With tender, juicy pork chops, savory caramelized onions and melted provolone cheese, this French Onion Pork Chops recipe is the perfect quick & easy weeknight meal!Jump to Recipe
This post is sponsored by Wisconsin Pork Association,
but all opinions and text are my own!
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.
Now that I’ve got my own family to cook for, pork continues to be on the center of our plates many times a week. For me, it’s not only nostalgic, but it’s also a high-quality protein that provides several important vitamins and minerals.
This easy recipe is packed with flavor and is quickly becoming a favorite in our home. It also feels good to serve pork, because I know first-hand how farmers raise their animals with passion, care and the desire to feed the world. Learn about the “We Care” commitment pig farmers utilize on their farms and in their lives. Pork is raised by real farmers on real farms in Wisconsin and throughout the United States.
- Boneless Pork Chops – For this recipe, I use boneless pork ribeye chops, but any boneless pork chop cut would work.
- Vegetable Oil - You can also use olive oil
- 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
- 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 in a large skillet or cast iron pan with vegetable oil to give them a little color and lock in the moisture. This will take just 2-3 minutes per side on medium-high heat. 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 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!
PRO TIP! Pork chops are the most tender and juicy when cooked to 145F (DO NOT overcook them!).
What goes with French Onion Pork Chops?
I like to serve these easy French Onion 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 stove top over low-medium heat until the cheese is melted and the bread is toasty. SO good and perfect for an easy weeknight dinner!
Other Quick and Easy Pork Chop Recipes
Honey Garlic Pork Chops (My FAVORITE!!)
10 Minute Pork Chops (super easy pork chop recipe)
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Follow us on Pinterest, Instagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen! -Kelsey
French Onion Pork Chops
- 1 Large Skillet
- 1 tablespoon vegetable oil
- 4 boneless pork chops
- 1 tablespoon butter
- 1 ½ cups sliced yellow onion about 1 medium onion
- 1 cup water
- ½ cup dry white wine ex. chardonnay
- 1 1-ounce packet onion soup mix
- 1 teaspoon Worcestershire sauce
- 4 slices provolone cheese
- Pour the vegetable oil in a large skillet and turn the burner on medium/high heat.
- Once the skillet is hot, add the pork chops. Cook uncovered for 2-3 minutes on each side to sear the outsides of the chops; remove the chops from the pan and set aside. (They will not be fully cooked at this point.)
- Turn the burner down to low/medium heat.
- To the skillet, add the butter and onions.
- Let the onions cook for about 5 minutes, stirring occasionally.
- While the onions are cooking, combine the water, wine, soup mix and Worcestershire sauce.
- Pour the mixture over the onions and cook an additional 10 minutes. Be sure to scrape the bottom of the pan with a wooden spoon to deglaze the pan (so much flavor in those cooked-on brown pieces!).
- Add the chops back to the pan, top with cheese and cover the skillet.
- Cook until the pork chops have reached an internal temperature of 145°F.