These French onion pork chops were a complete winner with my family and I can’t wait to make them again.
If you are looking for a delicious pork chops recipe, you have come to the right place.
Skip the French onion soup mix and create your own french onion sauce with caramelized onions, seasoning and beef broth. The result is melt in your mouth good!
What to Buy
Make this easy dinner for a weeknight meal in about 40 minutes using common ingredients. We are definitely adding this one into heavy rotation.
Here’s what you need:
- Boneless Pork Chops
- Butter (unsalted)
- Garlic (minced)
- Yellow Onions, sliced
- Garlic Powder
- All-Purpose White Flour
- Beef Broth
- Mozzarella Cheese (or if you like a stronger flavor gruyere cheese would be a great choice too)
- Salt and Pepper (to taste)
- Fresh Parsley (garnish/optional)
You’ll also need a large skillet, a medium bowl and plate. You can use a skillet on a stove top or an electric skillet, which I love using whenever I can.
Caramelize the Onions
This savory french onion pork chops recipe is all about the onions! We’re not using a box mix this time and it’s going to be so good. My whole family was asking what I was cooking at this point. The smell is heavenly
To get started, place a large non-stick skillet on the stove and melt the butter over medium heat.
Add sliced onions and minced garlic to the pan and saute for 15 minutes to caramelize the onions. Stir periodically to avoid burning the bottom of the pan.
While the onions are cooking, place your boneless chops on a plate in a single layer. Season pork chops on one side with the garlic powder, salt and pepper and set aside.
Once caramelized, transfer the onion mixture from the pan to a small bowl whole you cook the pork.
Sear Pork Chops for Best Results
This dish is all about the flavor. To lock in the flavor and get a nice caramelized crust on the meat, searing it before cooking through is key.
Increase the burner to medium-high heat and sear each side of the pork chops (approximately 2 minutes per side).
Once each side of the pork chops have been seared, move them back to the plate and turn heat down to a medium-low heat.
Bring it All Together
Add in the flour to the skillet and stir with approximately one tablespoon of the beef broth. This should form a paste with the flour.
Then, slowly add in the rest of the beef stock a little at a time and stir.
Add the onions back in and then return to a medium heat.
As you let the french onion gravy come to a simmer, stir constantly to thicken the sauce.
When the sauce has thickened, add the pork chops back into the pan and top with the mozzarella cheese or another nice melty cheese.
Cover and cook for another 4-5 minutes or until done. This will vary depending on the thickness of your pork chops.
To check for doneness, use a meat thermometer to make sure the internal temperature is 145-150°F.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. This meal is just as good or even better the next day! It’s one of our new favorite recipes.
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This easy pork chop recipe was such a hit with my family. If you try this recipe, I’d love to know what you think!
- 6 Pork Chops (boneless)
- 2 tablespoons Butter (unsalted)
- 3 cloves Garlic (minced)
- 2 large Yellow Onions (sliced, see note)
- ½ teaspoons Garlic Powder
- 2 tablespoons All-Purpose White Flour
- 1 1/2 cups Beef Broth
- 1 cup Mozzarella Cheese
- Salt and Pepper (to taste)
- Fresh Parsley (garnish)
- In a large non-stick skillet, melt the butter over medium heat.
- Add the sliced onions and minced garlic to the pan and saute for 15 minutes to caramelize. Stir the onions periodically to avoid burning to the bottom of the pan.
- While the onions are cooking, set your pork chops onto a plate in a single layer. Coat one side of the pork chops with the garlic powder, salt and pepper. Set aside.
- Once onions have caramelized, move from the pan to a small bowl and set aside.
- Turn the heat to medium-high and sear each side of the pork chops (approximately 2 minutes per side).
- Once each side of the pork chops have been seared, move them back to the plate and turn the heat down to a medium-low temperature.
- Add in the flour to the skillet and stir with approximately one tablespoon of the beef broth to the pan (this should form a paste with the flour).
- Slowly add in the rest of the broth and stir.
- Add the onions back in and then return to a medium heat.
- Let the broth come to a simmer, stirring constantly to thicken the sauce.
- Once the sauce has thickened, add the pork chops back into the pan and top with the mozzarella cheese.
- Cover and cook for another 4-5 minutes or until the internal temperature reaches 145-150°F.
- Remove from heat and serve immediately over rice or mashed potatoes.
- Garnish with some fresh parsley if desired.
Store in an airtight container in the fridge for up to 4 days.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 454Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 157mgSodium: 508mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 46g
Nutrition information is estimated and may vary based on products used. Please verify with your ingredients.