Description
These French Onion Pork Chops take inspiration from the classic French onion soup, featuring juicy pork chops smothered in caramelized onions, melted cheese, and a flavorful broth. This dish is perfect for a cozy dinner and pairs beautifully with mashed potatoes or crusty bread.
Ingredients
Units
Scale
For the Pork Chops:
- 4 boneless or bone-in pork chops (about 1-inch thick)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Caramelized Onions:
- 2 large yellow onions, thinly sliced
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon sugar (optional, for extra caramelization)
- 1/2 teaspoon dried thyme
- 1/2 cup beef broth
- 1 tablespoon Worcestershire sauce
For Topping:
- 1 cup shredded Gruyère or Swiss cheese (or a mix of both)
- 1/2 cup shredded mozzarella (optional, for extra meltiness)
- 1 teaspoon fresh parsley, chopped (for garnish
Instructions
- Season & Sear the Pork Chops:
- Pat the pork chops dry and season both sides with salt, black pepper, garlic powder, and thyme.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Sear the pork chops for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
- Caramelize the Onions:
- In the same skillet, melt butter over medium heat. Add sliced onions and salt.
- Cook, stirring occasionally, for about 15-20 minutes until the onions are golden brown and caramelized.
- Add sugar (if using) and thyme, then stir in beef broth and Worcestershire sauce. Simmer for 2-3 minutes until slightly thickened.
- Simmer & Melt the Cheese:
- Return the seared pork chops to the skillet, nestling them into the onions.
- Reduce heat to low, cover, and let the pork chops simmer for about 5 minutes, or until they reach an internal temperature of 145°F (63°C).
- Sprinkle the shredded cheese over the pork chops, cover, and let it melt for 2-3 minutes.
- Serve & Enjoy:
- Garnish with fresh parsley and serve hot with mashed potatoes, rice, or crusty bread.
Notes
- Use bone-in pork chops for extra flavor and juiciness.
- Swap Gruyère with provolone or Monterey Jack if preferred.
- If you prefer a thicker sauce, mix 1 teaspoon cornstarch with 2 teaspoons water and stir into the onions before adding the pork chops back in.