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Four seared boneless pork chops submerged in caramelized onion gravy with melted toasted cheese in a black ceramic dish. (French Onion Pork Chops)

French Onion Pork Chops with Melted Swiss and Mozzarella

Juicy seared pork chops submerged in a velvety caramelized onion gravy and topped with bubbly melted Swiss and mozzarella cheese. A perfect one-pan dinner for French onion soup lovers.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, French-Inspired
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 pieces thick-cut boneless pork chops 1-inch thick
  • 3 large yellow onions thinly sliced
  • 2 tbsp unsalted butter 30g
  • 1 tbsp olive oil 15ml
  • 1.5 cups beef stock 350ml
  • 1 tbsp all-purpose flour 8g
  • 0.5 cup shredded Swiss cheese 60g
  • 0.5 cup shredded Mozzarella cheese 60g
  • 1 tsp fresh thyme sprigs plus more for garnish
  • 1 tbsp fresh parsley finely chopped

Equipment

  • 1 Deep circular black ceramic baking dish or large skillet
  • 1 Whisk

Method
 

Preparation
  1. Season pork chops with salt and pepper. Heat oil in a deep ceramic dish or skillet over medium-high heat. Sear chops for 3-4 minutes per side until golden brown. Remove and set aside.
  2. Add butter to the pan. Add sliced onions and cook for 15-20 minutes over medium heat until golden and translucent. Stir in flour for 1 minute.
  3. Gradually whisk in beef stock and add thyme sprigs. Simmer for 5 minutes until the gravy is thick and velvety.
  4. Return pork chops to the pan. Top with mixed Swiss and mozzarella. Broil for 2-3 minutes until cheese is bubbly and has toasted spots. Garnish with parsley.

Notes

Use thick-cut chops to prevent drying out.
Watch the broiler carefully to achieve golden spots without burning.