French Onion Pork Chops

Cheesy pork chops smothered in onion gravy and topped with chives and toasted breadcrumbs in a cast iron skillet.

These mouthwatering French Onion Pork Chops are slathered in a savory onion gravy, then topped with gruyère cheese for comfort food perfection!

5 from 27 votes

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Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 530kcal

Author: Dana Sandonato

Ingredients

4 boneless pork chops I like to use top loin
Sea salt and cracked black pepper
1/2 cup all purpose flour, + 1 TBSP
2 tsp onion powder (optional)
1 tsp dried thyme (optional)
1/4 cup unsalted butter
1/4 cup olive oil
3 cups thinly sliced onions Preferably sliced with a mandolin on the thinnest setting
1 shallot, thinly sliced
2 TBSP fresh thyme
2 cloves of garlic, smashed and minced
1/2 cup dry white wine, like sauvignon blanc or pinot grigio
1/2 cup beef stock/broth
1 tsp Better Than Bouillon beef base (optional) I like adding this for a little extra oumph!
1 tsp Worcestershire sauce
1 cup grated gruyère cheese
2 TBSP panko breadcrumbs, toasted *See notes
Fresh chopped chives, for garnish

Instructions

Preparing the pork:

In a shallow baking dish, mix the flour, onion powder, and dried thyme together; set aside.
Place the pork chops, two at a time, into a large freezer bag and pound them down to a thickness of about 1/2 an inch with a meat mallet. Remove the chops from the bag and repeat this process with the other two chops. When done, season the chops with salt and pepper.
Dredge the pork chops, one by one, in the flour mixture. Put them onto a plate or cutting board.

Cooking the pork chops:

Melt half of the butter in a skillet over medium-high heat. When the butter is mostly melted, add half of the olive oil.
When the butter and oil are lightly sizzling, transfer two pork chops to the skillet. Cook them for 3 minutes, then carefully flip them over and cook for another 2-3 minutes. Both sides should achieve a nice golden crust.
When done cooking, transfer the chops to a paper-towel lined plate or cutting board, and repeat the process with the two other chops. (If your skillet is large enough to fit all four without overcrowding, do it all in one shot.)

Preparing the sauce:

Preheat your oven broiler and position the oven rack just above the middle.
Heat the remaining butter and oil in the pan. When the butter melts, add all of the onions into the pan and stir them to coat with the butter and oil. Lightly salt them, and stir in the fresh thyme.
When the onions have softened and are golden in color (this should take about 5 minutes), add the garlic and sauté for about a minute.
Pour white wine into the pan to deglaze, scraping up any pan bits. This will give the sauce extra flavor! Let it simmer for about a minute.
While the wine simmers, whisk the beef stock, Worcestershire sauce, and flour together in a small bowl or cup. Add it to the skillet, and let it simmer until the mixture thickens, stirring often. This should take about 2-3 minutes.
Nestle the pork chops into the pan and spoon some of the onion gravy over each one.
Top the pork chops with shredded gruyère, then pop them under the broiler for just a few minutes—until the cheese melts and is bubbling and slightly golden. Keep a close eye on them, because every broiler is different and you don't want them to burn. Mine were done under my broiler in about 2-3 minutes.
Remove the skillet from the oven, garnish the chops with toasted breadcrumbs and freshly chopped chives, and serve!

Notes

To toast your breadcrumbs, simply heat a dry pan over medium-high heat. Once the pan is hot, place the breadcrumbs into the pan and bring the heat down to medium-low. Heat them until they are golden in color, shaking the pan periodically to avoid burning. This usually takes about 5 minutes, but keep a close eye on them.

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