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!
I originally published this recipe in 2014. Over the years I've updated this post several times with additional information, but the recipe itself has never changed.
**Please Note - The printable recipe card with detailed instructions and complete ingredient measurements for making Best French Onion Pork Chops is available near the end of this post. OR click on the "jump to recipe" button (found above) to be taken directly to the recipe.
The ingredient list:
**Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- Boneless Pork Chops
- Dijon Mustard
- Butter
- Olive Oil
- Sweet Onions
- Beef Stock (chicken stock also works)
- Wine (red or white)
- Fresh Thyme
- Gruyère or Swiss Cheese
- Salt and Pepper
Kitchen tools and equipment needed:
- large skillet
- skillet lid or aluminum foil
- chef's knife
- cutting board
- measuring cups and spoons
- cheese grater
- large slotted spoon
- spatula or slotted turner
- pastry brush
Why this recipe works?
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 iconic French onion soup!
This is an easy dinner recipe. Each and every time you make them and you'll get amazing results.
French Onion Pork Chops are perfect for a weeknight dinner, or they're even special enough for guests.
How long does it take to make French Onion Pork Chops?
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 the work without a whole lot of stirring is the trick to deeply caramelized onions.
What is the proper temperature for cooked 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?
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!
Can caramelized onions be made in advance?
Yes, and it's a great time saver!
Make the onions whenever you have 30 minutes to spare, and then keep them in an air-tight container in the fridge until ready to use.
Can French onion pork chops be made in a slow cooker?
Great question! Here’s what I would suggest.
- Brown the chops first in a skillet (as the recipe states). That should take about 4 minutes per side. Add them to the slow cooker.
- Make the caramelized onions in the same skillet (as the recipe states). That should take at least 30 minutes to get them deeply caramelized.
- Top the chops in the cooker with the caramelized onions.
Set the slow cooker to low and cook for 4 hours. - Add the onions to a platter and keep warm.
- Top the chops with cheese and allow it to melt over the chops in the cooker.
- Top the onions with the chops on the platter, garnish with thyme (if desired), serve, and enjoy! 🙂
I hope this helps.
Have a delicious day!
Renee
The reader reviews are in:
- "Pork chop recipes are so often a variation of the same recipe, but this one was so entirely different…and delicious. Served it last night and everyone loved it; even my 4-year-old granddaughter. Thanks for sharing." - Julie
- "This recipe is out of this world. I did add a little cornstarch water to it to make a gravy. I made it for my husband's birthday supper and he loved it. Thanks for sharing." - Debbi
- "This was amazing and I’ll be trying this out on chicken thighs soon as well." - Lori
- "This was excellent! A big hit with the whole family!" - Tanya
- "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." - Jared - "New Year's 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!!" - Steve R.
Side dishes to serve alongside French Onion Pork Chops:
*Roasted Parsnips & Carrots with Cardamom & Maple Syrup (pictured below)
The flavors of Roasted Parsnips & Carrots are great by themselves but add a dash of cardamom, and a drizzle of pure maple syrup and you now have a side dish that is a worthy companion to anything (and everything) else on the dinner plate.
*Cheesy Horseradish Mashed Potatoes (pictured below)
Make this cheesy horseradish mashed potato casserole in advance and pop them in the oven before you're ready to eat. Easy, cheesy, dinner is served.
*Low-Carb Mashed Cauliflower and Pea Casserole (pictured below)
Mashed cauliflower is mixed with cream cheese, butter, cream, garlic, and horseradish sauce for an extra zip of flavor! Even if you’re not a huge cauliflower fan, I hope you’ll give this recipe for cheesy Mashed Cauliflower Casserole a try because I believe it will make you (or someone you love) a cauliflower convert.
Below is the printable recipe card along with nutritional information for today's easy dinner recipe of French Onion Pork Chops.
French Onion Pork Chops
Ingredients
- 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 wine red or white will work
- ½ cup stock or broth beef or chicken will work
- 4 ounces Gruyere cheese shredded
Instructions
- 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.
Video
Notes
Nutrition
I sincerely hope you've enjoyed today's easy pork chop dinner recipe as much as I've enjoyed bringing it to you!
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Leigh Anne says
This was FANTASTIC!!! My husband loved it and asked if I saved this recipe! I actually added 1/2 cup wine and 1 cup broth to make it more soupy, and ate the soup part separate from the pork chops! Can't say enough about it. It was quick, easy, tasty and low carb! Thank you!
Renée says
So smart of you, Leigh Ann, to make two dishes out of one! I'm thrilled that your husband enjoyed it so much also.
Thanks for the comment and 5 star rating. I appreciate it!
Take good care,
Renee
Pam says
This was awesome!!!!! Do you think it will be good if you replace the pork with chicken? Sorry if I missed that.
Renée says
I'm so glad you enjoyed this recipe, Pam! Yes, swapping out chicken for the pork would be delicious. Just make sure you adjust the cooking times as needed so the chicken is cooked through. And remember that bone-in chicken takes longer to cook than boneless chicken. The proper internal temperature for cooked chicken is 165-degrees Fahrenheit.
