The taste of French onion soup is combined with juicy pork chops in these mouthwatering French onion pork chops. This is a quick and simple one-pan meal that takes around half an hour to prepare.
It saves time to use convenience items like condensed French onion soup and bottled broth. For a filling supper, serve the onion pork chops with rice, veggies, or mashed potatoes.
Recipes for pork are a fantastic way to mix up your typical Thursday meal fare. Try these Pan Fried Pork Chops, our family’s favorite Cuban-style pork chops, or these really simple Southern Smothered Pork Chops for something a bit different.
FRENCH ONION PORK CHOPS INGREDIENTS
- Oil: Since we are frying the pork chops over medium heat, we use olive oil. Choose your favorite sauté-friendly oil and use it.
- Skinless, boneless pork chops that can be thinned out if preferred. If you have bone in, you may also use it; just make sure to reduce the cooking time.
- Seasoning: A basic seasoning blend consists of salt, black pepper, onion powder, and garlic powder.
- Butter: If you don’t have unsalted butter on hand or if you have a sensitivity to salt, regular salted butter will work just fine.
- Onion: An abundance of onions coats the pork chops. We use a medium yellow onion, but you may also use a white onion.
- Pantry: condensed onion soup (such as Campbell’s condensed French onion soup), chicken stock, and all-purpose flour (to give the onion sauce a little body).
- Cheese: We use provolone since it’s what we use to create French onion soup, but Monterey Jack, Gruyere, yellow Swiss, and fresh mozzarella are other acceptable options.
HOW TO MAKE FRENCH ONION PORK CHOPS
Black pepper, garlic powder, onion powder, and salt are used to season the pork chops.
In a skillet over medium heat, warm the oil. To brown, arrange the chops and fry for 3 minutes. After two to three minutes, turn each piece over.
Take out of the skillet and keep the pork chops heated. After that, add the onions to the melted butter. Cook, stirring often, for two to three minutes.
Add the flour after that. Stir virtually constantly and cook for 1 to 1½ minutes.
Stirring and carefully scraping down the pan’s bottom to remove any pieces, add the chicken stock and the French onion soup.
Reintroduce the pork chops and any liquids that have accumulated on the dish to the skillet. Cook, covered, for ten to fifteen minutes, or until well cooked.
Reduce the temperature to a minimum. Top each pork chop with a piece of cheese. Once the cheese has melted, cover and simmer for one to two minutes.
SERVING AND STORING
Like we do here, serve the pork chops covered with onions over mashed potatoes and veggies. They go well alone or as an accompaniment to rice, dipped in a piece of crusty bread to mop up the onion sauce.
Remaining food can be kept in the refrigerator for up to three days if it is sealed tightly. The pork chops and sauce should be cooled before being frozen for up to three months. Store them in an airtight container.
RECIPE TIPS
If your skin is sensitive to salt, choose substances low in sodium. It should be simple to locate low-sodium butter, cheese, and chicken broth. Cut the salt as well to season the chops; make any necessary adjustments at the end.
The meat’s thickness and size will determine how long it takes to cook. If using thinner pieces, take the interior temperature after 7 minutes. From there, you may estimate how long the cooking will take.
Make sure the pork is cooked to at least 145°F at the thickest portion of the biggest chunk by using an instant read thermometer.
MORE RECIPES YOU MIGHT LIKE
French Onion Pork Chops
Ingredients
- 1 tablespoon Olive Oil
- 4 Pork Chops boneless about 2 pounds, 8 ounces each
- 1 teaspoon Salt
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Black Pepper
- 2 tablespoons Butter
- 1 medium Onion sliced thin
- 1 tablespoon All-purpose Flour
- 1 10.5 ounce can Condensed Onion Soup (like Campbells condensed French Onion Soup)
- ½ cup Chicken Broth
- 4 slices Provolone Cheese about 3-4 ounces
Instructions
- Black pepper, garlic powder, onion powder, and salt are used to season the pork chops on both sides.
- In a big, deep skillet, warm the oil over medium heat. The pork chops should be arranged in the pan with sufficient space between them. To brown, cook the chops for three minutes. For a second or two more minutes, turn each item over to brown the other side.
- After removing the pork chops from the skillet, place them on a plate or other container. To prevent drafts, place the dish in the oven or microwave and cover loosely with aluminum foil to keep it warm.
- Avoid cleaning or wiping the skillet. Return it to medium heat and stir in the butter. Add the onions when the butter has melted. Stirring constantly, cook the onions for two to three minutes, or until they begin to soften and take on a light golden hue.
- Stir in the onions after adding the flour. For the raw flour to cook a little, simmer the mixture for 1 to 1½ minutes. Stir nearly all the time.
- Then pour in the chicken broth and the French onion soup, stirring and carefully scraping off any remnants from the pan’s bottom. Using a wooden spoon, move in tiny circles throughout the skillet. Simmer the sauce for a while.
- Return the pork chops to the pan, adding any liquids that have accumulated on the dish, and cover. Return the sauce to a simmer immediately. If not, turn the heat up a little, and after it starts, reduce it to medium-low.
- Cook until the thickest section of the biggest pork chop reaches a temperature of at least 145°F, 10 to 15 minutes. After about half of the cooking time, turn.
- Reduce the temperature to a minimum. Put a piece of cheese on top of every pork chop. Once the cheese has melted, cover the skillet and heat for one to two minutes.
- Serve with your preferred side dishes, brown rice, or mashed potatoes and veggies.
Notes
- The thickness and size of the pork chops will determine how long they need to cook. When working with thinner pieces, check the internal temperature after about 7 minutes to determine how long the food needs to cook.
- If your skin is sensitive to salt, choose substances low in sodium.