French Onion Pork Chops
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Imagine juicy pork chops smothered in sweet, caramelized onions and topped with melty Gruyère. This French Onion Pork Chops recipe is a quick way to elevate your dinner game without spending hours in the kitchen.
The Best French Onion Pork Chops
Pork chops are always a winner in my house, especially with my husband. He’s a big fan of any pork chop recipe, but these French Onion Pork Chops really hit the spot. The combination of tender pork, sweet caramelized onions, and gooey melted cheese is irresistible.
I love how this dish comes together so effortlessly. Searing the pork chops gives them a beautiful golden crust, while the caramelized onions add a depth of flavor that’s simply divine. Topped with melty Gruyère, these pork chops are transformed into a comforting, gourmet meal that’s perfect for any night of the week.
Ingredients You’ll Need
- Boneless pork chops: You can use either bone in or boneless pork chops, but make sure they’re about an inch in thickness.
- Olive oil: To sear the pork chops and caramelize the onions. You can substitute with vegetable oil you’d like.
- Onions: We’ll need 3 large onions thinly sliced.
- Garlic: Fresh garlic, the more the better.
- Sugar: This helps in caramelizing the onions to a perfect golden brown.
- Fresh thyme leaves: They add a fragrant, herbaceous note. Dried thyme works as well.
- Beef broth: Opt for a low sodium or no sodium added broth if possible. Chicken broth is a great alternative.
- Gruyère cheese: It melts beautifully and adds a nutty flavor. Swiss cheese is a great substitute.
- Salt and pepper: Season to taste.
- Fresh parsley: I use it for a fresh garnish and a pop of color.
Start by seasoning the pork chops with salt and pepper. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Sear the pork chops until they are golden brown on both sides, about 3-4 minutes per side. Once seared, remove them from the skillet and set them aside.
In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil. Add the sliced onions and sugar, then cook, stirring occasionally, until the onions are deeply caramelized and golden brown, about 15 minutes. Next, add the minced garlic and thyme, cooking for an additional 1-2 minutes until fragrant.
Pour the beef broth into the skillet with the onions, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer, letting all the flavors meld together.
Return the pork chops to the skillet, nestling them into the onions and broth. Cover and simmer gently for about 5-7 minutes, or until the pork chops are cooked through and reach an internal temperature of 145°F (63°C).
Sprinkle the grated cheese evenly over the pork chops. Cover the skillet again just until the cheese melts, about 1-2 minutes. Serve the pork chops hot, topped with the caramelized onions and melted cheese. Garnish with chopped parsley and enjoy!
How To Serve
These French Onion Pork Chops pair wonderfully with a variety of sides that complement the rich flavors. I love serving them with something that can soak up the delicious sauce or add a fresh contrast.
Mashed Potatoes
Roasted Potatoes With Garlic Sauce
Easy Garlic Bread
Easy Tossed Salad
Frequently Asked Questions
How can I make the onions caramelize faster?
Caramelizing onions takes time, but you can speed up the process by adding a pinch of baking soda. This will help the onions break down faster, but be careful not to use too much or it can affect the flavor.
Can I make this dish ahead of time?
Yes, you can prepare the dish ahead of time and reheat it. To keep the pork chops from drying out, reheat them gently in a covered skillet over low heat.
Can I use chicken instead of pork chops?
Absolutely! Chicken breasts or thighs can be used as a substitute. Just adjust the cooking time accordingly, ensuring the chicken reaches an internal temperature of 165°F (74°C).
How can I make this dish gluten-free?
To make this dish gluten-free, ensure that your beef broth is gluten-free. Most of the other ingredients are naturally gluten-free, but always check labels to be sure.
Expert Tips
- Sear the pork chops properly: Make sure the skillet is hot before adding the pork chops to get a nice golden crust.
- Caramelize the onions slowly: Take your time with the onions. Cooking them slowly over medium heat brings out their natural sweetness.
- Deglaze the pan: When adding the beef broth, scrape up all the browned bits from the bottom of the skillet for extra flavor.
- Check the internal temperature: Use a meat thermometer to ensure the pork chops reach 145°F (63°C) for perfectly cooked meat.
- Rest the pork chops: Let the pork chops rest for a few minutes after cooking to retain their juices and keep them tender.
Storage
Store any leftover French Onion Pork Chops in an airtight container in the refrigerator for up to 3 days. You can also freeze them in a freezer-safe container for up to 3 months; just thaw in the refrigerator before reheating. Reheat gently in a skillet over low heat to keep the pork chops tender.
More Pork Chops Recipes
- Katsu Sando (Japanese Pork Cutlet Sandwich)
- Creamy Ranch Pork Chops
- Italian Breaded Pork Chops
- Korean Style Pork Chops
- Fried Pork Chops
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French Onion Pork Chops
Video
Ingredients
- 4 pork chops (about 1 inch thick, either bone-in or boneless)
- 2 tablespoons olive oil
- 3 large onions (thinly sliced)
- 2 cloves garlic (minced)
- 1 teaspoon sugar
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 cup beef broth (low sodium)
- ½ cup Gruyère (grated, or Swiss cheese)
- salt and pepper (to taste)
- fresh parsley (chopped (for garnish))
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Season the pork chops with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork chops and sear until golden brown on both sides, about 3-4 minutes per side. Remove from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil. Add the sliced onions and sugar, and cook, stirring occasionally, until the onions are deeply caramelized and golden brown, about 15 minutes. Add the minced garlic and thyme, cooking for an additional 1-2 minutes until fragrant.
- Pour the beef broth into the skillet with the onions, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- Return the pork chops to the skillet, nestling them into the onions and broth. Cover and simmer gently for about 5-7 minutes, or until the pork chops are cooked through and reach an internal temperature of 145°F (63°C).
- Sprinkle the grated cheese evenly over the pork chops. Cover the skillet again just until the cheese melts, about 1-2 minutes.
- Serve the pork chops hot, topped with the caramelized onions and melted cheese. Garnish with chopped parsley.
Notes
- Use fresh thyme: Fresh thyme adds a more vibrant flavor, but dried thyme works well if that’s what you have on hand.
- Caramelize onions slowly: Take your time to caramelize the onions properly for the best depth of flavor.
- Check pork chop thickness: If your pork chops are thicker than 1 inch, adjust the cooking time to ensure they cook through.
- Deglaze the pan: Scrape up any browned bits when adding the beef broth for extra flavor.
- Rest before serving: Let the pork chops rest for a few minutes after cooking to retain their juices and tenderness.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
