French Onion Pork Chops
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Need a cozy skillet dinner? These French Onion Pork Chops will hit the spot! Imagine juicy, golden-seared boneless chops baked in a bubbling bath of French onion sauce and smothered with melty Gruyère cheese. Every bite is deeply savory, outrageously comforting, and dinner-party impressive… but with weeknight level effort!!
Table of Contents
French Onion Pork Chops
This one’s got that “Oh. My. Gosh. What is THAT smell?” kind of magic coming from the skillet. The minute you start caramelizing those onions, the whole house knows something good is happening.
And you know me… if I love French onion soup, I’m gonna find a way to make it dinner-worthy.
So here we are, my friends: juicy pork chops bathed in that sweet-savory onion gravy, crowned with cheese, and baked until gloriously bubbly and golden.
And listen… you know how I feel about Gruyère, but if all you’ve got is Swiss or baby Swiss, don’t let that stop you. This is comfort food, not the Queen’s dinner table.
I’d serve this French onion pork chop recipe with mashed potatoes the size of my head and call it a Tuesday miracle.
You’re gonna want to lick the pan. And honestly? I support that.
INGREDIENT NOTES
- Yellow Onions: These caramelize beautifully, but sweet or red onions can be used if needed.
- Baking Soda: My secret helper to speed up the caramelization process. You only need a pinch!
- Oil: For searing the chops. Vegetable or canola oil are perfect.
- Pork Chops: Boneless chops cook quickly and evenly. Look for ones about 1-inch thick and close to the same size.
- Thyme & Rubbed Sage: Dried herbs will melt seamlessly into the sauce, especially fluffy rubbed sage. If all you have are fresh herbs, use a bit more and chop them very finely.
- Beef Stock: Always use stock over broth when making a pan sauce. The flavor is so much deeper! Vegetable stock will work in a pinch, but add a few dashes of Worcestershire for some beefy flavor.
- Red Wine Vinegar: This adds a light tang that complements the savory beef stock. For a slightly sweeter and richer flavor, substitute balsamic vinegar.
- Gruyère Cheese: Look for a block or wedge and shred it by hand. The flavor will be better, and the cheese will melt down a lot smoother than the pre-shredded stuff.
VARIATIONS
Herb-Lovers: Add fresh rosemary with the thyme for a fragrant boost.
Swiss Style: Swap Gruyère with baby Swiss or regular Swiss cheese.
Onion-Lovers: Use 3 large onions to go big on the caramelized flavor.
Low Carb: Skip the flour and use 1 tablespoon cornstarch mixed with a splash of stock.
Spicy Kick: Add a pinch of red pepper flakes to the sauce.
FRENCH ONION PORK CHOP FAQ
Sure! Just add a few more minutes to the timer once your French onion pork chops are baking to ensure they’re fully cooked.
It certainly makes slicing easier, and you’re guaranteed to get evenly thin slices. But if you don’t have one, a sharp chef’s knife will get the job done.
You can, but that little pinch really speeds up the process and gives the onions extra color and sweetness. Really, the only excuse to skip it is if you’re fresh out!
Always, always use an instant-read meat thermometer. Once each French onion pork chop reads 145°F in the center, pull them from the oven and let them rest on the counter for about 5 minutes.
I’ve caramelized enough onions in my life to know that low-and-slow is the way to go. But here’s the kicker: just a tiny pinch of baking soda can gently speed up the process by shifting the pH, which breaks down the onions faster without burning. You’ll get deeply golden, naturally sweet onions in less time without sacrificing flavor.
The roux in this recipe (made right in the pan with the pork fond) builds the body of the sauce, and the stock brings that long-simmered depth. I opt for stock over broth every single time because it’s richer and has more backbone… and that’s what you want when cheese is involved.
Finishing French onion pork chops in the oven keeps them moist and tender while the Gruyère melts into the onion sauce, creating this luscious, spoon-worthy blanket of flavor. Trust me. This one’s been tested, tweaked, and loved enough to know: it just works.
DONNA’S PRO TIPS
- Use a meat thermometer to prevent dry pork chops. Pull them at 145°F!
- A cold skillet can slow the sear. Make sure it’s hot before adding the pork.
- Slice the onions evenly so they caramelize at the same rate.
- Don’t rush the caramelization. It’s worth the 25 minutes.
- Let the pork rest before serving to keep those juices locked in.
TOOLS NEEDED
- Large oven-safe skillet
- Whisk
- Sharp knife or mandolin
- Cutting board
- Measuring spoons
- Cheese grater
Enjoy!
With love, from our simple kitchen to yours.
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French Onion Pork Chops
Ingredients
- 2 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 1/8 teaspoon baking soda
- 2 tablespoons vegetable oil
- 4 boneless pork chops, about 1-inch thick
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon granulated white sugar
- 1/2 teaspoon kosher salt, plus more to taste
- 1 1/2 cups beef stock
- 1 teaspoon red wine vinegar
- 4 ounces Gruyère cheese, shredded (about 1 cup)
- Fresh chopped parsley or thyme, for garnish (optional)
Instructions
- Preheat the Oven: Preheat oven to 375°F. If using a stainless or cast iron skillet, ensure it is oven-safe.
- Caramelize the Onions: In a large oven-safe skillet over medium heat, melt the butter. Add the onions and baking soda. Cook, stirring occasionally, for 25 to 30 minutes until onions are deep golden brown and caramelized.
- Set Onions Aside: Transfer the onions to a plate or bowl and set aside.
- Sear the Pork Chops: Add the vegetable oil to the skillet. Sear the pork chops for 2–3 minutes per side, until golden brown. They do not need to be fully cooked. Remove from skillet and set aside.
- Make the Roux: Sprinkle flour, thyme, sage, sugar, and salt into the skillet. Whisk to combine with pan drippings and form a roux.
- Build the Sauce: Slowly pour in beef stock and red wine vinegar, whisking constantly to avoid lumps. Simmer for 3 to 5 minutes until the sauce thickens slightly.
- Layer the Flavors: Return caramelized onions to the skillet and stir into the sauce. Nestle pork chops back in and spoon some onion mixture over the top.
- Add the Cheese: Sprinkle shredded Gruyère cheese evenly over the pork chops.
- Bake: Transfer the skillet to the oven. Bake for 5 to 10 minutes, or until the pork chops are cooked through (internal temp of 145°F) and cheese is melted and bubbly.
- Rest and Serve: Remove from the oven and let rest for 5 minutes. Garnish with parsley or thyme if desired and serve hot.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