I hope this is helpful. Take care and be well!
Renee
Pat says
So great! Next time, I’m going to add mushrooms!
Renée says
So glad you enjoyed the recipe, Pat. I think mushrooms would be a delicious addition!!
Great idea!
Take good care,
Renee
Marsha says
Everyone love the pork chops. Thanks
Renée says
My pleasure, Marsha! Thanks for letting me know, and for the great rating! I appreciate it!
Take good care,
Renee
Jessica says
These were divine and going on the regular rotation! Super easy to make!
Renée says
Thanks, Jessica. They deserve to be on regular rotation 🙂
Nellie Tracy says
Yum. This is my new favorite meal to make for Sunday dinners!
Renée says
It's a great meal for a Sunday dinner! Glad you like it, Nellie!
kitchenknives says
WOw, french onion pork chop recipe is very easy,i am going to try it at home very soon.
Renée says
I know you'll love them. Write back and let me know what you think. Enjoy 🙂
Jeremy says
Amazing recipe. I will definitely give it a try. Thanks for sharing.
Joah says
I am so anxious to try this delicious looking recipe. I want to make for a dinner party. Could it be made early in the day and reheated so that I can be with my guests and not in the kitchen?
Renée says
Hello, Joah. I've never tried it, but I don't see why it wouldn't work. When making the French onion pork chops in advance, I'd cook them just shy of done. That way when you reheat the dish the pork chops won't be overcooked. The proper internal temperature for cooked pork is 145-degrees Fahrenheit. I'd cook the pork chops to 130'ish-degrees and allow them to cool a bit before refrigerating. When it's time to reheat the chops, do so on the stovetop or in the oven (350-degrees) until you reach 145-degrees. It shouldn't take very long for that to happen. I hope this helps. Please let me know how this worked for you. Thanks so much, and enjoy!
Renee
Teresa says
Looks delicious and plan to try is why not rating. Was wondering if have cook time for instant pot as was going to cook in one.
Renée says
I have never made these in a pressure cooker but I’m sure you can. Brown the chops first. Remove. Caramelize the onions in the pot, return the browned chops. Set for 15 minutes under high pressure. Release pressure. Cover chops with cheese. Return lid to melt cheese. That’s what I’d do. Hope this helps!
Renee
wilhelmina says
This is such a satisfying meal! It has become one of our favorites!
Renée says
That's great, Wilhelmina! It's a favorite of ours, too!! Enjoy!
Ashley says
We love the flavors in this dish and will definitely make this again!
Renée says
Glad to hear it, Ashley!! Thanks 🙂
Helene says
Super flavorful, they all loved it at home. thanks!
Linda says
I'm a huge fan of French Onion soup so this recipe is just calling my name! It looks so juicy and tender and who could pass up all those caramelized onions?! This will be on my table come fall and I can't wait to share it with the family.
Julie says
Pork chop recipes are so often a variation of the same recipe, but this one was so entirely different...and delicious. Served it last night and everyone loved it; even my 4 year old granddaughter. Thanks for sharing.
Renée says
You've made my entire month with this comment, Julie! Thank you SO much!! 🙂
Margie Lohr says
Could I make these in a crockpot somehow so I don't need to be cooking them while my company is here.
Renée says
Hi, Margie!
Great question! Here's what I would suggest.
Brown the chops first in a skillet (as the recipe states). That should take about 4 minutes per side. Add them to the slow cooker.
Make the caramelized onions in the same skillet (as the recipe states). That should take at least 30 minutes to get them deeply caramelized.
Top the chops in the cooker with the caramelized onions.
Set the slow cooker to low and cook for 4 hours.
Add the onions to a platter and keep warm. Top the chops with cheese and allow it to melt over the chops in the cooker.
Top the onions with the chops on the platter, garnish with thyme (if desired), serve, and enjoy! 🙂
I hope this helps.
Have a delicious day!
Renee
Kim says
Now this looks like the comfort food I'm craving! Thank you! Can't wait to try it!
Renée says
I know you'll love this recipe, Kim! Enjoy!
Kelly Tomlinson says
I'm so into anything with french onion seasoning!
Renée says
🙂
Cassandra says
So even tho I burnt the heck out of the onions the pork chops were delicious thanks for the recipe!
Renée says
Sorry about the onions, but glad about the pork chops!!
Thanks for the rating! I appreciate it!
Renee
Theresa says
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!
Renée says
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!
Renee
Tanya says
This was excellent!
Big hit with the whole family!
Renée says
That's wonderful to hear, Tanya! Thank you so much for letting me know. I'm thrilled your entire family enjoyed it!
Renee
Jared Avery says
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.
Renée says
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!
Renee
Jared says
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!
Renée says
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.
Renee
Steve R says
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!!
Renée says
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!
Tayler Ross says
We tried this recipe tonight and OMG was it delicious! Can't wait to have it again!
Kelly says
These were so yummy! I love french onion soup and pork chops, so this was the perfect pairing. Will definitely make again.
