French Onion Pork Chops
French Onion Pork Chops are inspired by the classic soup flavors. Seasoned pork chops, caramelized onions, all smothered in a rich and savory gravy topped with melted cheese!
A SAUCY PORK DINNER RECIPE
I don’t know about y’all but I am always on the lookout for new pork chop recipes. A lot of times I can find pork chops for a great deal at the grocery store but you can get kind of tired of making the same old things, right? One of my favorite things about this French Onion Pork Chops dinner recipe is that it’s ready and on the table in only 45 minutes. It is pretty simple to make and is so flavorful. It tastes like it has been soaking in the gravy all day long. And if you tend to think pork chops come out too dry when you cook them in the oven, you do not have to worry about that with this recipe. They come out juicy, tender every time!
These tasted absolutely amazing! So easy to make and the flavor is outstanding!
– Katelyn
FREQUENTLY ASKED QUESTIONS:
Yes. I would brown the pork chops as shown below for color and flavor. If you are pressed on time you can skip that step. Place them into the crock pot with the onions. Add beef broth an onion soup mix and stir to combine (you can also stir the beef broth and onion soup mix in a separate bowl then pour it in.) Cover and cook on low for about 4-5 hours (pork is done when it reaches an internal temperature of 145F degrees. Then sprinkle Swiss cheese on each of the pork chops. Cover again and allow the cheese to melt then serve.
Try serving these pork chops with mashed potatoes, egg noodles, or rice to soak up the delicious gravy.
They also pair nicely with steamed vegetables like the ones that you steam in the bag. They are great for sides like carrots, broccoli, mixed veggies. These pork chops would be nice with a fresh green salad too.
Sure can. After searing the pork chops and caramelizing the onions on the stovetop, you can transfer everything to an oven-safe dish and bake at 375°F for 20-25 minutes, or until the pork chops are fully cooked and tender. Always take care when cooking pork chops in the oven, they can overcook and dry out.
Yes, you can use bone-in pork chops, but you may need to adjust the cooking time to ensure they are cooked through.
Of course. I went with three here because my grocery stores tend to sell the thick cut pork chops in packs of three. I have no idea why that seems to be the general standard. If you need more, make sure you are using a large enough pan to accommodate the extra pork chops or use two separate pans. I would also suggest maybe doubling the gravy if you like plenty of gravy.
Yes, you can, but you’ll need to adjust the cooking time. I’ve only tested this recipe with the thickness that I recommended. So, I would suggest you keep your meat thermometer handy and adjust your cook time to ensure the internal temperature reaches 145F degrees.
Pork chops should be cooked to an internal temperature of 145°F (63°C). Use a meat thermometer to check the temperature at the thickest part of the chop.
Yes! I have a Crock Pot French Onion Chicken that you can give a whirl. Also, you can make it on the stovetop just like this one. Follow all the directions and instead of using pork chops use chicken breast or chicken thighs. It may take a little longer to cook. Internal temperature of chicken should be 165F degrees before serving.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. You can freeze the cooked pork chops and sauce in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- boneless pork chops– Look for boneless pork chops that are about 3/4 inch thick. You can find these at most grocery stores or butcher shops.
- salt and pepper– to taste. If you are at all sensitive or concerned about sodium, I would definitely use no sodium beef broth and use a no salt seasoning blend (like Mrs. Dash) to season the pork chops or just season them with pepper and no salt.
- olive oil
- large yellow onion– Make sure to caramelize the onions slowly to develop their sweet, rich flavor.
- low sodium beef broth– I highly recommend using unsalted beef broth if possible. The packet of onion soup mix has enough salt for the gravy. You can always taste the gravy and add more salt if preferred.
- onion soup mix– This convenient ingredient adds a lot of flavor. If you prefer, you can make your own Homemade Onion Soup Mix and you can control the flavors added (and salt as well.)
- shredded Swiss cheese– shredded mozzarella, gruyere or provolone can be used instead of Swiss cheese.
- chopped fresh parsley – optional – I just use it to add color. You could use dried parsley as well.
HOW TO MAKE FRENCH ONION PORK CHOPS
Season the pork chops with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops to the skillet and sear for 3-4 minutes on each side until they are golden brown. Remove the pork chops from the skillet and set them aside. In the same skillet, add the sliced onions. Cook, stirring occasionally, until the onions are caramelized and golden brown, about 10 minutes.
Add the beef broth and onion soup mix to the skillet with the onions. Stir to combine and bring to a simmer.
Return the pork chops to the skillet, nestling them into the onions and broth mixture. Cover and simmer on low heat for about 15 minutes, or until the pork chops are cooked through (pork chops are cooked when they reach an internal temperature of 145°F degrees).
Sprinkle the shredded Swiss cheese over the pork chops. Cover the skillet and let the cheese melt, about 2-3 minutes.
Sprinkle the chopped fresh parsley over the top. Serve the pork chops with the onion gravy spooned over them.
CRAVING MORE RECIPES?
French Onion Pork Chops
Ingredients
- 3 thick cut boneless pork chops (about 3/4 inch thick)
- salt and pepper (to taste)
- 1 Tablespoon olive oil
- 1 large yellow onion, sliced
- 1 cup low sodium beef broth (can use unsalted)
- 1 packet onion soup mix
- ½ cup shredded Swiss cheese (can use more if you like extra cheesy)
- ¼ cup chopped fresh parsley for garnish (optional)
Instructions
- Season 3 thick cut boneless pork chops with salt and pepper on both sides.
- Heat 1 Tablespoon olive oil in a large skillet over medium-high heat.
- Add the pork chops to the skillet and sear for 3-4 minutes on each side until they are golden brown. Remove the pork chops from the skillet and set them aside.
- In the same skillet, add 1 large yellow onion, sliced. Cook, stirring occasionally, until the onions are caramelized and golden brown, about 10 minutes. If you think the onions are sticking, go ahead and add a small amount of oil to the pan.
- Add 1 cup low sodium beef broth and 1 packet onion soup mix to the skillet with the onions. Stir to combine and bring to a simmer.
- Return the pork chops to the skillet, nestling them into the onions and broth mixture.
- Cover and simmer on low heat for about 15 minutes, or until the pork chops are cooked through (pork chops are cooked when they reach an internal temperature of 145°F degrees).
- Sprinkle ½ cup shredded Swiss cheese evenly over all the pork chops. Cover the skillet and let the cheese melt, about 2-3 minutes.
- Sprinkle ¼ cup chopped fresh parsley over the top (optional).
- Serve the pork chops with the onion gravy spooned over them.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- Many boneless pork chops come in a 3-pack which is why I went with 3 servings here. You can certainly make this with more pork chops in a large enough pan but you may want to double the gravy if you love lots of gravy.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This was delicious. I too used Better than Bullion with a cup of water. Served over Mashed Potatoes. I will be making this again!
These were amazing! The chops were tender and delicious!
My husband loved this so much! The only thing I did different was used better than bullion beef with 1 cup of water instead of beef stock. Thank you for the recipe!
Yay! Love hearing that so much Beth! I really appreciate you taking the time to come back and comment!
Turned out really good. My husband said I could definitely make this again!
Can I make these chops in a Crock pot??
HI Alexis! I talk about that in more detail above in the Frequently Asked Questions section 🙂
These tasted absolutely amazing! So easy to make and the flavor is outstanding!