The Cozy Cookbook is here! 
Seasoned Pork Chops are covered in a thick and flavorful French Onion sauce with gravy and mushrooms. They are pan fried or baked in the oven. Top with hot, melted cheese for extra indulgence!
Be sure to serve these with my Smooth & Creamy Homemade Mashed Potatoes!
French Onion Pork Chops
I’m just going to say it. This amazing French Onion Sauce will make you want this pork chop recipe every night. Trust me when I say that it is quite difficult not to take a spoon to the pan, pull up a chair, and make it disappear.
Feel free to make it with chicken too, (stuffed with mozzarella cheese, no less).
Note that the onions do take time to fully caramelize, but it is absolutely well worth the wait.
How to Make it
Season the pork shops and pat with flour. Sear in olive oil over medium-high heat until browned. Remove and place on a baking sheet while you prepare the sauce.
Melt butter in the same skillet and add the onions. Let them slowly simmer and caramelize for 45-60 minutes, stirring occasionally.
They will continue to reduce in size and darken as they cook.
Add the white wine and reduce by half. Toss the onions with flour and cook for 1 minute. Add the mushrooms and remaining butter. Cook for 5 minutes, then add the garlic.
Add white wine and reduce it by half. Add chicken broth and thyme. Simmer for 15 minutes while you bake the pork chops. Add the pork chops back to the skillet. Spoon the sauce on top and serve.
Best Cuts of Pork Chops
- Center cut, Bone-in Pork Chops
- These are the best cut for this recipe as the bone always pack the most flavor. The thicker the better. They’re also known as Rib Chop.
- Loin Chops
- These may also be used, although they are a leaner cut.
- Boneless Chops
- These will work as well, although they are very lean which makes them prone to becoming dry. To mitigate this, brine them prior to searing.
Searing the Meat
- Use a cast iron skillet for a nice, golden sear.
- Sear over medium-high heat. The middle doesn’t need to be done yet, we’re just giving the outside color and texture.
- Don’t move them around as they cook, it will disrupt the sear.
Caramelizing the Onions
Caramelizing onions takes patience and time.
- Don’t cut the onions too thin.
- Use a madoline slicer to cut the onions quickly and evenly.
- Coat the onions generously in butter. Use a silicone spatula and stir occasionally as they cook.
- Low and slow: Cook the onions over medium-low heat. This process takes some time but the end result is well worth it.
- Use more Onions than you think: Onions made up of over 80% water. They shrink down considerably as they cook.
Storing Leftovers
- Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do reheat well.
What to Serve with French Onion Pork Chops:
Try These Next!
-
- Apple Pork Chops
-
- Baked Ravioli
-
- Easy Chili Recipe
-
- The Best Meat Sauce
-
- Salisbury Steak
-
- White Chicken Chili
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French Onion Pork Chops
Ingredients
Pork Chops
- 4 pork chops , center cut, bone-in
- Salt/Pepper, to taste
- 2 Tablespoons flour
- 2 Tablespoons olive oil
- 4 slices gruyere or swiss cheese, optional
French Onion Sauce
- 6 Tablespoons butter, divided
- 2 large yellow onions, sliced 1/4 inch thick
- 1 Tablespoon flour
- 8 oz. button mushrooms, sliced
- 2 cloves garlic minced
- 1/3 cup dry white wine
- 1 ¼ cup chicken broth
- 1 sprig fresh Thyme, or 1 tsp dried thyme
Instructions
Pork Chops
- Preheat the oven to 400 degrees.
- Season the pork with salt and pepper and dredge each side with flour.
- Melt 2 Tablespoons olive oil in a large cast iron skillet over medium-high heat. Sear the pork chops for about 2 minutes per side. Transfer them to a baking sheet and let them rest while you prepare the sauce as outlined below.
French Onion Sauce
- Melt 4 Tablespoons of butter in the same skillet over medium-low heat. (Don’t clean the pan in between.)
- Add the onions and toss to coat them in the butter. They will take a good 45-60 minutes to sufficiently caramelize. Use a silicone spatula to stir them occasionally as they cook.
