One Pot French Onion Smothered Pork Chops

Let’s talk comfort food, shall we? These French Onion Smothered Pork Chops are basically a hug in food form—juicy seared pork chops, smothered with sweet, caramelized onions, a splash of sherry, and topped with ooey, gooey Swiss cheese. All baked in one pot. Seriously, it’s like French onion soup collided with tender pork chops in the most delicious way possible. 🤤

pork chop smothered in cheese with skillet in background, french onion smothered pork chops

I have this deep profound love for French Onion soup (get my recipe HERE).

The rich beef broth, sweet caramelized onions, and of course the CHEESE.

And I am always on the hunt for new pork chop recipes that actually work (like these sous vide pork chops)

I mean seriously, why are pork chops so often tough and chewy????

Well no more. I've got a few pork chop recipes under my belt, and I think I know the secret to keeping them juicy.

DON'T OVERCOOK THEM.

I mean seriously, how simple is that?

Check out these other super tender and juicy pork chop recipes (don't judge the photos in the old ones guys - the recipes are still amazing!):

Panko Crusted Pork Chops with Onion Gravy
Pork Chops in Creamy Shallot Sauce
Pork Chops with Andouille Sausage Cream Gravy

Now, there are a few other tricks to avoid dry pork chops.

First off, serve them with a sauce (duh). You'll see above that many of my recipes have a gravy or sauce that helps with the moisture.

I almost ALWAYS use bone-in pork chops. They are less likely to get dry.

Also, getting a nice sear on the outside will help keep the juices in.

One last thing...brining your pork chops will help immensely.

I don't brine my pork chops in any of the above recipes, but if you really think ahead (I did not do that), a nice brine will help keep them tender and juicy. Lisa over at Garlic and Zest has a great recipe for brining your pork chops.

But seriously guys, even though I don't brine them, these French onion smothered pork chops are so amazingly delicious.

Jump to:

Why This Recipe Works
What is My Take on One Pot French Onion Smothered Pork Chops
Make it a Meal
Easy Side Dishes
Expert Tips
Common Questions
Recipe
Expert Tips
💬 Comments

Why This Recipe Works

One pot wonder – fewer dishes = more happiness.
Caramelized onions = flavor gold – sweet, savory, melt-in-your-mouth goodness.
Swiss cheese blanket – gooey, melty, slightly browned perfection.
Quick and elegant – perfect for weeknights but fancy enough for guests.

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What is My Take on One Pot French Onion Smothered Pork Chops

I wanted a recipe that delivered BIG comfort with minimal fuss. My spin keeps everything in one skillet (because who loves dishes? Not me 🙋‍♀️), balances the richness of the pork with herby thyme and sherry, and finishes with a cheesy broil that’s straight-up irresistible. Think rustic French bistro meets weeknight dinner at home.

Make it a Meal

These pork chops are hearty enough to stand on their own, but let’s be real—sides make the meal. I love serving them with:

Creamy mashed potatoes (to soak up all that saucy goodness).
A simple green salad with Lemon Herb Vinaigrette.
Crusty bread (because who doesn’t want to mop up caramelized onion sauce?).

Easy Side Dishes

Pair it with these reader faves:

Step By Step Instructions

Remove the pork chops from the fridge and let them come to room temperature. Being at room temperature will help them get a better sear. Season the pork chops generously with salt and pepper and set aside.

Preheat the oven to 400 degrees. Place a cast iron skillet in the oven to heat up while we prepare the remaining ingredients.

If you don't have a cast iron skillet, I HIGHLY recommend one. I love the cast iron products from Lodge. They are great quality and very reasonably priced.

If you don't have a cast iron skillet and are not interested in buying one, I totally understand. A regular skillet will work fine, you will just need to transfer the pork chops to an oven proof dish once they are done searing.

caramelized onions in a sauce pan with a wooden spoon

Step1: Season pork chops with salt and pepper. Let them come to room temperature.

Step2: Preheat the oven to 400F degrees. Place cast iron skillet in oven.

Step3: Heat the butter in a saucepan over medium heat and add the onions. Cook (stirring periodically) until the onions are golden brown and starting to caramelize, about 15-20 minutes. Once they are a nice golden brown, remove them from the heat and set aside.

