French Onion Pork Chops

Hey y’all! If you crave cozy, melty, and savory comfort, these French Onion Pork Chops are going to be your new weeknight hero. Think sweet caramelized onions, juicy chops, and a Gruyère crown that bubbles and browns like a dream—perfect for family dinners, date nights, or when company pops over. Let’s get cooking!

Why You’ll Love This

• Deep, restaurant-level flavor from slowly caramelized onions and a silky pan sauce.
• One-skillet convenience with minimal cleanup and maximum comfort.
• Ready in under an hour with simple, budget-friendly ingredients.
• Melty Gruyère topping adds irresistible, bubbly richness and aroma.
• Easy to adapt—use boneless or bone-in chops, swap cheeses, or add mushrooms.

Ingredients for French Onion Pork Chops

• 4 pork chops (bone-in or boneless), 1-inch thick (about 2 lb total)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 3 large yellow onions, thinly sliced (about 2 lb)
• 3 garlic cloves, minced
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/2 cup dry white wine or dry sherry (optional; sub 1/2 cup beef broth)
• 1 1/2 cups low-sodium beef broth
• 1 tablespoon all-purpose flour (for thickening)
• 1 teaspoon balsamic vinegar (optional, for brightness)
• 4 ounces Gruyère cheese, shredded (about 1 cup packed; Swiss works in a pinch)
• Fresh parsley, chopped (optional, for garnish)

Directions: How to Make French Onion Pork Chops

Use a large oven-safe skillet (12-inch cast iron preferred) for best browning.

Pat and Season the Chops

1. Pat pork chops dry with paper towels. Season all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
2. Let them sit at room temperature for 10 minutes while you start the onions.

Slowly Caramelize the Onions for Onion-Smothered Pork Chops

1. Heat the skillet over medium. Add 1 tablespoon olive oil and 2 tablespoons butter.
2. Add sliced onions and a pinch of salt; cook, stirring occasionally, until deep golden and jammy, 15–20 minutes. If they brown too fast, lower the heat.
3. Stir in garlic and thyme; cook 30–60 seconds until fragrant.

Sear the Pork Chops

1. Push onions to the edges of the pan. Increase heat to medium-high.
2. Add chops to the center; sear 3–4 minutes per side until nicely browned. Transfer chops to a plate (they will finish cooking later).

Deglaze and Build the French Onion Pork Chops Sauce

1. Sprinkle 1 tablespoon flour over the onions; cook 1 minute, stirring.
2. Pour in 1/2 cup wine (or broth) and scrape up browned bits. Simmer 2 minutes to reduce.
3. Whisk in 1 1/2 cups beef broth, 1 tablespoon Worcestershire, and 1 tablespoon Dijon. Simmer 2–3 minutes until the sauce lightly thickens and turns glossy. Add balsamic if using; season to taste.

Nestle Chops and Simmer

1. Return chops (and any juices) to the skillet, nestling into the onions and sauce.
2. Reduce heat to medium-low; cover and simmer 8–10 minutes, turning once, until the pork reaches 140–145°F at the center.

Finish French Onion Pork Chops with Gruyère

1. Top each chop with a mound of onions and divide shredded Gruyère over the top.
2. Set oven rack 6 inches from the broiler and broil on High 2–3 minutes, just until the cheese is melted, bubbling, and lightly browned. Watch closely.

Rest and Serve the French Onion Pork Chops

1. Let the chops rest 3 minutes. Garnish with parsley and spoon extra sauce over the top. Serve hot.

Notes for Caramelized Onion Pork Chops

• Don’t rush the onions—steady medium heat yields sweet, mahogany caramelization. For technique details, see this excellent guide on how to caramelize onions.
• Use low-sodium broth so you can season to taste without oversalting the sauce.
• Gruyère melts like a dream and adds nutty depth; learn more about it here: What is Gruyère?

Variations of French Onion Pork Chops

• Mushroom & Swiss: Sauté 8 ounces sliced cremini with the onions; swap Gruyère for Swiss.
• Creamy Skillet: Stir 1/4 cup heavy cream into the sauce before simmering the chops for an extra-silky finish.
• Sheet-Pan Bake: Brown onions on the stove, then bake chops and onions together at 400°F for 12–15 minutes; add cheese in the last 2–3 minutes.

Equipment You’ll Need

• 12-inch oven-safe skillet (cast iron preferred)
• Tongs and wooden spoon
• Instant-read thermometer
• Chef’s knife and cutting board
• Measuring cups and spoons

Storage for Leftover French Onion Pork Chops

• Refrigerate: Cool completely, then store chops with sauce in an airtight container up to 3–4 days.
• Reheat: Warm gently in a covered skillet over low heat 6–8 minutes, or in a 325°F oven for 12–15 minutes, adding a splash of broth if needed.
• Freeze: Up to 2 months without the cheese topping for best texture; thaw overnight in the fridge before reheating.

Serving & Pairings

• Starches: Buttery mashed potatoes, creamy polenta, or crusty baguette to catch the sauce.
• Veggies: Roasted green beans, simple arugula salad with lemon, or garlicky sautéed spinach.
• Wine: A medium-bodied Pinot Noir or a lightly oaked Chardonnay complements the sweet-savory sauce.

Pro Tips for Perfect French Onion Pork Chops

• Cook to temp, not time: Pork is perfectly juicy at 145°F with a 3-minute rest; see safe temps at FoodSafety.gov.
• Layer flavors: Deglaze thoroughly to dissolve fond (browned bits) into the sauce—this is your flavor gold.
• Control heat: If onions start to scorch, add 1–2 tablespoons water and lower the heat to keep them soft and jammy.

FAQ: French Onion Pork Chops

Can I use boneless pork chops?

Yes—boneless work great. Watch the simmer time closely since they can cook slightly faster than bone-in.

How do I keep pork chops from drying out?

Don’t overcook. Sear for color, then simmer gently in the sauce just until 145°F; rest 3 minutes to retain juices.

What cheese can I substitute for Gruyère?

Try Swiss, Emmental, or Provolone. They melt smoothly and complement the sweet onions.