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These French Onion Pork Chops are easy to make but still elegant and full of rich flavor. Boneless pork chops are paired with caramelized onions, white wine, garlic, thyme and topped with Gruyère cheese and fresh herbs. This is a great weeknight meal or a date night recipe!

FRENCH ONION PORK CHOPS

If you like pork chops but are looking for new and exciting ways to make them, these French Onion Pork Chops is the recipe for you.

Boneless pork chops are paired with caramelized onions, white wine, thyme and garlic and topped with Gruyère cheese.

The flavors in this recipe are savory and just so good together.

We often double the recipe and enjoy the leftovers for lunches or quick dinners during the week.

Pork chops not only taste great, but they are a fairly cost effective cut of meat.

If you enjoy pork chops, try some of my favorite pork chop recipes, like my Easy Pineapple Pork Chops, BBQ Baked Pork Chops, Grilled Hawaiian Pork Chops, Parmesan Crusted Pork Chops and Maple Bourbon Pork Chops.

Cooking methods can vary with pork chops, cook them on the grill, stovetop, in the oven or the air fryer.

I have easy instructions on How to Bake Pork Chops in the Oven, with a little simple seasoning, and also how to Cook Boneless Pork Chops in the Air Fryer.

Why You Will Love This French Onion Pork Chops Recipe

EASY TO MAKE: This is an easy pork chop recipe, and one the whole family will enjoy, making it the perfect mid week dinner option.

DOUBLE THE RECIPE: Double up the recipe if you are feeding a larger group of people. This is such an easy, and affordable recipe to feed a crowd.

HEALTHY OPTION: Using boneless, skinless pork chops cuts down on saturated fat, leaving the pork lean, so this is a healthy option. Pork is also packed with protein, which will keep you feeling satisfied and fuller for longer! Pork provides nutrients that are hard to get from plant-based diets alone. We’re talking vitamin B12, iron, zinc and essential fatty acids. So really, pork has your back!

Recipe Ingredients and Substitutions

Butter – I use butter to saute the onions, salted or unsalted will both work equally well. If you use salted butter just don’t add salt to the recipe.
Onions – I like to use thinly sliced yellow onions in this dish as they have a great strong onion flavor. You can also use sweet onions.
Wine – the onions are cooked in white wine, opt for a good quality dry white like sauvignon blanc or pinot grigio.
Garlic – I add garlic powder to the onions, you can use fresh minced garlic if you prefer.
Thyme – I use dried thyme, but you can swap this for fresh thyme. I like to use dried in the recipe and then garnish with fresh thyme at the end.
Oil – for the best nutty flavor, I saute the pork chops in extra virgin olive oil.
Pork – I’ve opted for boneless, skinless pork chops. If using bone-in chops you will need to increase the cooking time.
Seasoning – I season the chops with a little salt and pepper.
Broth – I use chicken broth for the base of the sauce, you could also use chicken stock or vegetable broth.
Worcestershire sauce – a splash of Worcestershire sauce adds acidity and a savory flavor to the dish.
Cornstarch – I use a tablespoon of cornstarch to thicken the sauce.
Cheese – I top the chops with shredded Gruyère cheese. You could also use swiss cheese or mozzarella cheese.
Garnish – I garnish the dish with Parmesan cheese, fresh parsley and thyme and a sprinkle of breadcrumbs.

French Onion Pork Chops with gold serving spoons

How to Make This Recipe

1. Saute the onions

Preheat the oven to 400 degrees F. Heat a large Dutch oven, or oven safe skillet, over medium-high heat. Add the butter and melt. Turn down the heat to medium low and add the onion.

Add the sliced onions and cook, stirring every few minutes to prevent them from sticking and coloring too much in any one place, until blonde-colored, 15–20 minutes.

French Onion Pork Chops caramelized onions in a dutch oven

2. Deglaze the pot

Pour the wine in to the pot to deglaze and cook until the wine is reduced, around 3 more minutes.

3. Season the onions

Stir in the garlic powder and the thyme and mix well. Remove the caramelized onions and set aside on a plate.

4. Cook the pork

Add 2 tablespoons of olive oil to the Dutch oven and heat over medium heat. Sprinkle the salt and pepper over each piece of pork. Add the pork into the skillet and sear on one side for 3 minutes. Flip and sear the other side for another 3 minutes.

5. Prepare the sauce

In a small bowl whisk together the chicken broth, Worcestershire sauce and the cornstarch. Add the broth mixture into the Dutch oven or skillet with the chicken.

6. Top the chops

Top each piece of chicken with the caramelized onions and the Gruyère cheese evenly.

7. Bake the chops

Put the Dutch oven or skillet into the oven and bake for 8-10 minutes until the cheese is melted and the internal temperature of the pork is 145 degrees F.

8. Garnish and serve the chops

Remove from heat and garnish with Parmesan cheese, parsley, thyme and optional breadcrumbs. Serve warm.

French Onion Pork Chops with fresh thyme

Modifications for this French Onion Pork Chops Recipe

PORK: If you use bone-in pork chops you will need to cook them for longer than boneless. Make sure to cook until you reach an internal temp of 145 degrees F. You can also swap the pork chops for pork tenderloin (pork filet) too. Don’t limit yourself to pork, as this recipe would work equally well with chicken thighs and chicken breast.

ONION: I’ve used yellow onions as they have a strong flavor. You could also use sweet onions, red onion, or some shallots.

WINE: Use a dry white wine, like sauvignon blanc or pinot grigio. Use a good quality wine, something you would drink yourself, as it will make a difference to the flavor of the finished dish.

CHEESE: I’ve used a combination of mozzarella and Parmesan cheese. You could also use Swiss cheese, cheddar cheese, colby jack, or pepper jack.

BROTH: You can swap chicken broth for chicken stock in this recipe, whichever you have to hand. You could also use vegetable broth.

SPICES: I’ve kept the seasoning simple with some salt, black pepper, garlic powder and dried thyme, you could also add some smoked paprika, dried oregano, herbes de Provence, or Italian seasoning.

VEGETABLES: I’ve only used onions in this recipe, but you can add in extra veggies if you wish, try mushrooms, bell peppers, carrots, broccoli or green beans.

French Onion Pork Chops with a wooden spatula

Recipe Tips

INTERNAL TEMPERATURE: I find the easiest way to check the internal temperature of cooked meat is to use a meat probe thermometer. Make sure and have a meat thermometer handy. Pork cuts like tenderloin and chops should always be cooked to an internal temperature of 145°F no matter what cooking technique you use! They’re safe to eat with a blush of pink. Ground pork should be cooked to 160°F.

REST THE PORK: Always rest the chops for 5 minutes after coming out of the oven. This will allow the cooking juices to go back into the meat, resulting in tender, moist pork.

LEFTOVERS – Store leftover chops in an airtight container in the refrigerator for up to 3 days.

REHEATING – To reheat the chops, place them into a skillet over the stovetop at a medium heat. Warm up gently until heated through, adding a splash of chicken broth or water if the chops look too dry.

FREEZE – Once cooked and cooled, the chops and onion can be placed into an airtight container and stored in the freezer for up to 3 months. Defrost thoroughly in the refrigerator overnight and warm up on the stove when ready to enjoy.

Can Pork be Served Slightly Pink?

I often hear this question from people. The answer is yes!

The internal temperature should be 145 degrees F in the deepest part using a meat thermometer for pork chops and they will be slightly pink which means they are juicy and perfectly safe to eat.

If you overcook them to the point where there is no pink and the pork is slightly grey the chops will be tough and dry.