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This French Onion Pork Chop recipe creates the deep, rich flavors of classic French onion soup and combines them with juicy, pan-seared pork chops. Slow-caramelized onions are deglazed with white wine and simmered in beef broth, creating a luxurious sauce that coats the pork chops and onions. Topped with melted Gruyère cheese, this dish delivers a combination of umami, sweetness, and creaminess.
French Onion Pork Chops Ingredients
To make these gourmet pork chops, you will need the following ingredients (see the recipe card below for exact amounts):
- bone-in pork chops: You want them to be about 1/2 inch thick. You can use thicker cuts of pork chops, but you may need to adjust the sear and cook time.
- salt
- black pepper
- smoked paprika
- yellow onion
- unsalted butter
- garlic
- dry white wine: like chardonnay. You can substitute extra beef broth with a splash of apple cider vinegar for acidity.
- beef broth
- dried thyme
- Dijon mustard
- Gruyère cheese: Instead of Gruyère cheese you can substitute Swiss cheese or even white cheddar.
How to Make French Onion Pork Chops
- Preheat the oven to 375°F. Season both sides of the pork chop with salt, pepper and paprika. Cover with plastic wrap and place back in the refrigerator.
- Heat up a large skillet and melt 2 tablespoons of the butter. Add in the onions and a pinch of salt and reduce the heat to low. Cook the onions down for about 30-35 minutes until they are a rich amber color and jammy in consistency. Add in the minced garlic in the last minute.
- Add in the white wine and deglaze the skillet. Let this simmer for a couple of minutes.
- Pour in the beef broth, thyme and Dijon mustard. Mix well and simmer for about 3-4 minutes. The sauce should thicken a little bit. Remove the onion mixture from the skillet and set aside.
- In the same skillet, over medium-high heat, melt the remaining butter and sear the pork chops for about 1-2 minutes per side.
- Place the onions back into the skillet around and over the pork chops. Add the Gruyère cheese over each chop and place in the oven for 8-10 minutes until the cheese has fully melted.
- Serve the pork chops with more onions and spoon the delicious sauce over.
Serving Suggestions
Serve with mashed potatoes to soak up all the delicious sauce. Honey Roasted Carrots and Parsnips add a pop of color.
Storage Instructions
Store leftover pork chops in an airtight container and refrigerate for up to 3 days. Reheat on a skillet or in the microwave until heated through.
Recipe Notes
Caramelizing takes patience, but to get the right consistency without burning is worth it. Stir about every 5 minutes and make sure the burner is on low.
Caramelize the onions in advance and store them in the fridge for up to 3 days to save time. You can make larger batches and freeze in an airtight container.
I recommend using a mandolin slicer for the onions so that you get nice and even slices.
Check the internal temperature of the pork to make sure it reaches a safe 145°F.
More Delicious French Onion Recipes
French Onion Pork Chops
Ingredients
- 5 bone-in pork chops 1/2 inch thick
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 3 large yellow onions thinly sliced
- 4 tablespoons unsalted butter divided
- 2 cloves garlic minced
- 1/2 cup dry white wine
- 1/2 cup beef broth
- 1 teaspoon dried thyme
- 1 tablespoon Dijon mustard
- 1 1/2 cups Gruyère cheese shredded
Instructions
- Preheat the oven to 375°F. Season both sides of the pork chops with salt, pepper and paprika. Cover with plastic wrap and place back in the refrigerator.
- Heat up a large skillet and melt 2 tablespoons of the butter. Add in the onions and a pinch of salt and reduce the heat to low. Cook the onions down for about 30-35 minutes until they are a rich amber color and jammy in consistency. Add in the minced garlic in the last minute.
- Add in the white wine and deglaze the skillet. Let this simmer for a couple of minutes.
- Pour in the beef broth, thyme and Dijon mustard. Mix well and simmer for about 3-4 minutes. The sauce should thicken a little bit. Remove the onion mixture from the skillet and set aside.
- In the same skillet, over medium-high heat, melt the remaining butter and sear the pork chops for about 1-2 minutes per side.
- Place the onions back into the skillet around and over the pork chops. Add the Gruyère cheese over each chop and place in the oven for 8-10 minutes until the cheese has fully melted.
- Serve the pork chops with more onions and spoon the delicious sauce over.
Notes
- Caramelizing takes patience. Stir about every 5 minutes and make sure the burner is on low.
- Check the internal temperature of the pork to make sure it reaches a safe 145°F.
Nutrition
The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.
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