These French Onion Pork Chops have all the flavors of a French Onion soup with the added bonus of tender, juicy pork chops. The pork chops are smothered in onions and savory gravy and topped with two kinds of melted cheese for a hearty dinner that is sure to satisfy. Get inspired for dinner with these easy, tender, juicy pork chops!
French Onion Pork Chops Recipe
Tired of the same old dinner recipes that you’ve cycled through for months or even years? Take dinner to the next level with these flavorful French Onion Pork Chops. These pork chops are cooked to perfection so they come out tender and juicy every time. The homemade gravy with sautéed onions is downright mouthwatering. Cover the whole thing with Swiss and gouda cheese, melt, and dig in!
Serve these pork chops with white rice, a side of mashed potatoes or even over pasta like wide egg noodles. Throw in some asparagus or squash, and dinner is served!
If you love French Onion Soup, you’re going to love this easy pork chop recipe! It has all the flavors of a French Onion Soup with the addition of a juicy, tender pork chop. So good!
Why You’ll Love This Recipe
I love these pork chops for so many reasons and I know you’re going to love them too! Here’s why this recipe is a must-try:
- One pot recipe. One oven safe skillet and you’re set! I love how that cuts down on the nightly kitchen cleanup routine.
- Incredibly flavorful. These pork chops turn out so flavorful, tender and juicy!
- Super versatile. Serve these pork chops with rice, mashed potatoes, or even over pasta. Add some green veggies to your plate to round it all out.
What To Serve with Pork Chops
These pork chops are amazing and come together so quickly which makes them perfect for a weeknight dinner. We like to serve them with these side dishes:
- Mashed Potatoes
- Italian Pasta Salad
- Creamed Peas
- Baked Potato Recipe
- Air Fryer Garlic Bread
- Loaded Scalloped Potatoes
What You’ll Need
These French Onion Pork Chops are a savory main course that will make your dinner shine! As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…
- pork chops – Boneless or bone-in is fine, medium in size, about 1 pound total.
- sea salt and ground black pepper – Enough to taste. Adjust if necessary.
- extra virgin olive oil – Slightly milder than a vegetable or canola oil.
- butter – Unsalted.
- white onions – Peeled and thinly sliced. Yellow onions can also be used.
- fresh rosemary – For an amazing flavor.
- white wine – This can be swapped for additional chicken stock or broth.
- chicken stock or broth – I like to use low sodium. Beef broth or stock also works in this recipe.
- cornstarch – To thicken the sauce. Flour or arrowroot powder can be used instead.
- cheese – I used a combination of Gruyere and gouda but Swiss, mozzarella, provolone and Emmental are all great options.
How To Make French Onion Pork Chops
- Preheat your oven to 400°F.
- Pat each pork chop dry with a paper towel, then season each side with salt and pepper.
- Heat a cast iron skillet (or a skillet that is oven safe) and the olive oil over medium heat. Sear the pork chops for two minutes on each side. Remove from the skillet and set to the side.
- Decrease heat to medium low. Add the unsalted butter and thinly sliced onions to the skillet. Cook covered for 5 minutes.
- Add the rosemary and stir to combine. Cover again and reduce heat to low. Cook for another 5 minutes, stirring occasionally so the onions don’t burn.
- Remove the lid. Pour in the white wine and chicken stock and bring to a simmer.
- Sprinkle the cornstarch into the mixture a little at a time. Stir until the sauce thickens.
- Taste the sauce and adjust seasonings if desired.
- Return the pork chops (and any juices) to the skillet. Add cheese to the top of each pork chop.
- Transfer to the oven and bake for 10-15 minutes, until the cheese has melted and the internal temperature of the pork has reached 145°F.
- Serve and enjoy!
You can store leftover pork chops in an airtight container in the fridge for up to 3 days.
To freeze: If you’d like to freeze this dish, let cool completely and store in a freezer safe container for 1 month. When reheating, warm in the microwave until heated through. If frozen, thaw completely before reheating.
French Onion Pork Chops FAQs
If you don’t already have a cast iron skillet, go get one! Kidding. But they really do come in handy and cook food in a way regular pans just don’t do. However, if you don’t have one on hand, no worries! You can use a regular pan or skillet to sear the pork chops and cook the gravy and onions. You will need to then transfer everything to a baking dish for the oven portion. No longer a one pot recipe but an extra dish never hurt anyone.
You can use boneless or bone in chops. Pork tenderloin or pork filets can also be used for this recipe.
Just add more chicken stock or broth. Beef broth and stock are also delicious in this recipe!
Trish’s Tips and Tricks
- If you’re looking for some other great cheeses to pair with this dish instead of Gruyere and Gouda, Parmesan, Swiss, mozzarella, provolone and Emmental are all delicious options.
- You can substitute all purpose flour or arrowroot powder for the cornstarch.
- Salt, pepper, and rosemary are a base of seasonings. Feel free to add in your own based on your tastes and preferences.
- If you want to omit the wine, use additional stock or broth instead. You can also use beef or vegetable rather than the chicken stock I used.
More Favorite Skillet Dinners
How To Make French Onion Pork Chops
French Onion Pork Chops
- 4 pork chops boneless or bone-in, medium size, about 1 pound total
- sea salt to taste
- ground black pepper to taste
- 1 to 2 tablespoons extra virgin olive oil
- 2 tablespoons butter unsalted
- 2 white onions large, or yellow, peeled and thinly sliced
- ½ teaspoon fresh rosemary or 2 small sprigs
- ½ cup white wine
- ¾ cup low sodium chicken stock or broth
- 1 teaspoon cornstarch
- 6 ounces Gruyere cheese shredded, or 4 slices Swiss cheese
- 4 slices Gouda cheese
- Preheat your oven to 400°F.
- Pat the pork chops dry with a paper towel and season with salt and pepper on both sides.
- Heat a non-stick oven safe skillet or cast iron skillet with oil over medium-high heat. Sear the pork chops on each side for 2 minutes or until golden brown. Remove from the skillet and set aside.
- Decrease the heat to medium low and add the butter and sliced onions to the skillet. Cover and cook for 5 minutes.
- Remove the lid, add rosemary and stir to combine. Cover, reduce heat to low and cook again for another 5 minutes making sure the onions don’t burn. Stir occasionally.
- Remove the lid. Add the white wine and chicken stock (or broth) and stir to combine. Bring to a simmer, stirring occasionally.
- Sprinkle in the cornstarch a little at a time and stir until the sauce starts to thicken. If the sauce doesn't get as thick as you like, continue adding small amounts of corn starch until desired thickness is reached.
- Taste and adjust seasoning if needed.
- Return the pork chops (along with the juices) to the skillet.
- Add shredded Gruyere cheese and a slice of gouda to the top of each pork chop. Transfer the skillet to the oven and bake for 10 to 15 minutes or until the cheese is melted and the internal temperature of the pork chop is 145°F. Let rest 5 minutes before serving.