French Onion Pork Chops

French Onion Pork Chops transform all the luscious flavor of French onion soup into a hearty main dish. Add fluffy mashed potatoes and dig in!

Author: Donna Elick

Servings:

Prep Time10

Cook Time40

Total Time50

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 2 tablespoons unsalted butter. Add 2 large yellow onions and 1/8 teaspoon 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 2 tablespoons vegetable oil to the skillet. Sear 4 boneless 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 3 tablespoons all-purpose flour, 1 teaspoon dried thyme, 1/2 teaspoon rubbed sage, 1/2 teaspoon granulated white sugar, and 1/2 teaspoon kosher salt into the skillet. Whisk to combine with pan drippings and form a roux.
Build the Sauce: Slowly pour in 1 1/2 cups beef stock and 1 teaspoon 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 4 ounces 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.

Notes

Make-Ahead Tips: You can caramelize the onions a day in advance and store them in the fridge to save time.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a covered skillet over low heat with a splash of stock to loosen the sauce.

Freezing: This dish is freezer-friendly! Cool completely, then freeze in a sealed container for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven.

Customization Ideas: Don’t have Gruyère? Swiss or baby Swiss works like a charm. You can also use bone-in pork chops, just add a few minutes to the bake time.

Nutrition