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These Braised French Onion Pork Chops are tender, flavorful, and made with just a few simple ingredients. The onion soup mix creates a rich, savory sauce that makes this recipe a cozy weeknight favorite.
If you’re a fan of pork chops, try my Baked Pork Chops or One Pot Smothered Pork Chops, then check out all my Pork Recipes for more easy family dinners.
5 Tips That Make or Break This Recipe
- Use the right pan: A heavy, oven-safe skillet or Dutch oven ensures even cooking and a flavorful sear.
- Use bone-in chops: They stay juicier and deliver better flavor.
- Don’t skip browning: A quick sear adds depth and flavor before braising.
- Don’t overcook: Pull the chops out of the oven once they are fork-tender—check around 20-30 minutes.
- Keep the sauce from getting too thick: If the gravy thickens too much, whisk in a splash of chicken broth.
RECIPE WALK-THROUGH
How To Make French Onion Pork Chops
See the recipe card below for full, detailed instructions
See the recipe card below for full, detailed instructions
Step 1: Sear the Pork Chops
Heat oil in a heavy, oven-safe skillet over medium-high heat. Season pork chops with pepper (optional), then sear 2-3 minutes per side. The goal is golden edges, not full cooking.
- Note: Don’t skip the sear! It adds a ton of flavor.
Step 2: Add Flavor Base
Sprinkle a packet of dry onion soup mix over the chops, then pour in water. This is where you can add sliced mushrooms to the pan during browning, if you’re using them!
- Pro Tip: Scrape up browned bits — that’s key for a rich sauce.
Step 3: Braise in the Oven
Transfer the skillet to the oven and bake, uncovered, for 20-30 minutes, or until the pork chops are fork-tender. Remove the pork chops and set them aside, leaving the drippings in the pan.
- Don’t overcook pork chops. They are prone to drying out.
Step 4: Make the Roux
In a small, separate skillet, melt butter over medium-low heat. Stir in all-purpose flour to form a roux. Cook until golden, about 3-4 minutes.
Step 5: Build the Gravy
Whisk the roux into the skillet with the pork drippings. Stir briskly until the gravy thickens.
- Quick Note: If your gravy thickens too much, thin it with a few tablespoons of chicken broth until it’s smooth and glossy.
Step 6: Return Pork Chops
Add the pork chops back to the skillet, spoon gravy over the top, and garnish with chopped parsley (optional). Serve hot.
Variations
- Classic French Onion: Add caramelized onions and top with Swiss cheese for restaurant-style flavor.
- Mushroom Gravy: Add sliced mushrooms before braising for an earthy, cozy sauce.
- Slow Cooker Method: Brown the chops first, then transfer to the slow cooker and cook on LOW for 4-5 hours.
Serving Suggestions
Serve over mashed potatoes, egg noodles, or rice. Pair with garlic green beans, roasted carrots, or a crisp side salad.
Storage Tips
Storage, Freezing, Make Ahead
- Storage – Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing – Freeze pork chops and gravy in a freezer-safe container for up to 2 months.
- Reheating – Reheat gently in a skillet over low heat or microwave until warmed through.
- Make Ahead – Brown the pork chops and prep the gravy up to a day in advance. Store separately and bake everything together when ready to serve.
Frequently Asked Questions
Can I use boneless pork chops?
Yes, but reduce oven time slightly as they cook faster and can dry out.
How long should I braise the pork chops for best tenderness?
After searing, the pork chops should braise in the oven for about 20-30 minutes or until fork tender.
Can I make this without an oven-safe skillet?
Transfer everything to a baking dish after browning the chops on the stovetop.
Can I double the recipe?
Absolutely. Use a larger skillet or divide between two pans.
More Pork Recipes
Braised French Onion Pork Chops
Ingredients
- 1 tablespoon olive oil
- 1 pound bone-in pork chops
- 1 package dry onion soup mix
- 1 cup water
- 1/2 cup sliced mushrooms optional
- Chopped parsley for garnish – optional
- Chicken broth (if needed to thin out gravy)
- 1/4 cup All-purpose flour
- 1/4 cup Butter
Instructions
- Preheat oven to 350 degrees F.
- Heat oil in a large, oven safe, heavy-bottomed skillet over medium-high heat. Season pork chops with pepper, if desired, and brown on all sides, 2 to 3 minutes per side.
- Sprinkle onion soup mix over the pork chops. Pour in water.
- Transfer to 350 degree oven for 20-30 minutes, until fork-tender. Remove pork chops to a plate reserving the drippings in the pan.
- Meanwhile, in a separate small skillet, melt ¼ cup butter over medium-low heat. Stir in ¼ cup flour to make a roux. Cook for a few minutes, until mixture is a light golden color. Pour into the skillet with the pork chop drippings and whisk briskly as the mixture thickens. Add the pork chops back in and serve with gravy.
- Optional: Add sliced mushrooms to the skillet as you brown the pork chops and cook until soft and starting to caramelize.
- Sprinkle with chopped parsley for garnish, and serve immediately.
Notes
- Use a heavy, oven-safe skillet or Dutch oven for the best sear and even braising.
- Sear first (2-3 minutes per side) for deeper flavor; don’t cook them through yet.
- Sprinkle dry onion soup mix over the chops, then add water or low-sodium broth; scrape up browned bits.
- Bake at 350°F for 20-30 minutes until fork-tender; resting in the gravy helps tenderness.
- If the gravy is too thick, whisk in a little chicken broth until smooth and glossy.
- Classic French Onion Flavor: Add caramelized onions and top with Swiss or provolone to melt.
- Doneness guidance: Braising leans toward well-done but tender; the typical safe range is 145–160°F, depending on your preference.
- Storage: Refrigerate up to 3 days; reheat gently with a splash of broth.
- Serving: Great over mashed potatoes, rice, or egg noodles to catch the gravy.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Easy to make and delicious pork chop recipe! I used more mushrooms and beef bone broth to thin out a bit. My family loved these!! Thanks!!
Excellent! I used 1 c. mushrooms, unsalted chicken boullion, water and vegetable oil in the roux/gravy. Needed generous pepper and a bit of salt. This recipe will become a staple.
Nice! Thanks for your feedback Mary.
K.
My husband and I made this recipe tonight, and it was so delicious. This will definitely go on my favorites list!
Nice! Thanks for stopping by Amanda.
Why did my gravy come out thick, not gravy like to use on my mashed potatoes
Hi Kenny, I’m not sure of the answer to your question because the gravy is thick, but not so thick it won’t pour.
Hi after I added the roux my gravy was very thick and not thin like the picture showed. It didn’t look like gravy more like mush.
Hi Kenny, my guess if your chops didn’t give you enough drippings. You can always thin out a gravy with chicken broth or milk.
Delicious. Very easy to make. My chops were on the large side so I had to turn them midway. Juices(gravy) so tasty over rice. Try it. You’ll like it
Great feedback! Thanks for stopping by.
Should the pork chops be covered when they go in the oven?
No they do not need to be covered.
I loved the gravy but my chops did not come out tender. They probably were a bit over cooked but you did say that the longer they were in the oven the more tender they would become. I left them in the full 30 minutes. What can I do next time to make them come out tender? Because my husband really liked the flavor and I will definitely be making these again.
It really depends on the thickness of the chops themselves. Pork should be 145-160 degrees F, so I would watch them closely next time and measure the temperature.