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These French onion pork chops combine the classic, bold flavors of french onion soup with juicy, smothered pork chops. This ultimately comforting one-pot meal has everything you love about a cheesy bowl of french onion soup – onions slowly caramelized in wine, French herbs, crunchy croutons, and gooey gruyere and swiss cheese.
Not only is this dish comforting and delicious, but it will also fill your home with beautiful French aromas. If you've ever made french onion soup, you'll know it's pretty straightforward and there's nothing overly complicated about it.
One thing that's important is not to rush the onions. They take a little bit of time to caramelize in the wine and butter, but this is what makes the flavorful base for the gravy. The pork chops are cooked in the sauce to juicy perfection, then it's all smothered with cheese that gets melty in the oven.
It's easy enough to make on a weeknight, but we like to make it on cozy cool or rainy weekends when you want something hearty and filling without too much effort. Plus, it uses one pot so clean-up is a breeze!
How to make french onion pork chops
These french onion pork chops are surprisingly easy to make in just a few simple steps:
- After you've dried the pork chops well with paper towels (to help them get a beautiful, golden sear) and seasoned them with salt and pepper, sear them well in an ovenproof frying pan.
- Next, you'll caramelize the onions in butter, oil, and some flavorful dried herbs.
- Once the onions are wonderfully soft, add some wine and flour to the pan then season the onion gravy with salt and pepper.
- The last step is to nestle the pork chops into the onions, smother them with cheese, surround them with croutons, and bake them until everything turns into melty, cheesy heaven.
Here's what you'll need to make these smothered pork chops
To make french onion pork chops you'll need a large oven-safe skillet with a lid. Here's a list of ingredients you'll need:
- Pork chops – In this recipe, we use boneless pork chops. But if you love the delicious flavor of bone-in pork chops, simply simmer them in the sauce for a few extra minutes.
- Salt + pepper
- Olive oil
- Butter – don't skip the butter! It adds a lot of rich flavor.
- Onions – any large white onions will work well for caramelizing.
- Herbs de provençe – a lovely blend of several French herbs and lavender. Here's how you can make your own herbs de provençe spice mix. Italian seasoning makes a great substitute.
- White wine – a dry white wine is traditional for French cooking.
- Flour – all-purpose flour for thickening the sauce.
- Chicken stock – make your own homemade chicken stock, beef bone broth, or mushroom stock could also work as a base for the gravy.
- Swiss + gruyere cheese – a deliciously rich and creamy combo.
- Croutons – store-bought will work in a pinch, but making your own like these garlic parmesan croutons is worth every ounce of effort.
- Thyme – optional, but fresh thyme adds a lovely herby flavor at the end.
How long do leftovers last?
Leftovers will stay fresh in the fridge for 3-5 days.
Can I use different cheeses?
Sure! We think mozzarella, emmental, jalsburg, fontina, provolone, and parmesan would give a slightly different but equally delicious flavor. When substituting the cheese in this recipe, make sure to choose one that is wonderfully melty.
Can I make this gluten-free?
Yes! Swap the all-purpose flour for cornstarch or arrowroot powder.
Could I use chicken instead of pork chops?
Yes, this recipe works equally well with chicken. Check out our french onion chicken for detailed instructions!
What can I use instead of wine?
You could use dry apple cider instead of wine or more broth.
Ways to serve french onion pork chops
We like to go all the way and serve these juicy smothered pork chops over a bed of roasted garlic mashed potatoes and a simple vegetable side dish like sautéed asparagus or quick garlic roasted carrots.
- 4 boneless pork chops
- ½ teaspoon EACH: salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 large onions (sliced)
- ½ teaspoon herbs de provence (or Italian seasoning)
- ½ cup white wine
- 2 tablespoons flour
- ¾ cup chicken stock (can sub beef stock)
- 4 slices swiss cheese
- ½ cup shredded gruyere cheee
- 1 cup croutons
- 1 teaspoon fresh tyme (optional)
- Turn your oven to 400 degrees Fahrenheit. Dry the pork chops with paper towels then season both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and sear the pork chops for 4 minutes per side then remove them from the pan – they won't be fully cooked.4 boneless pork chops, ½ teaspoon EACH: salt and pepper, 1 tablespoon olive oil
- Turn the heat down to medium and add the butter to the pan. Once it melts, add the onions and herbs de provence and mix well. Cover the pan and let the onions cook for 5 minutes. Stir the onions then cover the pan again and cook for 5 minutes more. Check the onions and stir a few times to make sure they are not browning too quickly. If they are, reduce the heat and add a little more butter.1 tablespoon butter, 2 large onions, ½ teaspoon herbs de provence
- Add the white wine to the onions, stir, then cook for 1 minute. Mix the flour into the onions then add the stock and stir until it thickens. Season to taste with salt and pepper.½ cup white wine, 2 tablespoons flour, ¾ cup chicken stock
- Return the pork chops and any accumulated juices to the pan, cover the pork chops with the swiss and gruyere cheeses, add the croutons around the pork then sprinkle the thyme over the top. Bake for 10-15 minutes, or until the cheese is melted and the pork reaches an internal temperature of 145 degrees Fahrenheit.4 slices swiss cheese, ½ cup shredded gruyere cheee, 1 cup croutons, 1 teaspoon fresh tyme
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.