These French onion pork chops combine the rich and savory flavors of French onion soup with juicy pork chops. This easy one-pan recipe comes together in about 30 minutes, making it perfect for busy weeknights.
What’s great about this recipe
- One-Pan Meal: This recipe comes together in just one skillet, making both cooking and cleanup a breeze.
- Quick and Easy: With a total cooking time of about 30 minutes, this dish is perfect for busy weeknights when you need a hearty meal fast.
- Budget-Friendly: By using simple, affordable ingredients like canned broth and condensed French onion soup, you can create a delicious meal without breaking the bank.
- Restaurant-Quality at Home: Enjoy the rich, savory flavors of a restaurant-quality meal with juicy pork chops, caramelized onions, and melted provolone cheese—all made easily in your own kitchen.
Ingredients
- Oil – We use olive oil because we’re browning the pork chops on medium heat. Feel free to use your favorite oil suitable for sautéing.
- Pork Chops – Boneless, skinless, and trimmed of excess fat, if desired. You can also use bone-in pork chops; just adjust the cooking time accordingly.
- Seasoning – A simple mix of salt, garlic powder, onion powder, and black pepper adds great flavor.
- Butter – Regular salted butter works well, but if you have unsalted on hand or prefer less salt, feel free to use that.
- Onion – The pork chops are smothered in onions. We use a medium yellow onion, but a white onion will work just as well.
- Pantry Staples – All-purpose flour (to give the onion sauce some body), condensed onion soup (like Campbell's Condensed French Onion Soup), and chicken broth.
- Cheese – We use provolone cheese because it’s what we use in our French onion soup recipe, but other suitable options include Gruyere, Swiss cheese, mozzarella (not fresh), or Monterey Jack.
- See the recipe card for quantities and preparation details.
How to make French onion pork chops
- Season the pork chops on both sides with salt, garlic powder, onion powder, and pepper. Heat oil in a large, deep skillet over medium heat. Add the chops and cook for 3 minutes to brown. Turn, and cook for another 2-3 minutes to brown the other side.
- Remove the skillet from heat. Transfer the pork chops to a plate and loosely cover with foil to keep warm. Do not wash the skillet. Return it to medium heat and add butter. Once melted, add the onions, and cook for 2-3 minutes, stirring frequently.
- When onions are golden and softened, add flour. Cook for 1-1½ minutes, stirring constantly.
- Add the French onion soup and chicken broth, stirring and scraping any bits off the bottom of the pan.
- Return the pork chops to the skillet, including any juices from the plate. Cover and cook for 10-15 minutes, or until the thickest chop reaches 145°F. Turn the chops halfway through cooking.
- Reduce heat to low. Place a slice of provolone cheese on each pork chop. Cover and cook for 1-2 minutes, until the cheese is melted.
Serve these onion-smothered pork chops with mashed potatoes and vegetables as we do, or enjoy with rice or crusty bread to soak up the onion sauce.
Substitutions and variations
- Meat: This recipe works wonderfully with boneless, skinless chicken breasts as an alternative to pork chops. Adjust the cooking time, as chicken breasts may cook faster. Ensure the internal temperature reaches 165°F for food safety.
- Cheese Varieties: While we love provolone for this recipe, other cheeses work well too. Try Gruyere for a nutty flavor, Swiss cheese for a slightly sweet taste, mozzarella (not fresh) for a milder option, or Monterey Jack for a buttery finish.
- Onion Substitutes: If you prefer, you can use white onions or sweet onions. Yellow onions are generally stronger in flavor, while white and sweet onions offer a milder taste.
- Herbs and Seasonings: Experiment with adding fresh herbs like thyme, rosemary, or parsley during the final minutes of cooking. A sprinkle of dried Italian seasoning can also complement the dish and makes a nice garnish.
Storing and reheating instructions
- Storing
- Refrigerator: Let the pork chops cool completely before storing. Place them in an airtight container and store in the refrigerator for up to 3 days.
- Freezer: Let the pork chops cool completely before freezing. Place them in a freezer-safe container or heavy-duty freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating
- Oven: Preheat your oven to 350°F. Place the pork chops in an oven-safe dish, cover with foil, and heat for about 15-20 minutes, or until warmed through.
- Stovetop: Heat a non-stick skillet over medium to medium-low heat and add a little broth or water to prevent sticking. Place the pork chops in the skillet cheese side up, and cover with a lid. Heat for about 5-7 minutes, or until heated through, without turning the chops to avoid disturbing the cheese.
- Microwave: Place the pork chops on a microwave-safe plate and cover with a damp paper towel to retain moisture. Microwave on medium power in 30-second intervals until heated through, without turning.
- Food Safety Guidance
- Leftovers must be reheated to an internal temperature of 165°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.
