French Onion Pork Chops

Perfect for a weeknight meal, this French onion smothered pork chops recipe is all made in one pan, and in about 30 – 40 minutes!

Tired of the same old chicken recipes?  Try pork instead!  These smothered pork chops have all the great flavors of a French onion soup, plus juicy pork chops, are made in one pan, and ready in 40 minutes or less!

This post is sponsored by the Ohio Pork Council. All opinions are my own.

Juicy pan-seared pork chops, smothered in caramelized onion gravy and 2 types of gooey cheese. It's easy to break out of a dinner rut with this fun weeknight meal! #pork #porkchops #porkchopsrecipe #onepan #onepot #frenchonion #weeknightmeal #easyrecipe

Okay you guys… I have been dying to share this post with you!  You know my new infatuation with one pan/one pot meals… well here’s another one!  This one is a little different though, no pasta this time.

If you like French onion soup, you will LOVE this smothered pork chops recipe.  Seriously!  My husband ate the leftovers and with a mouthful of food, proclaimed that these were amazing.  It’s savory, it’s gooey, it’s rich, it’s easy, and it’s all done in one pan!

Overheat view of smothered pork chops in skillet

For this recipe to be truly one pan, you’ll need an oven-safe skillet, like a cast iron pan.


No worries!  You can absolutely make this recipe without one, it just won’t be a one pan meal.  You’ll just prepare the recipe through step 5 (see recipe at bottom of page), then transfer it all to a 9×13 or similar sized baking pan.  Still only a handful of dishes to wash, which is a win in my book!

Photo of serving spoon ladling gravy over pork chop

There’s my favorite part… the beefy onion sauce.  Oh my word, you’ll want to eat it with a spoon!  You definitely don’t want to skip caramelizing the onions with the beef stock… it gives this dish such a deep, intense flavor.

I like to serve these smothered pork chops on a weeknight, when I’m most in need of a quick, easy, one pan meal; but you could EASILY serve this up to company.  It looks and tastes fancy, and only you have to know how easy it truly was to make!

Smothered pork chop on plate

Now comes the big question, what to serve these smothered pork chops with.  You all have been writing and requesting that be included in my posts, and I’m happy to do it!!  I just need to get into the habit 🙂


Photo of pork chop that's been cut into


  • Use the best looking pork chops you can find.  I usually get mine from the butcher counter, as those are generally thicker and less fatty than the ones pre-packaged out in the store.  We’re using simple ingredients here, so quality is key.
  • When you first put the sliced onions in the skillet, it’ll look like you have WAY too many.  Don’t worry, they cook down considerably.
  • You don’t have to fully caramelize the onions, they keep cooking throughout the rest of the recipe process.  You way them very soft and golden brown, not deep brown like traditional caramelized onions.
  • The fresh thyme sprigs are optional, but totally recommended… it’s a great flavor and really brings home more of the French onion flavor profile.
  • Don’t worry about only cooking the pork chops a few minutes per side.  They’ll keep cooking as the dish is baked later, and you really only want to cook pork to 140-145 F degrees.  It should have a slight blush of pink.  Pink is GOOD with pork, it means the chops will still be juicy and tender, not tough and leathery.

One Pan French Onion Smothered Pork Chops | Juicy pan-seared pork chops, smothered in caramelized onion sauce and 2 kinds of gooey cheese. It's easy to break out of a dinner rut with this fun weeknight meal! | The Chunky Chef | #porkchops #porkchopsrecipe #onepan #onepot #frenchonion #weeknightmeal

Instead of reaching for your go-to chicken recipe on a busy weeknight, try this French Onion Smothered Pork Chops recipe… I know you’ll love it!


  • Cast Iron Skillet – hands down, the most used pan in my kitchen.  Gives a fantastic sear and will give you a lifetime of great use if taken care of properly!
  • Stainless Tongs – Perfect for transferring and flipping pork chops.
  • Meat Thermometer – Never have to guess what the temperature of the meat is again!  This probe goes in the oven with the meat while the display sits on your counter.

Be sure to scroll down to check out other readers’ comments for tips and reviews.

And don’t forget, if you’ve made this recipe, please consider leaving a comment and star rating to let me know how you enjoyed it!

