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    Home » Main Course Recipes » Pork and Ham Recipes

    Published: Jul 3, 2019 · Modified: Feb 8, 2021 by Renée · This post may contain affiliate links · 120 Comments

    French Onion Pork Chops

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    Closeup image of a French onion pork chop with a title text overlay graphic in the center
    Title Text Overlay Graphic of a closeup of French Onion Pork Chops on a bed of caramelized onions with melted cheese and fresh thyme sprigs
    All the flavors you love in a traditional French onion soup are captured in this recipe for French Onion Pork Chops. 
    Make them ASAP and I promise you won't be sorry!
    Vertical title text closeup image of a French onion pork chop with melted cheese and a thyme sprig.

    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.

    Subscribe to my Kudos Kitchen channel on YouTube. See you there!!

    Title text vertical photo collage of juicy brown French onion pork chops with melted cheese and thyme sprigs.

    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.

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

    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.

    Overhead photo of a oval white bowl filled with roasted parsnips and carrots with a serving spoon.

    *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.

    A casserole dish filled with cheese horseradish mashed potatoes with melted butter on top.

    *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.

    A casserole dish filled with mashed cauliflower and pea casserole with a head of cauliflower and butter in the background.

    Title text vertical closeup image of French Onion Pork Chops


    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

    Renee Goerger
    All the flavors you love in a traditional French onion soup are captured in this recipe for boneless French onion pork chops.
    3.82 from 285 votes
    Print Recipe Pin Recipe Save recipe Saved Recipe!
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Main Course
    Cuisine Comfort Food
    Servings 4 servings
    Calories 468 kcal

    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

    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

    Serving: 1servingCalories: 468kcalCarbohydrates: 8gProtein: 39gFat: 29gSaturated Fat: 12gCholesterol: 128mgSodium: 1007mgFiber: 1gSugar: 1g
    Tried this recipe?Let us know how it was!

    I sincerely hope you've enjoyed today's easy pork chop dinner recipe as much as I've enjoyed bringing it to you!

    Title Text Overlay Graphic of a closeup of French Onion Pork Chops on a bed of caramelized onions with melted cheese and fresh thyme sprigs

    This post may contain affiliate links which won’t change your price but will share some commission.

    As an Amazon Associate, I earn from qualifying purchases. When I find a great product or service I like to share it with my readers. For additional information please view my privacy policy.

    More Pork and Ham Recipes

    • A Chicken Cordon Bleu Salad on a platter with cheese and meat.
      Chicken Cordon Bleu Salad
    • A Ham and Cheese Tater Tot Breakfast Bake in a silver skillet.
      Ham and Cheese Tater Tot Breakfast Bake
    • A bowlful of German Pork Ribs and Sauerkraut along with carrots, an orange napkin, and a fork.
      German Pork Ribs and Sauerkraut
    • A closeup of a silver skillet filled with Skillet Pork Tenderloin with Cinnamon Apples.
      Skillet Pork Tenderloin

    Reader Interactions

    Comments

    1. Leigh Anne says

      December 13, 2022 at 6:48 pm

      5 stars
      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!

      Reply
      • Renée says

        December 14, 2022 at 6:46 am

        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

        Reply
    2. Pam says

      February 03, 2021 at 7:20 pm

      This was awesome!!!!! Do you think it will be good if you replace the pork with chicken? Sorry if I missed that.

      Reply
      • Renée says

        February 04, 2021 at 6:45 am

        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

        Reply
    3. Pat says

      December 08, 2020 at 6:55 pm

      So great! Next time, I’m going to add mushrooms!

      Reply
      • Renée says

        December 09, 2020 at 6:38 am

        So glad you enjoyed the recipe, Pat. I think mushrooms would be a delicious addition!!
        Great idea!
        Take good care,
        Renee

        Reply
    4. Marsha says

      August 01, 2020 at 9:40 am

      5 stars
      Everyone love the pork chops. Thanks

      Reply
      • Renée says

        August 01, 2020 at 10:50 am

        My pleasure, Marsha! Thanks for letting me know, and for the great rating! I appreciate it!
        Take good care,
        Renee

        Reply
    5. Jessica says

      July 07, 2020 at 2:12 pm

      5 stars
      These were divine and going on the regular rotation! Super easy to make!

