French Onion Pork Chops

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French Onion Pork Chops, If you love French onion soup, you’re going to love these French Onion Pork Chops, smothered with yummy caramelized onions and melted gooey cheese. Plus all the tips and tricks you will need for always juicy perfect pork chops – also, it is ready in under 40 minutes!

Wet Brine for Juicy Pork Chops

Whether you’re making these French onion pork chops, or any other pork chop recipe, I have two mega important tips for juicy, never dry, pork chops.

  • Use thick-cut pork chops. You’ll want a pork chop that is at least 1 inch thick. I often use bone-in pork chops for extra flavor, but boneless pork chops work just as well…. as long as they’re thick!
  • Brine your pork chops! I’ll say it louder for the people in the back… BRINE! YOUR! PORK! CHOPS!
  • Forgot to thaw your pork chops? No problem! Put the frozen pork chops directly in the brine and keep in the brining solution until fully thawed.
  • Use an instant-read thermometer to ensure the pork is not overcooked. Remove from the skillet as soon as the center of the pork chop reaches 140 °F.

First, we have to sear our pork chops. They have already been brined and then we’ll caramelize the onions until golden brown, about 15 minutes. Then, just like French onion soup, we’ll add some beef broth to make an almost gravy-like consistency. Top the chops with cheese and onions.

Serve this great steak with Garlic Goat Cheese Mashed Potatoes, Make-Ahead Mashed Potatoes or Sour Cream Mashed Potatoes. Throw in some fresh baked French Bread…wonderful meal.


French Onion Pork Chops

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French Onion Pork Chops are an excellent dinner time favorite.

  • Author: Bunsen Burner Bakery
  • Prep Time: :05
  • Brine Time: 8hrs
  • Cook Time: :35
  • Total Time: 8:40
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stove Top


Units Scale

For the Brine:

  • 1/3 cup kosher salt
  • 1/3 cup brown sugar
  • 1 tablespoon whole peppercorns
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 4 cups water

For the Pork Chops:

  • 2 tablespoons vegetable oil
  • 4 (1 to 1 1/2-inch thick) pork chops, bone in or boneless
  • 4 tablespoons unsalted butter
  • 2 large onions, thinly sliced into half moons
  • 1/2 tablespoon salt (plus more to taste)
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh thyme (or 1/2 teaspoon dried)
  • 2 tablespoons flour (or cornstarch, for gluten free)
  • 1/2 cup beef broth
  • 1 cup shredded gruyere cheese


  1. Make the Brine. In a large pot, combine salt, brown sugar, peppercorns, rosemary, thyme, and water. Heat just until warm enough for sugar and salt to dissolve. Remove from heat and cool completely. Place the pork chops in the brine, cover, and refrigerate for at least 2 hours or up to 12 hours.
  2. Sear the pork chops. Heat a large cast-iron or other heavy bottom skillet over high heat. Add the oil and heat until smoking, then turn down the temperature to medium high. Remove the pork chops from the brine and pat dry (continue to pat dry until all external moisture is removed). Cook for 5 minutes, flip, and cook an additional 5 minutes on the other side until the temperature reaches 140 °F when tested with an instant-read thermometer. Remove pork chops from the skillet
  3. Caramelize the onions. Add the onions to the cast iron skillet and turn the head down to medium-low. Stir in the butter, salt, and garlic cloves. Cook for 15 minutes, stirring frequently, until light golden brown in color. Add the thyme and sprinkle with the flour (or cornstarch) to cover the onions; then stir to combine. Add the beef broth, season to taste with additional salt and pepper as desired, and bring to a.simmer for 3 minutes. Scrape the onions and gravy out of the pan and set aside.
  4. Smother the pork chops. Add the pork chops back into the skillet and cover with the shredded cheese. Cover the skillet with a lid and heat over medium-low heat for 4 to 5 minutes until pork chops are warmed through and cheese is melted. (Alternatively, broil under high for 2-3 minutes). Cover each pork chop with the caramelized onions and serve.
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