Juicy pan-seared pork chops, smothered in caramelized onion gravy and 2 types of gooey cheese. This fun weeknight dinner tastes like French onion soup! #pork #porkchops #porkchopsrecipe #dinner #onepan #onepot #frenchonion #weeknightmeal #easyrecipe

One Pan French Onion Smothered Pork Chops

Perfect for a weeknight meal, this French onion smothered pork chops recipe is all made in one pan, and in about 30 - 40 minutes!
4.6 from 81 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4 servings
Calories 597


  • 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
  • 4 boneless pork chops - about 1 – 1 ½ inches thick
  • ½ tsp kosher salt
  • 1/4 tsp black pepper
  • ½ tsp dried thyme
  • ¼ tsp garlic powder
  • 2 ½ Tbsp all purpose flour
  • 4 slices provolone cheese
  • 1 cup shredded gruyere cheese - or swiss
  • fresh thyme sprigs - for adding to pan


  • Preheat oven to 400 F degrees.  Melt butter and olive oil in a large cast iron or other oven safe skillet, over MED-HIGH heat. Add sliced onions and saute 3-5 minutes, until soft. Add 4 Tbsp beef stock and continue to cook, stirring occasionally, for 12-15 minutes, until onions are extremely tender and golden brown.
  • As onions are sautéing, season both sides of pork chops with salt, black pepper, thyme and garlic powder.  Transfer onions to a plate, do not wipe out skillet.
  • Reduce heat to MED, add a drizzle of olive oil to the skillet if needed, and cook pork chops, about 3-4 minutes per side, until golden brown.Transfer pork chops to plate.
  • Return cooked onions to pan and sprinkle with flour. Stir to coat and cook about a minute. Add remaining 1 cup beef stock and stir often until mixture comes to a boil. Season with a pinch of salt and pepper.
  • Nestle pork chops back into the pan, spooning some of the beef stock over the tops of the chops. Top with a slices of provolone cheese, and a mound of the shredded gruyere (about a ¼ cup on each chop).
  • Add a few sprigs of fresh thyme and add skillet to oven and bake 8-10 minutes, until cheese is melted and gooey.  Before serving, spoon some of the beef stock/onion mixture over the top of the cheese, and garnish with some additional black pepper if desired.


Author The Chunky Chef
Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!

If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.

For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4

Any nutritional information shared is an estimate, and is automatically calculated through a program.  If calorie count is important to you, I recommend running the ingredients through whichever online nutritional calculator you prefer.  Calories can vary quite a bit depending on which brands were used.


The Chunky Chef is not a nutritionist and doesn’t provide full nutritional information for recipes as there is a potential for error and we wouldn’t want to potentially and/or unknowingly pass along incorrect information.


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Recipe Rating

123 comments on “French Onion Pork Chops”

  1. Super easy to make, super quick week-day dinner…super yummy

  2. Yum Yum this was a Home Run. Thanks for recipe.

  3. Made this tonight,doubled the gravy and just used provolone served it over left over mashed potatoes, it was a huge hit with hubby!

  4. Delicious! I made thicker gravy and forgot the cheese, but it was great. Thank you!

  5. Made this tonight and it was a hit with my family. Even the kids loved it and went for seconds. Topped it with provolone as stated but added shredded gruyere and swiss to it and it came at wonderful. Will definitely make this again. 

  6. My husband and I love these! Definitely will be making them in the future 😊👍

  7. I did change from bake to broil for the last 8 min to get the nice color. Delicious!!

  8. Thank you for this absolutely delicious recipe! I was tired of making pork chops the same way. This was a life saver. My man and I love these chops. So much flavor. I will be sharing this recipe with everyone i know!!

  9. This was excellent. I threw in fresh mushrooms and used Goat Cheese.

  10. Amazing!!! It wasn’t hard to make and my husband loved it. I’ll be making it again for sure. 

  11. The recipe is perfect! Very easy to make and absolutely DELICIOUS!

  12. This recipe is AMAZING! I make it all the time & could never get tired of it! 

  13. Delicious!
    I was running short on time so I cooked it on my stove top. Yummy, I’ll be making this again.

  14. So good! Used an Italian blend and Swiss, but I think it was just as good. These foodies will be keeping this in the rotation! 

  15. I loved this recipe very tender and juicy.  I had two bone in chops fairly thick and increased the oven time by about 15 min..  I also added mushrooms with the onions as they needed to be cooked which addd more flavor.. I will definitely make this again… Thank you for a very good recipe.

  16. I don’t have a cast iron frying pan nor a oven safe frying pan can I transfer to a baking dish to put in the oven????

    • You can absolutely make this recipe without one, it just won’t be a one pan meal. You’ll just prepare the recipe through step 5, then transfer it all to a 9×13 or similar sized baking pan.

