Description
Delicious and hearty French Onion Pork Chops feature tender pork chops topped with caramelized onions and melted Gruyère cheese. This comforting dish combines slow-cooked onions, savory garlic, and rich beef broth, baked to perfection for a satisfying meal perfect for any occasion.
Ingredients
Scale
Pork Chops
- 4 pork chops (bone-in, about 1-inch thick)
- Salt, to taste
- Black pepper, to taste
Onion Topping and Sauce
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 teaspoon fresh thyme leaves
- 1 cup shredded Gruyère cheese (or mozzarella)
Garnish
- Fresh parsley or thyme, for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pork chops with the onion topping.
- Season Pork Chops: Season both sides of the pork chops generously with salt and black pepper to enhance their flavor.
- Sear Pork Chops: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork chops for 3–4 minutes on each side until they develop a golden brown crust. Remove chops from skillet and set them aside.
- Caramelize Onions: Lower heat to medium and add butter to the same skillet. Add the thinly sliced onions and cook slowly, stirring occasionally, for about 20–25 minutes until the onions are soft and caramelized.
- Add Garlic: Stir in minced garlic and cook for another minute until fragrant.
- Make Sauce: Pour in the beef broth and scrape the bottom of the skillet to loosen any browned bits. Add fresh thyme leaves and simmer for 3–5 minutes to reduce the liquid slightly.
- Assemble in Skillet: Nestle the seared pork chops back into the skillet among the caramelized onions. Evenly top each pork chop with shredded Gruyère cheese.
- Bake: Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the cheese is melted, bubbly, and the pork chops reach an internal temperature of 145°F (63°C).
- Garnish and Serve: Remove from oven, garnish with fresh parsley or thyme if desired, and serve hot with extra onion gravy spooned over each chop.
Notes
- Use an oven-safe skillet to easily transfer the dish from stovetop to oven.
- For a milder cheese flavor, substitute Gruyère with mozzarella as noted.
- Be patient when caramelizing onions; slow cooking develops the rich flavor.
- Check pork internal temperature with a meat thermometer for best results and food safety.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
