French Onion Pork Chops

4.98 from 49 votes

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!

Course Dinner, Main Course, Main Dish

Cuisine American

Keyword french onion pork chops, pork chop recipe

Prep Time 10

Cook Time 25

Servings

Calories 627kcal

Author Trish - Mom On Timeout

Ingredients

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

Instructions

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.

Notes

Storage Information

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.

See post for frequently asked questions and tips.

Nutrition