      Reply
      • Renée says

        July 14, 2020 at 6:42 am

        Thanks, Jessica. They deserve to be on regular rotation 🙂

        Reply
    6. Nellie Tracy says

      July 07, 2020 at 1:46 pm

      5 stars
      Yum. This is my new favorite meal to make for Sunday dinners!

      Reply
      • Renée says

        July 07, 2020 at 1:58 pm

        It's a great meal for a Sunday dinner! Glad you like it, Nellie!

        Reply
    7. kitchenknives says

      June 30, 2020 at 9:04 am

      WOw, french onion pork chop recipe is very easy,i am going to try it at home very soon.

      Reply
      • Renée says

        June 30, 2020 at 1:58 pm

        I know you'll love them. Write back and let me know what you think. Enjoy 🙂

        Reply
    8. Jeremy says

      May 01, 2020 at 7:05 am

      Amazing recipe. I will definitely give it a try. Thanks for sharing.

      Reply
    9. Joah says

      March 06, 2020 at 8:28 am

      5 stars
      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?

      Reply
      • Renée says

        March 06, 2020 at 9:31 am

        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

        Reply
    10. Teresa says

      October 28, 2019 at 3:18 pm

      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.

      Reply
      • Renée says

        October 28, 2019 at 3:52 pm

        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

        Reply
    11. wilhelmina says

      October 13, 2019 at 10:20 am

      5 stars
      This is such a satisfying meal! It has become one of our favorites!

      Reply
      • Renée says

        October 14, 2019 at 12:15 pm

        That's great, Wilhelmina! It's a favorite of ours, too!! Enjoy!

        Reply
    12. Ashley says

      October 13, 2019 at 9:36 am

      5 stars
      We love the flavors in this dish and will definitely make this again!

      Reply
      • Renée says

        October 14, 2019 at 12:16 pm

        Glad to hear it, Ashley!! Thanks 🙂

        Reply
    13. Helene says

      July 04, 2019 at 7:57 am

      5 stars
      Super flavorful, they all loved it at home. thanks!

      Reply
    14. Linda says

      July 04, 2019 at 7:51 am

      5 stars
      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.

      Reply
    15. Julie says

      July 02, 2019 at 11:53 am

      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.

      Reply
      • Renée says

        July 02, 2019 at 12:26 pm

        You've made my entire month with this comment, Julie! Thank you SO much!! 🙂

        Reply
    16. Margie Lohr says

      June 29, 2019 at 9:51 pm

      Could I make these in a crockpot somehow so I don't need to be cooking them while my company is here.

      Reply
      • Renée says

        June 30, 2019 at 6:57 am

        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

        Reply
    17. Kim says

      May 21, 2019 at 2:03 pm

      5 stars
      Now this looks like the comfort food I'm craving! Thank you! Can't wait to try it!

      Reply
      • Renée says

        May 21, 2019 at 5:43 pm

        I know you'll love this recipe, Kim! Enjoy!

        Reply
    18. Kelly Tomlinson says

      May 21, 2019 at 12:37 pm

      5 stars
      I'm so into anything with french onion seasoning!

      Reply
      • Renée says

        May 21, 2019 at 5:43 pm

        🙂

        Reply
    19. Cassandra says

      April 02, 2019 at 6:36 pm

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

      Reply
      • Renée says

        April 02, 2019 at 8:42 pm

        Sorry about the onions, but glad about the pork chops!!
        Thanks for the rating! I appreciate it!
        Renee

        Reply
    20. Theresa says

      March 21, 2019 at 12:57 pm

      5 stars
      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!

      Reply
      • Renée says

        March 21, 2019 at 1:16 pm

        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

        Reply
    21. Tanya says

      March 04, 2019 at 1:45 pm

      This was excellent!
      Big hit with the whole family!

      Reply
      • Renée says

        March 04, 2019 at 2:43 pm

        That's wonderful to hear, Tanya! Thank you so much for letting me know. I'm thrilled your entire family enjoyed it!
        Renee

        Reply
    22. Jared Avery says

      January 25, 2019 at 6:50 pm

      5 stars
      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.

      Reply
      • Renée says

        January 25, 2019 at 8:36 pm

        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

        Reply
    23. Jared says

      January 25, 2019 at 12:45 pm

      5 stars
      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!

