French Onion Pork Chops

Tender Pork Chops Smothered in Rich Onion Gravy and Provolone

French Onion Pork Chops are one of those dinners that feel like Sunday comfort food without requiring you to spend your entire Sunday in the kitchen.

Thick boneless pork chops are seasoned and browned in butter, then nestled into a rich gravy made with sautéed onions, French onion soup, cream of mushroom soup, chicken broth and one of my favorite comfort-food ingredients, Gravy Master.

Then we add provolone.

Because if we’re calling something French onion, I feel like melted cheese should probably be involved. Any cheese will please you in this recipe.

Everything finishes together in the oven until the pork is tender and the cheese has melted into that savory onion gravy.

Put one of these chops next to a pile of mashed potatoes and spoon that gravy over EVERYTHING.

This Is My Kind of Comfort Food

This recipe has all the things I want when I’m craving a comfort-food dinner.

Pork chops.

Onions.

Butter.

Gravy.

Cheese.

And something involving mashed potatoes on the side.

It’s basically French onion soup decided it wanted to become Sunday dinner.

What I particularly like is that the recipe LOOKS and tastes like you fussed over it much more than you actually did.

We’re using a few convenience ingredients to help make the grvay.

And before anyone starts yelling at me about canned soup, we’ll get to that. Please hear me out!

What Pork Chops Should I Buy?

For this recipe, I prefer thick-cut boneless pork chops approximately 1 inch thick.

We’re searing the pork first and then giving it time to finish cooking in that delicious onion gravy.

A very thin pork chop can be fully cooked before the gravy and cheese have had enough time together.

A thicker chop gives you a little more breathing room. You will not have to worry about these drying out.

Look for chops that are fairly uniform in thickness so they finish cooking around the same time. You can also talk to the people at the meat counter to get what you are looking for.

Can I Use Bone-In Pork Chops?

Yes you can.

Bone-in chops can work very well in this recipe.

The important thing isn’t really bone-in versus boneless.

It’s THICKNESS. Thickness is the key to good chops.

A 1/2-inch pork chop and a 1 1/2-inch pork chop cannot reasonably be expected to cook for exactly the same amount of time.

Use the recipe timing as a guide and the internal temperature of your pork as the real answer.

Thickness Matters More Than the Clock

This was something I mentioned in the original post, but it deserves much more emphasis.

The pork chops I use are thick.

If you buy thin chops, they will cook much faster.

If you buy giant butcher-cut pork chops, they may take longer.

Your pan and oven matter.

The temperature of the chops when they go into the oven also is important.

This is why I don’t want you standing in front of your oven saying:

“April said 30 minutes!”

April does not know how thick the pork chop in your kitchen is.

Use a thermometer. I beg of you. As you cook more, you will get more comfortable about knowing when meat is done, but now is not the time to guess.

Pork Chops Don’t Need to Be Cooked Until They’re Dry

A lot of us grew up eating pork that was cooked until it was extremely well done. Thanks to the “pork is the other white meat campaign”.

That is one reason pork chops have a reputation for being dry.

Whole pork chops are safely cooked when they reach 145°F internally and are allowed to rest for at least 3 minutes.

You don’t need to keep cooking them simply because you think pork has to be completely white and firm inside.

Insert an instant-read thermometer into the thickest portion of the chop.

If you’re checking a thinner chop, I find it easier to insert the thermometer from the SIDE so the tip reaches the center.

Why Sear the Pork Chops First?

Technically, could you put raw pork chops into gravy and cook everything? yes.

But we’re going for flavor.

Searing creates a beautifully browned exterior on the pork and leaves browned bits in the skillet.

Then we’re going to cook our onions and gravy in that SAME skillet.

Those browned bits become part of the sauce.

This is one of those little steps that makes a convenience-ingredient recipe taste much more homemade. If you do not have time, the recipe will still be good, but try this step next time to reach greatness.

