Easy One-Pan French Onion Pork Chops: Your New Favorite Weeknight Comfort Food
Transform your weeknight dinner into a gourmet experience with this incredible French onion pork chop recipe. In under an hour, you can create a meal that’s rich in savory flavors and deeply comforting. This dish features perfectly seared pork chops, nestled in a luscious bed of sweet caramelized onions, all swimming in a savory, beefy French onion gravy. To complete this irresistible ensemble, each chop is crowned with a slice of melty provolone cheese, adding that classic French onion soup indulgence. It’s the ultimate cozy, crowd-pleasing dinner that feels exceptionally special, yet remains simple enough for even the busiest weeknights.
This post is sponsored by the Utah Pork Producers Association.
Pork consistently ranks as one of my top choices for budget-friendly protein, always finding its way into my kitchen rotation. Boneless pork chops are particularly fantastic because they cook remarkably fast in a skillet and maintain their succulent juiciness when cooked to a perfect medium-rare. Beyond their quick cooking time, they boast an inherent richness that pairs exquisitely with other savory components, especially the deep, sweet notes of caramelized onions and the creamy texture of melted cheese.
The beauty of this French onion pork chop recipe lies in its simplicity. The preparation is straightforward, relying on readily available pantry staples, yet the resulting flavor profile is anything but basic. Imagine the comforting, umami-rich essence of classic French onion soup, but transformed into a heartier, more substantial main course. To fully savor every drop of the delicious gravy, serve these pork chops alongside creamy mashed potatoes, crisp green beans, tender broccoli, or a generous slice of crusty bread. For those who can’t get enough of perfectly cooked pork, be sure to explore my popular creamy garlic pork chops or my flavorful BBQ pork chops next!
Why You’ll Love This French Onion Pork Chop Recipe
- Effortless One-Skillet Cooking: Say goodbye to piles of dirty dishes! This entire French onion pork chop recipe comes together beautifully in a single pan. This means all the delicious flavors meld together perfectly, and cleanup is an absolute breeze, making it ideal for busy evenings.
- Ultimate Comfort Food Classic: Indulge in all the beloved, cozy flavors of traditional French onion soup, but in a more substantial and satisfying main dish. The rich, savory gravy, sweet caramelized onions, and tender pork chops create a harmonious blend that defines comfort food. It’s hearty, warming, and deeply satisfying.
- Restaurant-Quality Flavor at Home: Don’t let the ease fool you – this dish delivers bold, sophisticated flavors often found in your favorite restaurants. The combination of perfectly seared pork, slow-cooked onions, and a deeply seasoned gravy elevates a simple meal into something truly special, making it perfect for an at-home date night or impressing guests.
[feast_advanced_jump_to]
Essential Ingredients for French Onion Pork Chops
Creating these sensational French onion pork chops relies on a few simple yet powerful ingredients that work together to build incredible depth of flavor. Here’s what you’ll need and why each component is key:
- Boneless Pork Chops: Opt for chops that are about ¾ to 1 inch thick. Boneless varieties are excellent for quick and even cooking, ensuring tenderness. Look for consistent thickness to achieve uniform results.
- Salt and Pepper: These foundational seasonings are crucial for bringing out the natural flavors of the pork. Don’t be shy – season both sides of your pork chops generously before searing.
- Olive Oil: Used for both searing the pork chops to a beautiful golden crust and for slowly sautéing the onions until they’re perfectly caramelized. A good quality extra virgin olive oil works wonderfully.
- Yellow Onions: The star of the “French onion” component! Choose large, firm yellow onions, as they caramelize beautifully, developing a deep sweetness that forms the core flavor of the gravy. Slice them thinly and uniformly for best results.
- Dry White Wine: A splash of dry white wine, such as Sauvignon Blanc or Pinot Grigio, is essential for deglazing the pan. It lifts all the delicious browned bits (fond) from the bottom, incorporating them into the sauce and adding a wonderful depth and acidity to the onion gravy. If you prefer not to open a full bottle, mini bottles are a convenient option. For an alcohol-free alternative, a bit of extra beef broth or a touch of apple cider vinegar can be used.
