French Onion Pork Chops

Make juicy French Onion Pork Chops in one pan, all in under an hour! Complete with delicious caramelized onions and Gruyere cheese.

Course Main Course

Cuisine American

Keyword french onion pork chops, french onion soup and pork chops, french onion soup pork chops, pork chops with french onion soup

Prep Time 5

Cook Time 45

Total Time 50

Servings pork chops

Calories 505kcal

Author Isabel Laessig

Equipment

large oven-safe pan
Wooden spoon small
Tongs
Cheese grater
Sharp knife
Cutting board

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

Video

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!

Nutrition