This French onion pork chop recipe brings rich, savory comfort to your table in under an hour. Tender seared pork chops are nestled into a bed of deeply caramelized onions and a robust French onion-style gravy, then finished with melted provolone for an irresistible touch. It’s a cozy, crowd-pleasing meal that feels special but is easy enough for a weeknight.
This post is sponsored by the Utah Pork Producers Association.
Pork is an affordable, versatile protein I cook regularly. Boneless pork chops cook quickly in a skillet and stay juicy when cooked to the proper temperature. They pair beautifully with savory caramelized onions and melty cheese for maximum flavor.
The method is straightforward and uses pantry staples, but the result is anything but basic—imagine the flavors of French onion soup transformed into a hearty pork chop skillet. Serve with mashed potatoes, steamed broccoli, green beans, or crusty bread to soak up the sauce.
Kelsey’s Recipe Highlights
- One-skillet meal: Everything cooks in a single pan for easy cleanup.
- Comfort-food flavors: All the savory French onion notes combined with tender pork chops.
- Restaurant-quality taste: Bold, layered flavors that are simple to achieve at home.
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Ingredients
- Boneless pork chops: About ¾ inch thick for even, quick cooking.
- Salt and pepper: Season both sides to enhance flavor.
- Olive oil: For searing the pork and sautéing the onions.
- Yellow onions: Large, firm onions caramelize best.
- Dry white wine: Deglazes the pan and adds depth—sauvignon blanc or pinot grigio work well. If you prefer not to open a full bottle, use mini bottles or substitute extra broth.
- All-purpose flour: Thickens the onion gravy.
- Beef broth: Provides a savory base for the sauce.
- Onion soup and dip mix: Adds concentrated onion flavor and seasoning.
- Provolone cheese: Melts nicely over the pork for a creamy finish.
See the recipe card for quantities.
Instructions
Pat the pork chops dry and season both sides with salt and pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the pork chops 3–4 minutes per side until golden. Remove and set aside to finish cooking later.
In the same skillet, add the remaining 1 tablespoon olive oil and the sliced onions. Cook over medium heat, stirring occasionally, until the onions are soft and deep golden brown, about 15–20 minutes.
Pour in the white wine, scraping up any browned bits from the pan. Let it simmer 1–2 minutes to reduce and cook off the alcohol.
Sprinkle the onions with flour and cook for one minute, stirring. Add the beef broth and onion soup mix, stir to combine, and bring the mixture to a simmer.
Return the seared pork chops to the skillet, nestling them into the onion mixture.
Reduce the heat to low, cover, and simmer until the pork reaches an internal temperature of 145°F (63°C), about 7–10 minutes depending on thickness.
Remove the skillet from heat. Top each pork chop with a slice of provolone, cover, and let the residual heat melt the cheese, about 2 minutes. Let the chops rest 3 minutes before serving so juices redistribute.
Substitutions
- Pork chops: Bone-in chops can be used—add a few extra minutes of cook time.
- Dry white wine: Replace with an extra splash of beef or chicken broth to deglaze.
- Provolone: Try Swiss, mozzarella, or shredded Gruyère as alternatives.
- Beef broth: Chicken broth can be substituted but will yield a lighter flavor.
- Onion soup mix: Use a homemade blend of dried onion flakes, onion powder, garlic powder, beef bouillon powder, and black pepper if preferred.
Equipment
You’ll want a sturdy cutting board and a sharp chef’s knife to slice the onions. A large skillet that fits four pork chops is ideal since this is a one-pan meal. Tongs are helpful for flipping and transferring the meat.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop or in the microwave; add a splash of broth if the sauce has thickened. To freeze, omit the cheese and freeze the pork and onion mixture. Reheat, then add fresh cheese and cover to melt before serving.
Kelsey’s Top Tips
Sear first, then simmer: Searing creates a flavorful crust; finishing in the onion gravy keeps the chops juicy.
Caramelize slowly: Take your time with the onions—low and slow yields the best sweetness and depth.
Use a thermometer: Aim for 145°F (63°C) at the thickest part, then allow a short rest for perfectly cooked pork.
Smothered pork chops? Say less!
This dish elevates a simple weeknight dinner without a lot of fuss. Caramelized onions add impressive flavor, making these French onion–smothered pork chops a guaranteed hit.
Made this recipe? Please leave a rating and review to help others and to let me know how it turned out.
📖 Recipe
French Onion Pork Chops
Ingredients
- 4 boneless pork chops about ¾ inch thick
- salt and pepper to taste
- 2 tablespoons olive oil divided
- 2 large yellow onions sliced
- ¼ cup dry white wine see notes
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 envelope onion soup and dip mix
- 4 slices provolone cheese
Instructions
-
Pat the pork chops dry and season with salt and pepper.
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Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the pork chops 3–4 minutes per side until golden. Remove and set aside.
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Add the remaining 1 tablespoon olive oil and sliced onions to the skillet. Cook over medium heat, stirring occasionally, until onions are soft and golden, about 15–20 minutes.
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Stir in the white wine, scraping up browned bits, and simmer 1–2 minutes to reduce.
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Sprinkle the onions with flour and cook 1 minute. Add beef broth and onion soup mix, stir, and bring to a simmer.
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Return the pork chops to the skillet, nestle into the onion mixture, reduce heat to low, cover, and simmer until internal temperature reaches 145°F (63°C), about 7–10 minutes.
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Remove from heat, top each chop with provolone, cover to melt the cheese (about 2 minutes), and let rest 3 minutes before serving.
Notes
Wine: Use a dry white like sauvignon blanc or pinot grigio. Mini bottles are a convenient option if you don’t want to open a full bottle.
Nutrition
FAQ
Yes. Increase cook time slightly and use a meat thermometer for best results.
Use an instant-read thermometer and look for 145°F (63ºC) at the thickest part.
A dry white like sauvignon blanc or pinot grigio works well. Mini bottles are convenient if you don’t want to open a full bottle.
Food safety
- Cook pork to a minimum internal temperature of 145°F (63°C).
- Use separate cutting boards and utensils for raw pork and cooked food.
- Wash your hands thoroughly after handling raw meat.
- Refrigerate leftovers within 2 hours to limit bacterial growth.
Please follow your local food safety guidelines.