Two cheesy French onion pork chops on a blue scalloped plate

Boneless French Onion Pork Chops

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All the flavors you love in a traditional French onion soup are captured in this recipe for boneless French Onion Pork Chops. Plus, they’re low carb and delicious! Make some today!
Two juicy brown pork chops on a pretty blue scalloped plate with caramelized onion, melted cheese, and fresh thyme sprigs.
French Onion Pork Chops will soon become a family favorite!

French Onion Pork Chops are my go-to meal when I’m craving a highly flavorful meal but without all the carbs. This recipe is one of the most popular on my site, and after you make them, you’ll understand why!
This easy pork chop recipe is completely satisfying for any carnivore who is conscious of upping the protein in their diet. And also for any lover of French onion soup!

**Please Note – The printable recipe card with detailed instructions and complete ingredient measurements for making Boneless French Onion Pork Chops is available near the end of this post.


Vertical photo collage of pork juicy brown pork chops with melted cheese and thyme sprigs.

The ingredient list for French Onion Pork Chops;

  • Boneless Pork Chops
  • Dijon Mustard
  • Butter
  • Olive Oil
  • Sweet Onions
  • Beef Stock
  • Wine
  • Fresh Thyme
  • Gruyère or Swiss Cheese
  • Salt and Pepper

Why this recipe works?

I’m proud to say that over the past few weeks, I’ve lost a total of nine pounds. I’ve been very mindful of each and every item I’m putting into my mouth, and I’ve drastically cut back on my intake of white flour and white sugar products.

Luckily for me, I’ve never had much of a sweet tooth so cutting back of sugary treats hasn’t really been a problem. However, the cutting back of white flour products like bread and bagels isn’t quite as easy.

I do, however, love a hearty portion of protein with some ooey, gooey cheese. Enter, stage left, Boneless French Onion Pork Chops and take your much-deserved bow!

Two juicy pork chops on a pretty blue plate with cheese, caramelized onions and fresh thyme sprigs.

How long does it take to make this recipe?

From start to finish, this recipe will take approximately 50 minutes depending on how thick your pork chops are, and if they are bone-in or boneless. Please be aware that bone-in pork chops will take longer to cook through than boneless pork chops.

That said, the thing that will take the longest, is caramelizing the onions. I recommend giving your onions at least 20 minutes to caramelize with the heat set on medium to medium/high.

Stir the onions only occasionally while they’re cooking. Leaving the pan to do its work without a whole lot of stirring is the trick to deeply caramelized onions.

What is the proper temperature for pork?

145-degrees is the proper internal temperature for pork.

Be careful not to cook the pork chops to a higher temperature or it may be dry and less flavorful.

Is there anything I can substitute for the wine in this recipe if I don’t like cooking with wine?

You can opt out of the wine by using additional beef or chicken stock.

I also suggest giving a squeeze of fresh lemon juice to the stock in order to mimic the acidic component the wine would have otherwise supplied.

Can I use either red or white wine?

YES! Either choice will work. Even a rosé!

Vertical closeup image of two pork chops with cheese and caramelized onions on a blue plate with a black and white napkin.

Topped with a little bit of Swiss cheese (or feel free to use Gruyère), serve this tasty pork chop recipe along with a nice side salad and some Roasted Parsnips & Carrots with Cardamom & Maple Syrup.

Or, if you’re feeling indulgent, how about over some mashed potatoes, pasta or even polenta or rice? Oh no! What have I done? Now my stomach is seriously growling at me! ACK!

For a few low carb side dish suggestions to serve alongside French Onion Pork Chops, please click on the following recipe titles for,


Vertical Title Text Collage of pork chops with cheese and onions.


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**The following affiliate links are some suggested products I’ve chosen that will aid you in the making and serving of this recipe for Boneless French Onion Pork Chops if desired.

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Below is the printable recipe card for today’s French Onion Pork Chops.
If you’ve enjoyed this recipe, and are anxious to give it a try, I’d appreciate if you’d take a moment to give this recipe some feedback by way of stars near the comment section at the end of this post, OR in the recipe card feature, itself. Thank you so very much! 🙂
3.25 from 130 votes
Fabulous Boneless French Onion Pork Chops
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

All the flavors you love in a traditional French onion soup are captured in this recipe for Boneless French Onion Pork Chops.

