French onion pork chops are a comforting one-pot meal featuring tender pork chops smothered in a rich onion gravy and melted mozzarella cheese.
French Onion Pork Chops
These pork chops have all the flavor of French onion soup and are great for a simple weeknight dinner or serve it up to family and friends you have over.
Pair this pork chop recipe with mashed potatoes, roasted vegetables, bread, and butter, or any of your favorite sides. It is a great dish to even pair with a side of rice.
Whether you use your tried and true skillet or reach for seasoned cast iron, this French onion smothered pork chop recipe is one of my favorites. I love how it all cooks on the stovetop and is no fuss. Just adjust the heat to work with the type of skillet you are cooking in.
Simple steps, basic ingredients, and a dish kids and adults can enjoy. What’s not to love?
Here is what you will need:
- Pork Chops
- Coconut Oil
- Balsamic Vinegar
- Salt & Pepper
- Herbs de Provence
- Beef Broth
- Arrowroot or Cornstarch
Bone-in or Boneless Pork Chops
The choice is up to you if you want to use boneless pork chops or bone-in. Either will work, you just want to adjust the cooking time as needed to the thickness and style of chop you use. The pork needs to reach an internal temperature of 145 degrees. You can use a meat thermometer to ensure the pork is reached the proper temperature.
What Is Herbs de Provence?
Herbs de Provence is a dried mix of spices and herbs. Most of the time is filled with basil, thyme, rosemary, marjoram, oregano, bay leaf, and more. This is a very popular herb blend that is used in a lot of French and Mediterranean cuisine dishes.
You can find this spice and herb blend in the spice section at your local grocery store.
How To Make French Onion Pork Chops
Start by adding half of the butter and oil to the skillet and heat to medium.
Toss in your onions and begin to saute them, as directed in the printable recipe card below.
Add in 1/2 cup of broth and vinegar and cook for another 10 minutes or so, allowing the liquid to absorb into the onions.
Season your pork chops, then remove the onions from the skillet and toss the pork chops in to brown.
Once you have cooked your chops 4 minutes per side, go ahead and add the onions back in. Stir in the arrowroot and the rest of the broth. Cook until the liquid reduces and forms a gravy.
Top with mozzarella cheese, allow the cheese to melt, then serve and enjoy!
What To Serve With Skillet Pork Chops
- Mashed Potatoes
- Roasted or Steamed Veggies
The pork chops store really well. If you happen to have leftovers simply store them in the refrigerator for up to three days. Then just reheat in the microwave or warm on the stove. If you find the gravy is too thick add a little broth to help thin it up.
You can freeze your leftover pork chops as well. Place in an airtight container and freeze for up to three months. Thaw in the fridge overnight before reheating.
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- 2 Tablespoons coconut oil, divided
- 2 Tablespoons butter, divided
- 2 onions, sliced
- 2 teaspoons balsamic vinegar
- 4 pork chops
- Salt and pepper, to taste
- 1 teaspoon herbs de Provence, optional
- 1 cup beef broth, divided
- 1 Tablespoon arrowroot powder*
- 4 slices mozzarella cheese, or 1 cup shredded
- Place half of coconut oil and butter in a large skillet over medium heat. Add onions and saute for 3-4 minutes until translucent, then add ½ cup broth and the vinegar. Continue cooking until the onions absorb the liquid. Remove onions from skillet
- Meanwhile, season the pork chops with salt, pepper, and herbs de Provence.
- Add remaining oil and butter to the skillet. Cook pork chops for about 4 minutes per side, until well browned.
- Add the onions back to the pan.
- Stir arrowroot powder into the remaining broth and add to the pan. Continue cooking until the liquid is reduced by half and turns into a thick gravy.
- Add one slice of mozzarella cheese (or ¼ cup shredded) to each pork chop. If it doesn't melt easily, place a lid on the skillet to assist.
Cornstarch can be used in place of arrowroot powder, if desired.
This recipe was shared on The Weekend Potluck.