Renée says
I'm so glad you enjoyed these chops! They're definitely a favorite with my family! Enjoy!
Nellie Tracy says
I love a good pork chop recipe! This looks absolutely amazing, can't wait to try it!
Renée says
Thanks, Nellie! I know you'll be pleased.
Tara says
These pork chops are fabulous! Definitely making them again.
Renée says
Great to hear. Thanks, Tara!!
Giulio Magrini says
Delicious! There are also so many ways you can adapt this recipe. I chose a bed of polenta which worked very well.
Renée says
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!
Dawn says
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!
Renée says
That's wonderful, Dawn! Thank you so much for letting me know.
Merry Christmas!!
Renee
Jesse says
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.
Renée says
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!!
Renee
Wilhelmina Wessel says
This is totally my family's kind of meal! I love the flavors and how easily this comes together!
Renée says
I'm so glad to hear that, Wilhelmina. Thank you!
April says
Just thinking about making these has me drooling like a teething baby. SO GOOD, can't wait to make them again!
Renée says
LOL. Glad you like them so much!! Thanks.
Pat says
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 ~
Pat says
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.
Renée says
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!
Meagen Brosius says
My husband LOVES French onion soup so we were super excited to try this. It's delicious and so easy! Yum!
Renée says
I'm so glad. This is one of our very favorite recipes, and it IS easy and IS super delicious. Enjoy!!
Tayler Ross says
I love french onion and pork chops, so this is my ideal meal! Love it!
Renée says
I guarantee it will become one of your favorite recipes! Thanks for visiting!
Lani says
will chops with bone in work?
Renée says
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!!
Renee
Joyce says
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.
Thanks
Renée says
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,
Renee
Joyce says
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.
Renée says
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,
Renee
Lora says
Wonderful!!!!! Thank you so much for sharing.
Hugs from Michigan, USA!
Renée says
It is my distinct pleasure, Lora! Thank you so much for your comment, and HUGS back to YOU!
Renee
Serena {Serena Bakes Simply From Scratch} says
These look divine! I love the flavors!
Amy says
Wow, so much flavor in this dish. These chops are over the top yummy.
Marla says
This looks wonderful!
Kimberly @ The Daring Gourmet says
Those pork chops look and sound absolutely terrific!
fabiola@notjustbaked says
Excellent dinner!
Erin @ Texanerin Baking says
I wish I craved meat! All I want is carbs. 😉 And these are some awesome looking chops!
Cathy@LemonTreeDwelling says
You just made pork chops look SO AMAZING!!! I can't wait to try this recipe!
Abeer says
Anything with french onions and I start drooling! lol 😉
thespeckledpalate says
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!
megunprocessed says
Such a flavorful recipe.
Michelle Verkade { A Latte Food } says
This looks so delicious! I love pork chops!
Megan Comer says
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!
Renée says
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.
Renee
Cindy g says
Can this be made in the crockpot or on the stovetop. My oven is broken. Sounds wonderful
Renée says
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.
Renee
Cindy says
Can this be made in crockpot or on stovetop. My oven is broken. Looks wonderful
Renée says
Hi Cindy!
I've answered your question in another comment box. Thanks for asking!
Renee
devyn says
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!!!
Renée says
I'm so thrilled to hear this! Thanks a million for letting me know. It makes me so happy!
Jennifer says
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!
Renée says
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!
Remee
carsten says
Is there a print friendly version of this? I really have to try.this. thank you
Renée says
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.
Renee
Carol Kommer says
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
Renée says
Hi Carol, I think provolone cheese would be an excellent choice! Go for it!
Renee
Lisa Corcoran says
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!
Renée says
Hi Lisa! That's the best thing you could have ever said to me. I'm so happy that you like this recipe! Enjoy 🙂
Renee
Linda says
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.
Renée says
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!
Caroline says
Con gradates on the weight loss. The recipe looks so yummy, going to make it to night.
Katie says
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!!!
Renee Goerger says
That means so much to me, Katie. Thank you for taking the time to let me know! I'm so happy you enjoy it!
Nutmeg Nanny says
9 pounds down...go you! These pork chops looks absolutely perfect. Love all those yummy caramelized onions.
Heather Schmitt-Gonzalez says
Flavor town! Holy cow, looks so incredibly delicious - I love everything about it. And congrats on losing those pounds, that rocks. 🙂
Angela {Mind Over Batter} says
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.
Lora CakeDuchess says
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!
Lauren says
I don't think I've ever had anything "French onion" besides soup or dip before. This is brilliant! making it soon!
The Food Hunter says
Love it!
Cookin' Canuck says
Congratulation, Renee! That is definitely something to celebrate! These pork chops look so flavorful and satisfying.
Ashley @ Wishes and Dishes says
Congrats on losing that weight! I would have the worst time with breads, also. Great recipe.
Brenda@SugarFreeMom says
Those caramelized onions look perfect!
Martha @ A Family Feast says
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!
Katerina @ Diethood says
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!