French Onion Pork Chops

January 10, 2021 • 0 comments

French Onion Pork Chops
This one combines two excellent dishes - french onion soup and pork chops!
  • Prep Time:
  • Cook Time:
  • Servings: 4


  • (4 Chops) Bone-in Pork Chops
  • (4 slices or shredded equivilent) Gruyere or Swiss cheese
  • (2 Tbsp) Flour (For Chops)
  • (2 Tbsp) Olive Oil
  • (6 Tbsp) Butter - Millerville Co-Op Creamery
  • (2 Large sliced) Yellow Onions
  • (8 oz sliced) Mushrooms
  • (1 Tbsp) Flour (for sauce)
  • (2 Cloves minced) Garlic
  • (1/3 Cup) Dry White Wine
  • (1 1/4 Cup) Chicken Broth
  • (1 tsp) Thyme
  • Salt & Pepper


- Season the pork chops with salt and pepper, pat each side with flour

- Heat olive oil in a large cast iron skillet over medium-high heat.  Sear the meat for 3-4 minutes on each side.

- Transfer to baking sheet, DO NOT put in oven yet

- In the skillet you seared the meat in, melt 4Tbsp butter over medium low heat to start the pan sauce.  Don't clean out the pan, leave all those good brown bits in there.

- Add the onions to the pan and coat in butter to carmalize.  It will take 35-40 minutes.  Stir them occasionally as they cook.  Meanwhile, start to pre-heat your oven to 400* so it is ready after your onions are carmelized.

- Add the remaining 2 Tbsp of butter, garlic and the mushrooms for 5 more minutes until they soften.

- Toss the onions and mushrooms with 1 Tbsp of flour and stir for 1 minute

- Increase the heat to medium-high and add the white wine.  Scrape up bits on the bottom of the pan so the flavors can meld into the sauce.

- Put your pork chops in the oven for 10-15 minutes until they reach 145*.  

- While the chops are cooking, add the chicken broth and tyme to the sauce.  Reduce to low and simmer until the meat is done.

- When the pork chops are done, add back to the skillet and smother with the sauce and top with cheese.  Cover until the cheese is melted and then serve!

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