Love the idea of French onion soup but need something more filling for dinner? This recipe for French onion pork chops are the best of both worlds, topped with gooey, melty cheese, and sautéed onions for a winning main course.
French onion soup starts with a base of caramelized onions, but we're taking an extra step to build layers of flavor by browning the pork chops in the skillet first. We take a little shortcut by sautéing the onions until deeply browned and softened but not exactly caramelized. The best part of French onion soup is that golden, bubbly, cheesy topping which we achieve with a quick run under the broiler once the pork chops are cooked through.
Wondering what to serve with these French onion pork chops? There's ample sauce for simmering the pork chops in the oven. A crusty baguette is perfect for sopping up all the pan juices, and a salad rounds out the meal. You can also serve it over noodles or with rice.
- 4 thick-cut boneless pork chops
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 4 tablespoons butter, divided
- 2 large yellow onion, thinly sliced
- 2 garlic cloves, finely chopped
- 1 tablespoon sherry vinegar
- 1 teaspoon fresh chopped thyme leaves
- 1 cup beef or chicken broth (water is fine in a pinch, too!)
- 1 cup grated Gruyere or Swiss cheese
- 2 tablespoons freshly chopped parsley, for garnish
Gather the ingredients.
Preheat the oven to 400 F. Season pork chops all over with salt and pepper.
Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add pork chops to skillet and cook until browned on both sides, flipping once, 3 to 4 minutes per side.
Transfer to a plate (pork chops won’t be cooked through), leaving any rendered fat in the skillet.
Melt 2 more tablespoons of butter in the same skillet over medium heat.
Add onions and garlic, then season with salt and pepper. Cook onions and garlic, stirring often to prevent from sticking to the skillet, until softened and deep golden, 10 to 15 minutes.
Add sherry and thyme to the skillet with onions stirring to combine.
Stir in broth, scraping up any browned bits from the bottom of the skillet.
Return pork chops and any resting juices collected on the plate to the skillet with onions. Evenly sprinkle cheese over pork chops.
Bake on top rack until pork chops are cooked through (145 F on an instant-read thermometer) and cheese is melted, 8 to 10 minutes. Switch oven to broil and cook until cheese is browned in spots, 1 to 2 minutes.
Serve the pork chops with some of the cheesy onions spooned over top and garnish with parsley before serving.
- Be sure to choose an oven-proof skillet when cooking these French onion pork chops since they finish cooking in the oven.
- If you don't have an oven-proof skillet, you can transfer the onion soup base and pork chops to a baking dish before topping it with the cheese, and finish baking it that way.
- No broth, no problem. In a pinch, water works great here, too. You'll still get plenty of flavor from the onions and pork chops browning in the skillet.
- Gruyere and Swiss cheese are most commonly used in French onion soup but provolone and mozzarella are good substitutes, too.
- For a heartier steakhouse take on the dish, feel free to use thick-cut bone-in chops instead of boneless.