French Onion Pork Chops

Most of the time, family favorite recipes encompass more than just really delicious food – the nostalgia and the memories behind them are just as powerful. To me, it’s my grandma’s kolaches after a bike ride to her house. It’s a scoop of meaty baked beans during big family BBQ’s. And it’s any quick and easy meal Mom would whip up between school, chores, dance practices, and football camps. 

My mom is the queen of quick, delicious meals on a busy weeknight – I suppose she had to be when there were four hungry kids to feed and little time to spare. Growing up on a farm, there was always plenty of pork in the freezer, so thanks to the versatility of pork, we enjoyed it often in a variety of flavorful dishes.

Everything You Love About French Onion Soup, in One Easy Dinner

Now that I have my own family to cook for, pork is still a regular on our dinner table! This easy recipe is quickly becoming a family favorite, and it’s easy to see why. Juicy, tender, and bursting with flavor, it’s perfect for busy weeknights but delicious enough to have everyone coming back for seconds!

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Key Ingredients

The full list of ingredients and amounts are in the recipe card below, but I wanted to draw attention to a few of them.

• Boneless Pork Chops – For this recipe, I use boneless pork ribeye chops, but any boneless pork chop cut would work.
• Yellow Onion – Though you can use white or red onions, yellow onions are the classic type of onion to use in French onion soup (the flavor we’re going for!).
• White Wine – I use chardonnay, but any dry white wine would work. If you don’t want to use wine, you can simply replace it with chicken or beef broth.
• Onion Soup Mix – I use the Lipton brand.
• Worcestershire Sauce – Adds that rich, savory umami flavor that makes French onion soup so irresistible.
• Provolone Cheese – I use sliced provolone cheese, but shredded would work great, too. Swiss cheese or gruyere cheese would be great options, too.

How do You Cook French Onion Pork Chops?

First, you’ll want to gather all of your ingredients and slice up the onions. Once this recipe starts, it doesn’t take long, so getting everything prepped first helps keep the recipe super quick.

You’ll start by searing the boneless chops on medium-high heat in a large skillet or cast iron pan with vegetable oil to give them a little color and lock in the moisture. Once they’re seared (they won’t be fully cooked), you’ll remove them to a plate. 

Now it’s time to get the sliced onions cooking. Melt butter in the skillet (no need to wash it out first) and then add the onions. Sauté the onions for about 5 minutes or until they’re turning brown and have softened a bit.

Next, you’ll add a mixture of water, white wine (or beef stock), onion soup mix, and Worcestershire sauce. That’ll deglaze the pan and will cook for about 10 minutes, or until the mixture is thickened and the onions are very soft.

Then the pork chops will get added back to the skillet, where they will finish cooking. Place them over the onion mixture and top with provolone. Put a lid over the skillet and cook on low until the pork chops have reached an internal temperature of 145F (using a reliable meat thermometer) and you have ooey-gooey melted cheese! Please note that the cook time will vary depending on the thickness of the chops.

I like to serve the pork chops with an extra scoop of the French onion gravy mixture! It’s absolutely packed with flavor and makes a yummy dipping sauce for the cheesy, juicy, tender chops! If you’d like a little added pop of color, fresh parsley is a great addition on top!

What To Serve with French Onion Pork Chops

I like to serve these pork chops with mashed potatoes, green beans, applesauce, and a loaf of French bread toasted with butter, garlic powder, and salt.

What to do with Leftover Pork Chops

We love having leftovers of these pork chops as they make a delicious hot sandwich/panini the whole family will love! First, I cut the pork chops into thin slices and layer them with the extra onions and additional provolone cheese on sourdough bread. I then butter each slice of bread and cook on the stovetop over low-medium heat until the cheese is melted and the bread is toasty. SO good and perfect for an easy weeknight dinner!

Can I Freeze Leftovers?

Yes! You can freeze leftover pork chops for up to 2–3 months for the best quality. Allow the pork chops to cool slightly, then transfer them along with the onion sauce to an airtight, freezer-safe container and freeze. When you’re ready to enjoy them, thaw overnight in the refrigerator and reheat gently in a covered skillet over low heat with a splash of broth to help keep the pork moist. Reheat leftovers to an internal temperature of 165°F (74°C). Keep in mind that the texture may change slightly after freezing, so I´d toss the old cheese before freezing them. You can add fresh cheese when reheating for the best results.

Other Quick and Easy Pork Recipes

• Pork Chops with Cream of Mushroom Soup
• Ground Pork Stir Fry
• Bacon Wrapped Pork Chops
• 10 Minute Pork Chops
• Honey Garlic Pork Chops (My FAVORITE!!)