Description
One Pan French Onion Smothered Pork Chops combine succulent boneless pork chops with sweet, caramelized onions and a rich beef stock gravy, all topped with melted provolone and shredded gruyere cheeses. This comforting, oven-finished dish balances the savory flavors of herbs and cheese with the tender texture of perfectly cooked pork, making it an easy yet elegant meal prepared in just one skillet.
Ingredients
Scale
Onions and Base
- 2 yellow onions, peeled, cut in half, and sliced into half-moon shaped slices
- 3 Tbsp unsalted butter
- 1 Tbsp extra virgin olive oil
- 1 cup plus 4 Tbsp beef stock
Pork Chops and Seasoning
- 4 boneless pork chops, about 1 – 1 ½ inches thick
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp dried thyme
- ¼ tsp garlic powder
- 2 ½ Tbsp all-purpose flour
Cheeses and Garnish
- 4 slices provolone cheese
- 1 cup shredded gruyere cheese or swiss
- Fresh thyme sprigs for adding to pan
Instructions
- Preheat and Sauté Onions: Preheat oven to 400°F. In a large cast iron or oven-safe skillet, melt butter and olive oil over medium-high heat. Add sliced onions and sauté for 3-5 minutes until soft. Add 4 Tbsp of beef stock and cook, stirring occasionally, for 12-15 minutes until onions are very tender and golden brown.
- Season Pork Chops: While onions are cooking, season both sides of pork chops with kosher salt, black pepper, dried thyme, and garlic powder. Transfer cooked onions to a plate, leaving the skillet as is.
- Sear Pork Chops: Reduce heat to medium. Add a drizzle of olive oil if necessary and cook pork chops in the skillet for 3-4 minutes per side until golden brown. Transfer pork chops to a plate.
- Create Onion Gravy: Return the onions to the skillet and sprinkle evenly with flour. Stir to coat and cook for about one minute. Add the remaining 1 cup of beef stock and stir frequently until the mixture comes to a boil. Season with a pinch of salt and pepper.
- Assemble and Bake: Nestle pork chops back into the skillet, spooning some beef stock and onions over the tops. Place a slice of provolone cheese and about ¼ cup of shredded gruyere on each chop. Add fresh thyme sprigs to the skillet. Transfer the skillet to the oven and bake for 8-10 minutes until the cheese is melted and gooey.
- Serve: Before serving, spoon some of the beef stock and onion mixture over the cheese-topped chops. Garnish with additional black pepper if desired.
Notes
- Use a heavy-bottomed oven-safe skillet like cast iron to ensure even cooking and easy transfer to oven.
- Adjust beef stock quantity for a thicker or thinner gravy according to preference.
- Gruyere cheese can be substituted with Swiss cheese if desired, for a milder flavor.
- For extra depth of flavor, deglaze the skillet with a splash of white wine before adding the flour.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop or in the oven.
Nutrition
- Serving Size: 1 pork chop with toppings
- Calories: 490
- Sugar: 7g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0.2g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 110mg
