If you’re hunting for a comforting, crowd-pleasing weeknight dinner that feels a bit fancy but comes together with ease, then this French Onion Pork Chops Skillet Recipe is totally your jam. I absolutely love how the rich, caramelized onion gravy mingles with tender pork chops and melty cheese—all cooked right in one pan for minimal mess. Keep reading, because I’m about to share all my favorite tips to make this skillet meal your new go-to!
Why You’ll Love This Recipe
- One-Pan Wonder: Everything cooks in a single skillet, making cleanup a breeze.
- Flavor Explosion: Sweet caramelized onions and savory beef stock create irresistible depth.
- Cheesy Comfort: Melty provolone and gruyere cheese layers add creamy richness to every bite.
- Family Favorite: My family always asks me to make this on busy nights, and I think you’ll feel the same way.
Ingredients You’ll Need
These ingredients are simple, yet work in harmony to bring out the best in your pork chops. I recommend choosing good-quality pork chops for the best juicy results, and don’t skip the fresh onions—they’re the heart and soul of this dish.
- Yellow Onions: Sweet and perfect for caramelizing, they build that rich onion flavor.
- Unsalted Butter: Helps brown the onions without adding extra saltiness.
- Extra Virgin Olive Oil: Used alongside butter to prevent burning and add a subtle fruitiness.
- Beef Stock: Adds deep, meaty flavor to the sauce, but chicken stock works in a pinch.
- Boneless Pork Chops: Choose 1 to 1 ½ inch thick chops to keep them juicy and tender.
- Kosher Salt: For seasoning meat and balancing flavors.
- Black Pepper: A classic seasoning that complements the sweetness of the onions.
- Dried Thyme: Adds an earthy herbal note—fresh if you have it, but dried works just as well.
- Garlic Powder: Subtle garlic flavor without overpowering the dish.
- All Purpose Flour: Thickens the onion gravy to a luscious consistency.
- Provolone Cheese: Melts beautifully over the chops for a gooey topping.
- Shredded Gruyere or Swiss Cheese: Adds nutty, melty richness that’s absolutely addicting.
- Fresh Thyme Sprigs: For added aroma and to garnish.
Variations
I love that this French Onion Pork Chops Skillet Recipe is a great canvas for your own twist—don’t be shy to switch things up based on what you have or like best.
- Variation: I once swapped the provolone with mozzarella for a milder cheese, and the family still went crazy for it.
- Variation: For a lower-carb option, skip the flour and use arrowroot or a cornstarch slurry to thicken the sauce instead.
- Variation: Add mushrooms to the onions when sautéing for an earthier vibe that pairs wonderfully.
- Variation: Use bone-in pork chops if you want a little extra flavor and don’t mind adjusting cooking time slightly.
How to Make French Onion Pork Chops Skillet Recipe
Step 1: Caramelize the Onions to Perfection
Start by melting butter and olive oil in your favorite oven-safe skillet over medium-high heat. Toss in the sliced yellow onions and sauté them gently for about 3 to 5 minutes until they start to soften. Then add 4 tablespoons of beef stock, which helps keep the onions moist and adds flavor. Cook, stirring occasionally, for about 12–15 minutes more until the onions turn golden brown and melt-in-your-mouth tender. This can’t be rushed—those caramelized onions are the soul of the dish!
Step 2: Season and Brown the Pork Chops
While the onions work their magic, season your pork chops with kosher salt, black pepper, dried thyme, and a pinch of garlic powder on both sides. Carefully transfer the onions to a plate (leave all those flavorful browned bits in the skillet—it’s pure gold!). Reduce your stove to medium heat, add a bit more olive oil if the pan looks dry, then brown the pork chops for about 3-4 minutes per side until they develop a beautiful golden crust. This step locks in juices and flavor.
Step 3: Build the French Onion Gravy
Return the caramelized onions to the skillet and sprinkle the flour evenly over them. Stir well and cook for just about a minute to take away that raw flour taste. Next, pour in the remaining 1 cup of beef stock, stirring frequently. Bring your sauce to a gentle boil so it thickens to a silky consistency. Taste it and add a pinch of salt and pepper if needed. This gravy is where all the cozy magic happens!
Step 4: Melt the Cheese and Finish in the Oven
Nestle the pork chops back into the skillet gravy, spoon a little sauce over each chop, then lay one slice of provolone on top of each, followed by a generous mound of shredded gruyere or Swiss cheese (about a quarter cup per chop). Add a few sprigs of fresh thyme for aroma, then pop the skillet into your 400°F preheated oven. Bake for about 8-10 minutes until the cheese is bubbling and golden. Before serving, spoon some extra onion gravy over the cheese, and sprinkle with freshly ground black pepper if you like.
Pro Tips for Making French Onion Pork Chops Skillet Recipe
- Choose the Right Pork Chops: I prefer boneless chops that are at least 1 inch thick to avoid drying out during cooking.
- Low and Slow Caramelizing: Don’t rush your onions—giving them time to deeply brown brings out that unbeatable flavor.
- Don’t Skip Deglazing: Adding beef stock after onions helps release all the tasty browned bits stuck to the pan.
- Use an Oven-Safe Skillet: A cast iron skillet is my go-to because it transfers seamlessly from stove to oven without fuss.
How to Serve French Onion Pork Chops Skillet Recipe
Garnishes
I love garnishing this dish with a few fresh thyme sprigs and just a crack of black pepper right before serving—it adds a fresh, herby touch and a little peppery bite that balances the richness beautifully.
