If you love pork chop recipes, also try our smothered pork chops, juicy baked pork chops, or pan-fried pork chops. One thing that’s important is not to rush the onions. They take a little bit of time to caramelize in the wine and butter, but this is what makes the flavorful base for the gravy. The pork chops are cooked in the sauce to juicy perfection, then it’s all smothered with cheese that gets melty in the oven. It’s easy enough to make on a weeknight, but we like to make it on cozy cool or rainy weekends when you want something hearty and filling without too much effort. Plus, it uses one pot so clean-up is a breeze!
How to make french onion pork chops
These french onion pork chops are surprisingly easy to make in just a few simple steps:
Pork chops – In this recipe, we use boneless pork chops. But if you love the delicious flavor of bone-in pork chops, simply simmer them in the sauce for a few extra minutes. Salt + pepper Olive oil Butter – don’t skip the butter! It adds a lot of rich flavor. Onions – any large white onions will work well for caramelizing. Herbs de provençe – a lovely blend of several French herbs and lavender. Here’s how you can make your own herbs de provençe spice mix. Italian seasoning makes a great substitute. White wine – a dry white wine is traditional for French cooking. Flour – all-purpose flour for thickening the sauce. Chicken stock – make your own homemade chicken stock, beef bone broth, or mushroom stock could also work as a base for the gravy. Swiss + gruyere cheese – a deliciously rich and creamy combo. Croutons – store-bought will work in a pinch, but making your own like these garlic parmesan croutons is worth every ounce of effort. Thyme – optional, but fresh thyme adds a lovely herby flavor at the end.
For something lighter, serve them with a salad like an asparagus salad with balsamic glaze or roasted winter green salad.
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