- Increase the heat to medium-high and add the white wine. Let it reduce by half, about 4 minutes. Use a silicone spatula to "clean" the bottom of the pan with the wine.
- Toss the onions with 1 Tablespoon of flour. Heat and stir for 1-2 minutes.
- Add the mushrooms and remaining 2 tablespoons of butter. Heat for 5 minutes. Add the garlic and cook for 1 more minute.
- Add the chicken broth and fresh thyme. Bring to a gentle boil, then reduce to a simmer. Let it simmer and reduce while you bake the pork chops.
- Bake the pork chops for 10-15 minutes, then return them to the skillet and spoon the sauce on top. Note: Thinner, (3/4 inch pork chops) can be cooked in the sauce instead.
- Optional: Top each pork chop with cheese. Let it melt in the oven or in the skillet covered with foil. Serve!
Notes
Chicken or beef broth can be used instead of wine.
Thinner cuts of pork can also be cooked right in the skillet and added when the chicken broth is added.
Nutrition
Did You Make This Recipe?
I would love for you to leave a rating and a comment below! How’d you do?! ⭐⭐⭐⭐⭐
This was so incredibly delicious and it will definitely go into the recipe rotation. Thanks for sharing.
Hey Kristin! I’m SO happy that you enjoyed it!! SO funny, I actually had some of this in the freezer and had it for lunch yesterday so it’s fresh on my mind! 🙂 Glad that you’ll have it in the rotation, it’s a great way to make a tasty pork chop. Take care!
These smothered pork chops turned out so wonderful! What doesn’t taste good when butter, onion, mushrooms and garlic are involved? I didn’t have white wine so just used a little extra broth and they were perfect. I had thinner pork chops so cooked in the sauce, as directed, and let slices of Swiss melt while they cooked and the sauce thickened. My poor boyfriend has been suffering through some stomach issues for days but couldn’t help but finish his chop!
Hey Erin! I’m SO happy that you enjoyed these Pork chops- I even read this comment to my husband because I couldn’t believe your boyfriend wanted to eat it after not feeling well! That is the true test of a good recipe! Thank you so much for taking the time to leave a comment and share that, you’re the best. Take care!
I made this last night. I never ever leave a review for anything! This was so tasty. The pork was so tasty.
I was so proud that it came out the way it did. I was concerned at one point when my sauce was not thickening but it did and it was perfect.
Thank you for a great recipe. I made more than 4 chops so I played around with the ingredients. I didn’t have mushrooms and it still came out great!
Hey Melissa! I am SO beyond thrilled that you enjoyed this recipe so much and REALLY (reallllllyyy) appreciate you taking the time to come back and share your thoughts and leave a review! You’re the best! This recipe is definitely a keeper, so flavorful! Thank you again, take care!! -Stephanie
Can olive oil be substituted for the butter?
Hi Benita, it sure can!
I forgot the stars…sorry
I made the smothered pork chops as the recipe directed and they were wonderful, per my husband. I have never had much success with pork chops-they always seem dry. I had the butcher cut them 1 1/2”
So they were quite thick. The sauce was fantastic. I thought they were a little chewy, but at least not dry. Also, put them back into the sauce, 1/2 slice of Swiss cheese on top of each, covered them and simmered til the cheese melted. Thank you for a great recipe!
It was good my only problem was that I found out I am not a fan of French Onion other wise it was good
Super good!
Awesome Kris! So happy to hear it!!!!!
Beautiful recipe! It’s delicious. But I didn’t, and wouldn’t, ruin those beautiful, shining flavors with cheese! 🙁 Yes, I know it says its optional. Thank goodness.
Hey Mike! You’re a GEM!!!! Thank you!!!!!
I made these wonderful pork chops last night. The house smelled almost as wonderful as the chops and sauce tasted! Pork chops often get a bit dry when I make them, but these were moist and tasty!! Thanks for the yummy recipe!
Hi Alice!! I want to thank you so so much for taking the time to let me know how these came out! I’m so happy you enjoyed them as much as I do- the sauce is insane isn’t it?! Glad the pork chops were moist too! Win!!! -Stephanie