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4.80 from 10 votes

Braised French Onion Pork Chops

Simple, tender, and packed with flavor, these French Onion Braised Pork Chops use just a few ingredients to create a rich, home-cooked meal your family will love.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Author: Kristin Maxwell

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 1/4 cup butter over medium-low heat. Stir in 1/4 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

Calories: 220kcal | Carbohydrates: 10g | Protein: 19g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 1195mg | Potassium: 433mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

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