container in the refrigerator for up to 3 days, you can also store in the freezer for up to 1 month. You can reheat the pork chops in the microwave or warm them in the oven.
Tips:
- Use a dry white wine such as a Sauvignon Blanc. The wine provides flavor and helps with the deglazing of the skillet, but beef broth can be substituted in full for a non-alcoholic recipe.
- Patience is key when caramelizing the onions. Keep them over medium heat and stir more frequently as time goes on. If onions start browning unevenly or suddenly, add a splash of wine or broth to keep them moist and cooking evenly. The sugar helps with the caramelization process.
- Internal temperature of the pork should register 145°F. Pork chops can rest a few minutes after cooking. Meat should be mostly white; a slight pink tint is fine and safe to eat.
Nutrition Info
Calories: 649kcal | Carbohydrates: 9g | Protein: 47g | Fat: 45g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 1502mg | Potassium: 771mg | Fiber: 1g | Sugar: 4g | Vitamin A: 906IU | Vitamin C: 4mg | Calcium: 539mg | Iron: 2mg
Excellent recipe! What are some ideas for side dishes to go with it?