French Onion Pork Chops

     If your looking for a super easy weeknight meal then try this one out! I LOVE French onion soup and this twist left me pleasantly surprised! The beef broth soaked carmalized onions paired perfectly with the moist provolone topped pork chop. A one pan meal makes this girl and her sink super happy! Give it a shot! 


  • 4 boneless pork chops
  • 3 large yellow onions sliced 
  • 1 tbsp brown sugar
  • 2 tbsp butter
  • Olive oil
  • Salt
  • Pepper
  • 3/4 cup beef broth 
  • 1/4 cup dry white wine 
  • 1/2 tsp dried thyme 
  • Dijon mustard 
  • 4 slices of aged provolone 


  • Preheat oven to 350 degrees.
  • Heat cast iron skillet to medium high heat with 1 tbsp olive oil and 2 tbsp butter
  • Add in sliced onions (I cut whole slices in half) and cook on medium high heat for 20 minutes (stir occasionally) 
  • When onions begin to carmelize add in tbsp of brown sugar. Stir in to coat all the onions.
  • Let onions cook for 5 more minutes to complete carmelization.
  • Take onions out of skillet and add another tbsp of olive oil into the pan. Let pan heat up again.
  • Season both sides of pork chops with salt and pepper.
  • Brown pork chops in hot skillet on each side 3-5 minutes a side
  • Remove chops and set aside.
  • Add beef broth and white wine to pan and Deglaze. Scrape pan to get flavors from the skillet in the sauce. Add in thyme.
  • Add carmelized onions back into the beef broth mixture and let simmer for 5-8 minutes to let mixture cook down a bit.
  • Put pork chops back in pan. Put a layer of mustard on top of each chop (1/2 tbsp or so).

  • Put skillet in oven and bake for 25 minutes.
  • After 25 minutes put cheese slices on top of chops and bake for 5 minutes. **can put under broiler to allow cheese to brown a bit
  • Serve it with mashed potatoes or whatever you please! 
  • Enjoy!! 

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