These French onion pork chops combine the rich and savory flavors of French onion soup with juicy pork chops. A can of condensed French onion soup builds the sauce, so you get the onion flavor without caramelizing onions for an hour. This easy one-pan recipe comes together in 35 minutes, making it perfect for busy weeknights.
Recipe at a glance
- Main ingredients: Boneless pork chops, onion, condensed French onion soup, chicken broth, provolone cheese
- Time: 35 minutes (5 minutes prep, 30 minutes cook)
- Method: Stovetop, one skillet
- Best for: Weeknight dinners
- Servings: 4
What's great about this recipe
- One-pan meal: This recipe comes together in just one skillet, making both cooking and cleanup a breeze.
- Pantry-friendly sauce: Condensed French onion soup, chicken broth, butter, and a spoonful of flour make a rich sauce with nothing fancy to shop for.
- Plenty of sauce for sides: The onion sauce is generous enough to spoon over mashed potatoes, rice, or crusty bread.
Budget check
- The full recipe is about $15 to $17
- Per serving (4 servings): about $3.75 to $4.25
Uses conventional ingredients. Based on recent U.S. averages. Actual prices will vary by store and region. Garnishes not included.
Ingredients you'll need
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- Oil - We use olive oil because we're browning the pork chops on medium heat. Use your favorite oil suitable for sautéing.
- Pork Chops - Boneless pork chops, about 8 ounces each.
- Seasoning - A simple mix of salt, garlic powder, onion powder, and black pepper adds great flavor.
- Butter - Regular salted butter works well, but unsalted works too.
- 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 French onion soup (like Campbell's), 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.
- Optional garnish - Chopped fresh parsley (not pictured).
📖 See the recipe card for quantities and preparation.
How to make French onion pork chops
- 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. Add the chops, leaving some space between them, and cook for 3 minutes to brown. Turn and cook another 2-3 minutes to brown the other side.
- 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 the butter. Once melted, add the onions and cook for 2-3 minutes, stirring frequently.
- When the onions start to soften and turn light golden, add the flour. Cook for 1-1½ minutes, stirring constantly, to cook off the raw flour taste.
- Add the French onion soup and chicken broth, stirring and scraping any bits off the bottom of the pan. Bring the sauce to a simmer.
- Return the pork chops to the skillet, including any juices from the plate. Cover and simmer for 10-15 minutes, or until the largest chop reaches 145°F at its thickest part. Turn the chops halfway through cooking.
- Reduce the 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.
Recipe tips and notes
- If you are sensitive to salt, use low-sodium chicken broth and cheese, and unsalted butter. Reduce the 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 and gauge the remaining time from there.
- Use an instant-read thermometer to make sure the pork reaches at least 145°F at the thickest part of the largest piece.
- Love French onion flavor? Try our French onion pot roast and French onion chicken too.
Serving suggestions
That onion sauce begs for something to soak it up. We love these with creamy mashed potatoes, but garlic parsley potatoes and a mushroom wild rice pilaf are just as good.
For a vegetable, try steamed green beans or a rich side of creamed spinach. A piece of crusty bread is also great for soaking up any extra sauce.
Storing and reheating
Refrigerator: Store cooled leftovers in an airtight container for 3 to 4 days.
Freezer: Freeze in a freezer-safe container for 2 to 3 months. Thaw overnight in the refrigerator.
Reheating: Warm covered in a 350°F oven for 15 to 20 minutes, or in a covered skillet over medium-low heat with a splash of broth, cheese side up. You can also microwave on medium power until heated through.
Food safety: Refrigerate leftovers within 2 hours of cooking, or within 1 hour if it's above 90°F. Reheat leftovers to 165°F.
More pork recipes
If you enjoyed this French onion pork chops recipe, try our pork pot roast for a deliciously different family dinner. For more old-fashioned comfort food, give these fried pork chops a try. Then check out our creamy pork chops, popular mushroom pork chops, or family-favorite Cuban-style pork chops for a taste of the tropics.
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📖 Recipe
French Onion Pork Chops
Ingredients
- 1 tablespoon Olive Oil
- 4 Boneless Pork Chops (about 8 ounces each, 2 pounds total)
- 1 teaspoon Salt
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Black Pepper
- 2 tablespoons Butter
- 1 medium Yellow Onion sliced thin
- 1 tablespoon All-Purpose Flour
- 1 (10.5 ounce) can Condensed French Onion Soup (like Campbell's)
- ½ cup Chicken Broth
- 4 slices Provolone Cheese about 3-4 ounces
- Fresh Parsley (chopped, for garnish, optional)
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, rice, or crusty bread to soak up the sauce.
Notes
- If you are sensitive to salt, use low sodium chicken broth and cheese, and unsalted butter. Reduce the seasoning salt, then adjust to taste at the end.
- Cooking time depends on thickness. If using thinner chops, check the internal temperature after 7 minutes. Thicker chops may need more time.
- Use an instant-read thermometer to make sure the pork reaches at least 145°F at its thickest part.
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Nutrition
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.
Ancy
Terrific ! This a repeat p recipe for sure