      Reply
      • Renée says

        January 25, 2019 at 1:53 pm

        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

        Reply
    24. Steve R says

      January 02, 2019 at 8:15 pm

      5 stars
      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!!

      Reply
      • Renée says

        January 03, 2019 at 3:18 pm

        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!

        Reply
    25. Tayler Ross says

      January 02, 2019 at 5:17 pm

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

      Reply
    26. Kelly says

      January 02, 2019 at 4:30 pm

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

      Reply
      • Renée says

        January 02, 2019 at 4:42 pm

        I'm so glad you enjoyed these chops! They're definitely a favorite with my family! Enjoy!

        Reply
    27. Nellie Tracy says

      December 31, 2018 at 10:48 am

      5 stars
      I love a good pork chop recipe! This looks absolutely amazing, can't wait to try it!

      Reply
      • Renée says

        December 31, 2018 at 11:52 am

        Thanks, Nellie! I know you'll be pleased.

        Reply
    28. Tara says

      December 31, 2018 at 8:14 am

      5 stars
      These pork chops are fabulous! Definitely making them again.

      Reply
      • Renée says

        December 31, 2018 at 11:52 am

        Great to hear. Thanks, Tara!!

        Reply
    29. Giulio Magrini says

      December 30, 2018 at 12:24 pm

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

      Reply
      • Renée says

        December 30, 2018 at 12:53 pm

        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!

        Reply
    30. Dawn says

      December 24, 2018 at 10:20 pm

      5 stars
      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!

      Reply
      • Renée says

        December 25, 2018 at 6:44 am

        That's wonderful, Dawn! Thank you so much for letting me know.
        Merry Christmas!!
        Renee

        Reply
    31. Jesse says

      December 22, 2018 at 12:51 am

      5 stars
      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.

      Reply
      • Renée says

        December 22, 2018 at 8:44 am

        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

        Reply
    32. Wilhelmina Wessel says

      November 27, 2018 at 11:14 am

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

      Reply
      • Renée says

        November 27, 2018 at 11:35 am

        I'm so glad to hear that, Wilhelmina. Thank you!

        Reply
    33. April says

      November 27, 2018 at 10:08 am

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

      Reply
      • Renée says

        November 27, 2018 at 10:49 am

        LOL. Glad you like them so much!! Thanks.

        Reply
    34. Pat says

      November 12, 2018 at 8:11 pm

      3 stars
      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 ~

      Reply
    35. Pat says

      November 12, 2018 at 3:25 pm

      3 stars
      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.

      Reply
      • Renée says

        November 12, 2018 at 5:36 pm

        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!

        Reply
    36. Meagen Brosius says

      September 21, 2018 at 6:09 pm

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

      Reply
      • Renée says

        September 21, 2018 at 8:30 pm

        I'm so glad. This is one of our very favorite recipes, and it IS easy and IS super delicious. Enjoy!!

        Reply
    37. Tayler Ross says

      September 21, 2018 at 3:59 pm

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

      Reply
      • Renée says

        September 21, 2018 at 8:30 pm

        I guarantee it will become one of your favorite recipes! Thanks for visiting!

        Reply
    38. Lani says

      September 14, 2018 at 1:30 pm

      will chops with bone in work?

      Reply
      • Renée says

        September 14, 2018 at 2:01 pm

        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

        Reply
    39. Joyce says

      August 10, 2018 at 5:29 pm

      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

      Reply
      • Renée says

        August 10, 2018 at 6:17 pm

        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

        Reply
    40. Joyce says

      August 10, 2018 at 5:10 pm

      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.

      Reply
      • Renée says

        August 10, 2018 at 6:16 pm

        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

        Reply
    41. Lora says

      March 14, 2017 at 6:15 am

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

      Reply
      • Renée says

        March 14, 2017 at 12:53 pm

        It is my distinct pleasure, Lora! Thank you so much for your comment, and HUGS back to YOU!
        Renee

        Reply
    42. Serena {Serena Bakes Simply From Scratch} says

      February 16, 2017 at 5:46 pm

      These look divine! I love the flavors!

      Reply
    43. Amy says

      February 16, 2017 at 8:55 am

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

      Reply
    44. Marla says

      February 15, 2017 at 8:23 pm

      This looks wonderful!

      Reply
    45. Kimberly @ The Daring Gourmet says

      February 15, 2017 at 6:34 pm

      Those pork chops look and sound absolutely terrific!