- All-Purpose Flour: This acts as a thickening agent, creating a light roux with the caramelized onions and pan drippings. It ensures your sauce transforms into a rich, velvety gravy that coats the pork chops perfectly.
- Beef Broth: The robust base of our savory sauce. Beef broth provides a deep, umami-rich flavor that is characteristic of classic French onion soup. Low-sodium beef broth allows you to control the seasoning precisely.
- Onion Soup and Dip Mix: This is your secret weapon for an instant boost of classic French onion flavor and seasoning. It effortlessly enhances the onion notes and provides a savory complexity, saving you time without compromising on taste.
- Provolone Cheese: Known for its excellent melting properties, provolone cheese creates that signature gooey, creamy topping that seals in moisture and adds an irresistible tang to the French onion pork chops. Slices are perfect for easy placement.
You can find exact quantities for each ingredient in the recipe card below.
Step-by-Step Instructions to Make French Onion Pork Chops
1. Prepare the Pork Chops: Start by patting your boneless pork chops completely dry with paper towels. This crucial step helps achieve a beautiful sear. Then, season both sides generously with salt and freshly ground black pepper.
2. Sear the Pork Chops: Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Carefully add the seasoned pork chops to the hot pan, ensuring not to overcrowd it (cook in batches if necessary). Sear for 3–4 minutes per side, until they develop a beautiful golden-brown crust. Remove the seared chops from the skillet and set them aside on a plate; they will finish cooking later in the sauce.
3. Caramelize the Onions: In the same skillet (no need to clean it – those browned bits add flavor!), add the remaining 1 tablespoon of olive oil and your thinly sliced yellow onions. Cook over medium heat, stirring occasionally, for about 15-20 minutes. Be patient here; allow the onions to slowly soften, deepen in color, and transform into a luscious, golden brown sweetness. This caramelization is crucial for the authentic French onion flavor.
4. Deglaze and Build Flavor: Pour the dry white wine into the skillet with the caramelized onions. Use a wooden spoon to vigorously scrape up all the delicious browned bits (fond) stuck to the bottom of the pan – this is where so much flavor resides! Let the wine simmer for 1–2 minutes, allowing the alcohol to cook off and the flavors to concentrate.
5. Create the Gravy: Sprinkle the all-purpose flour evenly over the caramelized onions and wine mixture. Stir constantly for about one minute to cook out the raw flour taste. Then, pour in the beef broth and add the entire envelope of onion soup mix. Stir vigorously with a whisk or spoon until thoroughly combined and no lumps remain. Bring the mixture to a gentle simmer, allowing it to thicken into a rich, aromatic gravy.
6. Simmer the Pork Chops: Gently return the seared pork chops to the skillet, nestling them down into the savory onion gravy. Ensure they are partially submerged to absorb all the wonderful flavors. Reduce the heat to low, cover the skillet with a lid, and let the pork chops simmer. This low and slow cooking finishes them perfectly, keeping them tender. Cook until the internal temperature of the pork reaches 145°F (63°C), which typically takes about 7–10 minutes. A meat thermometer is your best friend here for accuracy.
7. Melt the Cheese and Rest: Once the pork chops have reached temperature, remove the skillet from the heat. Place a single slice of provolone cheese directly on top of each pork chop. Cover the skillet again and let the residual heat melt the cheese into a luscious, gooey layer, which typically takes about 2 minutes. Before serving, let the pork chops rest for an additional 3 minutes. This allows the juices to redistribute, ensuring they are incredibly tender and perfectly juicy, with a lightly pink center.
Your French onion pork chops are now ready to be enjoyed! Garnish with fresh parsley for a pop of color and freshness, and serve immediately with your favorite sides.
Ingredient Substitutions & Variations
Flexibility in the kitchen is key! Here are some smart substitutions you can make for this French onion pork chop recipe:
- Pork Chops: While boneless are convenient, bone-in pork chops can certainly be used for added flavor. Just be sure to adjust the cooking time slightly, adding a few extra minutes, and always use a meat thermometer to ensure they reach the correct internal temperature. Thicker-cut chops may also require a bit more time.
