These French onion pork chops combine the classic, bold flavors of french onion soup with juicy, smothered pork chops. This ultimately comforting one-pot meal has everything you love about a cheesy bowl of french onion soup – onions slowly caramelized in wine, French herbs, crunchy croutons, and gooey gruyere and swiss cheese.
Not only is this dish comforting and delicious, but it also fills your kitchen with the most beautiful French-inspired aromas. If you’ve ever made French onion soup , you’ll recognize the process right away—there’s nothing complicated here, just simple steps done well.
The key is taking your time with the onions. Letting them slowly caramelize in butter and wine creates a deeply flavorful base for the gravy. The pork chops finish cooking in the sauce, staying juicy and tender, before everything is topped with cheese and baked until the cheese is melty and irresistible. It’s easy enough for a weeknight, but I love making it on cool, rainy weekends when I want something hearty without much fuss. Bonus: it’s a one-pot meal, so cleanup is blissfully minimal.
You might also enjoy my French onion chicken !
Ways to serve french onion pork chops
We like to go all the way and serve these juicy smothered pork chops over a bed of roasted garlic mashed potatoes and a simple vegetable side dish like sautéed asparagus or quick garlic roasted carrots . To keep the theme going, you could even opt for French onion rice .
For something lighter, serve them with a salad like an asparagus salad with balsamic glaze or roasted winter green salad .
French Onion Pork Chops Recipe
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Ingredients
- ▢ 4 boneless pork chops
- ▢ ½ teaspoon EACH: salt and pepper
- ▢ 1 tablespoon olive oil
- ▢ 1 tablespoon butter
- ▢ 2 large onions (sliced)
- ▢ ½ teaspoon herbs de provence (or Italian seasoning)
- ▢ ½ cup white wine
- ▢ 2 tablespoons flour
- ▢ ¾ cup chicken stock (can sub beef stock)
- ▢ 4 slices swiss cheese
- ▢ ½ cup shredded gruyere cheee
- ▢ 1 cup croutons
- ▢ 1 teaspoon fresh tyme (optional)
Instructions
- Turn your oven to 400 degrees Fahrenheit. Dry the pork chops with paper towels then season both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and sear the pork chops for 4 minutes per side then remove them from the pan – they won’t be fully cooked. 4 boneless pork chops, ½ teaspoon EACH: salt and pepper, 1 tablespoon olive oil
- Turn the heat down to medium and add the butter to the pan. Once it melts, add the onions and herbs de provence and mix well. Cover the pan and let the onions cook for 5 minutes. Stir the onions then cover the pan again and cook for 5 minutes more. Check the onions and stir a few times to make sure they are not browning too quickly. If they are, reduce the heat and add a little more butter. 1 tablespoon butter, 2 large onions, ½ teaspoon herbs de provence
- Add the white wine to the onions, stir, then cook for 1 minute. Mix the flour into the onions then add the stock and stir until it thickens. Season to taste with salt and pepper. ½ cup white wine, 2 tablespoons flour, ¾ cup chicken stock
- Return the pork chops and any accumulated juices to the pan, cover the pork chops with the swiss and gruyere cheeses, add the croutons around the pork then sprinkle the thyme over the top. Bake for 10-15 minutes, or until the cheese is melted and the pork reaches an internal temperature of 145 degrees Fahrenheit. 4 slices swiss cheese, ½ cup shredded gruyere cheee, 1 cup croutons, 1 teaspoon fresh tyme
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Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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French Onion Pork Chops Recipe
Ingredients
- 4 boneless pork chops
- ½ teaspoon EACH: salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 large onions , sliced
- ½ teaspoon herbs de provence , or Italian seasoning
- ½ cup white wine
- 2 tablespoons flour
- ¾ cup chicken stock , can sub beef stock
- 4 slices swiss cheese
- ½ cup shredded gruyere cheee
- 1 cup croutons
- 1 teaspoon fresh tyme , optional
Instructions
- Turn your oven to 400 degrees Fahrenheit. Dry the pork chops with paper towels then season both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and sear the pork chops for 4 minutes per side then remove them from the pan - they won’t be fully cooked. 4 boneless pork chops, ½ teaspoon EACH: salt and pepper, 1 tablespoon olive oil
- Turn the heat down to medium and add the butter to the pan. Once it melts, add the onions and herbs de provence and mix well. Cover the pan and let the onions cook for 5 minutes. Stir the onions then cover the pan again and cook for 5 minutes more. Check the onions and stir a few times to make sure they are not browning too quickly. If they are, reduce the heat and add a little more butter. 1 tablespoon butter, 2 large onions, ½ teaspoon herbs de provence
- Add the white wine to the onions, stir, then cook for 1 minute. Mix the flour into the onions then add the stock and stir until it thickens. Season to taste with salt and pepper. ½ cup white wine, 2 tablespoons flour, ¾ cup chicken stock
- Return the pork chops and any accumulated juices to the pan, cover the pork chops with the swiss and gruyere cheeses, add the croutons around the pork then sprinkle the thyme over the top. Bake for 10-15 minutes, or until the cheese is melted and the pork reaches an internal temperature of 145 degrees Fahrenheit. 4 slices swiss cheese, ½ cup shredded gruyere cheee, 1 cup croutons, 1 teaspoon fresh tyme