      Reply
    46. fabiola@notjustbaked says

      February 15, 2017 at 1:42 pm

      Excellent dinner!

      Reply
    47. Erin @ Texanerin Baking says

      February 15, 2017 at 1:36 pm

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

      Reply
    48. Cathy@LemonTreeDwelling says

      February 15, 2017 at 11:18 am

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

      Reply
    49. Abeer says

      February 15, 2017 at 2:24 am

      Anything with french onions and I start drooling! lol 😉

      Reply
    50. thespeckledpalate says

      February 14, 2017 at 8:34 pm

      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!

      Reply
    51. megunprocessed says

      February 14, 2017 at 5:53 pm

      Such a flavorful recipe.

      Reply
    52. Michelle Verkade { A Latte Food } says

      February 14, 2017 at 12:40 pm

      This looks so delicious! I love pork chops!

      Reply
    53. Megan Comer says

      October 24, 2016 at 9:27 am

      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!

      Reply
      • Renée says

        October 24, 2016 at 10:38 am

        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

        Reply
    54. Cindy g says

      July 29, 2016 at 9:39 pm

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

      Reply
      • Renée says

        July 30, 2016 at 8:39 am

        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

        Reply
    55. Cindy says

      July 29, 2016 at 9:33 pm

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

      Reply
      • Renée says

        July 30, 2016 at 8:41 am

        Hi Cindy!
        I've answered your question in another comment box. Thanks for asking!
        Renee

        Reply
    56. devyn says

      March 07, 2016 at 6:13 pm

      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!!!

      Reply
      • Renée says

        March 07, 2016 at 6:25 pm

        I'm so thrilled to hear this! Thanks a million for letting me know. It makes me so happy!

        Reply
    57. Jennifer says

      March 05, 2016 at 6:09 pm

      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!

      Reply
      • Renée says

        March 05, 2016 at 6:37 pm

        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

        Reply
    58. carsten says

      February 21, 2016 at 8:07 pm

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

      Reply
      • Renée says

        February 21, 2016 at 8:14 pm

        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

        Reply
    59. Carol Kommer says

      February 17, 2016 at 7:40 pm

      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

      Reply
      • Renée says

        February 17, 2016 at 7:47 pm

        Hi Carol, I think provolone cheese would be an excellent choice! Go for it!
        Renee

        Reply
    60. Lisa Corcoran says

      January 22, 2016 at 5:47 pm

      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!

      Reply
      • Renée says

        January 22, 2016 at 6:21 pm

        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

        Reply
    61. Linda says

      January 20, 2016 at 6:31 pm

      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.

      Reply
      • Renée says

        January 20, 2016 at 7:10 pm

        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!

        Reply
    62. Caroline says

      January 18, 2016 at 1:14 pm

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

      Reply
    63. Katie says

      December 08, 2015 at 5:01 pm

      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!!!

      Reply
      • Renee Goerger says

        December 08, 2015 at 8:45 pm

        That means so much to me, Katie. Thank you for taking the time to let me know! I'm so happy you enjoy it!

        Reply
    64. Nutmeg Nanny says

      January 14, 2015 at 3:40 pm

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

      Reply
    65. Heather Schmitt-Gonzalez says

      January 13, 2015 at 12:21 pm

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

      Reply
      • Angela {Mind Over Batter} says

        January 13, 2015 at 11:24 pm

        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.

        Reply
    66. Lora CakeDuchess says

      January 13, 2015 at 11:30 am

      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!

      Reply
    67. Lauren says

      January 13, 2015 at 2:02 am

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

      Reply
    68. The Food Hunter says

      January 12, 2015 at 9:08 pm

      Love it!

      Reply
    69. Cookin' Canuck says

      January 12, 2015 at 11:40 pm

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

      Reply
    70. Ashley @ Wishes and Dishes says

      January 12, 2015 at 10:02 pm

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

      Reply
    71. Brenda@SugarFreeMom says

      January 12, 2015 at 9:34 pm

      Those caramelized onions look perfect!

      Reply
    72. Martha @ A Family Feast says

      January 12, 2015 at 9:21 pm

      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!

      Reply
    73. Katerina @ Diethood says

      January 12, 2015 at 4:45 pm

      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!

      Reply

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