This French onion pork chop recipe delivers rich, savory comfort in under an hour. Seared pork chops are nestled in a bed of caramelized onions and a delicious and beefy French onion gravy, then topped with melty provolone for that irresistible finishing touch. It’s the kind of cozy, crowd-pleasing dinner that feels a little special but is simple enough for a weeknight meal.
This post is sponsored by the Utah Pork Producers Association.
Pork is one of my favorite budget-friendly proteins that's always on rotation in my kitchen. Boneless pork chops cook quickly in a skillet and stay juicy when they're cooked medium-rare. They’re packed with flavor and pair well with savory ingredients like caramelized onions and melty cheese.
The prep is straightforward and the ingredients are pantry staples, but the flavor is anything but basic. Think French onion soup vibes, only heartier. Serve it alongside mashed potatoes, broccoli, green beans, or crusty bread to soak up the extra sauce.
If you love juicy pork chops, you have to try my BBQ pork chops next.
Kelsey's Recipe Highlights
- One-skillet recipe: Everything comes together in a single pan, making cleanup quick and easy.
- Comfort food classic: All the cozy flavors of French onion soup in a hearty pork chop dinner.
- Restaurant-style flavor: This dish brings bold, restaurant-style flavor to your own kitchen, perfect for an at-home date night.
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Ingredients
- Boneless pork chops: Choose chops about ¾ inch thick for quick, even cooking.
- Salt and pepper: Enhances flavor. Season both sides of the pork.
- Olive oil: Used to sear the pork and sauté the onions.
- Yellow onions: Look for large, firm onions for the best caramelization.
- Dry white wine: Deglazes the pan and adds depth to the onion gravy. A sauvignon blanc or pinot grigio works well. If you don’t want to open a full-size bottle, look for mini bottles sold in packs.
- All-purpose flour: Helps thicken the sauce into a rich gravy.
- Beef broth: Forms the base of the sauce and adds savory flavor.
- Onion soup and dip mix: Boosts the onion flavor and adds seasoning in one step.
- Provolone cheese: Melts beautifully over the pork chops for a creamy finish.
See the recipe card for quantities.
Instructions
Pat the pork chops dry with a paper towel and season with salt and pepper on both sides.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the pork chops for 3–4 minutes per side until golden brown. Remove and set aside (we will finish cooking them later).
In the same skillet, add the remaining 1 tablespoon olive oil and sliced onions. Cook over medium heat, stirring occasionally, until the onions are soft and golden brown, about 15-20 minutes.
Stir in the white wine, scraping up any browned bits from the pan. Let it simmer for 1–2 minutes to cook off the alcohol.
Sprinkle the onions with flour. Stir and cook for one minute. Add the beef broth and onion soup mix. Stir well and bring to a simmer.
Return the pork chops to the skillet, nestling them into the onion mixture.
Reduce heat to low, cover, and let the pork simmer until it reaches an internal temperature of 145°F (63°C), about 7–10 minutes.
Remove the skillet from the heat. Place a slice of provolone on each pork chop, cover, and let the residual heat melt the cheese, about 2 minutes. Let the pork chops rest for 3 minutes before serving. They will be lightly pink in the center and perfectly juicy.
Substitutions
- Pork chops: Bone-in chops work too, just adjust the cooking time accordingly.
- Dry white wine: Replace with an extra splash of broth to deglaze the pan.
- Provolone cheese: Swiss cheese, mozzarella cheese, or shredded Gruyère cheese are great alternatives.
- Beef broth: Substitute with chicken broth if needed, though the flavor will be lighter.
- Onion soup mix: Use homemade seasoning blends. Try a mix of dried onion flakes, onion powder, garlic powder, beef bouillon powder, and black pepper.
Equipment
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To prep the onions, you'll want a cutting board and a chef's knife.
You will need a large skillet to fit four pork chops. This is a one-pot meal, meaning the whole dish is made in one pan. You'll also want a pair of tongs to flip the meat and transfer it to and from the pan.
Storage
Store leftovers in an airtight container in the fridge for up to 3 to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the sauce.
If freezing, leave off the cheese and freeze the pork and onion mixture. Reheat, top with fresh cheese, and cover to melt before serving.
Kelsey's Top Tips
Sear, then simmer: Searing the pork chops first gives them great color and flavor. Finishing them in the onion gravy keeps them tender and juicy.
Take your time with the onions: Don’t rush the caramelizing. Let them get soft and golden for the best flavor base.
Use a meat thermometer: For perfect pork, cook to an internal temp of 145°F (63ºC), then let it rest a few minutes before serving.
Smothered pork chops? Say less!
This feels like a little upgrade to a regular weeknight dinner without actually being hard to make. My husband is always wowed by caramelized onions, so French onion smothered pork chops are a guaranteed hit every time.
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
📖 Recipe
French Onion Pork Chops
Ingredients
- 4 boneless pork chops about ¾ inch thick
- salt and pepper to taste
- 2 tablespoons olive oil divided
- 2 large yellow onions sliced
- ¼ cup dry white wine see notes
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 envelope onion soup and dip mix
- 4 slices provolone cheese
Instructions
- Pat the pork chops dry with a paper towel and season with salt and pepper on both sides.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the pork chops for 3–4 minutes per side until golden brown. Remove and set aside (we will finish cooking them later).
- In the same skillet, add the remaining 1 tablespoon olive oil and sliced onions. Cook over medium heat, stirring occasionally, until the onions are soft and golden brown, about 15-20 minutes.
- Stir in the white wine, scraping up any browned bits from the pan. Let it simmer for 1–2 minutes to cook off the alcohol.
- Sprinkle the onions with flour. Stir and cook for one minute. Add the beef broth and onion soup mix. Stir well and bring to a simmer.
- Return the pork chops to the skillet, nestling them into the onion mixture. Reduce heat to low, cover, and let the pork simmer until it reaches an internal temperature of 145°F (63°C), about 7–10 minutes.
- Remove the skillet from the heat. Place a slice of provolone on each pork chop, cover, and let the residual heat melt the cheese, about 2 minutes. Let the pork chops rest for 3 minutes before serving. They will be lightly pink in the center and perfectly juicy.
Video
Notes
Nutrition
FAQ
Absolutely. Just increase the cook time slightly to ensure they’re cooked through. For best results, use a meat thermometer.
Use an instant-read thermometer and look for 145°F (63ºC) at the thickest part.
A dry white wine like sauvignon blanc or pinot grigio works well. Look for mini bottles if you don’t want to open a full-size one.
Food safety
- Cook pork to a minimum internal temperature of 145°F (63°C).
- Do not use the same cutting board or utensils for raw pork and cooked food.
- Wash your hands thoroughly after handling raw meat.
- Refrigerate leftovers within 2 hours to prevent bacterial growth.
Carol says
Just made these and they’re wonderful! Caramelizing the onions is worth it the fifteen minutes.
Kelsey Smith says
If you like caramelized onions and French onion soup, you are going to love my recipe. Enjoy!