Side Dishes
My favorite sides here are creamy mashed potatoes or buttery egg noodles—they soak up all that luscious onion gravy like a dream. A simple green vegetable like roasted asparagus or steamed green beans adds a nice, fresh contrast too.
Creative Ways to Present
For a special occasion, I’ve marked the individual chops with small sprigs of thyme standing upright for a pretty touch. Serving this with crusty bread on the side lets everyone mop up all that cheesy onion goodness. It really turns a cozy dinner into something memorable.
Make Ahead and Storage
Storing Leftovers
Leftover French Onion Pork Chops store well in an airtight container in the fridge for up to 3 days. I like to keep the gravy separate when possible so the pork chops don’t get soggy, but honestly, this dish tastes fantastic even reheated all together.
Freezing
I’ve frozen this skillet meal a few times by portioning out individual chops with their gravy in freezer-safe containers. When thawed slowly in the fridge overnight, they reheat wonderfully without losing their flavor or texture.
Reheating
To reheat, I cover the skillet or container loosely with foil and warm in a 325°F oven for about 15-20 minutes, or until heated through. This helps keep the cheese melty and the pork chops tender without drying them out.
FAQs
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Can I use bone-in pork chops for this French Onion Pork Chops Skillet Recipe?
Absolutely! Bone-in pork chops add extra flavor but may require a slightly longer cooking time to ensure they’re fully cooked through. Just keep an eye on them and use a meat thermometer (145°F internal temperature) for best results.
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What if I don’t have beef stock—can I substitute something else?
Great question! Chicken stock or even vegetable stock can be used in place of beef stock if needed; the flavor will be a little lighter but still delicious. If you use broth instead of stock, consider reducing any added salt to taste.
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How do I know when the onions are caramelized enough?
Look for onions that are golden brown, soft, and sweetly fragrant. They should have reduced significantly in volume and be tender without any burnt bits. Patience is key here—don’t rush the process!
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Can I make this recipe gluten-free?
Yes! Swap the all-purpose flour for a gluten-free flour blend or cornstarch to thicken the gravy. Just make sure your beef stock and other ingredients are gluten-free too, and you’re good to go.
Final Thoughts
This French Onion Pork Chops Skillet Recipe quickly became one of my favorites because it hits that sweet spot between cozy comfort and elegant flavor without stealing hours of your evening. I love feeding it to family and watching their faces light up with every cheesy, gravy-soaked bite. I hope you’ll give it a try soon—it’s like a warm hug on a plate, and I know you’ll enjoy making it as much as eating it.
Print
French Onion Pork Chops Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: French American
Description
This One Pan French Onion Smothered Pork Chops recipe features tender pork chops cooked with caramelized onions in a savory beef stock sauce, topped with melted provolone and gruyere cheese. It’s an easy-to-make, oven-finished dish that delivers rich, comforting French onion flavors in a single skillet, perfect for a hearty weeknight dinner.
Ingredients
For the Onion Base
- 2 yellow onions, peeled, cut in half, and sliced into half-moon shaped slices
- 3 Tbsp unsalted butter
- 1 Tbsp extra virgin olive oil
- 1 cup plus 4 Tbsp beef stock
For the Pork Chops
- 4 boneless pork chops, about 1 – 1 ½ inches thick
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp dried thyme
- ¼ tsp garlic powder
- 2 ½ Tbsp all purpose flour
For the Cheese Topping
- 4 slices provolone cheese
- 1 cup shredded gruyere cheese or swiss cheese
- fresh thyme sprigs for adding to pan
Instructions
- Preheat and Sauté Onions: Preheat the oven to 400°F (204°C). In a large cast iron or oven-safe skillet, melt the butter with olive oil over medium-high heat. Add the sliced onions and sauté for 3-5 minutes until soft. Pour in 4 tablespoons of beef stock and continue cooking, stirring occasionally, for 12-15 minutes until the onions are very tender and golden brown.
- Season Pork Chops: While the onions cook, season both sides of the pork chops with kosher salt, black pepper, dried thyme, and garlic powder. Transfer the cooked onions to a plate, leaving the skillet as is without cleaning it.
- Brown Pork Chops: Reduce the heat to medium. Add a drizzle of olive oil to the skillet if needed. Cook the pork chops for about 3-4 minutes per side until they develop a golden-brown crust. Remove the pork chops and place them on a plate.
- Make Sauce: Return the cooked onions to the skillet and sprinkle the flour over them. Stir well to coat the onions with flour and cook for about one minute. Slowly add the remaining 1 cup of beef stock while stirring frequently, bringing the mixture to a boil. Season with a pinch of salt and pepper to taste.
- Assemble and Bake: Nestle the pork chops back into the pan. Spoon some of the beef stock and onion mixture over the tops of the chops. Place one slice of provolone cheese on each pork chop, followed by about ¼ cup of shredded gruyere cheese on top. Add a few sprigs of fresh thyme over the top.
- Bake to Melt Cheese: Transfer the skillet to the preheated oven and bake for 8-10 minutes until the cheese is melted and gooey.
- Serve: Before serving, spoon some of the beef stock and onion mixture over the cheese-topped pork chops. Garnish with additional black pepper if desired and serve hot.
Notes
- Use a cast iron or another oven-safe skillet to easily transfer from stovetop to oven.
- Gruyere adds a rich, nutty flavor but Swiss cheese can be substituted if preferred.
- If beef stock is not available, low-sodium beef broth can be used as an alternative.
- Make sure pork chops are not too thin to prevent overcooking during browning and baking process.
- Fresh thyme adds an aromatic touch; dried thyme can be used in a pinch but reduce quantity as it is more potent.
Nutrition
- Serving Size: 1 pork chop with topping
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 115 mg
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