Course: Main Course
Cuisine: Comfort Food, French
Keyword: boneless French Onion Pork Chops, boneless pork chop recipe
Servings: 4 people
Calories: 465 kcal
Renee - Kudos Kitchen: Renée - Kudos Kitchen
  • 4 boneless pork chops
  • 3 tablespoons Dijon mustard
  • 2 tablespoon olive oil, divided
  • 4-5 large sweet onions, sliced
  • 7 - 8 sprigs fresh thyme plus additional for garnish
  • 1 tablespoon butter
  • 1 teaspoon salt, plus additional to season the chops
  • ½ teaspoon pepper, plus additional to season the chops
  • ¼ cup dry red or white wine
  • ½ cup beef or chicken stock
  • 4 ounces shredded Swiss or Gruyere cheese
  1. Brush the Dijon mustard evenly on both sides of the pork chops.
  2. Season each chop, on both sides, with salt and pepper.
  3. Add 1 tablespoon of olive oil to a large skillet over medium/high heat and brown the chops on both sides, (approximately 2-3 minutes per side).
  4. Remove the browned chops to a plate and keep warm.
  5. In the same skillet add the remaining 1 tablespoon of olive oil, the butter, and the sliced onions, stirring well to coat the onions in the oil. Add 1 teaspoon salt and ½ teaspoon black pepper.

  6. Cook the onions, stirring only occasionally, until they're golden brown and caramelized. This should take at least 15 minutes over medium/high heat.
  7. Add the wine, stock, and fresh thyme to the onions, making sure to scrape up the browned bits from the bottom of the pan.
  8. Cook an additional 2-3 minutes after the addition of the wine and stock, stirring frequently.
  9. Reduce the heat to medium and add the chops back into the skillet along with the onions.
  10. Cover the skillet and cook for approximately 20-25 minutes, or until the chops are no longer pink in the center.

  11. Remove the cover and add the shredded cheese to the top of each chop.
  12. Return the cover to the skillet. Turn off the heat, and allow the cheese to melt.
  13. Garnish the top of each chop with a sprig or two of fresh thyme.
  14. Serve the chops on a bed of caramelized onions, making sure to remove the older thyme sprigs before serving.
Recipe Notes

tools and equipment:

a large skillet with a lid (or aluminum foil), cutting board, chef's knife, measuring spoons, measuring cups, wooden spoon or slotted spoon, box grater, tongs, pastry brush

Nutrition Facts
Fabulous Boneless French Onion Pork Chops
Amount Per Serving (1 g)
Calories 465 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 11g 55%
Cholesterol 128mg 43%
Sodium 953mg 40%
Potassium 611mg 17%
Total Carbohydrates 7g 2%
Protein 39g 78%
Vitamin A 7.1%
Calcium 30.3%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

I sincerely hope you’ve enjoyed this recipe for French Onion Pork Chops as much as I’ve enjoyed bringing it to you!

Two boneless pork chops on a blue scalloped plates with cheese and caramelized onions.
French Onion Pork Chops are everything you love about French onion soup, but with more to sink your teeth into!


Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to contact me directly, or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!

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Until we eat again, I hope you have a delicious day!

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**Note – The post above includes affiliate links. As always, I truly thank you for your support!

  • 6.8K


  1. YAY! Congrats!! I probably gained 9, but that's just between you and I… 😛
    French Onion-all the things, please! I could bathe in this!

  2. Congrats on the weight loss – especially impressive because being a food blogger can be very hard on the waistline! This looks amazing – and if this is your "diet" food – I'm excited to start your diet plan!

  3. Those caramelized onions look perfect!

  4. Congrats on losing that weight! I would have the worst time with breads, also. Great recipe.

  5. How do you lose weight in December? That's impossible 😉 I wish I could say the same but unlike you, I have not been very mindful lately. While I'm not worried about my weight, I am starting to feel sluggish. This recipe looks fabulous, Renee! As always, I love your step by step guide, it makes it so easy to follow along!