Pat the Pork Chops Dry

Before seasoning the pork, pat the surface dry with paper towels.

Moisture works against browning.

If your pork goes into the hot skillet wet, it has to steam away that moisture before it can develop much color.

Dry chops.

Light seasoning.

Hot buttery skillet.

That’s what we need for a great recipe.

Season Lightly

The original recipe uses:

Salt

Black pepper

Garlic powder

Onion powder

Chili powder

I give approximate measurements because people get mad at me when I say “season to taste.”

But seasoning really IS personal.

For this recipe in particular, I would rather you start light.

Remember what else is coming:

French onion soup.

Cream of mushroom soup.

Chicken broth.

Gravy Master.

Provolone cheese.

There is plenty of seasoning coming into this dish.

You can always add more at the table.

Chili Powder Does NOT Make These Spicy

The small amount of chili powder isn’t there to turn French Onion Pork Chops into a spicy dinner.

It adds a little warmth and depth. Do not be afraid of this.

If you are extremely sensitive to chili powder or simply don’t like it, leave it out.

Take Your Time With the Onions

Once the pork chops are browned and removed from the skillet, add more butter and your sliced yellow onion.

This is where we start building that French onion flavor.

Cook the onions until they’re soft and golden.

Let them soften.

Let them pick up the browned bits left behind by the pork. Everyone loves when I say “crispy bits”.

Let butter do what butter does. We all know the magic of butter.

What Is Gravy Master?

Gravy Master is one of those old-school ingredients I always have in my kitchen.

It is a concentrated browning and seasoning sauce.

I use a small amount to add deeper color and savory flavor to gravies, soups and sauces.

You’ll usually find it near gravy mixes, bouillon, seasonings or sauces at the grocery store.

A little goes a long way. Kitchen Bouquet is also a similar product. I know people always ask me this.

What Can I Substitute for Gravy Master?

You have options.

Kitchen Bouquet is probably the closest familiar alternative. Like I said above, everyone always asks me this.

You can also use a small amount of soy sauce, which is what I’ve suggested since I originally published this recipe.

Worcestershire sauce can add savory depth too, although the flavor is a little different.

If you don’t have any of those things, you can leave the Gravy Master out.

Your gravy may not have quite the same deep color or savory background flavor, but dinner is not ruined. It will still be good.

Why French Onion Soup AND Fresh Onion?

Because we’re building layers of onion flavor.

The fresh yellow onion gives you actual pieces of soft, buttery onion.

The canned French onion soup gives us seasoned broth and even more onion flavor.

One does not replace the other in my version.

Together, they create the base of that gravy. The gravy is the star of this pork chop show.

Yes, I Use Cream of Mushroom Soup

Every time I use canned cream soup, somebody appears to announce that they don’t eat canned soup.

That’s fine.

More canned soup for me.

I use cream of mushroom soup in recipes because it is a convenient way to add creaminess, savory flavor and body.

This recipe is intended to be an accessible comfort-food dinner.

It isn’t pretending to be classical French cuisine. I know this upsets some people on Facebook.

If canned soup isn’t something you use, you can certainly make your own creamy mushroom sauce.

But I am not going to apologize for the can. We all use them and love them. If you don’t, that’s fine too.

What If I Don’t Like Mushrooms?

This is one of the first substitution questions I would expect.

You have a few options.

You can try a cream of chicken soup for a milder gravy.

Cream of celery can also work if you like that flavor.

A homemade cream sauce can be used if you prefer cooking from scratch.

The flavor will change somewhat because cream of mushroom contributes savory depth, but you can still make a delicious smothered pork chop.

Lower Sodium Options

There are several salty or seasoned ingredients in this dish, so if sodium is something you’re watching, there are easy places to adjust.

Use lower-sodium cream soup when available.

Use lower-sodium chicken broth.

Season the pork lightly.

Skip additional salt until you’ve tasted the finished gravy.

