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French Onion Smothered Pork Chops Recipe

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.

smothered pork chop on a black plate

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.

starting to cook onions for smothered pork

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?

Parmesan Crusted Breaded Pork Chops are an ideal meal for easy weeknight entertaining. Breaded with Panko and tangy parmesan, crunchy outside crust over juicy tender pork chops.

More Easy Comfort Food Recipes:



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Yield: 8

One Pan French onion Smothered Pork Chops

Melted Cheese atop French Onion Pork Chops on a plate

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.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 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

Instructions

  1. Preheat oven to 350°
  2. 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 the each side of the pork for 3 mins per side. Don't overcrowd the pan. Its 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
  3. Place 2 tablespoons olive oil in 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 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.
  4. 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 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.
  5. 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 piece of chicken. 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 pork chop 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)
  6. Serve Immediately.

Nutrition Information:

Yield:

8

Serving Size:

8 Servings

Amount Per Serving: Calories: 491Saturated Fat: 9gCholesterol: 141mgSodium: 437mgCarbohydrates: 19gFiber: 3gSugar: 7gProtein: 46g

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Britt

Monday 19th of March 2018

This is such a fantastic idea! Pork chops do so well in gravy, I just can imagine how well they taste in an onion gravy. *drools* And the fact that you topped it with gouda cheese! I am ALL IN!

Dana

Monday 19th of March 2018

Oh my gosh, what a brilliant idea! Growing up, my Mom overcooked pork chops so never really liked them much. Once I got older, I found them to be quite boring still, until I discovered this onion/apple/cranberry sauce recipe to cook them in, and that was my go-to. Now I don't eat pork, but looking a this is making me sad that I didn't think of this or see this way back when! Brilliant! I can taste it. French onion anything is always super flavorful.

Sarah

Monday 19th of March 2018

What a good idea! I love French Onion Soup, and using it to smother the main part of your meal is so clever! Caramelized onions and cheese make the world a better place ;)

Tina

Sunday 18th of March 2018

What a great way to prepare pork chops. I shy away from pork chops normally because I overcook them and they come out try and tough. I will definitely use my thermometer with this recipe. Good to know the government changed their recommendation, I didn't know that. The cheese and caramelized onions will really amp up the flavor and texture, looks like a winner to me. Thanks!

Lisa

Sunday 18th of March 2018

I love a good pork chop dinner and the twist of Caramelized onions and cheesy topping sounds truly indulgent. I have a feeling we’ll be making these this week. I completely agree with cooking the pork to a slight pink interior- I grew up on dry mealy pork chops and hated them. We rejoice in the tender juicy cooking method nowadays.

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