Pan-Seared French Onion Pork Chops

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These French onion pork chops are seared until golden, then smothered with tender, savory onions in the same skillet. Ready in about 30 to 40 minutes, they’re juicy, flavorful, and easy enough for a weeknight dinner.

Ingredients

• 2 yellow onions, thinly sliced into half-moons
• 8 ounces cremini or white button mushrooms, sliced
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil, plus more as needed
• 1¼ cups beef stock, divided
• 4 boneless pork chops, about 1 inch thick
• ½ teaspoon kosher salt
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder
• 2½ tablespoons all-purpose flour
• 4 slices provolone cheese
• 1 cup shredded Gruyère cheese or Swiss cheese
• Fresh thyme sprigs, for garnish

Instructions

1. Preheat the Oven

Preheat the oven to 400°F (200°C).

2. Caramelize the Onions

Melt the butter with the olive oil in a large cast-iron or oven-safe skillet over medium-high heat. Add the onions and cook for 3 to 5 minutes, stirring occasionally, until they begin to soften.

Pour in 4 tablespoons of beef stock and reduce the heat to medium. Continue cooking for 12 to 15 minutes, stirring occasionally, until the onions are very tender and golden. Transfer them to a plate without cleaning the skillet.

3. Brown the Mushrooms

Add the sliced mushrooms to the same skillet. If the pan looks dry, add a small drizzle of olive oil. Cook over medium-high heat for 5 to 7 minutes, stirring occasionally, until the released liquid has evaporated and the mushrooms are browned. Transfer them to the plate with the onions.

4. Season and Sear the Pork Chops

Pat the pork chops dry with paper towels. Season both sides with the salt, dried thyme, black pepper, and garlic powder.

Add a little more oil to the skillet if needed. Sear the pork chops over medium-high heat for 3 to 4 minutes per side, until golden brown. Transfer them to a plate.

5. Make the Onion and Mushroom Gravy

Return the onions and mushrooms to the skillet. Sprinkle the flour over them and stir well. Cook for 1 to 2 minutes to remove the raw flour taste.

Slowly pour in the remaining 1 cup of beef stock, stirring as you pour. Bring the mixture to a gentle simmer and cook until the gravy begins to thicken. Taste and add a little more salt or pepper if needed.

6. Assemble and Bake

Nestle the pork chops into the onion and mushroom gravy, then spoon some of the gravy over each chop. Top each pork chop with one slice of provolone and about ¼ cup of shredded Gruyère.

Transfer the skillet to the oven and bake for 8 to 10 minutes, or until the cheese is melted and the pork chops reach 145°F in the thickest part.

7. Rest and Serve

Let the pork chops rest for 3 minutes. Spoon the onion and mushroom gravy over them, garnish with fresh thyme and black pepper, then serve with mashed potatoes, roasted vegetables, or crusty bread.

Make Ahead & Storage

• Make Ahead: Caramelize the onions and make the onion gravy up to 24 hours ahead. Store covered in the fridge and assemble just before baking.

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven or on the stovetop over low heat.

• Freezer: Freeze fully cooked pork chops in an airtight container for up to 2 months. Thaw in the fridge overnight, then reheat covered in the oven at 350°F (175°C) until warmed through.

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