Smothered Pork Chops are juicy, tender and easy to make. These pan seared pork chops are smothered in a mouthwatering French Onion gravy made with caramelized onions and topped with melted cheese!
This pork chop recipe has all the amazing flavors of French Onion Soup atop tender boneless pork chops. The combination of flavors is amazing, rich and decadent! These French Onion Smothered Pork Chops are truly a restaurant quality meal made simply in one skillet in about 35 to 40 minutes!!
Pork Chops are one of my favorite, easy, quick and delicious go-to meals, especially on busy days. These smothered pork chops are easy and quick enough for hectic weeknights, and fabulous enough to serve at a dinner party.
What Kind of Pork Chops To Use For This Recipe
- Choose pork chops that are about 3/4 to 1 inch thick. Although thinner pork chops may work for this recipe (if cooked less than the time specified below), they may not be really suitable to hold on to the cheese and be smothered!
- There are many different cuts of boneless pork chops sold at the market. Although all of them work, for this recipe I used boneless loin chop.
How To Caramelize Onions
Caramelized onions are absolutely delicious and pair so well with savory, salty things like meat and cheese. The only trick to perfect caramelized onions every single time is PATIENCE!
- The biggest misconception about caramelizing onions is thinking that you need to add sugar or broth to the onions. The only ingredient needed for perfect caramelized onions is onions!
- Cut the onion slices evenly. No – you don’t need a ruler to measure each slice. Just try to cut all the slices to the same thickness.
- Low and slow wins the perfect caramelized onion race! Do not rush the process by turning the heat on high. Onions need time to release it’s own sugar and turn golden in color.
- Caramelized onions can take up to 40 minutes to get perfectly golden. In this recipe, we caramelized them for about 20 minutes with amazing results and flavor. However, remember low and slow is the best way to reach perfection. Just because we are cutting the process a bit short, doesn’t mean we will crank up the heat to get them done. We want caramelized onions not charred onions!
- Place oil and butter in a skillet over medium heat. When the butter is melted, add the onions. Cook stirring frequently until the onions are golden and caramelized. Turn the heat to low if you see that the onions are getting dark on the edges too fast.
How To Cook Pork Chops on the Stove? (Pan Seared Pork Chops)
- Bring the pork chops to room temperature. In this smothered pork chop recipe, you season your pork chops and let them sit on the counter while you cook your onions. This way the pork is not refrigerator-cold.
- Add oil to a skillet (cast iron works best) and when the oil is hot but not smoking, add the pork chops.
- Pan sear the pork chops over high heat, turning once. There’s no need for constant flipping!
- Pan sear the pork chops until they are golden brown and have a bit of crust on the first side, then flip and brown the other side. At this point, the pork is not completely cooked through. In this recipe, we will finish the cooking on the stove top while the pork chops are nestled in the delicious and rich French Onion sauce/gravy.
Do I need to Cook the Pork in the Oven after I Pan Sear them?
For some recipes like this Skillet Pork Chops with Port and Cranberries, you pan sear the pork chops in a skillet and finish the cooking process in the oven. For this recipe, we finish the cooking process on the stove top.
We will use the broiler only to melt the cheese, although that can also be done on the stove top by simply covering the skillet with a lid until the cheese melts.
How To Make Smothered Pork Chops
- Season the pork chops on both sides.
- Caramelize the onions.
- Sear the pork chops until golden brown. Remove the pork chops from the skillet and set aside.
- Return the caramelized onions to the skillet, stir in the garlic and thyme and cook for about a minute. Sprinkle the flour and mix well. Cook for 2 minutes, stirring constantly.
- Stir in the wine and mix well. Stir in the broth, Worcestershire sauce and Dijon mustard. Mix until well incorporated. Season to taste with salt and pepper.
- When the sauce comes to a simmer, nestle the pork chops in the sauce. Cover and cook for about 5 minutes or until the desired temperature is reached.
- Top the pork with the cheese and broil until melted.
What Is the Safe Temperature For Pork Chops?
- The secret to perfectly tender, melt in your mouth and juicy pork chops is to Not Overcook Them!! It is important to keep a watchful eye to prevent dried up and chewy pork chops.
- Yes, pork chops should be treated like steak when it comes to cooking temperatures. A tender, juicy and full flavored pork chop should have a little trace of pink in the middle.
- Pork Temperatures:
145 to 150 degrees F. for Medium-Rare
150 to 155 degrees F. for Medium
155 to 160 degrees F. for Medium-Well
160 degrees F. and up for Well-Done - The USDA’s safe temperature guideline for pork chops is 145 degrees Fahrenheit.
- Always use an instant read thermometer and check the temperate 5 minutes before you think it is done!
Smothered Pork Chop Recipe Tips
- If you love quick and delicious pork chop recipes, check out our most popular recipe Easy Oven Baked Pork Chops
- You can use cheese slices or shredded cheese for this recipe. Mozzarella, provolone, Swiss and Gruyere cheeses are all great options.