You can always put salt on your plate.

You cannot remove it from an entire casserole dish. Remember, too salty is the one thing that is almost impossible to fix.

How to Get a Smooth Gravy

Whisk the cream of mushroom soup and chicken broth together BEFORE adding them to the onion mixture.

This is a simple step, but it makes everything easier.

You’re loosening the thick condensed soup before it hits the skillet.

Then let everything simmer together.

The gravy should be creamy and pourable.

Remember that it will continue cooking and thickening somewhat in the oven.

The Provolone Makes It French Onion

I love provolone here.

It melts beautifully and has enough flavor to stand up to the pork and onion gravy without overpowering them.

In the original recipe, I put the cheese on BEFORE the chops go into the oven.

Some of that cheese melts off the pork and right into the gravy.

I LIKE THIS. Those are my favorite bits to eat.

It makes the gravy cheesy and rich.

Want the Cheese to Stay on Top?

Add it later.

Bake the pork chops in the gravy until they’re nearly done.

Then put the provolone over each chop during the final few minutes.

The cheese will melt while remaining much more visibly on top of the meat.

Option one gives you cheesier gravy.

Option two gives you prettier cheese-covered chops.

Choose your own adventure. Choose your own cheese adventure that is.

Can I Use Swiss Cheese?

Yes.

Swiss cheese is a very natural pairing with French onion flavors.

You could also use:

Gruyère

Mozzarella

Muenster

Fontina

Or a combination of Swiss and provolone.

I still like provolone because it melts beautifully and is easy to find.

Make Sure the Pork Is Sitting in the Gravy

Once the pork is seared, transfer it to your baking dish and pour the onion gravy around and over the chops.

I like the pork nestled into that gravy.

You are not going bury every inch of the meat, but I want the pork surrounded by sauce while it finishes cooking.

This gives us tender pork AND plenty of gravy for serving.

How Long Do French Onion Pork Chops Bake?

For the approximately 1-inch-thick boneless chops I originally used, you’re looking at roughly 25 to 30 minutes at 375°F after searing, but I want you to start checking earlier.

If your chops are thinner, they may be ready sooner.

If they’re thicker, they’ll need more time.

We’re looking for 145°F in the thickest portion of the pork, followed by at least a 3-minute rest.

Let the Pork Rest

Once the chops are finished, give them a few minutes before serving.

This also gives the bubbling gravy a moment to settle down and thicken slightly.

Then get your mashed potatoes ready because things are about to get serious.

Mashed Potatoes Are My Number One Side

If you’re asking me what to serve with French Onion Pork Chops, I don’t even need to think about it.

Mashed potatoes.

There is so much delicious onion gravy in this recipe that serving it without something to catch the gravy feels irresponsible.

And yes, you can use refrigerated microwave mashed potatoes.

I love making homemade mashed potatoes.

I also love dinner being on the table.

Both things can be true. Whatever you need to do to feed yourself or your family is ok with me.

Can I Make French Onion Pork Chops in the Slow Cooker?

Yes.

I would still sear the pork and cook the onions first.

Those steps add too much flavor to skip.

Transfer the pork, onions and gravy mixture to the slow cooker.

Cook on LOW, checking your particular slow cooker and the thickness of the pork rather than assuming every chop needs six hours.

This is one place where I would slightly revise my original instructions.

Modern slow cookers vary, and pork chops can absolutely overcook in one.

Start checking earlier than you think you need to.

Add the provolone toward the end so it melts over the pork.

If convenience is more important than presentation, you can add the cheese earlier and let it melt into the gravy.

Can I Make These Ahead?

Yes.

You can prepare the onion gravy ahead of time and refrigerate it.

You can also season the pork chops ahead and keep them covered in the refrigerator.

For the best texture, I would still sear the pork shortly before assembling and baking.

This is also a great dinner to prep earlier in the day so you’re not starting from zero at 5:30.