Recipe tips and notes
- If you are sensitive to salt, opt for low-sodium chicken broth, cheese, and butter. These should be easy to find. Additionally, reduce the amount of salt used to season the pork chops and add a pinch or two at the end if needed.
- The cooking time will depend on the size and thickness of the meat. If working with thinner pieces, check the internal temperature after 7 minutes. You can gauge the remaining cooking time from there.
- Use an instant-read thermometer to ensure the pork is cooked to at least 145°F at the thickest part of the largest piece.
Frequently asked questions
What side dishes go well with this meal?
This dish pairs wonderfully with mashed potatoes, vegetables like bacon green beans or roasted broccoli, or seasoned rice. The rich onion sauce is perfect for drizzling over your sides, and a piece of crusty bread is also great for soaking up any extra sauce.
Can I use bone-in pork chops for this recipe?
Yes, you can use bone-in pork chops! If you do, just keep in mind that the cooking time will need to be adjusted. Bone-in chops typically require a bit more time to cook through, so add an extra 5-10 minutes during the simmering step, ensuring the internal temperature reaches 145°F.
Can I add other ingredients to the sauce?
Yes, you can customize the sauce to your liking. Popular additions include a splash of white wine or sherry for added depth, a dash of Worcestershire sauce or soy sauce for a richer umami flavor, or a sprinkle of fresh herbs like thyme or rosemary for an extra layer of flavor.
How can I prevent the pork chops from drying out?
To keep the pork chops juicy, avoid overcooking them. Use a meat thermometer to ensure they reach 145°F and no higher. Additionally, letting the pork chops rest for a few minutes after cooking can help retain their juices.
Pork recipes are a terrific way to shake up your weeknight dinner routine. Plus, they’re typically affordable and easy to make. If you enjoyed this recipe and are in the mood for some old-fashioned comfort food, give these fried pork chops a try. Then, check out our popular mushroom pork chops and family-favorite Cuban-style pork chops for a taste of the tropics.
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📖 Recipe
French Onion Pork Chops
These French onion pork chops combine the rich and savory flavors of French onion soup with juicy pork chops. This easy one-pan recipe comes together in about 30 minutes, making it perfect for busy weeknights.
Ingredients
- 1 tablespoon Olive Oil
- 4 Pork Chops boneless (about 2 pounds total, 8 ounces each)
- 1 teaspoon Salt
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Black Pepper
- 2 tablespoons Butter
- 1 medium Onion sliced thin
- 1 tablespoon All-purpose Flour
- 1 (10.5 ounce) can Condensed Onion Soup (like Campbells condensed French Onion Soup)
- ½ cup Chicken Broth
- 4 slices Provolone Cheese about 3-4 ounces
Instructions
- Season the pork chops on both sides with salt, garlic powder, onion powder, and black pepper.
- Heat the oil in a large, deep skillet over medium heat. Arrange the pork chops in the skillet leaving some space between them. Cook for 3 minutes to brown. Turn and cook another 2-3 minutes to brown the other side.
- Remove the skillet from the heat and transfer the pork chops to a plate. Loosely cover with foil to keep warm, or place in the microwave or oven to keep away from drafts.
- Do not wash or wipe the skillet. Place it back over medium heat and add the butter. When it’s melted add the onions. Cook for 2-3 minutes, stirring frequently, until they start to soften and turn a light golden color.
- Add the flour to the onions and stir to combine. Cook for 1-1½ minutes, stirring constantly, to cook off the raw flour taste.
- Pour in the French onion soup and chicken broth while stirring and gently scraping any bits off the bottom of the pan. Bring the sauce to a simmer.
- Return the pork chops and any juices collected on the plate back to the skillet. Cover and simmer for 10-15 minutes, or until the largest pork chop reaches 145°F at its thickest part. Turn the chops halfway through cooking. Keep the sauce at a simmer, raise or lower the heat as needed.
- Lower the heat to low. Place a slice of provolone cheese over each pork chop. Cover the skillet and cook for 1-2 minutes or until the cheese is melted.
- Serve with mashed potatoes, vegetables, rice, bread, or your favorite side dishes.
Notes
- Choose low-sodium broth, cheese, and butter if you're sensitive to salt. Reduce the salt used for seasoning, then adjust to taste at the end.
- The cooking time may vary. Thicker chops may need more time. Check the internal temperature after 7 minutes if using thinner pieces and adjust cooking time as needed.
- Use an instant read thermometer to ensure the pork reaches an internal temperature of at least 145°F at its thickest part.
Nutrition
Calories: 581kcalCarbohydrates: 9gProtein: 58gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 190mgSodium: 1436mgPotassium: 1273mgFiber: 1gSugar: 4gVitamin A: 435IUVitamin C: 2mgCalcium: 254mgIron: 2mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Tried this recipe?Let us know how it was!
Ancy
Terrific ! This a repeat p recipe for sure