If you are anything like me, and you love french onion soup… you will love this pork chop recipe. It’s kinda like a pot of french onion soup and a pan of pork chops had a baby. I love this dish because it comes together quickly and doesn’t skimp on flavor.
You want to make sure you slice your onions relatively thin, like the photo above. You don’t want huge chunks of onions because it will take forever to cook down.
After preheating your pan and oven, you’ll start by just searing the pork chops on each side for one to two minutes. We don’t want to fully cook the pork.
This is just to get a nice golden brown color on them. We will finish cooking them in the oven later. Then you will move them onto a plate and start cooking down your onions in the same skillet.
Stirring frequently, you’ll cook the onions for about 8 minutes, or until they look like this. Then you’ll sprinkle in the seasoning, garlic and the flour and stir it around for a couple more minutes. After that add the chicken broth and bring to a simmer until it thickens nicely.
Once the sauce has thickened nicely, you’ll add the pork chops back in and cover them with the onions. Then place the thinly sliced provolone cheese on top to cover all of the pork, and pop it into a preheated oven until the pork is done cooking and the cheese is bubbly.
TOTAL yum factor! Those bits of browned cheese are my favorite part. Let it rest for a few minutes and serve it up! I like to serve mine over rice or mashed potatoes.
French Onion Pork Chop Recipe
- 1 to 1.5 pounds pork chops
- 2 medium onions
- 3 cloves fresh garlic, peeled
- 1.5 teaspoons white pepper (divided use)
- 1.5 teaspoons salt (divided use)
- 1 cup chicken broth
- 2 tablespoons all purpose flour
- 3 tablespoons olive oil
- 1 teaspoon italian seasoning
- 5 to 6 slices of thin provolone OR swiss cheese
- Place cast iron pan in oven and preheat the oven to 400 degrees. If you are using a stainless steel pan, skip putting it inside the oven while it preheats.
- Season the pork chops on each side with white pepper and salt. In a hot skillet over high heat, add the olive oil and sear the pork chops for 1 to 2 minutes on each side just to get a golden brown color. This part is not to fully cook the pork. Remove from the pan and set aside. Turn the heat down to medium low.
- While the pan is cooling down to medium low heat, chop the onions up into thin half moon slices (see above photo) and mince the garlic. Add the onions to the skillet and stir frequently for about 8 minutes, or until they are soft and starting to become translucent. Add the Italian season, minced garlic and the rest of the salt and pepper. Stir well and then add the flour. Stir well for 1 to 2 minutes, cooking the flour slightly. Then add the chicken broth and bring to a simmer. Simmer until it thickens, about 2 to 5 minutes, stirring occasionally to prevent the onions from burning.
- Add the pork chops back into the pan and move the onions around so that most of them are now on the pork chops(if you don’t have an oven safe pan, transfer to a baking dish). Top with the thinly sliced cheese, ensuring that all the pork is covered. Bake in the 400 degree oven for 15 to 20 minutes, or until the pork is cooked through and the cheese is bubbly and starting to brown.
- Take it out of the oven and let cool for 5 minutes, enjoy!
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