French Onion Pork Chops Skillet
Transform weeknight dinners into a gourmet experience with this rich and savory French Onion Pork Chops Skillet recipe. Featuring tender bone-in pork chops nestled in a bed of caramelized onions infused with garlic, fresh thyme, and a deglazed sauce of beef broth and optional white wine, this one-pan dish is loaded with flavor. Finished with a touch of optional Gruyère cheese for a melty, golden top and garnished with fresh parsley, this skillet meal is perfect for cozy evenings. Simple yet indulgent, it’s ready in under an hour and pairs beautifully with crusty bread or creamy mashed potatoes to soak up every drop of the luscious sauce. Perfect for fans of French onion soup, this recipe takes comfort food to the next level!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 large yellow onions, thinly sliced
- 1 teaspoon sugar
- 3 cloves garlic, minced
- 2 cups beef broth
- 0.5 cup dry white wine (optional)
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 1 cup grated Gruyère cheese (optional)
Instructions
Season the pork chops on both sides with salt and pepper. Lightly dredge each pork chop in flour, shaking off any excess.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the pork chops for 3-4 minutes on each side until golden brown. Remove the pork chops from the skillet and set aside.
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Add the sliced onions and a pinch of salt. Cook for 15-20 minutes, stirring occasionally, until the onions are deeply caramelized. You can add the teaspoon of sugar halfway through cooking to enhance the caramelization.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
Pour in the beef broth and white wine (if using), scraping the bottom of the skillet to deglaze and release any browned bits. Stir in the thyme leaves.
Return the pork chops to the skillet, nestling them into the onion mixture. Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the pork chops are cooked through (internal temperature of 145°F/63°C).
If desired, sprinkle the Gruyère cheese on top of the pork chops during the last 5 minutes of cooking and cover to melt the cheese.
Garnish with chopped parsley before serving. Serve hot, optionally with crusty bread, mashed potatoes, or a green vegetable on the side.
Nutrition Facts
Calories |
3390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.8 g | 289% | |
| Saturated Fat | 97.0 g | 485% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 788 mg | 263% | |
| Sodium | 5456 mg | 237% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 25.0 g | ||
| Protein | 237.5 g | 475% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1287 mg | 99% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3764 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
