French Onion Smothered Pork Chops
Seasoned Pork Chops are smothered 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!
I’m just going to say it. This amazing French Onion Sauce will make you want this smothered 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, your family will definitely start requesting this meal on a regular basis.
Note that the onions do take patience to fully caramelize, but it is absolutely well worth the wait.
See recipe card at the bottom of this post for quantities and full instructions
- Center cut, bone-in Pork Chops- Information below on different cuts of pork chops.
- Flour- Used to give the outside of the pork chops increased texture. Also used to thicken the sauce.
- Olive Oil
- Gruyere or Swiss Cheese- Optional, but delicious.
- Yellow Onions
- Sliced Mushrooms
- White Wine- Pinot Grigio, Sauvignon Blanc, Unoaked Chardonnay are best.
- Chicken Broth
- Fresh Thyme
*White wine vinegar or chicken broth may be used instead of white wine if preferred.
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.
Bake at 400° F for 10-15 minutes. They’re cooked through when the internal temperature reaches 145°.
Coat the onions in butter and allow them to slowly simmer and caramelize. This part takes patience.
They will continue to reduce in size and darken as they cook.
Add the mushrooms and toss them with butter. Let them cook and reduce in size.
Add the garlic and cook for 1 minute.
Toss with flour, heat for 1-2 minutes.
Add white wine and heat for 5 minutes.
Add chicken broth and thyme. Simmer for 15 minutes.
Add the pork chops back to the skillet and smother with sauce. Serve!
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.
These may also be used, although they are a leaner cut.
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.
- If they are stuck to the pan, try giving them more time. They generally release from the pan when they’re crisp on the outside and ready to flip. This takes about 3-4 minutes per side.
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.
Store leftovers in an airtight container in the fridge for up to three days.
What to Serve with This:
- Corn Casserole
- Green Bean Casserole
- Copycat Texas Roadhouse Rolls
- Instant Pot Mashed Potatoes
- Instant Pot Roasted Potatoes
- more side dish recipes
Try These Next!
Smothered 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, Separated
- 2 large yellow onions, sliced 1/8 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
- Preheat the oven to 400 degrees.
- Season the pork with salt and pepper and pat each side with flour.
- Melt 2 Tablespoons olive oil in a large cast iron skillet over medium-high heat.
- Sear each side of the meat for 3-4 minutes on each side.
- Place them on a baking sheet and preheat the oven to 400 degrees.
- Bake for 10-15 minutes, do this when you add the chicken broth to the sauce. Note: Thinner, (3/4 inch pork chops) can be cooked in the sauce instead when you add the chicken broth.
- Pork chops are sufficiently cooked when the internal temperature reaches 145 degrees.
French Onion Sauce
- In the same skillet that you seared the meat in, melt 4 Tablespoons of butter over medium-low heat. (Don’t clean the pan in between.)
- Add the onions to the pan and toss to coat them in the butter. They will take a good 35-40 minutes to sufficiently caramelize. Use a silicone spatula to stir them occasionally as they cook.
- Add the mushrooms and remaining 2 tablespoons of butter. Heat for 5 minutes, until the mushrooms soften and reduce in size.
- Add the garlic and cook for an additional minute.
- Toss the onions and mushrooms with 1 Tablespoon of flour. Heat and stir for 1-2 minutes.
- Increase the heat to medium-high.
- Add the white wine and heat for 5 minutes. Use the same silicone spatula to scrape up any bits left on the bottom of the pan to allow the flavor to work its way into the sauce.
- Add the chicken broth and fresh thyme. Reduce the heat to medium-low and let it simmer and thicken for about 15 minutes prior to serving. Bake the meat during this time.
- Optional: Top each pork chop with cheese. Set the oven to broil until the cheese is hot and melted, or cover the skillet and allow the cheese to melt that way.
- Add the chops back to the skillet and smother with the sauce. Serve.
Thinner cuts of pork can also be cooked right in the skillet and added when the chicken broth is added.
Did You Make This Recipe?
I would love for you to leave a rating and a comment below! How’d you do?! ⭐⭐⭐⭐⭐