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Golden pan-seared pork chops topped with caramelized onions and melted bubbling Gruyere cheese in a cast iron skillet

French Onion Pork Chops

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 485 kcal

Ingredients
  

  • 4 bone -in pork chops (1-inch thick)
  • 2 tablespoons olive oil
  • 3 large yellow onions, julienned
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried thyme
  • 2 cloves garlic , minced
  • 240 ml beef broth
  • 1 tablespoon Worcestershire sauce
  • 150 g Gruyere cheese, shredded
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper

Instructions
 

  • Season pork chops uniformly on both sides with salt and black pepper.
  • Heat olive oil in a large oven-safe cast iron skillet over medium-high heat and sear pork chops for 4 minutes per side until a Maillard crust forms; remove and set aside.
  • Reduce heat to medium and add butter and onions to the skillet; cook for 20 minutes, stirring frequently, until onions are deep mahogany and caramelized.
  • Add minced garlic and dried thyme to the onions, sautéing for 60 seconds until aromatic.
  • Deglaze the skillet with beef broth and Worcestershire sauce, scraping the bottom of the pan to incorporate the fond.
  • Return the pork chops to the skillet, nestling them into the onion mixture.
  • Distribute shredded Gruyere cheese evenly over each pork chop.
  • Transfer the skillet to a preheated broiler for 2 to 3 minutes until the cheese is melted, bubbling, and lightly browned.
  • Let the dish rest for 5 minutes before service to allow the juices to redistribute.