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French Onion Soup Pork Chops
Juicy cheese-topped pork chops roasted in French onion soup sauce. A meal worthy of company, but so easy, it’s also perfect for a weeknight meal!
- 4 boneless center-cut pork chops about 1-inch thick
- 1 tbsp olive oil
- 1 cup caramelized onions
- 3/4 cup beef stock
- 1/4 cup dry white wine see NOTES
- 4 tsp whole-grain dijon mustard -OR- regular dijon mustard
- 4 slices sharp provolone cheese
- 1-2 sprigs fresh thyme -OR- 1/8 tsp dried see NOTES
- 1/2 tsp salt optional
- 1/4 tsp pepper
Preheat oven to 350 degrees F.
Heat a large oven-proof skillet over medium-high heat. Add oil.
Sprinkle pork chops with pepper and salt if using.
Brown chops on both sides in hot skillet. Remove pork chops and set aside.
Add the stock, thyme (if using) and wine to the pan and deglaze (that's scraping up all the browned bits so they dissolve in the liquid).Add the caramelized onions. Cook for about 3-5 minutes until liquid is slightly reduced.
Spread 1 tsp of the mustard on top of each chop. Place chops in skillet with the onion/stock mixture.
Place the pan in the preheated oven and cook for 20-25 minutes, or until chops register 160 degrees F on an instant-read thermometer.
Place slice of cheese on top of each chop--I find folding the cheese in half works best and creates a double layer of cheese.
Place the skillet back in the oven and cook for about 5 minutes, or until cheese is melted and just begins to brown.
If you used thyme in the recipe for the caramelized onions, it can be omitted in pork chop recipe.
The white wine can be substituted with an equal quantity of beef stock
SLOW COOKER DIRECTIONS--Follow the recipe for caramelized onions bearing in mind they take about 10 hours so plan accordingly if you plan to make this meal along with the onions. If you do, at the end of the 10 hour cooking time, add the browned chops with the mustard spread on each as in the main recipe, and the stock and wine. Cook for an additional 5-6 hours. You can melt the cheese over the chops either in the microwave or regular oven.
I feel it's better to make the onions on one day and make the pork chops on another day. To do it that way, add the caramelized onions to the crock pot along with the stock and wine. Brown the pork chops, spread the mustard over them and place them in the slow cooker. Cook for about 5-7 hours on low, 4-6 on high, but check for doneness at the MINIMUM times. If you are using a casserole crock and you have the pork chops in a single layer, at the end of the cook time, place the cheese on top of the chops, cover and let the cheese melt. If you had to pile the chops in the cooker, you will have to melt the cheese either in the oven or microwave.
Serving: 1serving | Calories: 383kcal | Carbohydrates: 7g | Protein: 38g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 109mg | Sodium: 749mg | Potassium: 719mg | Fiber: 1g | Sugar: 3g | Vitamin A: 246IU | Vitamin C: 5mg | Calcium: 241mg | Iron: 1mg