This post may contain paid links. See more info on my privacy page.
Made in one pan in under an hour, French Onion Pork Chops are the perfect weeknight dinner or easy potluck recipe! Richly flavorful French onion soup pork chops make for a fun meal everyone at the table will crave again.
Jump to:
French Onion Soup Pork Chops
If there's one meal I love to come back to every week, it's pork chops. I never get tired of making a good pork chops recipe! This recipe for pork chops with French onion soup is one of my favorites - it will surprise you how flavorful this dish is.
Each bite of my French onion soup pork chops are rich and savory, you'll find yourself coming back for seconds! Best of all, they're more than just delicious: they're ready in under an hour, all in one pan.
If you're a French onion soup lover, then this easy pork chop recipe is for you! Using sticky an d sweet caramelized onions and gooey gruyere cheese, these tender, juicy pork chops are irresistibly tasty.
Pork Chop Sauces
This is one of my favorite sauces for pork chops. Try my other favorites, too!
Onion Soup Pork Chops Ingredients
- Boneless Pork Chops
- White Onions
- Beef Stock
- Gruyere Cheese
- Butter
- Olive Oil
- Flour
- Worcestershire Sauce
- Salt
- Black Pepper
- Fresh Thyme
How to Make French Onion Pork Chops
- Add butter and half of your olive oil to a pan over medium heat. Once hot, add in the sliced onions. Cook your onions, stirring frequently, until softened and golden, about 10 minutes.
- Season the onions with salt and pepper. Lower the heat to medium-low and continue cooking your onions for about 10 minutes, or until deep golden and sticky/sweet. Remove the onions from the pan and set aside.
- Season all sides of your pork chops with salt and pepper.
- Turn the heat to high and add olive oil. Once the oil is hot, place the pork chops inside of the pan and saute on each side until golden brown, about 5-10 minutes. Remove from the pan and set aside.
- Lower the heat back to medium, and add the remaining olive oil. Add the sauteed onions back to the pan, and sprinkle with flour. Toss until the flour is not visible.
- Pour in beef stock, stirring frequently, until no lumps are remaining. Stir in Worcestershire sauce, any resting juices from the pork, and the pork chops.
- Spoon over some of the onions, top with shredded cheese, and broil on high until the cheese has melted, about 3-5 minutes.
- Garnish with fresh thyme, then serve and enjoy!
Onion Pork Chops Tips
- I highly recommend using a meat thermometer to ensure you don't overcook your pork chops! See my Pork Temperature Chart for more info.
French Onion Pork Chops Recipe FAQs
The secret to making a tender pork chop every time is choosing the right thickness of pork chop for the recipe you want to make, letting it rest before cooking, and using a meat thermometer to ensure they don't overcook.
French onion pork chops are so versatile, they can go with anything! Try serving them with rice, mashed potatoes, mac and cheese, roasted veggies or a salad.
Storing Leftover Pork Chops
- To Refrigerate: Store any leftovers in an airtight container place in the fridge for up to 3-5 days. When you are ready to reheat you can use a skillet or the microwave and heat until warmed through.
- To Freeze: Let this dish cool completely before freezing. Place in a freezer-safe container or bag for up to 1 month. Be sure to thaw completely before reheating!
Side Dishes for Pork Chops
- White Rice
- Air Fryer Broccoli
- Creamy Mashed Potatoes
- Air Fryer Brussels Sprouts
- Instant Pot Green Beans
Pork Chop Recipes
- Start with our best Pork Chop Recipes
- Grilled Pork Chops
- Apple Pork Chops
- Slow Cooker Pork Chops
- Slow Cooker Smothered Pork Chops
Love pork chops? Me too! That's why I made this amazing Marinade for Pork Chops to use with all your favorite pork chop recipes. Try it out!
If you love pork recipes, try my Slow Cooker Carnitas next!
Did you try this recipe? Leave a comment and a rating below to let us know what you think! We love to hear from you!
French Onion Pork Chops
Video
Equipment
- oven-safe pan
- Wooden spoon small
Ingredients
- 4 boneless pork chops
- 2 large white onions - finely sliced
- 1 cup beef stock
- 1 cup gruyere cheese - grated
- 1 Tablespoon butter
- 3 Tablespoons olive oil - divided into 1 Tablespoon for each
- 1 Tablespoon flour
- ½ teaspoon Worcestershire sauce
- 1 Tablespoon salt
- 1 Tablespoon black pepper
- 1 Tablespoon fresh thyme - for garnish
Instructions
- Add butter and 1 Tablespoon olive oil to a pan over medium heat. Once hot, add in the sliced onions. Cook your onions, stirring frequently, until softened and golden, about 10 minutes.1 Tablespoon butter,3 Tablespoons olive oil,2 large white onions
- Season the onions with salt and pepper. Lower the heat to medium-low and continue cooking your onions for about 10 minutes, or until deep golden and sticky/sweet. Remove the onions from the pan and set aside.1 Tablespoon salt,1 Tablespoon black pepper
- Season all sides of your pork chops with salt and pepper.4 boneless pork chops,1 Tablespoon salt,1 Tablespoon black pepper
- Turn the heat to high and 1 Tablespoon add olive oil. Once the oil is hot, place the pork chops inside of the pan and saute on each side until golden brown, about 5-10 minutes. Remove from the pan and set aside.3 Tablespoons olive oil
- Lower the heat back to medium, and add the remaining 1 Tablespoon olive oil. Add the sauteed onions back to the pan, and sprinkle with flour. Toss until the flour is not visible.3 Tablespoons olive oil,1 Tablespoon flour
- Pour in beef stock, stirring frequently, until no lumps are remaining.1 cup beef stock
- Stir in Worcestershire sauce, any resting juices from the pork, and the pork chops.½ teaspoon Worcestershire sauce
- Spoon over some of the onions, top with shredded cheese, and broil on high until the cheese has melted, about 3-5 minutes.1 cup gruyere cheese
- Garnish with fresh thyme, then serve and enjoy!1 Tablespoon fresh thyme
Notes
- I highly recommend using a meat thermometer to ensure you don't overcook your pork chops!
- To Refrigerate Leftovers: Store any leftovers in an airtight container place in the fridge for up to 3-5 days. When you are ready to reheat you can use a skillet or the microwave and heat until warmed through.
- To Freeze Leftovers: Let this dish cool completely before freezing. Place in a freezer-safe container or bag for up to 1 month. Be sure to thaw completely before reheating!
Sylvia says
I made this for dinner tonight it is so delicious!! I used frozen chopped onions and added a little extra Worchestershire and used sliced gruyere because I already had some. So good i will definitely be making this again!
Isabel Laessig says
Very glad to hear you enjoyed it, Sylvia! Thanks so much!
Chris says
Great recipe and tasted lovely
Isabel Laessig says
I am so glad you enjoyed my recipe, Chris! ❤️ Until next Sunday Supper… keep gathering, keep cooking, and keep making memories. – Isabel