These French Onion Pork Chops are so delicious and make an easy restaurant-quality meal right at home. In less than one hour and with one skillet, dinner is prepared simply.

Just wait until we tell you about one of our new favorite dinner recipes, French Onion Pork Chops. These are truly restaurant-quality right at home. This recipe is made in under an hour and is full of rich onion and gooey gruyere flavors.
Whether your just learning how to cook or are a pro in the kitchen, we’ve made sure to make this pork chop with French onion sauce simple. In fact, it’s made in just one skillet for easy cleanup! There’s truly nothing better.
Save The Recipe!
Add your email below and we’ll send it straight to your inbox+ you’ll receive all our newest recipes!
These pork chops only have a handful of ingredients and are now something our family requests frequently on the weekends for a comforting meal. If you want to use another protein like chicken or steak, they would be delicious too.
If you are looking for more decadent yet simple dinner recipes, try our Smothered Pork Chops or Beef Tips and Gravy.

Table of Contents
Why You'll Love this Recipe
- 8 ingredient dinner recipe. This recipe won’t break the bank, all of the ingredients are easy to find at the store. Plus it’s ready in under an hour, making it ideal for weeknight or weekend cooking.
- Elegant yet easy comfort food. This is a dinner to impress your family and friends. It’s so cozy and the flavors are rich and decadent, yet the recipe is so simple to prepare.
- One pan meal that's also delicious with other proteins. You can also make this with steak or chicken as well and it would be delicious. It’s a versatile one skillet meal with little cleanup.
Ingredients
Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card
- Bone-in pork chops: You want to make sure you buy the bone-in kind about about 1-inch thick. This gives them extra flavor and keeps them moist.
- All-purpose flour: Helps to brown the chops and thickens the gravy perfectly.
- Olive oil: Cooking oil for the pork chops and onions.
- Yellow or sweet onions: The best types of onions for caramelizing.
- Garlic cloves: Adds that rich garlicky flavor to each bite.
- Beef broth or beef stock: The liquid that gives the gravy nice richness of flavor and the correct consistency.
- Worcestershire sauce: Adds a punch of umami to each bite.
- Fresh thyme or dried thyme: Adds a nice herbal flavor.
- Shredded gruyere cheese or Swiss cheese: The classic cheese on French onion soup. Melts beautifully over the pork chops and gives it that classic flavor.
- Optional Garnish: Chopped fresh parsley or sprigs of thyme adds that nice green hue and fresh flavor at the end.

Tools You'll Need
- Measuring Cups and Spoons
- Liquid Measuring Cups
- Large Skillet
- Tongs
- Cutting Board
- Chef's Knife or Mandolin Slicer
How to Make French Onion Pork Chops
- Pat the pork chops dry with paper towels. Season both sides generously with seasoning salt or salt and black pepper and sprinkle with 1 tablespoon of the flour.

- In a large skillet over high heat, heat 1 tablespoon of the olive oil. Once hot, add the seasoned pork chops. Sear for about 1-2 minutes on each side, or until they are golden brown. Remove the par-cooked chops from the skillet and set aside.

- Using the same skillet, lower the heat to medium. Once it's cooled down, add the remaining olive oil and sliced onions. Cook, stirring frequently, until they are lightly caramelized, about 10-15 minutes. If they start to burn, reduce the heat to medium-low.

- Stir in minced garlic and remaining flour and cook one additional minute.

- Whisk in beef broth, Worcestershire sauce, and 4 sprigs of thyme. Scrape any browned bits from the bottom of the pan.

- Return the pork chops, nestling them in the onion mixture. Bring to a simmer, cover, and reduce the heat to low. Let it cook for about 15-20 minutes, or until the pork is cooked through and reaches an internal temperature of 140°F.

- Once the pork has reached 140°F, spoon the cooked sliced onion on top and sprinkle on shredded Gruyère cheese. Cover and cook for 2-3 minutes until the cheese melts and the chops have reached an internal temperature of 145°F.

- Remove the cooked thyme sprigs. Serve with a ladle of the sauce on top. If desired, garnish with fresh parsley or remaining fresh thyme sprigs.

