Prep time: 10 mins | Cook time: 1 hr 10 mins | Total time: 1 hr 20 mins | Servings: 4 PEOPLE
Pan-fried or baked juicy and tender pork chops smothered in a thick, very flavorful French Onion sauce with gravy and mushrooms. For extra satisfaction, top the chops with cheese while hot and let the cheese melt. Serve these delicious French Onion Pork Chops over mashed potatoes with a side of roasted veggies or any of your favorite side dishes for a filling weeknight meal perfect for everyone!
Ingredients
Pork Chops:
2 tbsp olive oil
4 pork chops, center cut, bone-in
2 tbsp flour
4 slices Gruyere or Swiss cheese, optional
Salt/Pepper, to taste
French Onion Sauce:
2 large yellow onions, sliced 1/4” thick
6 tbsp butter, divided
1 tbsp flour
2 cloves garlic, minced
8 ounces button mushrooms, sliced
1/3 c. dry white wine
1 sprig of fresh Thyme, or 1 teaspoon of dried thyme
1 ¼ c. chicken broth
How to make French Onion Pork Chops
Pork Chops:
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: Sprinkle the pork chops with salt and pepper. Then, dredge all sides with flour.
Step 3: In a large cast-iron skillet, heat 2 tbsp olive oil over medium-high heat. Once the oil is hot, add the pork chops to the skillet and sear for about 2 minutes on each side. To a baking dish, transfer the pork chops and allow them to rest while preparing the sauce.
French Onion Sauce:
Step 4: In the now-empty skillet, melt 4 tbsp butter over medium-low heat. Cleaning the pan in between is not required.
Step 5: Once the butter has melted, add the onions to the skillet and toss. Cook for about 45 to 60 minutes or until caramelized. Stirring often using a silicone spatula.
Step 6: Adjust the heat to medium-high and pour in the white wine. Cook for about 4 minutes until the wine has reduced by half. Deglaze the pan using the same silicone spatula.
Step 7: In 1 tbsp flour, toss the onions and continue to heat for an additional 1 to 2 minutes. Next, add the mushrooms and the rest of the 2 tbsp butter. Heat for another 5 minutes before stirring in the garlic. Continue to cook for a minute more.
Step 8: To the pan, pour in the chicken broth and add the fresh thyme. Bring everything to a gentle boil, then decrease to a simmer. Allow the mixture to simmer until reduced.
Step 9: In the meantime, bake the pork chops for about 10 to 15 minutes. Place the pork chops back into the skillet and spoon the sauce over. If using thinner (about 3/4-inch pork chops), you can cook them in the sauce instead.
Step 10: Add the cheese on top of each pork chop and allow the cheese to melt in the oven. Alternatively, you can tent the dish with foil to melt the cheese. This step is optional but recommended.
Notes:
Once the internal temperature of the chops reaches 145 degrees, the pork chops are done.
You can replace wine with chicken or beef broth.
If using thinner pork chops, you can add them to the skillet once the chicken broth has been added and cook them right in the skillet.
Nutrition Facts:
Calories: 540 kcal, Carbohydrates: 13g, Protein: 39g, Fat: 35g, Saturated Fat: 16g, Cholesterol: 162mg, Sodium: 518mg, Potassium: 915mg, Fiber: 2g, Sugar: 4g, Vitamin A: 549IU, Vitamin C: 12mg, Calcium: 57mg, Iron: 2mg
Ingredients
- Pork Chops:
- 2 tbsp olive oil
- 4 pork chops, center cut, bone-in
- 2 tbsp flour
- 4 slices Gruyere or Swiss cheese, optional
- Salt/Pepper, to taste
- French Onion Sauce:
- 2 large yellow onions, sliced 1/4” thick
- 6 tbsp butter, divided
- 1 tbsp flour
- 2 cloves garlic, minced
- 8 ounces button mushrooms, sliced
- 1/3 c. dry white wine
- 1 sprig of fresh Thyme, or 1 teaspoon of dried thyme
- 1 ¼ c. chicken broth
Instructions
Pork Chops:
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: Sprinkle the pork chops with salt and pepper. Then, dredge all sides with flour.
Step 3: In a large cast-iron skillet, heat 2 tbsp olive oil over medium-high heat. Once the oil is hot, add the pork chops to the skillet and sear for about 2 minutes on each side. To a baking dish, transfer the pork chops and allow them to rest while preparing the sauce.
French Onion Sauce:
Step 4: In the now-empty skillet, melt 4 tbsp butter over medium-low heat. Cleaning the pan in between is not required.
Step 5: Once the butter has melted, add the onions to the skillet and toss. Cook for about 45 to 60 minutes or until caramelized. Stirring often using a silicone spatula.
Step 6: Adjust the heat to medium-high and pour in the white wine. Cook for about 4 minutes until the wine has reduced by half. Deglaze the pan using the same silicone spatula.
Step 7: In 1 tbsp flour, toss the onions and continue to heat for an additional 1 to 2 minutes. Next, add the mushrooms and the rest of the 2 tbsp butter. Heat for another 5 minutes before stirring in the garlic. Continue to cook for a minute more.
Step 8: To the pan, pour in the chicken broth and add the fresh thyme. Bring everything to a gentle boil, then decrease to a simmer. Allow the mixture to simmer until reduced.
Step 9: In the meantime, bake the pork chops for about 10 to 15 minutes. Place the pork chops back into the skillet and spoon the sauce over. If using thinner (about 3/4-inch pork chops), you can cook them in the sauce instead.
Step 10: Add the cheese on top of each pork chop and allow the cheese to melt in the oven. Alternatively, you can tent the dish with foil to melt the cheese. This step is optional but recommended.
Notes
Once the internal temperature of the chops reaches 145 degrees, the pork chops are done. You can replace wine with chicken or beef broth. If using thinner pork chops, you can add them to the skillet once the chicken broth has been added and cook them right in the skillet.
