**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.
The ingredient list for French Onion Pork Chops;
- Boneless Pork Chops
- Dijon Mustard
- Olive Oil
- Sweet Onions
- Beef Stock
- 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!
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!
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,
**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.
All the flavors you love in a traditional French onion soup are captured in this recipe for Boneless French Onion Pork Chops.
- 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
Brush the Dijon mustard evenly on both sides of the pork chops.
Season each chop, on both sides, with salt and pepper.
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).
Remove the browned chops to a plate and keep warm.
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.
Cook the onions, stirring only occasionally, until they're golden brown and caramelized. This should take at least 15 minutes over medium/high heat.
Add the wine, stock, and fresh thyme to the onions, making sure to scrape up the browned bits from the bottom of the pan.
Cook an additional 2-3 minutes after the addition of the wine and stock, stirring frequently.
Reduce the heat to medium and add the chops back into the skillet along with the onions.
Cover the skillet and cook for approximately 20-25 minutes, or until the chops are no longer pink in the center.
Remove the cover and add the shredded cheese to the top of each chop.
Return the cover to the skillet. Turn off the heat, and allow the cheese to melt.
Garnish the top of each chop with a sprig or two of fresh thyme.
Serve the chops on a bed of caramelized onions, making sure to remove the older thyme sprigs before serving.
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
I sincerely hope you’ve enjoyed this recipe for French Onion Pork Chops as much as I’ve enjoyed bringing it to you!
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Until we eat again, I hope you have a delicious day!
**Note – The post above includes affiliate links. As always, I truly thank you for your support!