- Dry White Wine: If you prefer to skip the alcohol or don’t have white wine on hand, you can replace it with an equal amount of extra beef broth or even chicken broth to deglaze the pan. For a subtle tang, a teaspoon of apple cider vinegar can be added alongside the broth.
- Provolone Cheese: For that signature melty, gooey topping, Swiss cheese, mozzarella cheese, or shredded Gruyère cheese are all excellent and flavorful alternatives to provolone. Each will offer a slightly different nuance to the dish.
- Beef Broth: If beef broth isn’t available, chicken broth can be used as a substitute, though it will result in a slightly lighter flavor profile. For an even richer, deeper flavor, consider using mushroom broth or a combination of chicken and mushroom broth.
- Onion Soup Mix: If you don’t have a packet of onion soup and dip mix, you can easily create a homemade seasoning blend. Try combining 2 tablespoons of dried onion flakes, 1 teaspoon of onion powder, ½ teaspoon of garlic powder, ½ teaspoon of beef bouillon powder (or a crushed bouillon cube), and a pinch of black pepper. Adjust to taste.
Recommended Kitchen Equipment
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
To prepare your onions efficiently and safely, you’ll definitely want a sturdy cutting board and a sharp chef’s knife. A well-maintained knife makes slicing onions for caramelization much easier and safer.
The cornerstone of this recipe is a large skillet, ideally 10-12 inches in diameter. This allows you to comfortably sear all four pork chops and then build the delicious gravy right in the same pan, truly embodying the “one-pot meal” philosophy. A sturdy pair of tongs will be indispensable for flipping the pork chops during searing and carefully transferring them in and out of the pan. And for guaranteed perfect doneness, an instant-read meat thermometer is highly recommended.
Storage & Reheating Tips
Proper storage ensures you can enjoy these delicious French onion pork chops for days to come. Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. When reheating, do so gently on the stovetop over low heat or in the microwave. If the sauce has thickened too much, add a splash of beef broth or water to loosen it to your desired consistency.
If you plan to freeze this dish for future meals, it’s best to prepare the pork and onion mixture without adding the cheese. Allow the mixture to cool completely, then transfer it to a freezer-safe container or bag and freeze for up to 2-3 months. When ready to enjoy, thaw the mixture in the refrigerator overnight. Reheat gently on the stovetop, then top with fresh slices of provolone cheese, cover the pan, and allow the cheese to melt fully before serving.
Kelsey’s Top Tips for Perfect French Onion Pork Chops
Here are my essential tips to ensure your French onion pork chops turn out perfectly every time:
Sear, then Simmer for Optimal Juiciness: The initial searing of the pork chops is absolutely crucial. It creates a beautiful golden-brown crust and locks in their natural juices, building foundational flavor. Finishing their cooking in the savory onion gravy ensures they remain incredibly tender and moist, absorbing all those wonderful, rich flavors without drying out.
Patience is Key for Caramelized Onions: Do not rush the caramelization process. This step is the heart of the “French onion” flavor. Cooking the onions slowly over medium heat, stirring occasionally, allows them to gradually soften, sweeten, and develop that deep, rich golden-brown hue. This transformation builds a complex, sweet and savory base that truly defines the dish’s flavor profile.
Always Use a Meat Thermometer: For perfectly cooked pork that is both safe and deliciously juicy, an instant-read meat thermometer is your best friend. Cook your pork chops to an internal temperature of 145°F (63ºC) at their thickest part. After reaching this temperature, allow the pork to rest for a few minutes before serving. This resting period lets the juices redistribute throughout the meat, ensuring every bite is tender and succulent, with a desirable hint of pink in the center.
Smothered pork chops? Say less!
This recipe truly feels like a delightful upgrade to a regular weeknight dinner, without any added complexity. My husband is consistently wowed by the depth of flavor from caramelized onions, making these French onion smothered pork chops a guaranteed hit every single time. It’s the kind of meal that brings smiles and satisfaction around the dinner table.