  6. Congratulation, Renee! That is definitely something to celebrate! These pork chops look so flavorful and satisfying.

  7. I don't think I've ever had anything "French onion" besides soup or dip before. This is brilliant! making it soon!

  8. I'm so proud of you to lose weight during the holidays, Renee! Really, not easy to do any time of the year, but especially during festive times! Those French onions are calling my name! What a wonderful comfort dish!

  9. Flavor town! Holy cow, looks so incredibly delicious – I love everything about it. And congrats on losing those pounds, that rocks. 🙂

    • Congratulations on your weight loss!! I'm a sugar junkie. As such, my hips will always betray me and expand. I love this dish so much, Renee! I love French onion soup and there isn't a piece of pork I didn't like. This is my flavor station. I'm getting off.

  10. 9 pounds down…go you! These pork chops looks absolutely perfect. Love all those yummy caramelized onions.

  11. This is now my favorite pork chop recipe. I have made it twice and will be making it again soon! Served it over mashed cauliflower. Thank you for this delicious recipe!!!

  12. Con gradates on the weight loss. The recipe looks so yummy, going to make it to night.

  13. Thank you for this recipe. It is beyond delicious. I’m not sure how you did the prep in 25 minutes, especially caramelizing the onions, but I know I’m a “slow” cook. I used half the salt and it was perfect.

    • I tend to use higher heat than I probably should. I’m glad you enjoyed the recipe and tailored the salt to your own preferences.
      Thanks for taking the time to visit, and comment, Linda!

  14. Lisa Corcoran

    I tried this the other night and it was the most delicious pork chop I ever had in my life. Thank you SO much for posting this! I’ll be making these often!

  15. Carol Kommer

    Thinking of trying this tomorrow night. Could you use provolone chess instead of swiss. That’s what I use when making French onion soup. Thanks

  16. Is there a print friendly version of this? I really have to try.this. thank you

    • Hello!
      Yes, right by the title of the recipe, there is a link that says “Print This Recipe.”
      Please click on that phrase and it will generate a printer friendly version of the recipe.
      Thanks so much for asking.

  17. Are you putting the pork chops onto a “dry” pan? You aren’t cooking them in any oil? I just want to make sure before I burn 4 pork chops!

    • Hi Jennifer!
      If you’re cooking the chops in the same skillet that you’ve cooked the onions then there should be enough residual oil and flavor to cook the chops. HOWEVER, if you’re worried about burning the chops, please feel free to add more oil before browning them. It won’t hurt the recipe at all and I promise, I won’t tell a soul.
      Thanks for your question!

  18. Absolutely delicious! The entire family loved this dinner and so easy to make!!! So happy to finally make a dinner that all will eat. Thank you!!!

  19. Can this be made in crockpot or on stovetop. My oven is broken. Looks wonderful

  20. Can this be made in the crockpot or on the stovetop. My oven is broken. Sounds wonderful

    • Hi Cindy! Great question. Thanks for asking it. As a matter of fact you can easily finish this dish on the stovetop. All you need to do is cover the skillet and reduce the heat to a low simmer. Allow the chops to simmer until cooked through (approximately 15-20 minutes). Then cut the heat, remove the lid, add the cheese, replace the lid and allow the cheese to melt. Serve along with the caramelized onions.
      I hope this answers your question and that you enjoy this recipe!
      Take care and thanks for reading.

  21. Megan Comer

    Hi there! So excited to try this recipe but really don’t want to spend money on buying an entire bottle of wine for just a little in this recipe. Can I just leave it out or is there a substitute? Thanks in advance!

    • Hi Megan,
      I totally get it, and this is a great question!
      It may seem like a weird substitution but if you leave out the wine, you can add 1-2 tablespoons of balsamic vinegar instead. With this adaptation, I know that you’ll still truly enjoy this recipe. Because the red wine adds a bit of acidity to cut through the richness of the pork, the vinegar will have the same effect and still add a depth of flavor that the red wine would have. I hope this makes sense. Again, great question. I’m so glad you asked and I appreciate that you came to visit me here in my Kudos Kitchen.
      Thanks so much.