  17. Fantastic meal! My teen loved it, husband inhaled it. But, please be careful with the cast iron pan. I got a nasty burn taking it out of the oven. But, I will definitely make it again!

  18. Good recipe to add to my collection ! We enjoyed the change from fried or BBQ I also used the cheese I had in the house

  19. This recipe is wonderful! My husband and I both loved the flavor. I had to substitute mozzarella for the Swiss because that’s what I had on hand, but it was still delicious!

  20. I made this recipe tonight- it was delicious and my husband loved it! 

  21. So delicious! Everyone absolutely loved it. I used Swiss & mozzarella bc thats what I had on hand and it still came out fantastic. 

  22. COVID-19. I needed a recipe that used few ingredients and very flavorful. This recipe was everything I was looking for. I love that I can adjust portion size and some of the measurements are in the instructions, I hate scrolling up and down on my phone.

  23. Love this recipe! Made this last night for dinner and it was delicious, and very easy! Would definitely recommend! 

  24. Made this for dinner tonight and it was amazing!! I used provolone and Romano cheese because that’s what I had on hand. Yum!! Will be making this again! Will probably double the sauce though. 

  25. These look great! I definitely want to give the recipe a try as is! However, finding the types of cheese listed is difficult where I live. So for the time being, I’ll omit it. That being said, could the chops be cooked the last bit of the way via stove top? Reduced heat, covered with a lid until cooked through? I will have to ask for a cast iron for Easter! Thanks in advanced! Can’t wait to try it. 😊

  26. These were very good, could be my new favorite porkchop. Will make again and again, and so easy.

  27. Really good! I pretty easy to make Thanks

  28. Hi again, sorry I forgot to ask about this. Is there alot of fat & sodium in this recipe ? I had a heart attack last February and I have to have a low fat low sodium diet. Thank you so much.

    • As I’m not a nutritionist, I don’t provide full nutritional information for my recipes (I don’t want to inadvertently pass along incorrect information – especially when it comes to health conditions). Your best bet would be to copy the ingredients into your favorite online nutritional calculator.

  29. Hi, I didn’t see your name here. My name is Patty. I was wondering if there was any way I could substitute the butter for something else and the flour as well ? my husband had the gastric sleeve surgery and he can’t eat that stuff. I would greatly appreciate it if I could get those subs. Thanks so much, and soft I make this I’ll leave a review.

    • Hi Patty, I’m Amanda 🙂 I have only tested this recipe as written, but the butter could be swapped for olive or avocado oil. For the flour, I would omit it completely and simply mix a Tbsp of cornstarch with about 2 Tbsp of either beef broth/stock or water, then mix that into the sauce so it will thicken. The flour was only there for thickening purposes 🙂

  30. This was a great dish.   My family enjoyed it very much.   I will make this again.

  31. Made these last night. SO GOOD!!!!!  Very rich. We had a salad with them. Will definitely make these again. They were so easy!

  32. This is my second time making this recipe and we have enjoyed it very much.  Thanks for posting.

  33. Excellent!! One of the best pork recipes I’ve ever made!

  34. I had my doubts as my husband is a pork chop snob. He loves them grilled or fried. I made these last week and he is still raving about them! They are delicious. Thank you for sharing.

  35. I think my husband fell in love with me again after cooking these chops! From start to finish it took about an hour and they were heavenly. Soft, moist and savory pork with a rich onion gravy. I made mashed potatoes and roasted carrots and it was perfect! Looking forward to trying more of your recipes. Thanks!!

  36. These were excellent!   I used bone in and yes just added more cooking time!   Great flavor and juicy!   Thank you!

  37. Super yummy!

  38. Fantastic recipe! I’ve made it several times. I made a few minor changes – omitted flour to make it gluten free (I just cooked the sauce down to reduce it), I added a tablespoon of tomato paste to the sauce for a little extra depth of flavor and I only used provolone for the cheese. So yummy! Easy enough for family dinners, special enough for company!

  39. Can you use bone in pork chops for this? If so, would only the cooking time change?

  40. I made these last night and my family loved it! My oldest is Gluten, dairy and egg free so I changed it up to fit his allergies and it was perfect! Used gluten free flower and Daiya provolone cheese. No one even tasted the difference. (I also added red wine when adding the beef stock.)

  41. Incredibly delicious!!!!!!!!!!!

  42. This was easy and so yummy! Loved it and will be making it again! You have taken my fear of hideous dry pork away with this awesome recipe! Thank you!

