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Delicious French Onion Pork Chops served on a plate with melted cheese and caramelized onions.

French Onion Pork Chops

A comforting and flavorful dish combining caramelized onions, savory pork, and creamy mushroom soup, perfect for family dinners and gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 350
Ingredients Method Notes

Ingredients
  

Pork Chops
  • 4 to 6 pieces boneless pork chops, approximately 1 inch thick
Onion Mixture
  • 1 medium yellow onion, sliced
  • 1 tablespoon Gravy Master, Kitchen Bouquet, or soy sauce
  • 1 cup chicken broth
  • 1 can French onion soup
  • 1 can condensed cream of mushroom soup
  • 4 to 6 slices provolone cheese
  • 1/2 teaspoon black pepper, plus more to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder, optional
  • Salt to taste Salt, used lightly and to taste
  • 4 tablespoons butter, divided

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Pat the pork chops dry with paper towels. Season both sides with black pepper, garlic powder, onion powder, and chili powder if using. Be careful with the salt since the other ingredients are already salty.
  3. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the pork chops and sear them until they are nicely browned on both sides. You do not need to cook them through at this point.
  4. Transfer the browned pork chops to a baking dish that can fit them without stacking.
Cooking
  1. In the same skillet, add the remaining 2 tablespoons of butter and the sliced onions. Season lightly with black pepper, garlic powder, and onion powder. Sauté until the onions are soft and golden, scraping up the browned bits from the pork.
  2. Stir in the Gravy Master and French onion soup, then bring to a gentle simmer. Cook for about 5 to 10 minutes, stirring occasionally.
  3. In a separate bowl, whisk together the cream of mushroom soup and chicken broth until smooth. Pour this into the skillet with the onions. Stir well and simmer for another 5 to 10 minutes until hot and combined.
  4. Pour the onion gravy around and over the pork chops in the baking dish. Place a slice of provolone over each chop.
  5. Bake uncovered, checking the pork chops after about 20 minutes. Use an instant-read thermometer to ensure they reach at least 145°F (63°C).
  6. Remove from the oven and let the pork rest for at least 3 minutes before serving. Spoon plenty of the French onion gravy over each chop and enjoy.

Notes

For sweeter onions, consider using a yellow or sweet onion, and cook them until they are well caramelized. If you prefer a thicker gravy, reduce the chicken broth slightly or add a bit of cornstarch mixed with water during the simmering phase.