  22. This looks so delicious! I love pork chops!

  23. Such a flavorful recipe.

  24. French Onion Soup is my all-time favorite wintertime comfort food. I have no doubt this recipe is gonna be well-loved in my house!

  25. Anything with french onions and I start drooling! lol 😉

  26. You just made pork chops look SO AMAZING!!! I can’t wait to try this recipe!

  27. I wish I craved meat! All I want is carbs. 😉 And these are some awesome looking chops!

  28. Those pork chops look and sound absolutely terrific!

  29. This looks wonderful!

  30. Wow, so much flavor in this dish. These chops are over the top yummy.

  31. These look divine! I love the flavors!

  32. Wonderful!!!!! Thank you so much for sharing.
    Hugs from Michigan, USA!

  33. Hi. Beef has become so expensive, I am always looking for new recipes using pork.
    What cut of pork did you use for this? Is it boneless, center cut? How thick should the chops be? Thanks so much.

    • Hi, Joyce!
      Yes, I used a boneless pork chop and they were approximately 1″ thick, or slightly thicker.
      These days pork chops can get away with being a tiny bit pink in the center so they’re not overcooked, dry and tasteless.
      However, ground pork should always be cooked so no pink remains and the internal temperature reaches 160 degrees on a meat thermometer.
      Boneless pork chops take a shorter amount of cooking time, and bone-in take longer because of the bone.
      If it makes you more comfortable, make sure the center of your chops (boneless or bone-in) reaches an internal temperature of 155 degrees before removing them from the heat.
      They will continue cooking a little bit after they’ve been removed from the heat.
      I hope this information is helpful.
      I think your husband will love the chops.
      If you have additional questions, please let me know.
      Thanks so much,

  34. Hi. Beef has become so expensive, I have started cooking more pork. What cut of pork did you use and how thick were the chops?
    I am eager to try this recipe but want to be sure to do it right the first time around so that my husband likes it (hopefully) enough for it to become a keeper.

    • Hi, Joyce.
      Thanks for the great question.
      I’ve answered you in another thread.
      Please let me know if there is anything else I can do for you.
      Take care,

  35. will chops with bone in work?

    • Hi, Lani!
      Yes, pork chops with the bone will work. You may need to cook them a little longer because of the bone IF they’re very thick.
      If they’re thinner pork chops with the bone, the cooking time will likely be the same.
      Nowadays pork is perfectly fine to consume if it’s a tad pinkish in color after cooking.
      Hope this helps.
      Enjoy the recipe!!

  36. I love french onion and pork chops, so this is my ideal meal! Love it!

  37. Meagen Brosius

    My husband LOVES French onion soup so we were super excited to try this. It’s delicious and so easy! Yum!

  38. I have made this recipe before with a slight variation.
    Instead of chicken stock and wine, I use a jar of pork or brown gravy.
    By adding just one large sliced onion 20 minutes before the pork chops
    are tender, eliminates the need to cook the onions. They soften in the
    gravy. The cooked pork chops are thoroughly cooked, soft and delish
    after simmering for one hour in the gravy after they’ve been seared.

    • I appreciate your comment and the changes you’ve made to my recipe. However, since you’ve not followed the recipe (as written) I think it’s unfair that you’ve only given my recipe 3 stars. Perhaps had you tried the recipe as written you’d agree that it would be worth a 5-star rating. Have a wonderful day!

  39. I am so pleased that you enjoyed my comment and the changes I have offered.
    Therefore, I feel perfectly at ease telling you, that my criticism was not directed
    at your recipe per se. My judgement is based on the minimal amount of time spent
    simmering the pork chops in the recipe’s directions. I know they need to simmer longer.
    Thanks for your reply. Enjoy the day ~

  40. Just thinking about making these has me drooling like a teething baby. SO GOOD, can’t wait to make them again!

  41. Wilhelmina Wessel

    This is totally my family’s kind of meal! I love the flavors and how easily this comes together!

  42. I enjoyed making this, it was fun but I ended up with a fairly dry chop so I’m not sure if the chop was too thick for the liquids suggested or if I did something wrong. I considered lowering the score to a 4 but my wife absolutely adored the dish as is so I might just be overly critical of my own cooking rather than there being a fault with the recipe itself.

