1-Skillet French Onion Pork Chops Recipe

Fans of French onion soup and pork chops will rejoice over this one-skillet recipe, which effortlessly combines the ever-popular soup and rich protein into a surprisingly cohesive dish. Brought to us by recipe developer Julianne De Witt, these French onion pork chops look elegant enough to seem like a high-end meal, but in reality, you could enjoy these chops just about any time you're craving something comforting. "This is comfort food at its finest and will be on regular rotation at my house, especially as the colder weather arrives," De Witt says. "If you like French onion soup and the ease of 1-skillet meals, you will love this!"

Not only does the one-skillet aspect of this dish make it an easy one (not to mention the breezy cleanup), but the ingredients list is also notably minimal, allowing the bone-in pork chops and French onion soup-esque sauce to really shine. These ultra-savory pork chops come topped off with melted Gruyère cheese, making for a dish that's meaty, rich, and decadently cheesy. 

The star of the show here is, naturally, the bone-in pork chops, and De Witt notes that she "used 1-inch pork rib chops with frenched ends in this recipe." She goes on to explain her preference for bone-in chops, "as the bones add additional flavor and depth to the sauce." That said, "Boneless pork chops can be used instead but keep an eye on the temperature of the pork so that it doesn't overcook," she advises, adding, "Boneless chops will take less time in the oven."

To give the pork chops that French onion flair, you'll need two yellow onions, beef stock, all-purpose flour, fresh thyme, and Gruyère cheese to melt on top. "Gruyère is the best melting cheese to use here. It's what is used in classic French onion soup and cheese fondue," De Witt says, noting that "Swiss cheese would work as a substitute." Finally, you'll need a little bit of avocado oil to sear the chops as well as salt and pepper to season the whole dish.

Start by placing a medium-sized cast iron over medium-high heat and add in the avocado oil. "I like to use avocado oil for searing because of the high smoke point and neutral flavor," De Witt notes. Once that oil is nice and hot, add in 2 of the pork chops and sear for 2 minutes, then flip and sear them on the other side for 2 more minutes. Repeat the searing process with the remaining two pork chops.

With the pork chops seared and set aside, you can turn your attention to the onions. First, make sure that you've chopped your onions, ideally in a French cut. "To prepare the onions, cut off the ends and peel, then cut the onion in half from root to tip," De Witt advises. "Place cut side down and slice thinly also from the root or tip."

Reduce the heat to medium then add your chopped onions right into the skillet. Cook the onions for about 10 minutes, during which time they should soften and turn brown. Be sure to stir them often to avoid burning. Toward the end of this cooking period, get your oven preheating to 350 F. 

Next, add in the flour and half of the beef stock, stirring to scrape up any bits that may be clinging to the bottom of the skillet. Finally, stir in the remaining stock and chopped thyme.

Return the pork chops to the pan, nestling them comfortably into the French onion sauce. Season the whole thing with salt and pepper then transfer the skillet to the oven, cooking for about 15 minutes or until the pork reaches 135 F. "Gone are the days when you needed to cook pork to a leathery well done," De Witt explains. "A little pink on the inside is good and will guarantee a juicy and tender chop. Use your trusty meat thermometer so there is no guessing."

Once the pork is cooked, remove the dish from the oven and sprinkle the Gruyère cheese evenly on top of each chop. Return the skillet to the oven and cook for about 5 more minutes, just until the cheese melts and the pork chops reach that final desired temperature of 145 F. 

As you plate up each of the pork chops, be sure to spoon plenty of that oniony sauce on top of each one. As for sides, De Witt likes "to serve mashed potatoes with this to soak up all the glorious sauce." She adds, "Any steamed or roasted veggies would pair well here."

In case you're not feeding a family of four, then you might have some leftovers, and luckily, they'll keep well. "Leftovers will keep in the fridge for three to four days," De Witt says. "Reheat chops in a baking dish with the sauce, covered in aluminum foil, in a 250 F oven for 10 to 15 minutes."