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French Onion Pork Chops

Tender pork chops smothered in a rich French onion sauce with melted cheese, combining classic flavors in a comforting one-pan meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, French
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in pork chops about 1 inch thick
  • 2 large yellow onions thinly sliced
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 tsp fresh thyme leaves
  • 1 cup beef broth
  • 1/2 cup dry white wine
  • 1 cup shredded Gruyere cheese
  • Salt and black pepper to taste

Equipment

  • Large oven-safe skillet (cast-iron preferred)
  • Mandoline (optional for thin onion slices)

Method
 

  1. Season pork chops generously with salt and pepper. Let sit at room temperature for 15-20 minutes before cooking for even cooking throughout.
  2. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear pork chops for 3-4 minutes per side until golden brown. Remove and set aside.
  3. Reduce heat to medium. Add butter, sliced onions, and a pinch of salt to the same skillet. Cook for 15-20 minutes, stirring occasionally, until onions are deeply caramelized and golden.
  4. Add minced garlic and fresh thyme; cook for 1 minute more until fragrant.
  5. Pour in white wine to deglaze the pan, scraping up any browned bits. Simmer for 2 minutes to reduce slightly.
  6. Add beef broth and return pork chops to the skillet. Spoon the caramelized onions over the chops.
  7. Top with shredded Gruyere cheese.
  8. Broil for 3-5 minutes until cheese is bubbly and golden brown.
  9. Let rest for a few minutes before serving to allow juices to redistribute.

Notes

Don't rush the onion caramelization - it takes 20-25 minutes for best results. Pat pork chops completely dry before searing for the best crust. Use room temperature chops for even cooking. For substitutions: Swiss, provolone, or mozzarella can replace Gruyere; boneless pork chops or chicken breasts work as alternatives; additional beef broth can replace wine.