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
Scale
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
