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French Onion Smothered Pork Chops
4.9 from 129 votes

French Onion Smothered Pork Chops

French Onion Smothered Pork Chops are pan-seared boneless pork loin chops nestled in a gravy rich with caramelized onions, garlic, and beef broth, topped with melting slices of Swiss-style cheese and finished with fresh rosemary. The method involves creating deeply golden onions first, then deglazing and thickening into a savory sauce that complements the juicy pork.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 4 - 5 people
Calories: 394 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4 - 5 pork chops , boneless (~ 150-200g/5-7oz each) (Note 1)
  • 1/2 tsp garlic powder
  • salt
  • black pepper
  • 2 onion sliced into rings (brown, yellow or white, large
  • 2 garlic minced, cloves
  • 1.5 tbsp / 25g butter (or olive oil)
  • 1 tsp neutral cooking oil if needed, generic cooking oil
  • salt
  • black pepper
  • 1 cup/250ml beef broth low sodium, or stock
  • 2 tbsp flour
  • 4 lices cheese (Note 2)
  • rosemary leaves finely chopped fresh

Instructions

    Cup of Yum
  1. Caramelise Onions: Melt butter on medium (or medium low for strong stoves). Add onion and garlic, cook 15 minutes until golden brown and caramelised, stirring regularly (see video). Remove from skillet.
  2. Prepare Chops: Sprinkle chops with garlic, salt and pepper.
  3. Sear: Add oil into skillet if needed. Turn heat up to high. Sear chops 1 minute on each side until nicely browned but not cooked inside. Remove onto plate.
  4. Gravy: Turn heat down to medium. Return onion into skillet, scraping in juices. Add flour, mix.
  5. Add beef broth and mix until incorporated. Season sauce to taste with salt and pepper.
  6. Simmer Chops in Sauce: When it comes to a simmer, give it a big stir then add pork chops.
  7. Top chops with cheese, cover with lid to melt and finish cooking the chops through - only 3 minutes for thin chops like I'm using. Internal temp of 160F/70C for no pink (or 155F/68C for blush of pink). 
  8. Garnish: Remove lid, sprinkle with rosemary. Spoon over French Onion Gravy, then sprinkle with more rosemary.
  9. Serve immediately, over mashed potato or similar.

Notes

  • For pork chops about 1.5 cm thick, sear briefly and simmer to internal temperature of 160°F (70°C) for no pink; thicker chops require longer simmering and resting.
  • Use Gruyere, Swiss, Gouda, or Masdaam cheese for melting; mozzarella is less flavorful but acceptable, while cheddar or similar cheeses may bleed into the gravy.
  • This recipe adapts well to chicken or beef; adjust simmering time and cheese choice accordingly.
  • Let chops rest for 5 minutes after cooking to allow juices to settle.