French Onion Pork Chops (One Pan)

What You’ll Need to make Baked French Onion Pork Chops

• Thick Boneless Pork Chops – 4 to 6 pork chops, depending on how many you want to make (1-2 pounds).

• Butter – We use regular salted butter, but unsalted butter may also be used.

• Yellow Onion – We use one large yellow onion, about 1 1/2 cups, sliced into thin wedges. White onions, sweet onions, or red onions may be used instead.

• Garlic – 2 cloves garlic finely chopped. You can substitute garlic paste, minced garlic, or in a pinch, use 1/2 teaspoon of garlic powder.

• Cooking Sherry – This adds a nice traditional French Onion Soup flavor. Acceptable substitutions are white wine vinegar, apple cider vinegar or sherry vinegar.

• Pantry Spices – Dried thyme leaves, kosher salt & ground black pepper.

• Beef Broth – This is a must have ingredient as this is the base of the flavor for these pork chops.

• Provolone Cheese – 4 – 6 slices, you’ll need one slice to lay on each pork chop. If you don’t have Provolone, you can use mozzarella, Fontina or Gruyere.

How To Make One Pan French Onion Pork Chops

Pork chops are always a great weeknight meal because they are super versatile. This one pan meal uses a cast iron pan to sear the pork chops, caramelize the onions and then bake the cheesy, smothered pork chops in french onion flavors. Easy and delicious!

A tip before you cook: Cutting the onion into thin strips before starting this recipe is a big time saver.

Set an oven rack in the upper third of the oven and preheat the oven to 450 degrees F. Season pork chops with salt and pepper.

Melt 2 tablespoons butter in a large cast iron or other oven proof skillet over medium-high heat. Add the pork chops to the skillet.

Sear 3-4 minutes per side until slightly browned. Pork chops will not be cooked all the way through. Remove to a plate and set aside.

Reduce heat to medium and add the remaining tablespoon of butter to the pan.

Add the onions and garlic, seasoning with salt and pepper to taste. Cook, stirring often until golden brown and softened, about 7 minutes.

Add cooking sherry and thyme and then stir in the beef broth, scraping up any browned bits from the bottom of the skillet.

Return the pork chops and any juices collected on the plate back to the skillet. Spoon some of the pan sauce over each pork chop.

Place a slice of Provolone cheese on the top of each pork chop. Smother with onions.

Place skillet into preheated oven and bake on the top rack until the pork chops are cooked through to at least 145 degrees F and the cheese is melted, bubbly, and slightly browned, 8 to 10 minutes.

Serve immediately, spooning extra onions and sauce over the top. Enjoy!