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
Pin Recipe
Save RecipeSaved!
Email
Print
French Onion Pork Chops
Equipment
-
Large skillet
-
Cutting board
-
Chef’s knife
-
Tongs
-
Instant-read meat thermometer
Ingredients
- 4 boneless pork chops about ¾ – 1 inch thick
- salt and pepper to taste
- 2 tablespoons olive oil divided
- 2 large yellow onions thinly sliced
- ¼ cup dry white wine e.g., Sauvignon Blanc or Pinot Grigio (see notes for substitution)
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 envelope onion soup and dip mix (about 1 ounce)
- 4 slices provolone cheese
Instructions
-
Pat the pork chops dry with a paper towel and season liberally 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 deeply golden brown. Remove from the skillet and set aside.
-
In the same skillet, add the remaining 1 tablespoon olive oil and the thinly sliced onions. Cook over medium heat, stirring occasionally, until the onions are very soft and a rich golden brown, about 15-20 minutes. Be patient for the best flavor!
-
Stir in the dry white wine, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Let it simmer for 1–2 minutes to allow the alcohol to evaporate and the flavors to concentrate.
-
Sprinkle the flour over the onions and stir well to combine, cooking for one minute. Pour in the beef broth and stir in the onion soup mix. Whisk well until smooth and bring to a gentle simmer, allowing the sauce to thicken into a gravy.
-
Return the seared pork chops to the skillet, nestling them into the savory onion gravy. Reduce the heat to low, cover the skillet, and let the pork simmer until it reaches an internal temperature of 145°F (63°C), approximately 7–10 minutes.
-
Remove the skillet from the heat. Place one slice of provolone cheese on top of each pork chop. Cover the skillet again and let the residual heat melt the cheese until gooey and bubbly, about 2 minutes. Let the pork chops rest for 3 minutes before serving. They will be tender, juicy, and lightly pink in the center – perfectly cooked.
Video
Notes
Wine Selection: A dry white wine such as Sauvignon Blanc or Pinot Grigio is highly recommended for deglazing and adding depth. If you prefer not to use a full bottle, convenient mini bottles are readily available. For an alcohol-free option, use extra beef broth or a small amount of apple cider vinegar instead.
Nutrition
Frequently Asked Questions (FAQ)
Absolutely! Bone-in pork chops can add even more flavor to the dish. Just be aware that they will likely require a slightly longer cooking time compared to boneless chops. Always use an instant-read meat thermometer to ensure they reach the safe internal temperature of 145°F (63°C) for best results.
The most reliable way to determine doneness is by using an instant-read thermometer. Insert it into the thickest part of the pork chop, avoiding the bone. You’re aiming for an internal temperature of 145°F (63°C). After reaching this temperature, allow the chops to rest for a few minutes; they will be lightly pink in the center and wonderfully juicy.
A dry white wine, such as Sauvignon Blanc or Pinot Grigio, works beautifully to deglaze the pan and add depth to the sauce. If you prefer not to open a full-size bottle, look for mini bottles. If you wish to omit the alcohol entirely, you can substitute the wine with an equal amount of additional beef broth or chicken broth, or even a small splash of apple cider vinegar for a hint of acidity.
These savory pork chops pair wonderfully with sides that can soak up the rich gravy. Creamy mashed potatoes, fluffy rice, or a crusty baguette are excellent choices. For vegetables, consider serving with steamed green beans, roasted asparagus, or simple blanched broccoli to complement the rich flavors.
Important Food Safety Guidelines
Ensuring food safety is paramount when cooking with pork. Please keep these guidelines in mind:
- Always cook pork to a minimum internal temperature of 145°F (63°C) to ensure it is safe to eat.
- To prevent cross-contamination, never use the same cutting board, utensils, or plates for raw pork that you will use for cooked food without thorough washing.
- Wash your hands thoroughly with soap and water for at least 20 seconds after handling any raw meat products.
- Refrigerate any leftovers within 2 hours of cooking to prevent the growth of harmful bacteria.
For more detailed information on safe food handling and preparation, please refer to guidelines at USDA.gov.