Pan-Seared Juicy Pork Chops are a perfect weeknight meal. This French Pork Chops recipe with smothered onion is all made in one pan and done in about 30-40 minutes!
Hello, there from Cooking frog; it’s me, Sarah, again. You all know by now how much I love pork chops recipes. If you’ve liked these Garlic Butter Juicy Pork Chops that are most popular on Pinterest and Pork Chops with Cranberries and Balsamic, I am sure you will enjoy this one also.
Ingredients
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2 yellow onions, thinly sliced into half-moon shapes
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3 tbsp unsalted butter
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1 tbsp olive oil (plus more as needed)
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1¼ cups beef stock (1 cup + 4 tbsp, divided)
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4 boneless pork chops, about 1 inch thick
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½ tsp kosher salt
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½ tsp dried thyme
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¼ tsp black pepper
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¼ tsp garlic powder
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2½ tbsp all-purpose flour
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4 slices provolone cheese
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1 cup shredded Gruyère cheese (or Swiss cheese)
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Fresh thyme sprigs, for garnish
Instructions
1. Preheat Oven
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Preheat your oven to 400°F (200°C).
2. Caramelize the Onions
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In a large cast iron or oven-safe skillet, melt the butter and olive oil over medium-high heat.
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Add the sliced onions and sauté for 3–5 minutes until they begin to soften.
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Add 4 tablespoons of beef stock, reduce heat slightly, and continue cooking, stirring occasionally, for 12–15 minutes until the onions are very tender and golden brown.
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Transfer onions to a plate and set aside. (Do not clean the pan.)
3. Season and Sear the Pork Chops
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Pat the pork chops dry with paper towels.
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Season both sides with salt, pepper, thyme, and garlic powder.
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Add a light drizzle of oil to the pan if needed, then sear the pork chops over medium heat for 3–4 minutes per side, until golden brown.
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Remove chops from the pan and set aside.
4. Make the Onion Gravy
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Return the caramelized onions to the skillet.
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Sprinkle in the flour and stir to coat the onions evenly. Cook for 1–2 minutes to remove the raw flour taste.
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Slowly pour in the remaining 1 cup of beef stock, stirring constantly until the mixture thickens and begins to simmer.
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Taste and adjust seasoning with a pinch of salt and pepper if needed.
5. Assemble and Bake
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Nestle the pork chops back into the pan, spooning some of the onion gravy over the top of each chop.
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Place 1 slice of provolone and about ¼ cup of shredded Gruyère on each chop.
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Add a few sprigs of fresh thyme on top for extra flavor.
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Transfer the skillet to the oven and bake for 8–10 minutes, until the cheese is melted, bubbly, and lightly golden.
6. Serve
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Spoon some of the onion gravy over the cheese before serving.
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Garnish with fresh thyme and a crack of black pepper.
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Pair with mashed potatoes, roasted vegetables, or crusty bread for the perfect meal.
Make Ahead & Storage
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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.
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Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven or on the stovetop over low heat.
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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.
