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French Onion Smothered Pork Chops
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5 from 1 vote

French Onion Smothered Pork Chops

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main
Servings: 4
Author: Pam - For the Love of Cooking / Original by Lemon Blossoms


  • 4 thick boneless pork chops
  • Sea salt and freshly cracked pepper, to taste
  • Garlic powder, to taste
  • Dried thyme, to taste
  • 2 tbsp butter
  • 2 yellow onions, sliced
  • 2 cloves of garlic, minced
  • 1 tsp fresh thyme leaves
  • 2 tbsp flour
  • 1/4 cup red wine
  • 1 1/2 cups beef (or chicken) broth
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 cup Gruyere cheese, shredded (more if desired)
  • Fresh thyme sprigs, garnish
  • 1 tbsp fresh parsley, chopped, garnish


  • Pat the pork chops dry then season them with sea salt, freshly cracked pepper, garlic powder, and fresh thyme, to taste, on both sides; set aside. 
  • Heat the butter in a large oven-proof cast iron skillet over medium heat. Add the onions and cook, stirring often, for 20 minutes, until softened and golden brown, and caramelized. 
    Side Note: If the skillet gets dry while cooking and the onions are getting burned add a bit of water, you want them to cook slowly, not get charred.
  • Remove the caramelized onions from the skillet and set them aside. 
  • Drizzle the olive oil in the skillet and heat over high heat. Add the seasoned pork chops and cook for about 2-3 minutes, or until golden brown then flip them over and cook for another 2-3 minutes, or until golden brown; remove from the skillet and set on a plate. At this point, the pork is not cooked through.
  • Turn the heat to medium and return the onions to the skillet along with the minced garlic and fresh thyme leaves. Cook, stirring constantly, for 1 minute. 
  • Add the flour and cook, stirring constantly, for 2 minutes. 
  • Stir in the wine and mix well. 
  • Stir in the broth, Worcestershire sauce, and Dijon mustard. Mix until well combined. Season with sea salt and freshly cracked pepper, to taste.
  • When the sauce comes to a simmer, nestle the pork chops in the sauce. Cover the skillet with a lid and cook for about 5-7 minutes, or until the pork reaches a temperature of 145-150, for medium-rare. 
  • Top the chops with Gruyere then place in the oven under the broiler until the cheese is melted, gooey, and a bit golden. 
  • Remove from the oven then add fresh thyme sprigs and some fresh parsley to the top. Serve immediately.