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French Onion Pork Chops in a cast iron skillet
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French Onion Pork Chops Recipe

This easy French Onion Pork Chops recipe starts with boneless center cut pork chops dredged in a Parmesan and herb coating, then smothered in caramelized onions, red wine beef gravy and melty Gruyère cheese. It’s a cozy one-pan dinner that’s made for serving over mashed potatoes, rice or egg noodles.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American
Servings: 6
Author: Kellie
Cost: $13

Equipment

  • measuring cup
  • chef's knife
  • cutting board
  • skillet
  • tongs
  • whisk

Ingredients

For the Pork

  • 6 boneless center cut pork chops
  • 1 Tablespoon Italian seasoning
  • ½ Tablespoon garlic powder
  • 1 cup flour
  • ¼ cup Parmesan cheese grated
  • ½ teaspoon kosher salt
  • 3 Tablespoons olive oil
  • 1 Tablespoon butter

For the Sauce

  • 2 Tablespoons butter
  • 1 Tablespoon olive oil
  • 4 cups thinly sliced sweet onions or other yellow onions 1/4 inch thickness
  • 1 teaspoon fresh chopped thyme
  • 1 teaspoon fresh chopped rosemary
  • 3 cloves garlic minced
  • ½ cup red wine
  • 2 Tablespoons flour
  • 2 cups beef stock
  • 1 tablespoon Worcestershire sauce soy sauce or coconut aminos
  • 2 cups shredded gruyere cheese

Instructions

  • Pat the pork dry and set aside. Whisk together the Italian seasoning, garlic powder, flour, cheese, salt and pepper.
  • Dredge the pork chops in the flour mixture shaking off the excess before moving to the next step.
  • Heat 3 tablespoons oil and 1 tablespoon butter over medium-high heat. Add the pork to the pan and cook the pork chops for about 4-5 minutes on each side, until golden brown. Add a little additional olive oil, as needed.
  • Transfer the pork to a platter and keep warm. The pork does not need to be cooked all the way through at this point, it will finish cooking in the sauce.
  • Melt the butter and olive oil over medium heat. Using a wooden spoon or spatula to scrape the brown bits from the bottom of the skillet, this adds more flavor to the sauce.
  • Add the sliced onions and toss to coat. Cook for 5 minutes or until beginning to soften. Add the herbs and garlic.
  • Cover and reduce heat to low. Cook for 30 minutes, stirring occasionally.
  • Remove the lid and increase the heat to medium. Cook for 10 more minutes, stirring frequently.
  • Preheat oven to 450˚F.
  • Add the wine to the skillet. Cook uncovered until the wine is reduced by 1/2.
  • Add flour and toss to coat. Cook for 1-2 minutes. Add the beef stock and increase the heat to medium-high bringing the sauce to a low boil. When the sauce begins to thicken, reduce the heat for 3-5 minutes. Remove from heat.
  • Return the pork back to the skillet and top with cheese. Bake at 450 for 15 or until the top begins to brown and is bubbling.
  • Remove from the oven and garnish with fresh thyme. Serve over egg noodles, rice or mashed potatoes.

Notes

Pork chops are done when they reach an internal temperature of 145°F; let them rest a few minutes so they stay juicy.
Take your time caramelizing the onions – low and slow builds that deep French onion flavor.
If you don’t cook with wine, replace the red wine with extra beef stock.
Gruyère is classic, but Swiss, provolone or mozzarella all work in a pinch.
Use low-sodium beef stock so you can control the salt at the end.
This is a great recipe for using up extra onions in the pantry.

Nutrition

Calories: 569kcal | Carbohydrates: 32g | Protein: 49g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 810mg | Potassium: 924mg | Fiber: 3g | Sugar: 5g | Vitamin A: 492IU | Vitamin C: 9mg | Calcium: 545mg | Iron: 3mg