Serve these delicious pork chops with:
- Best Slow Cooker Mashed Potatoes
- Creamy Instant Pot Mashed Potatoes
- Roasted Fingerling Potatoes
- Roasted Green Beans
- Oven Roasted Sweet Potatoes
- Parker House Rolls
Take A Look At These Other Delicious Recipes:
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French Onion Smothered Pork Chops
Ingredients
- 4 pork chops (about 1.5 to 2 pounds)
- Salt and ground black pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoons dried thyme
- 1 tablespoon olive oil, plus extra if needed
- 2 tablespoons butter
- 2 large onions, peeled and sliced into rings
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme (leaves only, chopped)
- 2 tablespoons all-purpose flour
- 1/4 cup red wine
- 1 1/2 cup beef or chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Fresh thyme sprigs for garnish (optional)
- 4 slices cheese – mozzarella, provolone, Swiss or Gouda. (you can also use shredded Gruyere)
Instructions
- Season the pork chops with salt, pepper, garlic powder and dried thyme on both sides. Set aside.
- Heat a 10 inch skillet over medium heat (an oven safe or cast iron skillet if you are using the broiler to melt the cheese). Add the olive oil and butter. When the butter is melted, add the onions and cook stirring regularly for about 15 to 20 minutes or until the onions are golden brown and caramelized. If the skillet gets too hot, turn the heat to medium-low. You want the onions to cook slowly, not to get charred.
- Remove the onions from the skillet and set aside. Drizzle a bit of olive oil into the skillet, if needed. Turn the heat to high and sear the pork chops for about 1 to 2 minutes per side or until golden brown. Remove onto a plate. At this point, the pork chops are not cooked through.
- Turn the heat to medium and return the onions to the skillet. Stir in the garlic and 1 teaspoon of fresh thyme. Cook for a minute. Sprinkle in the flour and mix well. Cook for 2 minutes, stirring constantly.
- Stir in the wine and mix well. Stir in the broth, Worcestershire sauce and Dijon mustard. Mix until well incorporated. Season to taste with salt and pepper.
- When the sauce comes to a simmer, nestle the pork chops in the sauce. Cover and cook for about 5 minutes or until the pork internal temperature reaches 145 to 150 degrees Fahrenheit for medium rare. Top the pork chops with cheese, close the lid and wait a couple of minutes until the cheese melts OR follow my favorite method – BROIL. Turn the oven to broil and place the skillet about 4 inches from the heat source. Broil for a few minutes or until the cheese melts and gets gooey and a bit golden (keep an eye on it, it works fast!)
- Garnish with fresh thyme sprigs and serve immediately.
Chef’s Tips
- Pork Temperatures:
145 to 150 degrees F. for Medium-Rare
150 to 155 degrees F. for Medium
155 to 160 degrees F. for Medium-Well
160 degrees F. and up for Well-Done - The USDA’s safe temperature guideline for pork chops is 145 degrees Fahrenheit.
Kayla says
Any tips on what wine to use? I have plenty of white wine on hand but no red.
Kathy says
Feel free to use white wine! Chardonnay, Pinot Grigio, Sauvignon Blanc all work. Stay away from sweet wines. As for red wines, when in doubt use merlot! 😉
Debbie says
What can you use instead of wine?
Kathy says
Hi Debbie, use broth! Chicken or beef broth will work.
Jennifer A Stewart says
Connor usually won’t eat anything with sauce on it but I think these just changed his mind! He couldn’t stop eating them and even ran his finger through the sauce on his plate so he didn’t forget any!
Healing Tomato says
I Love how you outline all the steps and give so many great tips to making these pork chops. It looks easy to make and so delicious.
Brandi Burgess says
French onion ANYTHING is my favorite! What a fantastic idea to make French Onion smothered Pork Chops. I just added this to our meal rotation!!!
Michaela Kenkel says
We love pork chops!! I know this will be a winner!
debi at Life Currents says
This is the perfect recipe for when company’s coming! I love the flavors going on here.
Brenda says
I have guests last night and we were all delighted with this recipe. Thank you Kathy, one more time you saved my day!!!
Kathy says
Thank you! Glad to hear!
Sandra Shaffer says
We eat pork chops a couple of times a month, so this is going on our menu. Love all that sauce and caramelized onions are so delicious!
Deb says
I have everything I need to make this tomorrow night! I can’t wait to try the gravy, YUM!!!
KJ Anderson says
French onion pork chops sound incredible! I want this in my belly
Julie Menghini says
I love the flavors of french onion on anything and pork is our favorite! I can’t wait to try this recipe!
Kylee from Kylee Cooks says
These look so good, I love french onion anything, and pork is one my family’s favorite proteins! Thanks for all the tips!
Kathy says
Thank you!!!