    • Hi, Jesse!
      I suppose the only thing I can say is maybe cut the cooking time down just a little if you think the pork was too dry.
      However, since your wife adored the dish, possibly that’s not even necessary and you need to stop being so critical of your cooking. 😉
      Anyway, have a great day and happy cooking!!

  43. I made this dish along with the parsnips and carrots tonight for our Christmas eve meal and it was a hit! I will definitely make it again.

    Merry Christmas!

  44. Giulio Magrini

    Delicious! There are also so many ways you can adapt this recipe. I chose a bed of polenta which worked very well.

    • Fantastic idea! I’d also love them over mashed potatoes, but at the time I came up with the recipe I wasn’t eating carbs. 😉
      Happy New Year, Giulio!

  45. These pork chops are fabulous! Definitely making them again.

  46. I love a good pork chop recipe! This looks absolutely amazing, can’t wait to try it!

  47. These were so yummy! I love french onion soup and pork chops, so this was the perfect pairing. Will definitely make again.

  48. Tayler Ross

    We tried this recipe tonight and OMG was it delicious! Can’t wait to have it again!

  49. New Years resolution is to cook for myself more. Since I’m a 35 year old man (who ALWAYS eats out) I have to start with easy dishes. This is a super easy dish! I was worried about the simmer time with the pork, and how my sauce would turn out. Wow, was I amazed! This dish is outstanding!! Thanks a ton for sharing this recipe! Will make over and over again!!

    • This is the best comment, EVER! Thanks so much for taking the time to let me know that you’ve enjoyed the recipe AND cooking at home! I’m sure you rocked it! Happy New Year!

  50. Is there anything that would be good to marinate the pork chops, perhaps the wine? I’m not much of a cook but I try to marinate everything I can.
    Also, I went with cooking wine instead of wine wine…that shouldn’t be a problem, right?
    I’m very excited to try this!

    • Hi, Jared!

      If you wish you can brush the chops with a light touch of apple cider vinegar and allow them to “marinate” for 10 minutes. Dry the chops with a paper towel before continuing. The acid in the vinegar will help to tenderize the pork. I use vinegar often to tenderize proteins. However, because there is also an acidic component in the Dijon mustard, that ingredient works as a marinade (of sorts) for the chops, so additional marinating isn’t actually required. If you like, let the chops sit for 10-15 minutes after brushing with the mustard and then continue with the recipe.

      As far as the cooking wine. I always prefer cooking with a wine I would drink and not one specifically made for cooking. Cooking wines are usually bitter in taste so the results won’t be as good as if you were to use a drinking wine. However, if you’re in a pinch and have no other choice than to use the cooking wine, cut back on the amount just a little and also cut back on the salt called for in the recipe.

      I hope this helps. I’d love to hear how the recipe worked for you and what (if any) changes you’ve made to make it your own.

      Thanks so much for your questions.

  51. Jared Avery

    I cut back the cooking wine like you suggested (but only a tiny bit) and let the chops sit with the Dijon while I got everything else together…except I had already sliced the onions. The rest I did my best to follow your recipe. It was great, I absolutely loved it!
    Also, for having very little real cooking experience, it was quite easy to prep and cook.

    • That’s wonderful, Jared! I’m so pleased.
      Thank you for letting me know, and congratulations on cooking a great meal!
      Now, what are you going to cook next? 😉
      Have a wonderful weekend!

  52. This was excellent!
    Big hit with the whole family!

  53. Excited about trying this recipe! It appears to be right up my alley. My Dad has moved in with me and has dietary restrictions (a mile long, it seems on some days) and I happened upon this recipe in a search for something tasty but within limits. This looks like it will fit the bill!

    • That makes me so happy, Theresa! I hope you and your dad both love it and will come back and let me know. I wish your dad the best of health.
      Have a great day!

  54. Cassandra

    So even tho I burnt the heck out of the onions the pork chops were delicious thanks for the recipe!

  55. I’m so into anything with french onion seasoning!

  56. Now this looks like the comfort food I’m craving! Thank you! Can’t wait to try it!

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