French Onion Pork Chops Recipe
User Reviews
4.8
French Onion Pork Chops Recipe
Description
This recipe starts by seasoning boneless pork chops and searing them to develop a golden crust. The onions are slowly cooked in butter with herbs de Provence to develop sweetness and depth without browning too quickly. White wine deglazes the pan, lifting flavor from the pan and adding acidity.
The sauce thickens with flour and is enriched with chicken or beef stock, creating a velvety base. The chops return to the pan, covered with slices of Swiss and shredded Gruyere cheeses which melt into a rich, nutty topping. Croutons add crispness on top, contrasting the tender pork and creamy sauce. Fresh thyme may be sprinkled for an aromatic finish.
This dish is a hearty main course, ideally served with vegetables or potatoes that complement the creamy onion sauce. It balances savory, sweet, and slightly herbal flavors while combining multiple textures in each bite.
Ingredients
- 4 pork chops boneless
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 large onion sliced
- ½ teaspoon herbes de provence or Italian seasoning
- ½ cup white wine
- 2 tablespoons flour
- ¾ cup chicken stock can sub beef stock
- 4 lices swiss cheese
- ½ cup gruyere cheese shredded
- 1 cup croutons
- 1 teaspoon thyme optional, fresh
Instructions
- Turn your oven to 400 degrees Fahrenheit. Dry the pork chops with paper towels then season both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and sear the pork chops for 4 minutes per side then remove them from the pan - they won't be fully cooked.
- Turn the heat down to medium and add the butter to the pan. Once it melts, add the onions and herbs de provence and mix well. Cover the pan and let the onions cook for 5 minutes. Stir the onions then cover the pan again and cook for 5 minutes more. Check the onions and stir a few times to make sure they are not browning too quickly. If they are, reduce the heat and add a little more butter.
- Add the white wine to the onions, stir, then cook for 1 minute. Mix the flour into the onions then add the stock and stir until it thickens. Season to taste with salt and pepper.
- Return the pork chops and any accumulated juices to the pan, cover the pork chops with the swiss and gruyere cheeses, add the croutons around the pork then sprinkle the thyme over the top. Bake for 10-15 minutes, or until the cheese is melted and the pork reaches an internal temperature of 145 degrees Fahrenheit.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 514kcal | 26% |
| Carbohydrates | 18g | 6% |
| Protein | 42g | 84% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 133mg | 44% |
| Sodium | 648mg | 27% |
| Potassium | 719mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 398IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 358mg | 36% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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