  43. Thank you for the recipe, changed it up a bit with chicken instead of pork and added some cream, Turned out fabulous!!

  44. These Porkchops were beyond delicious!! This recipe was so easy. These were the best porkchops i have ever made, my husband even said so!! So tender and flavorful. Will add to dinner rotation Thank you for the tasty recipe!!

  45. Do you think this would be good without the cheese? The cheese just kinda sounds odd with French onion.

  46. In your instructions, you don’t say when and how long to cook the chops in the oven. You say to turn on to 400, but that’s it….can you please fix this. Thank you

  47. Made this for tonight’s dinner.  I’m not one to write reviews, but this was sooo incredible I had to share.  I followed the recipe exactly, except I used mozzarella in place of the gruyere, since I didn’t have any.  And because my pork chops were on the thicker side, I baked mine for closer to 15 mins instead of the 7-8 minutes that was suggested.  All fantastic calls, as they were perfectly cooked to just right.  The best pork chops I’ve ever eaten & will certainly eat again. Thank you, this was the best flavor bomb I’ve eaten in a long time.  

  48. This recipe is great! I did not have beef broth and used chicken broth with Worcester sauce. I also finished in covered pan on the stove, just added the cheese covered and simmered for 10 minutes. Turned out great, twice! Over mashed potatoes is the way to go! New family favorite 

  49. Absolutely delicious!!  New family favorite!

  50. Definitely gonna make this again!!

  51. Used my Adams artillery it was off the chain! Thanks!!

  52. I don’t have beef stock. Can I use bouillon?

  53. Fabulous!

  54. This was fabulous! That’s all <3

  55. That was amazing, and easy to make. Not a bite was left!

  56. Delicious and easy! Didn’t change a thing. Highly recommend this recipe. It’s even easy enough for an “after work” meal.

  57. Loved this!  I’ve made it twice now and it was a major hit each time. I do give the chops a 30 minute soak in salted water first. They stay very moist and juicy. I substitute Havarti for the provolone.  

  58. Second time I’ve made this
    Pretty cook

  59. Delicious! My family loved it. Served with garlic parmesan mashed potatoes and Enflish sweet peas. This is a keeper!!

  60. Oh my god!!  This was delicious!!! Best way to eat pork chops without a doubt.  The meat almost melted in your mouth.  Each bite was sinful!🥰😍

  61. Question, could you use bone in pork chops with this?

  62. This recipe was so good I think we were ready to lick the plate!!  This is now my favorite recipe and I cook a lot. I did deglaze the pan with some sherry after adding the onions back to the pan but before adding the flour. I served it with buttered garlic egg noodles. Thank you for sharing!!  I’m definitely going to try your other recipes. 

  63. Fabulous flavor! Thanks so much for posting!

  64. Goodnight…slipping into my food coma now.  Family loved it.  Made it with your Horsesradish Mashed Potatoes (linked above).  Delicious

  65. Could these be made ahead? Thanks

  66. This was so good! I used French cut pork chops because that’s what I had in my freezer. I also used a bit more broth to make more sauce. It was amazing! Even my 10 year old loved it. Thanks for sharing the recipe! 

  67. Can you make this recipe for a do ahead?  If so where should you pause?  I WAnti to do this in the morning and finish after work. Thanks 

    • I haven’t tested the recipe that way, so I can’t guarantee the results… but you could possibly cook the onions and pork chops in the skillet, then cool them completely and refrigerate them. Then just pick back up in step 4 when you’re ready to finish.

    • I do a similar recipe in the crock pot you prob could cook your pork chops in your crock pot with your stock on low while your at work and when you get home turn on high throw in some onions and mushroom and wait til they cook take your chops out then thicken your broth.

  68. Super YUM! I added a little red wine with the broth and it was fabulous. I served with mushroom rice, peas, and jalapeño cornbread. GREAT recipe that will stay in my lineup! Thanks!

  69. just cooked this for dinner. Family loved it. Used 3 sweet onions so increased broth and flour incrementally. Too hot for the oven so I just simmered it on the stovetop. Possibly used a little too much flour but it all came out delicious! Served over rice. Also, my chops were thin sliced but the simmering made them ultra tender still.

  70. I just made these for dinner and they are so easy and delicious. They are right. You will want to eat the sauce with a spoon!

  71. What do you have with it?

  72. These are the best pork chops ever! Very juicy and tender, and the sauce was delicious! Definitely a keeper. Thanks for sharing this recipe.

