One Pan French Onion Smothered Pork Chops are tender, juicy and drenched in saucy caramelized onions and topped with melty cheese for simple, but elegant comfort food entertaining.
Today’s recipe for French Onion Pork Chops are a slight twist on the most popular recipe on my website ever, French onion Chicken. I had just gotten the nicest compliment from a reader who said how good the French Onion Chicken was and it made me want to make them again. I had everything but the chicken in the house. As I’m sure you guessed I did have pork chops so I tinkered with the recipe a little.
The resulting French Onion Smothered Pork Chops recipe was a huge success. It’s a great meat for comfort food entertaining. You know those meals that seem fancy to your guests, but hit the spot on warm, melty cheese, saucy tenderness in every bite.
That being said, this meal is equally wonderful for weeknight meals because it’s comfort food that comes together so quickly!
Secrets to Making Onions for French Onion Pork?
Cut the onions evenly. This allows for even browning when cooking.
Cut at a wider width. If you slice the onions too thin they will dissolve during cooking. I cut them about 1/2 inch wide. You can go as low as 1/4 inch, any smaller and they will disappear when cooking with the pork.
Cook the onions on low heat for a long time for even caramelization and no chance of burning them.
What kind of Pork to use
Center cut Pork Loin Chops work well. They are usually thicker, so they hold up in the cooking time and remain very juicy. I recommend 1 1/4″ thick, and would go no thinner than that. I usually recommend using meat with a bone for added flavor the bone gives. This recipe, however, has such flavorful onions and a velvety sauce; so while a bone-in pork chop will certainly work I prefer the center cut boneless.
If you want to sub a bone-in chop make sure it is a thicker cut and you will have to adjust the cooking time slightly. Sometimes a bone requires longer cooking.
How to cook Pork for French Onion Smothered Pork Chops?
Sear the pork chops in the pan for about 2-minutes per side. You’ll want to season the meat generously so when searing them they form a slight crust on the pork. This partially cooks the chops so you can cut down on the baking time. Don’t worry that the pork isn’t completely cooked at this step. They will finish cooking in the oven when all of the onions are browned and you are baking them to thicken the sauce.
Can Pork be a little bit pink inside? Yes! The USDA cooking temperatures have been changed in recent years to be safe to eat at 145° from the original recommendation for years of 165°. I recommend testing the pork with a thermometer to make sure it cooks to 140° before turning the oven to broil to finish browning the cheese on top of the chops. The pork will continue to cook and will remain very juicy at the lower finished temperature.
What side dishes pair well with French Onion Pork?
- Creamy Scalloped Potatoes
- Brussel Sprouts with Bacon
- Lemon Garlic Smashed Potatoes
- Garlic Sugar Snap Peas
- Savory Sauteed Green Beans
- Asparagus, Tomato and Artichoke Salad
- Mashed Rutabegas
- Lemon Parmesan Asparagus
- Garlic Butter Carrots
More Easy Comfort Food Recipes:
- French Onion Chicken
- Parmesan Breaded Pork Chops (pictured above)
- Pork Medallions with Blue Cheese Sauce
- One Pot Jambalaya
- Chipotle Barbacoa Beef
PIN THIS TO YOUR PORK BOARD OR EASY DINNER RECIPES FOR ENTERTAINING BOARD so you can find it easily when you need it.
You can also follow me on Facebook here for more easy recipes for entertaining!
(Facebook not your thing….. that’s ok too! I have you covered with a mailing list that shares easy recipes for entertaining on this page where it says “join the west via midwest community!” )
- 8 6 ounce center cut boneless pork chop (1 1/4" thick each), trim away excess fat
- 2 Tablespoons olive oil
- 3 pounds onions, peeled and sliced to 1/2" thick
- 1 teaspoon thyme
- 3 tablespoons flour
- 2 cups chicken broth
- 3 cloves garlic minced
- 1/3 cup white wine
- 2 tablespoons dijon mustard
- 1 teaspoon worcestershire sauce
- 1 1/2 cups gouda cheese
- salt and pepper to taste
- Preheat oven to 350°
- Heat large pan or dutch oven to high. Add 1 tablespoon of olive oil. Season the pork chops generously with salt and pepper then brown each side of the pork for 3 mins per side. Don't overcrowd the pan. It's better to do it in batches and give the pork room to brown. Remove all pork from the pan and place on a side plate and proceed to cook the onions in this pan
- Place 2 tablespoons of olive oil in the pan and reduce the heat to medium-low. Add onions and cook until the onions are a deep rich brown color. About 35-45 minutes in total. DO NOT TURN THE HEAT TO HIGH to cook it faster, they will burn quickly. At about 15 minutes of cooking the onions, you will add the wine to the pan and continue to cook the onions. The onions will reduce down a lot. Don't worry. Its what is supposed to happen.
- Once the onions are nice and browned, add garlic, thyme and flour to onions and stir vigorously to combine. Continue to cook for 3 minutes. Then add half of the broth and stir and cook for 5 minutes. Then scoop out 1/3 of the onions and place them on a plate. Add the rest of the broth, mustard and Worcestershire sauce and bring to a boil. The sauce should start to thicken in a few minutes.
- Place the pork chops back into the pan with thickened onions/broth and then divide the onions you have set aside and place them atop of each pork chop. Place into a 350° oven and bake for 15-20 minutes. Then remove from the oven and turn the oven to broil. Sprinkle the grated cheese over each of the pork chops topped with onions. Place pan back in the oven and broil until cheese is melted and golden brown. (about 5 minutes depending on your oven)
- Serve Immediately.
Serving Size:8 Servings
Amount Per Serving: Calories: 491Saturated Fat: 9gCholesterol: 141mgSodium: 437mgCarbohydrates: 19gFiber: 3gSugar: 7gProtein: 46g