French Onion Pork Chops
French onion pork chops are seared, smothered in caramelized onions and beefy onion soup mix sauce, then topped with melted provolone.
Servings: 4 servings
Calories: 426kcal
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
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.
Wine: A dry white wine like sauvignon blanc or pinot grigio is best. Look for mini bottles if you don’t want to open a full-size one.
Nutrition
Calories: 426kcal | Carbohydrates: 17g | Protein: 36g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 1233mg | Potassium: 755mg | Fiber: 2g | Sugar: 4g | Vitamin A: 176IU | Vitamin C: 6mg | Calcium: 190mg | Iron: 1mg
