French Onion Pork Chops are perfectly seasoned and seared pork chops baked with caramelized onions and Gruyere cheese. Pair these juicy and flavorful chops with some mashed potatoes for a delicious and hearty meal! If you love french onion dishes, be sure to try my French Onion Chicken Macaroni and Cheese.
French Onion Pork Chops
I have been on a French Onion kick lately. It had been a while since my Homemade Onion Soup Mix, but lately, I have expanded to making French Onion Dip, French Onion Deviled Eggs, Skillet Onion Dip, and my French Onion Zucchini Bake. I told you, there have been a lot of French Onion dishes around here! Adding caramelized onions and Gruyere cheese to pork chops was a no-brainer for me, especially after making and loving my French Onion Stuffed Pork Loin.
French Onion Pork Chops Recipe
I don’t know how to convince you enough to make this French Onion Pork Chop recipe. I thought about using all caps to get my point across, but I didn’t want you to think I was yelling. But, I really want to yell it from the mountaintops, ‘MAKE THIS RECIPE!’ It has to be one of the tastiest pork recipes I have ever tried! Make sure you have all the following ingredients ready to go.
How to Make French Onion Pork Chops
Preheat the oven to 425°F while you brown the onions. This will take about 20 minutes. Cook the onions in an oven-safe, large skillet. The pork chops will be going back in there, so don’t clean it out after you brown the onions. Be sure to keep the cooked onions warm by putting an aluminum foil tent over them while you prepare the chops.
- To prepare the pork chops, mix the oil, salt, pepper, and Italian seasoning in a bowl. Rub the seasoning over both sides of the pork chops.
- Brown the seasoned pork chops in the same skillet you browned the onions. Cook each chop for about 3-5 minutes per side.
- Remove the pork chops for a moment while you add the onions back into the skillet.
- After you put the onions back in the skillet, combine the rest of the beef broth and flour in a small bowl. Whisk that together and pour it into the skillet with the onions, bringing it to a low boil so the sauce thickens.
- Add the pork chops back to the skillet, top with the Gruyere cheese, and bake everything for 5-10 minutes, or until the cheese is hot and bubbly.
- When you remove it from the oven, don’t forget to spoon some of the onion mixture over top of the pork chops.
YUM! And, the onion mixture is perfect to use as a gravy for your mashed potatoes!
Do I Have to Use Gruyere Cheese?
One trick to make French Onion Pork Chops stand out is to use authentic Swiss Gruyere Cheese! Trust me on this one. It’s the best all-around cheese for baking because of its firmness and anti-stringiness if that is even a word. (It is now, I guess.) It also has a nutty flavor that is delicious! If you can’t find Gruyere, you can use a French Comte cheese. Regular old Swiss cheese you find in masses at the grocery store may be substituted, but beware! The texture is different, and it may not give you that taste that stands out from the crowd.
More Pork Recipes
French Onion Pork Chops
Ingredients
- 3 tablespoons butter
- 2 yellow onions, thinly sliced
- 1 cup beef broth, divided
- 4 boneless pork chops
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon Italian seasoning
- 3 tablespoons all-purpose flour
- 2 cups shredded gruyere cheese
- Parsley, for garnish
Instructions
- Preheat oven to 425°F.
- In a large oven-safe skillet over medium-high heat, melt butter.
- Add onions and half of the beef broth and cook until the onions are browned and tender (approximately 15-20 minutes). Transfer cooked onions to a bowl and tent to keep warm.
- In a small bowl, combine oil, salt, pepper, and Italian seasoning. Rub over both sides of the pork chops.
- To the same skillet (do not wipe out) add the seasoned pork chops. Cook 3-5 minutes on each side (or until well browned). Remove from skillet and set aside.
- Add the onions back to the skillet.
- In a small bowl, combine remaining beef broth and flour. Whisk together and pour into onion mixture. Bring the mixture to a low boil (sauce should thicken).
- Add the pork chops to the onion mixture. Top with Gruyere cheese.
- Transfer the skillet to the oven and bake for 5-10 minutes or until cheese is hot and bubbly. The internal temperature of pork should be 145°F when cooked.
- Remove from the oven and spoon some of the onion mixture over the top. Serve.
Did you make this recipe?
You can tag me at @iamhomesteader.
Want More French Onion Recipes?
French Onion Chicken Macaroni and Cheese
Homemade French Onion Dip
Thanks for a great recipe. Why couldn’t I just melt the cheese on the stove top? It seems silly to only put the pan in the oven for 5-10 minutes just to melt the cheese.
Just made this recipe. Soo good! Had to substitute with mozzarella cheese since that’s what I already had on hand.
WHAT KIND OF ITALIAN SPICES DO YOU USE
This was really good!
We had just two chops so I halved the recipe. One thing I learned today is to use a full cup of broth. It was a little dryer than I’d expected. Lesson learned. I overcooked the onions too but it tasted great! Pretty easy to make too.
Thank you.
Going to do this weekend.
Loved this recipe!! Great way to change up pork chops!
Substituted 1 1/2 Tbsp corn starch for the 3 Tbsp flour just to make it gluten free for my daughter.
Only reason I subtracted a star is because the specialty cheese ingredient. I live in rural Missouri and can only find “regular old swiss”. ☺
The recipe does not give the amount of ingredients
Scroll down to the bottom. It’s all there.
So these don’t appear to be “bone in” chops. Any difference on timing if “bone in” I make chops the Gordon Ramsey way. 1 minute sear on both sides in hot iron skillet and bast with (avocado oil). Then oven at 400d for 10min. always perfect. Can I adopt the same here or is the timing different because of the onion mix?
Yes, you are correct. The onions are sauteed separate so I would just add them over the chops after searing and then pop into the oven. You can add the cheese right as they come out. 🙂