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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
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4.69 from 108 votes

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!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Entree, Main Course
Cuisine: American
Keyword: smothered pork chops
Servings: 4 servings
Calories: 597kcal
Author: The Chunky Chef

Ingredients

  • 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

Instructions

  • 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.

Video

Nutrition

Calories: 597kcal | Carbohydrates: 10g | Protein: 48g | Fat: 39g | Saturated Fat: 20g | Cholesterol: 168mg | Sodium: 833mg | Potassium: 756mg | Fiber: 1g | Sugar: 2g | Vitamin A: 825IU | Vitamin C: 4mg | Calcium: 575mg | Iron: 1.5mg