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!

Pork Chops in a cast iron skillet smothered with a french onion sauce with mushrooms and gravy.


  • Center cut, bone-in Pork Chops- Information below on different cuts of pork chops.
  • Salt/Pepper
  • 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.
  • Butter
  • Yellow Onions
  • Sliced Mushrooms
  • White Wine- See below for best varieties to use. Chicken or Beef broth may be substituted.
  • Chicken Broth
  • Fresh Thyme

Cuts of Pork Chops

  • Center cut, bone-in pork chops are best for this recipe. The thicker the better. Also known as Rib Chop.
  • Loin Chops may also be used. They are a leaner cut.
  • Boneless Pork Chops work as well, though they are very lean.

PRO Tips: Bone-in pork chops pack more flavor.

Leaner cuts are prone to becoming dry. To mitigate this, brine them prior to searing.

See The Kichn’s complete guide for Pork Chops here.

close up view of a seared pork chop in a cast iron skillet.

How to Sear Pork Chops

  • 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.

Onions in a cast iron skillet before and after being cooked. Cooked onions in a cast iron skillet starting to caramelize. Mushrooms in a skillet before and after being cooked with onions. French Onion sauce in a skillet on the left, pork chops added to the sauce on the right.

Best Wines for Cooking

Dry white wines that aren’t sweet are the best for cooking. Prime examples include:

  • Pinot Grigio
  • Sauvignon Blanc
  • Unoaked Chardonnay

The Kitchn has a list of brands and prices of white wines that are best for cooking.

White potatoes on a plate topped with a pork chop smothered in a french onion sauce with mushrooms.

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to three days. 

What to Serve with This:

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A Pork Chop on top of mashed potatoes topped with melted cheese and a french onion mushroom sauce.

☝️ What do you think? Cheese or no cheese? 

4.8 from 5 votes

Smothered Pork Chops

Prep Time:
10 mins

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!

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
Pork Chops
  1. Preheat the oven to 400 degrees.
  2. Season the pork with salt and pepper and pat each side with flour.

  3. Melt 2 Tablespoons olive oil in a large cast iron skillet over medium-high heat.
  4. Sear each side of the meat for 3-4 minutes on each side.

  5. Place them on a baking sheet and preheat the oven to 400 degrees.

  6. 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.

  7. Pork chops are sufficiently cooked when the internal temperature reaches 145 degrees.

French Onion Sauce
  1. 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.)

  2. 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.
  3. Add the mushrooms and remaining 2 tablespoons of butter. Heat for 5 minutes, until the mushrooms soften and reduce in size.
  4. Add the garlic and cook for an additional minute.
  5. Toss the onions and mushrooms with 1 Tablespoon of flour. Heat and stir for 1-2 minutes.
  6. Increase the heat to medium-high.
  7. 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.
  8. 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.

  9. 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.
  10. Serving
  11. Add the chops back to the skillet and smother with the sauce. Serve.

Recipe Video
Recipe 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 Information
Calories: 540, Fat: 35g, Saturated Fat: 16g, Cholesterol: 162mg, Sodium: 518mg, Potassium: 915mg, Carbohydrates: 13g, Fiber: 2g, Sugar: 4g, Protein: 39g, Vitamin A: 549%, Vitamin C: 12%, Calcium: 57%, Iron: 2%
Author: Stephanie
Course: Main Course
Cuisine: American, French
Keyword: french onion smothered pork chops, Smothered Pork Chop Recipe

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