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French Onion

French Onion Pork Chops

If you love French onion soup, you will absolutely adore these juicy pork chops simmered in caramelized onions, beef broth, and white wine, topped with melted Gruyere and Swiss cheese. Ready in under an hour and made in one skillet for an elegant and easy meal!
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 2 large yellow onions halved and sliced vertically into 0.25 inch slices
  • 4 tablespoons unsalted butter
  • 1.25 cups reduced sodium beef broth divided
  • 1 tablespoon olive oil
  • 4 pieces boneless pork chops 1 to 1.5 inches thick
  • 1 teaspoon salt
  • 0.5 teaspoon freshly ground black pepper
  • 0.5 teaspoon garlic powder or 1 teaspoon fresh garlic minced
  • 0.5 teaspoon dried thyme or 2 sprigs fresh thyme
  • 0.25 teaspoon dried rosemary or 2 sprigs fresh rosemary
  • 1 tablespoon all-purpose flour
  • 0.75 cups dry white wine sauvignon blanc, pinot grigio, or Chardonnay
  • 0.25 cups Gruyere cheese finely shredded
  • 0.25 cups Swiss cheese finely shredded

Instructions
 

Preparation Steps

  • In a large, heavy-bottom skillet, melt butter over medium heat. Add the onions and cook, stirring frequently, until the butter melts and onions soften, about 5 minutes.
  • Reduce heat to medium-low; add 0.25 cups reduced sodium beef broth and simmer until onions begin to caramelize, about 15 to 20 minutes (Option 1) or 30 to 45 minutes for deeper caramelization (Option 2). Stir intermittently.
  • Season pork chops evenly with salt, black pepper, garlic powder, thyme, and rosemary on both sides.
  • For Option 1: While onions caramelize, heat olive oil in a separate skillet over medium-high heat. Sear pork chops 3 minutes per side until browned; remove and set aside.
  • For Option 2: After onions finish caramelizing in one skillet, remove onions and set aside. Add olive oil to skillet and sear pork chops 3 minutes per side; remove and set aside.
  • Add flour to pan juices and cook over medium-high heat, whisking constantly for 1 minute to form a roux.
  • Slowly whisk in remaining 1 cup beef broth and dry white wine. Stir to combine and bring to a simmer, being careful as mixture can bubble vigorously.
  • Return the caramelized onions to the skillet and stir to coat with the broth and wine sauce.
  • Nestle pork chops into the onions, sprinkle Gruyere and Swiss cheese evenly over the pork chops, cover, and simmer over medium-low heat for 10 minutes until pork is cooked through and cheese is melted.
  • Check pork temperature with a meat thermometer; it should read 145°F at the thickest part. Remove pork chops at around 140°F and let rest covered for carryover cooking to 145°F.
  • Serve warm. Leftovers keep airtight in the fridge up to 5 days or frozen for 3-4 months.

Notes

This dish is elegant yet easy, perfect for a comforting dinner. Using quality cheese like Gruyere adds rich depth to the flavor. White wine enhances the sauce, but can be substituted with chicken broth if preferred.