  73. How many onions should I use to do 4 chops? Or is it purely my option?

  74. This looks amazing! Do you think this could be done using chicken with different cook times?

  75. This recipe is amazing! they tasted awesome and the direction were so clear and accurate and i learned a new technique for caramelizing onions. thank you!

  76. Hi I dont have a cast iron skillet. What would you recommend I do? Cook all in the pan or transfer to a pyrex dish and finish in the oven.

  77. Very good! This will definitely become one of our regular meals. Thank you for posting this recipe. 

  78. Made these. They were great.

  79. this looks so good its a must try thankyou

  80. So i never comment on recipes i find on Pinterest but couldn’t resist! This was EXCELLENT! Even my hubby asked to make this again! We had it with mashed potatoes and green beans and was super easy. A little time consuming but very doable for a weeknight. I especially liked using one pan for the pork which will make clean up easier! I’d love to add mushrooms to the French onion sauce for next time! Yum!

  81. Amanda, your recipe for the onion smothered pork chops was ‘delish’! Can’t wait to try your Baked Caribbean Jerk Chicken Bites. As far as starting your onions first and then chops, you are spot on. The flavor of the onions and garlic, in my pan, was just what my chops were looking for!! Great recipe and perfect proportions per chop. Will be making these again and will be finding you on pintrest. Thanks

  82. Made this tonight in an electric skillet.  Turned out great & was sooooo easy & good.  Added mashed potatoes & green beans.   It was a great meal.  

  83. Delicious!
    Has anyone tried this in an instant pot? I wonder what the cooking time would be?

  84. This was absolutely delish! I didn’t add the cheese but the gravy this made was MMMMM! And the pork chops were very tender and moist. Served with mashed potatoes and skillet fried green beans and mayonnaise rolls. Definitely a hit in our household. Absolutely will be cooking these again soon. Thanks for sharing!

  85. Why don’t you switch steps one and two? It would help you save time. I mean : First grill the chops, then put them on a plate. Then put the onions in the pan and so on…

    • I wrote the recipe the way I make it… feel free to change things up if you want. But ultimately, you still have to cook both the onions and the pork, so the order doesn’t make a difference.

  86. would appreciate nutritional values on recipes.

    • As I’m not a nutritionist and don’t want to inadvertently give incorrect information, I only provide calorie counts. Feel free to paste the recipe into your favorite nutritional calculator.

    • Made this yesterday and I am still thinking about it. It was fantastic. I subbed “better than bullion- beef” with water for the broth and used cornstarch to thicken for GF. It was so fantastic. It turned out exactly like in the picture. I want to make this every day! Thanks for sharing!

  87. These were amazing! A definite keeper! The recipe would work great with chicken too. I was mad I didn’t have any bread to mop up all that delicious sauce. Thanks so much!

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  90. OMG, this recipe is one for the record !! Everything came together nicely and (hold on, wiping drool from my chin :)~ Yeah, that’s drool lol) my husband made me promise to make this soon again and to not lose the recipe !!! Thank you so much for sharing !!

  91. This was DE-licious! I had to come back to comment. The pork chops were tender and juicy and the sauce with onions and cheese was just awesome. I didn’t have any Swiss so I just used double provolone, but I bet adding the Swiss would be amazing. I served it with mashed potatoes. One thing I would say, this definitely wasn’t a weeknight meal for me (especially with making the mashed potatoes). I made it on a Sunday so I had plenty of time (maybe I’m just slow?). I’ve already shared this recipe with multiple peoples and will make it again. YUM!

  92. OMG! I am not one to comment but this is a slow clap, delish meal!!
    Browned mushrooms with onion, served with steamed green beans and cheese pita. Husband and 2 young boys went nuts for it. Definite do again meal

  93. Oh wow! I just had dinner and I’m drooling. These are going on this week’s menu for sure.

  94. Wow, this looks like heaven on earth…those onions. The perfect luxurious dinner!

  95. Okay this is on my list! It is absolutely gorgeous, and I love those onions! Yum!

  96. I love some good pork chops! These I must try!

  97. This dish is speaking to me. Love the french onion twist!

  98. Well, now that I have wiped the drool off my computer…THIS LOOKS AMAZING!

  99. Oh my! These look so good! I want them before bed!

  100. These look amazing! We’ve been having pork more frequently, so these are going on the menu!

  101. My husband is going to be so excited when he sees what’s for dinner tomorrow!