These French onion pork chops combine the delicious flavors of French onion soup with juicy pork chops. It’s an easy one pan recipe that comes together in about 30 minutes.
Using convenience ingredients like canned broth and condensed French onion soup saves time. Pair the onion pork chops with mashed potatoes, vegetables or rice for a satisfying meal.
Pork recipes are a great way to switch-up the weeknight dinner routine. If you want to do something a little different, try these fried pork chops, super easy mushroom pork chops, and our family favorite Cuban-style pork chops.
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Ingredients
- Oil – We use olive oil because we are browning the pork chops on medium heat. Use your favorite oil that is suitable for sauteing.
- Pork Chops – Boneless, skinless and trimmed of excess fat, if desired. You can also use bone in if it’s what you have, adjust the cooking time accordingly.
- Seasoning – Salt, garlic powder, onion powder and black pepper make a simple seasoning mix.
- Butter – Regular salted butter works, use unsalted if that is what you have on hand, or if you are sensitive to salt.
- Onion – The pork chops are smothered with onions. We use a medium yellow onion, but a white onion will work just as well.
- Pantry – All-purpose flour (to give the onion sauce a little body), condensed onion soup (like Campbells condensed French onion soup), and chicken broth.
- Cheese – We use provolone cheese because that is what we use to make French onion soup, but other suitable cheeses include: Gruyere, yellow Swiss cheese, mozzarella (not fresh), and Monterey Jack.
Recipe tips
Use low-sodium ingredients if you are sensitive to salt. Low sodium chicken broth, low sodium cheese and butter should be easy to find. Also, cut the salt to season the chops and adjust at the end if needed.
The cooking time will depend on the size and thickness of the meat. Take the internal temperature after 7 minutes if you are working with thinner pieces. You can gauge the remaining cooking time from there.
Use an instant read thermometer to make sure the pork is cooked to at least 145°F at the thickest part of the largest piece.
Instructions
Season the pork chops with the salt, garlic powder, onion powder, and black pepper.
Heat the oil in a skillet over medium heat. Arrange the chops and cook for 3 minutes to brown. Turn each piece and cook another 2-3 minutes.
Remove the pork chops from the skillet, keep warm. Next, melt the butter and add the onions. Cook for 2-3 minutes, stir frequently.
Next, add the flour. Cook 1-1½ minutes, stir almost constantly.
Add the French onion soup and the chicken broth while stirring and gently scraping any bits off the bottom of the pan.
Place the pork chops back in the skillet along with any juices collected on the plate. Cover and cook for 10-15 minutes or until cooked through.
Lower the heat to low. Place a slice of cheese on top of each pork chop. Cover and cook about 1-2 minutes or until the cheese is melted.
The pork chops are cooked through when the internal temperature of the largest chop is at least 145°F at its thickest part. Turn the pork chops about halfway through the cooking time.
Serving and storing
Serve the onions smothered pork chops with mashed potatoes and vegetables like we do here. They are also great with rice, or on their own with a piece of crusty bread to soak up the onion sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, cool the pork chops and the sauce and place in an airtight container; freeze for up to 3 months.
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Check out the Web Story for this easy onion pork chops for a quick visual on making this delicious recipe.
French Onion Pork Chops
Ingredients
- 1 tablespoon Olive Oil
- 4 Pork Chops boneless (about 2 pounds, 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 the 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 the chops for 3 minutes to brown. Turn each piece and cook another 2-3 minutes to brown the other side.
- Take the skillet off the heat and remove the pork chops to a plate or pan. Keep warm by loosely covering it with a piece of aluminum foil, and/or place the plate in the microwave or oven to keep it away from drafts.
- Do not wash or wipe the skillet. Place it back over medium heat and add the butter. When the butter is melted add the onions. Cook the onions for 2-3 minutes, stirring frequently, until they start to soften and turn a light golden color.
- Next, add the flour and stir in with the onions. Cook the mixture for 1-1½ minutes to cook the raw flour a bit. Stir almost constantly.
- Next, add the French onion soup and the chicken broth while stirring and gently scraping any bits off the bottom of the pan. Move around the skillet making small circles with a wooden spoon. Bring the sauce to a simmer.
- Add the pork chops back to the skillet along with any juices collected on the plate and cover. The sauce should come back to a simmer right away. If it does not, raise the heat a bit, then lower it to medium-low when it gets going.
- Cook for 10-15 minutes or until the largest pork chop is at least 145°F at its thickest part. Turn about halfway through the cooking time.
- Lower the heat to low. Place a slice of cheese over each pork chop. Cover the skillet and cook about 1-2 minutes or until the cheese is melted.
- Serve with mashed potatoes and vegetables, brown rice or your favorite side dishes.
Notes
- The cooking time will depend on the size and thickness of the pork chops. If working with thinner pieces take the internal temperature after 7 minutes or so to gauge the remaining cooking time.
- Use low-sodium ingredients if you are sensitive to salt.
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