Step4: While the onions cook, remove the heated cast iron skillet from oven and place over medium high heat.

Step5: Add the pork chops and sear until golden brown (about 2-3 minutes per side, depending on thickness).

Step6: Add the sherry, beef stock and thyme and remove from heat. Place the caramelized onions over the pork chops.

pork chops covered in onions and thyme in a skillet

Step7: Bake in the oven for about 5-7 minutes. The internal temperature should be about 145 degrees.

pork chops covered with swiss cheese in a skillet

Step8: Remove from oven and turn the broiler on.

Step9: Lay 1-2 slices of cheese over each pork chop.

close up of pork chops smothered in cheese, french onion smothered pork chops

Step10: Place under the broiler for 1-2 minutes, or until cheese starts the lightly brown.

Step11: Drizzle sauce over the pork chops and serve immediately.

For some other awesomely delicious and decadent recipes, check these out:

Chicken braised in White Wine and Dijon Mustard
The Best Seafood Gumbo
White Wine Braised Short Ribs
Duck Fat Parmesan Truffle Fries
Crawfish Pie
Chicken Liver Mousse with Bacon Jam
The Best Meatloaf
Cheesy Sausage Grits

Expert Tips

Don’t rush the onions—low and slow caramelization gives you that deep, sweet flavor.
Choose thick chops—bone-in or boneless works, but thicker chops stay juicier.
Use a cast iron skillet—it goes from stovetop to oven like a champ.
If you don't have a cast iron skillet - heat a regular skillet over high heat and sear the pork chops according to the instructions. Add the sherry and let it burn off for about 20 seconds. Remove chops to an oven proof dish and add the beef broth and thyme. Follow remaining instructions to cook pork chops.
Rest before serving—let the pork rest a couple of minutes so the juices settle in.

Common Questions

Can I use chicken instead of pork?

Absolutely! Chicken thighs or breasts work beautifully with the same method.

Do I have to use sherry?

Nope. White wine, brandy, or even a splash of balsamic vinegar will add that same depth.

What cheese is best?

Swiss is classic, but Gruyère, provolone, or even mozzarella make delicious alternatives.

Did you make these pork chops? Leave a comment below and let me know how they turned out!

One Pot French Onion Smothered Pork Chops

Recipe

onion and cheese smothered pork chops i a skillet

French Onion Smothered Pork Chops

Juicy seared pork chops smothered in caramelized onions and Swiss cheese and baked until gooey.

5 from 5 votes

Print Rate

Course: Main Course

Cuisine: French

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 464kcal

Author: Danielle Wolter

Ingredients

Instructions

Season pork chops with salt and pepper. Let them come to room temperature.
Preheat the oven to 400F degrees. Place cast iron skillet in oven.
Heat the butter in a saucepan over medium heat and add the onions. Cook (stirring periodically) until the onions are golden brown and starting to caramelize, about 15-20 minutes.
While the onions cook, remove the heated cast iron skillet from oven and place over medium high heat.
Add the pork chops and sear until golden brown (about 2-3 minutes per side, depending on thickness).
Add the sherry, broth and thyme to the pan. Top with caramelized onions.
Place in the oven and cook for about 5-7 minutes. The internal temperature should be about 145 degrees.
Remove from oven and turn the broiler on.
Lay 1-2 slices of cheese over each pork chop.
Place under the broiler for 1-2 minutes, or until cheese starts the lightly brown.
Drizzle sauce over the pork chops and serve immediately.

Expert Tips:

Expert Tips

Don’t rush the onions—low and slow caramelization gives you that deep, sweet flavor.
Choose thick chops—bone-in or boneless works, but thicker chops stay juicier.
Use a cast iron skillet—it goes from stovetop to oven like a champ.
If you don't have a cast iron skillet - heat a regular skillet over high heat and sear the pork chops according to the instructions. Add the sherry and let it burn off for about 20 seconds. Remove chops to an oven proof dish and add the beef broth and thyme. Follow remaining instructions to cook pork chops.
Rest before serving—let the pork rest a couple of minutes so the juices settle in.