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These French Onion Pork Chops are one-pan comfort food that’s ready in a flash. Create juicy and tender boneless pork chops in the air fryer or stovetop, while whipping up a quick and flavorful pan sauce on the stove.
A dinner this delicious should take hours, but you’re actually going to get this meal on the table in just about 20 minutes. As a busy parent, these are the dinners that I lean on for survival.
And if you don’t have an air fryer, you’ll find stovetop instructions in the recipe card notes.
And if you love the flavor of French onion, you’ll absolutely love our Instant Pot French onion soup and onion pizza recipe.
How to Store and Reheat
Storing leftovers: Allow everything to fully cool before storing in an airtight container in the fridge for 2-3 days. If you’re making these French onion pork chops for meal prep, you can store the sauce and cooked pork chops separately.
Reheating leftovers: If you have an air fryer, I like to reheat these with the sauce in a small dish in my air fryer’s basket. Cook them at 330˚F for 2-3 minutes or until heated through.
You can also use the microwave for 1-2 minutes, but the microwave can lead to drying out the pork.
Freezing leftovers: While I love a freezer meal, I don’t recommend freezing this recipe.
Helpful Equipment
There are a few handy tools that will make your life easier when cooking this recipe. We have and love this air fryer. A heavy-bottomed pan (like this one) that goes from stovetop to oven is important.
And an instant-read thermometer will keep you from overcooking your pork chops.
Pro Tips/Recipe Notes
- If possible, allow the pork chops to sit at room temperature for 15-30 minutes prior to cooking. Taking the chill off the meat will lead to juicier chops.
- Pork is fully cooked at 145˚F, but with this recipe, it is ok if the chops register at 140˚F coming out of the air fryer, as long as the juices are running clear. The chops continue cooking while they rest for a few minutes and then also go under the broiler to melt the cheese.
- Allowing the finished pork chops to rest for 5 minutes before cutting into them will let the juices redistribute to the entire cut, instead of all running out when you cut into them.
- You can sub in chicken breasts and still get an amazing dinner. Cook boneless chicken breasts at 370˚F for 8 minutes, flip, and cook for another 8-10 minutes, or until an instant-read thermometer reads 160˚F.
More Delicious Fast Dinners You’ll Love
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Prep the Pork Chops
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Mix garlic powder, onion powder, kosher salt, ¼ tsp dried thyme, and smoked paprika in a small bowl.
1.5 tsp garlic powder, 1 tsp onion powder, 2 tsp kosher salt, 1/4 tsp dried thyme, 1/4 tsp smoked paprika
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Brush all sides of pork chops with olive oil.
4 boneless pork chops, 2 tbsp olive oil
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Sprinkle the dry seasoning mix over the pork chops, making sure you get the sides as well.
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{optional}: refrigerate pork chops covered for up to 24 hours. If possible, remove pork chops from the fridge 30 minutes before cooking them.
Start French Onion Sauce
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In a large heavy bottomed pan, melt butter over medium-low heat.
3 tbsp butter
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Add olive oil and onions, and cook, stirring often while the pork chops are cooking in the air fryer.
3 cups white or yellow onion, 1 tsp olive oil
Start Pork Chops in Air Fryer
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Brush olive oil on the air fryer basket and add pork chops.
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Bake at 370˚F for 10 minutes, flip and bake for another 2-5 minutes.
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Using an instant-read thermometer, check each pork chop to make sure it registers 140˚F.
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Remove pork chops to a plate, loosely place a piece of foil over them, and allow them to rest for 5 minutes.
Finish French Onion Sauce
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When the onions are browned and caramelized (about 10 minutes from starting them), sprinkle 2 tbsp of flour and ½ tsp dried thyme over the top and stir. Cook for 1 minute.
2 tbsp all-purpose flour, 1/2 tsp dried thyme
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Slowly stir in beef broth, scraping the bottom of the pan as you go.
1 cup beef broth
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Cook for about 1 minute, or until the broth is bubbling and has reduced by about 1/3.
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Turn off the burner, and nestle the pork chops in the pan with the onions. Top each pork chop with 1 slice of provolone.
4 slices provolone
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Broil on high for 1-3 minutes (watch closely so it doesn’t burn) or until the cheese is lightly browned and bubbly.
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Serve each pork chop topped with the french onion sauce.
- Pork is fully cooked at 145˚F, but with this recipe, it is ok if the chops register at 140˚F as long as the juices are running clear. The chops will rest for a few minutes and then also go under the broiler for a few minutes.
- If possible, allow the pork chops to sit at room temperature for 15-30 minutes prior to cooking. Taking the chill off the meat will lead to juicier chops.
- Allowing the finished pork chops to rest for 5 minutes before cutting into them will let the juices redistribute to the entire cut, instead of all running out when you cut into them.
Stovetop Instructions:
- Sear seasoned pork chops for 2-3 minutes on each side with 1.5 tbsp olive oil in a cast-iron skillet on medium-high.
- Reduce heat to low and cook for 5 minutes on each side or until the temp reaches 145˚F.
- If possible, allow the pork chops to sit at room temperature for 15-30 minutes prior to cooking. Taking the chill off the meat will lead to juicier chops.
Serving: 1pork chopCalories: 407kcalCarbohydrates: 5gProtein: 36gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 124mgSodium: 576mgPotassium: 607mgFiber: 1gSugar: 1gVitamin A: 498IUVitamin C: 1mgCalcium: 164mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
