YumVerseEats
American Comfort
French Onion Pork Chops
French onion pork chops with seared chops in a deep caramelized onion sauce topped with melted cheese.
RECIPE AT A GLANCE
20
min
Active Time
40
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Caramelizing the onions low and slow builds the deep, sweet flavor the dish is known for. Melting cheese over the chops finishes it like French onion soup.
Ingredients
Protein
• 4 boneless pork chops, about 1½ lb
Seasoning
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
Sauce
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 ½ cups beef broth
Vegetables
• 2 large yellow onions, thinly sliced
Topping
• 1 cup shredded Gruyère
How to Make It
1
Pat the pork chops dry and season with salt and pepper.
2
Heat olive oil in a skillet over medium-high and sear the chops 3 to 4 minutes per side, then transfer to a plate.
3
Melt butter in the skillet, add the onions, and cook 12 to 15 minutes over medium until deeply caramelized.
4
Stir in garlic and cook 30 seconds.
5
Pour in broth and thyme and simmer 3 minutes.
6
Return the chops, top each with Gruyère, cover, and cook 2 minutes until melted.
7
Spoon the onions over and serve.
How to Make It
1
Pat the pork chops dry and season with salt and pepper.
2
Heat olive oil in a skillet over medium-high and sear the chops 3 to 4 minutes per side, then transfer to a plate.
3
Melt butter in the skillet, add the onions, and cook 12 to 15 minutes over medium until deeply caramelized.
4
Stir in garlic and cook 30 seconds.
5
Pour in broth and thyme and simmer 3 minutes.
6
Return the chops, top each with Gruyère, cover, and cook 2 minutes until melted.
7
Spoon the onions over and serve.
Ingredients
Protein
• 4 boneless pork chops, about 1½ lb
Seasoning
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
Sauce
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 ½ cups beef broth
Vegetables
• 2 large yellow onions, thinly sliced
Topping
• 1 cup shredded Gruyère
Storage & Reheat
Store:
Store up to 3 days.
Reheat:
Reheat on the stovetop, adding broth to loosen the sauce.
Swaps
No Gruyère? Use the same amount of Jarlsberg.
Avo's Tip
Give the onions the full time to caramelize — that's the whole flavor of the dish.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
What cheese is best?
Gruyère is classic; Swiss or provolone are great substitutes.
Can I speed up the onions?
A pinch of sugar helps them caramelize a little faster, but low and slow is best.
What should I serve with it?
Mashed potatoes or crusty bread to soak up the onion sauce.
Quick Fixes
Onions not browning: cook low and slow; rushing burns them.
Sauce too thick: loosen with broth.
No Gruyère: Swiss or provolone melt well too.
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