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A cast iron skillet filled with cheesy French onion smothered pork chops, with a wooden spoon drizzling sauce over the top. Slices of onion are visible in the sauce, and the dish is set on a wooden board next to a striped cloth.

French Onion Pork Chops

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French onion pork chops are made with thick boneless pork chops, golden onions, a savory beef broth sauce, and melted provolone cheese. The onions cook down until tender, then thicken into a simple sauce that gets spooned over the pork chops before serving. This skillet dinner feels comforting and generous, but the steps stay simple enough for a regular evening meal.
Course Dinner
Cuisine American
Keyword cheesy, one-pan, pork chops, savory
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 360
Author Gina Dickson

Equipment

Ingredients

  • 2 yellow onions peeled, halved, and sliced into half-moon shapes
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 14.5 ounces beef broth divided
  • 4 pork chops boneless, 1–1½ inches thick
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ¼ teaspoon garlic powder
  • 2 ½ tablespoons all-purpose flour
  • 4 slices provolone cheese
  • Fresh thyme sprigs optional for garnish

Instructions

Preheat Oven

  • Set oven to 400°F (200°C).

Caramelize Onions

  • Heat butter and olive oil in a large oven-safe skillet over medium-high heat.
    3 tablespoons butter, 1 tablespoon olive oil
  • Add sliced onions and sauté for 3–5 minutes until softened.
    2 yellow onions
    A red-handled skillet containing caramelized onions. The onions are sliced and have a golden-brown color, indicating they are well-cooked. The skillet is placed on a white surface.
  • Pour in 4 Tbsp of beef stock and cook on low for 10–12 minutes, stirring occasionally, until onions are golden and tender.
    14.5 ounces beef broth
  • Transfer onions to a plate and set aside (do not clean the skillet).

Season Pork Chops

  • Pat pork chops dry with a paper towel.
    4 pork chops
  • Season both sides with salt, pepper, thyme, and garlic powder.
    ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon dried thyme, ¼ teaspoon garlic powder
    Three raw pork chops sprinkled with herbs and pepper, placed on a white cutting board.

Sear Pork Chops

  • Reduce heat to medium, add a little more olive oil to the skillet if needed.
  • Sear pork chops for 3–4 minutes per side until golden brown.
    Four seasoned pork chops are sizzling in a black skillet with a red handle. The chops are golden brown with visible herbs and pepper, indicating they are well-cooked. The skillet is on a light-colored surface.
  • Transfer pork chops to a plate and set aside.

Make Sauce

  • Return onions to the skillet. Sprinkle with flour and stir to coat.
    2 ½ tablespoons all-purpose flour
    Sliced onions are being cooked in a black frying pan with a red handle. The onions are golden brown and partially covered with white flour, suggesting they are in the process of being caramelized or prepared for a dish.
  • Cook for 1 minute, then add the remaining 1 cup of beef stock.
  • Stir constantly until the mixture thickens and starts to boil. Season with a pinch of salt and pepper.
    A skillet filled with caramelized onions in a thick brown sauce. The onions are golden and translucent, evenly scattered in the sauce, and the skillet has red handles, set against a white background.

Assemble & Bake

  • Nestle the pork chops back into the skillet, spooning some sauce over the top.
    A cast iron pan with three cooked pork chops smothered in a rich, brown gravy with sautéed onions. The chops are seasoned with herbs and the onions are soft and translucent, surrounded by the savory sauce.
  • Top each chop with 1 slice of provolone cheese and about ¼ cup shredded Gruyere.
    4 slices provolone cheese
  • Add a few sprigs of fresh thyme to the skillet (optional).
    Fresh thyme sprigs

Bake

  • Place skillet in the oven and bake for 8–10 minutes, until the cheese is melted and bubbly.

Serve

  • Spoon some of the onion sauce over the cheese before serving. Garnish with black pepper or extra thyme if desired.

Notes

Storage and Reheating Instructions Leftovers: Refrigerate leftovers in an airtight container for up to 3 days. Freezing: Freeze cooked pork chops and sauce in a sealed freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheating Leftovers: Cover with foil and reheat in a 350°F oven for 10 minutes for best results. Or you could warm in a skillet over medium heat until heated through. Note that you will need to add a little beef broth if the sauce seems thick.

Nutrition

Serving: 1serving | Calories: 360kcal | Carbohydrates: 10g | Protein: 36g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 890mg | Potassium: 687mg | Fiber: 1g | Sugar: 3g | Vitamin A: 198IU | Vitamin C: 4mg | Calcium: 189mg | Iron: 1mg
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