I want to French onion-ify everything. Those rich, savory classic French onion soup flavors of caramelized onions and gooey cheese are perfection and can be combined with so many things like these juicy pork chops to make a hearty main course. It’s total comfort food and my family always gobbles it up. You can even do the hard work of caramelizing the onions ahead of time and store them in the fridge or freezer to make prepping this meal a snap. Whether you’re serving it on a busy weeknight or as part of a more elaborate meal with guests, this easy recipe for cheese-smothered french onion pork chops is guaranteed to impress! For more delicious pork dinner recipes, check out my recipes for Smothered Pork Chops, Pork Tenderloin Sandwich, Creamy Apricot Pork Chops, Perfect Grilled Pork Chops with Sweet BBQ Pork Rub, and Traditional German Jägerschnitzel!
Why We Love This Recipe
With ingredients like garlic powder, beef stock, and Gruyere cheese, this dish pays homage to its French culinary heritage while offering an innovative twist that’s perfect for modern tables. The ease with which these pork chops can be prepared makes them a reliable option for any cook, regardless of experience level. If you think you don’t like pork chops, try them this way and I think it will change your mind. Also, use a meat thermometer to make sure they are perfectly cooked and not dry and tough.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Boneless Pork Chops – Juicy pork chops are the star of the dish, providing a meaty base that’s tender and flavorful. Kosher Salt – Enhances the natural flavors of the pork and onions. Black Pepper – Adds a slight heat and depth to the overall taste. Dried Thyme – Brings a subtle, earthy flavor that complements both the pork and the onions. Garlic Powder – Infuses the dish with a mild, garlicky undertone. Olive Oil – Used for searing the pork chops, adding a hint of richness. Salted Butter – Adds flavor and aids in caramelizing the onions to perfection. Yellow Onions – The backbone of the French onion flavor, turning sweet and flavorful as they caramelize. All-Purpose Flour – Helps thicken the sauce, ensuring it clings to the pork chops. Beef Broth – Adds depth and a savory base to the sauce, complementing the onions and pork. Balsamic Vinegar or Worcestershire Sauce – Provides a tangy contrast to the sweetness of the onions, enhancing the overall flavor profile. Provolone Cheese – Melts beautifully, adding a creamy texture and mild flavor. Gruyere Cheese – Offers a rich, nutty taste that elevates the dish. Fresh Thyme Sprigs – For garnish, adds a fresh, aromatic finish to the dish.
How to Make Baked French Onion Pork Chops
Tips for Success
Choosing the right cut of pork is crucial for this recipe. Instead of thin boneless pork chops, look for ones that are about 1 to 1½ inches thick. This thickness ensures that the pork chops will be juicy and tender once cooked, and it provides enough surface area for the seasoning and to support the caramelized onions and melted cheese topping. The caramelized onions are a central component of this dish, contributing significant flavor. Patience is key to perfect caramelization; cook the onions slowly over medium or medium-low heat. If the onions are browning too quickly, lower the heat. The process may take up to 15 minutes, but it’s worth it for the sweet, deeply flavored result. When adding cheese to the pork chops, ensure it’s evenly distributed to allow for an even melt and to cover the pork chops thoroughly. The choice of cheese can make a big difference in this dish. Provolone and Gruyere are recommended for their melting properties and depth of flavor, but mozzarella could also work. If you substitute the cheese, choose options that melt well and complement the savory notes of the onions and pork. Finishing the pork chops in the oven not only cooks them through but also melts the cheese to gooey perfection. Keep an eye on the internal temperature of the pork chops to avoid overcooking. They should reach an internal temperature of 145°F for safe consumption, resulting in pork that is tender and juicy. Don’t underestimate the power of fresh garnishes. The fresh thyme not only adds a burst of color for presentation but also introduces a fresh, aromatic element that lifts the entire dish. It complements the thyme used in seasoning the pork chops and ties the flavors together beautifully.
Substitutions and Variations
For a lighter option, chicken breasts or thighs can be substituted, adjusting cooking times accordingly. While yellow onions are recommended for their balance of sweetness and sharpness, feel free to use white onions for a slightly stronger flavor or red onions for a milder, sweeter result. Beef broth provides a deep, savory base for the sauce, but beef stock, chicken stock or vegetable broth can be used as a suitable substitute, each adding its unique flavor profile to the dish. The recipe calls for provolone and Gruyere cheese for their melting qualities and depth of flavor. However, a melty cheese like Swiss cheese, mozzarella, or even a sharp cheddar can be used based on personal preference or availability. While dried thyme is used in the original recipe, experimenting with other herbs such as rosemary, sage, or a mix of Italian seasoning can offer a different flavor profile. Fresh herbs can also be used for garnishing, adding a bright note to the finished dish. For an even richer flavor, add a splash of white wine to the onions as they cook, before adding the beef broth. This helps deglaze the pan and adds a complex acidity that complements the sweetness of the onions. While the pork chops are rich and flavorful on their own, consider pairing them tasty side dishes, such as sweet potatoes, white rice, garlic mashed potatoes, roasted vegetables, green beans, or a simple green salad to complete the meal.
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Ensure the skillet is hot before adding the pork chops, and once they’re in the pan, resist the temptation to move them around. This will help achieve a golden-brown sear. Make sure they have enough space in the pan, as crowding can lead to steaming instead of searing, affecting the texture and flavor.
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