How to Store Leftovers

Cool the leftovers and refrigerate them in a covered container.

Keep the pork WITH the gravy.

That gravy helps protect the meat from drying out when reheated.

USDA recommends using most cooked leftovers within 3 to 4 days.

How to Reheat French Onion Pork Chops

My preferred method is low and slow.

Put the pork and plenty of gravy into a covered baking dish and gently warm it in the oven.

You can also microwave individual portions.

Whichever method you use, don’t blast the pork endlessly.

It was properly cooked the first time.

We’re reheating dinner, not punishing it.

What to Do With Leftover Gravy

Whatever you do, don’t throw it away.

Spoon leftover French onion gravy over:

Mashed potatoes

Egg noodles

Rice

Roasted potatoes

Open-faced roast beef sandwiches

Chicken

Meatloaf

Or a piece of toasted bread when nobody is watching.

That gravy is practically a side dish.

More Pork Chop Recipes

If you landed here because pork chops are on sale this week, I’ve got plenty more ways to cook them.

Frequently Asked Questions

What pork chops are best for French Onion Pork Chops?

I prefer thick boneless pork chops approximately 1 inch thick.

Bone-in pork chops can also be used.

Can I use thin pork chops?

Yes, but they’ll cook much faster.

Start checking their internal temperature early so they don’t dry out.

Do I have to sear the pork chops first?

I strongly recommend it.

Searing adds flavor to the pork and creates browned bits in the pan that help flavor the onions and gravy.

What temperature should pork chops reach?

Whole pork chops should reach 145°F internally, followed by at least a 3-minute rest.

Can pork chops still be slightly pink?

Yes.

Color alone isn’t the best indicator of doneness. Use an instant-read thermometer to determine when the pork has reached the proper temperature.

What is Gravy Master?

Gravy Master is a concentrated browning and seasoning sauce that adds color and savory flavor to gravy, soup and sauces.

What can I use instead of Gravy Master?

Kitchen Bouquet is a good alternative.

A small amount of soy sauce can also be used.

Can I leave out the cream of mushroom soup?

Yes, although you’ll need another creamy component for the gravy.

Cream of chicken, cream of celery or a homemade cream sauce are possible substitutes.

Can I use low-sodium soup?

Absolutely.

Using lower-sodium soup and broth is an easy way to control the saltiness of the finished dish.

Can I use bone-in pork chops?

Yes.

Cooking time will depend on the thickness of the chops.

Can I use Swiss instead of provolone?

Yes.

Swiss is delicious with French onion flavors. Gruyère, mozzarella, Muenster and Fontina are other possibilities.

Why did my cheese disappear into the gravy?

Because cheese is wonderful and it went where it wanted to go.

Seriously, if you add the provolone before baking, some of it will melt into the gravy.

I personally love this.

If you want the cheese to remain visibly on top of the pork chops, add it during the last few minutes of baking.

Can I make this in a slow cooker?

Yes.

Sear the pork and sauté the onions first, then transfer everything to the slow cooker.

Check the pork earlier rather than automatically cooking it for six hours, particularly if your chops aren’t extremely thick.

What should I serve with French Onion Pork Chops?

Mashed potatoes are my favorite because they soak up all that gravy.

Egg noodles, rice, roasted potatoes and simple vegetables are also excellent.

Can I double the recipe?

Yes, provided your baking dish is large enough that the pork chops aren’t stacked on top of one another.

You may want to increase the gravy ingredients if you’re making significantly more pork.

Don’t Forget the Mashed Potatoes

This is exactly the kind of dinner I want when the weather starts cooling down.

A tender pork chop.

Soft buttery onions.

Savory gravy.

Melted provolone.

And a giant spoonful of mashed potatoes sitting next to it waiting for its share of the gravy.

And if somebody at your table starts scraping the last of that French onion gravy out of the baking dish with a piece of bread?

That’s a compliment to the cook. You will feel so proud!