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.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 581kcal

Author Elizabeth Rodriguez

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