French Onion Pork Chops

This recipe was born out of one of those “why did I buy so many onions?” weeks. I had a big bag of sweet onions, a pack of boneless center cut pork chops, and zero interest in another boring dinner. So I did what any French onion soup lover would do, I turned that flavor into a one-pan pork chop dinner that feels restaurant-worthy, but still totally doable on a busy weeknight.

The pork chops are dredged in a Parmesan and herb coating, seared until crisp and golden, then nestled into a skillet of slow-caramelized onions, red wine, beef stock and a splash of Worcestershire. Everything bakes together under a blanket of shredded Gruyère until it’s bubbling, cheesy and impossible to resist.

I love serving these French Onion Pork Chops over mashed potatoes or egg noodles so every drop of that onion gravy has something to soak into. It’s the kind of meal that works just as well on a random Tuesday as it does for a cozy weekend dinner with friends. It’s so good it inspired the recipe for my French Onion Chicken and Easy French Onion Meatloaf.

Ingredients For French Onion Pork Chops

• Pork – You’ll start with boneless center cut pork chops. They’re lean but still tender, and they hold up beautifully to searing and baking. If you prefer, you can use bone-in pork chops; just keep an eye on the cook time.
• Coating – The pork gets dredged in a mixture of flour, Italian seasoning, garlic powder, grated Parmesan cheese, kosher salt and pepper. No Italian seasoning? Use a mix of dried basil, oregano and thyme. Out of Parmesan? Pecorino Romano or another hard, salty cheese will work. Watching gluten? Swap the flour for your favorite 1:1 gluten-free flour blend.
• Onions – This recipe uses a generous amount of thinly sliced sweet onions (or yellow onions) – they cook way down as they caramelize. Sweet onions give you a mellow, naturally sweet flavor. Yellow onions are a bit more savory but still perfect here. White onions will work if that’s what you have on hand.
• Fats (Butter and Olive Oil) – Butter and olive oil team up to sear the pork and caramelize the onions. You can use all butter for extra richness or all olive oil if you need to dial back the dairy. Ghee is also a great option if you want buttery flavor with a higher smoke point.
• Flavor Boosters – Fresh thyme, rosemary and minced garlic perfume the onions as they cook. Red wine deglazes the pan and adds depth, and Worcestershire sauce brings a savory, umami boost. No fresh herbs? Use dried thyme and rosemary, but reduce the amount since dried herbs are stronger. Prefer not to cook with wine? Replace the red wine with additional beef stock. If you’re out of Worcestershire, soy sauce or coconut aminos are great substitutes.
• Sauce Base – A little flour gets stirred into the onions to thicken the sauce once the beef stock is added. Gluten-free? Use a 1:1 gluten-free flour or a small cornstarch slurry instead of regular flour. Low-sodium beef stock gives you all the flavor while letting you control the salt at the end.
• Cheese – Shredded Gruyère goes over the top of the pork chops and onions before baking. It melts into a bubbly, golden layer that makes the dish feel extra special. No Gruyère? Swiss, provolone or mozzarella will all melt beautifully. You can mix and match what you have in the fridge, just go for a good melting cheese.

For the full ingredient list and instructions, see the recipe card below.

How to Make French Onion Pork Chops

1. Prepare the Pork – Pat the pork chops dry with paper towels – this helps them sear nicely. In a shallow dish, whisk together the Italian seasoning, garlic powder, flour, grated Parmesan, kosher salt and pepper. Dredge each pork chop in the flour mixture, pressing lightly so it sticks, and shake off any excess.
2. Sear the Pork Chops – Heat olive oil and a bit of butter in a large, oven-safe skillet over medium-high heat. When the pan is hot, add the pork chops in a single layer. Sear until they’re golden brown on both sides. They don’t need to be cooked through yet; they’ll finish in the oven. Transfer the pork chops to a platter and keep them warm while you work on the onions.
3. Caramelize the Onions – In the same skillet, add more butter and a splash of olive oil if needed. Use a wooden spoon to scrape up any browned bits on the bottom of the pan – that’s flavor. Add the sliced onions and toss to coat in the butter and oil.
   Cook the onions over medium heat until they start to soften, then add the fresh thyme, rosemary and minced garlic. Cover the skillet, reduce the heat to low and let the onions cook slowly, stirring occasionally, until they’re soft and golden. Remove the lid, increase the heat back to medium and continue cooking, stirring more often, until the onions are deeply caramelized.
4. Make the Sauce – Preheat the oven to 450°F. Pour the red wine into the skillet with the onions and cook uncovered, stirring, until the wine has reduced by about half. Sprinkle in the flour and toss to coat the onions, cooking for a minute or two to cook off the raw flour taste. Gradually add the beef stock, stirring as you go, then add the Worcestershire sauce (or soy sauce/coconut aminos if you prefer). Let the mixture simmer until the sauce thickens slightly and turns into a glossy onion gravy. Taste and adjust the seasoning if needed.
5. Bake the Pork Chops – Nestle the seared pork chops back into the skillet, tucking them down into the onion sauce. Spoon some of the caramelized onions and sauce over the top of each chop. Sprinkle the shredded Gruyère evenly over the pork chops and onions. Transfer the skillet to the oven and bake until the cheese is melted and bubbly and the pork chops reach an internal temperature of 145°F in the thickest part. The top should be lightly browned and irresistibly gooey.
6. Finish and Serve – Remove the skillet from the oven and let the pork chops rest for a few minutes. Garnish with extra fresh thyme if you like. Serve the French Onion Pork Chops over egg noodles, rice or fluffy mashed potatoes, making sure every plate gets plenty of the onions and sauce.

How to Store Leftovers

If you’re lucky enough to have leftovers, they reheat beautifully.

• In the refrigerator: Store the leftover pork chops and onion sauce together in an airtight container for up to 3–4 days.
• To reheat: Reheat gently in a skillet over low heat, adding a splash of beef stock or water if the sauce has thickened too much. You can also reheat individual portions in the microwave in short bursts, just until heated through, so the pork doesn’t dry out.
• In the freezer: For best texture, I prefer them fresh from the oven or reheated from the fridge, but you can freeze the pork chops and sauce together for up to 2 months. Thaw overnight in the fridge before reheating.

What to Serve with French Onion Pork Chops

You can turn these French Onion Pork Chops into a full, comforting meal with a few simple sides:

• Creamy mashed potatoes – perfect for soaking up the onion gravy.
• Buttery egg noodles – toss with a little butter and parsley and pile the pork chops on top.
• Steamed or roasted green beans – an easy veggie that balances the richness.
• Simple side salad – crisp greens with a tangy vinaigrette cut through the cheesy sauce.
• Garlic Bread – for swiping every last bit from the plate.

More Easy Pork Recipes

If your family loves this French Onion Pork Chops recipe, they’ll be happy to see more pork on the menu:

• A simple baked pork chop recipe with potatoes
• Slow cooker pulled pork for busy nights
• Pork tenderloin with an easy pan sauce
• Crispy fried pork chops with a simple seasoning blend