Expert Tips
- Pat the pork chops very dry before searing. This ensures they get a nice golden brown crust on both sides when cooking.
- Scrape up the browned bits on the bottom of the pan. After the pork chops are finished cooking, there will be delicious browned bits on the bottom of the pan, be sure to scrape up all of these delicious bits of flavor into the sauce to make it that much more rich.
- Use a meat thermometer to determine that the pork chops are finished cooking. You’ll want to look for a temperature of 145ºF on a meat thermometer.
- If your sauce is too thin, then simply mix equal parts cornstarch and water and add it to the sauce. Bring to a simmer until it reaches your desired consistency.

Storage
Store any leftovers in an airtight container in the fridge for up to four days. Reheat in the microwave or on the stovetop with a little bit of extra beef broth until warmed through.
We don’t recommend freezing the pork chops as it can compromise the texture of the meat.
What to Serve with French Onion Pork Chops
There are so many side dishes to try! We recommend mashed potatoes, cooked noodles, even a simple rice is ideal. A roasted vegetable side like parmesan cauliflower, Crispy & Garlicky Green Beans or gremolata asparagus is also a great compliment for fresh veggie flavor.
Frequently Asked Questions
Yes, we recommend using bone-in skin-on chicken breasts if so. You may need to finish cooking them in the oven fully to 165ºF.
Buying bone-in pork chops helps to keep them moist plus making sure to cook them to a temperature of 145ºF and no more.
Deglaze the pan with a splash of water and the onions will continue to caramelize and cook evenly.
More Delicious Dinner Recipes
- Smothered Pork Chops
- Slow Cooker Pork Chops and Apples
- Creamy Garlic Pork Chops
- Pork Tenderloin Sandwich
French Onion Pork Chops
Ingredients
- 4 bone-in pork chops about 1 inch thick
- seasoning salt or salt and black pepper to taste
- ¼ cup all-purpose flour divided
- 3 tablespoons olive oil divided
- 2 large yellow or sweet onions thinly sliced
- 2-3 minced garlic cloves
- 2 cups beef broth or beef stock
- 1 tablespoon Worcestershire sauce
- 4-8 fresh thyme sprigs or ½ teaspoon dried thyme
- 1 cup shredded gruyere cheese or Swiss cheese
- Optional Garnish: chopped fresh parsley
Instructions
- Pat the pork chops dry with paper towels. Season both sides generously with seasoning salt or salt and black pepper and sprinkle with 1 tablespoon of the flour.
- In a large skillet over high heat, heat 1 tablespoon of the olive oil. Once hot, add the seasoned pork chops. Sear for about 1-2 minutes on each side, or until they are golden brown. Remove the par-cooked chops from the skillet and set aside.
- Using the same skillet, lower the heat to medium. Once it's cooled down, add the remaining olive oil and sliced onions. Cook, stirring frequently, until they are lightly caramelized, about 10-15 minutes. If they start to burn, reduce the heat to medium-low.
- Stir in minced garlic and remaining flour and cook one additional minute.
- Whisk in beef broth, Worcestershire sauce, and 4 sprigs of thyme. Scrape any browned bits from the bottom of the pan.
- Return the pork chops, nestling them in the onion mixture. Bring to a simmer, cover, and reduce the heat to low. Let it cook for about 15-20 minutes, or until the pork is cooked through and reaches an internal temperature of 140°F.
- Once the pork has reached 140°F, spoon the cooked sliced onion on top and sprinkle on shredded Gruyère cheese. Cover and cook for 2-3 minutes until the cheese melts and the chops have reached an internal temperature of 145°F.
- Remove the cooked thyme sprigs. Serve with a ladle of the sauce on top. If desired, garnish with fresh parsley or remaining fresh thyme sprigs.
Video
Notes
Storage:
Store any leftovers in an airtight container in the fridge for up to four days. Reheat in the microwave or on the stovetop with a little bit of extra beef broth until warmed through. We don’t recommend freezing the pork chops as it can compromise the texture of the meat.Expert Tips
- Pat the pork chops very dry before searing. This ensures they get a nice golden brown crust on both sides when cooking.
- Scrape up the browned bits on the bottom of the pan. After the pork chops are finished cooking, there will be delicious browned bits on the bottom of the pan, be sure to scrape up all of these delicious bits of flavor into the sauce to make it that much more rich.
- Use a meat thermometer to determine that the pork chops are finished cooking. You’ll want to look for a temperature of 145ºF on a meat thermometer.
- If your sauce is too thin, then simply mix equal parts cornstarch and water and add it to the sauce. Bring to a simmer until it reaches your desired consistency.
Leave a Reply