Satisfy your cravings for something savory with this delicious French Onion Pork Chops recipe. Juicy pork chops are smothered in a rich and flavorful French onion sauce, making for a comforting and easy-to-make meal. Serve these Smothered Pork Chops with my Mississippi Mud Potatoes or Texas Roadhouse Loaded Sweet Potatoes and you have a meal the entire family will enjoy!
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French Onion Pork Chops
I don’t know about you, but my meal plan often consists of chicken dinners with the occasional ground beef meal thrown in. To change things up, I have recently tried to incorporate more pork into our diet and these pork French Onion Smothered Pork Chops may just go down as our new family favorite! Easy to make using only 4 simple ingredients, these are oven ready in only 5 minutes making them perfect for a busy weeknight! If you’re a big chicken fan, you can also make a similar version of this pork chop recipe using chicken!
Ingredients Needed
Below is a brief overview of what is needed for these French Onion Dip Pork Chops. To see printable recipe card with exact amounts, scroll to the bottom of this post or hit the “jump to recipe” button at the top.
- Pork Chops– for this recipe, you’ll need 8 boneless pork chops, boneless pork rib-eye chops are a tasty option, but any cut works great!
- French Onion Dip– any brand works, however, my family loves Lipton French Onion Dip and finds it has the creamiest, tastiest flavor.
- Cheese– shredded Cheddar cheese is my go-to, however, you can also use Colby Jack, Pepper Jack, Monterrey, Swiss cheese, etc.
- French Fried Onions– crispy fried onions are the best part as they bring the crunchy topping and really enhance the texture. Any brand works, we use French’s.
Substitutions and Variations
- Sour Cream or plain Greek Yogurt can be used in place of the French Onion Dip if preferred. If going this route, I recommend seasoning the pork chops with salt, pepper, and additional seasonings of your choice since using the dip adds lots of flavor.
- In place of the Cheddar Cheese, feel free to use Monterrey Jack, Colby Jack, Mozzarella, or Pepper Jack Cheese. Any shredded cheese will work great.
- For additional onion flavor, slice up white or yellow onions and add the sliced onions on top prior to placing the baking pan in the oven. You can even saute them beforehand for added caramelized onions into the meal.
Storing Leftovers
Once fully cooled, you can place leftovers in an airtight container in the fridge for up to 4 days. You can freeze the pork chops in a freezer safe container up to 3 months, however, just know that once thawed, the onion texture will be a bit soggy and not as flavorful. To reheat, place in microwave and heat in 30 second increments until heated through. You can also place in the air fryer at 380 degrees for about 5-10 minutes, cover with aluminum foil if the top starts getting too golden brown.
Frequently Asked Questions
How do I know when this onion pork chop recipe is cooked through?
For well done pork chops, you will want the internal temperature to reach 160 degrees. Use a meat thermometer to check doneness. If you don’t want your pork chops well done, the internal temperature needs to reach at least 145 degrees.
What goes with French Onion Pork Chops?
My family pairs this with Loaded Mashed Potatoes or my Crispy Parmesan Potatoes! We add in some type of vegetable such as Crispy Brussel Sprouts or my Cheesy Zucchini Casserole. Since my husband loves a bread item at dinner, we can’t forget to add a Buttery Dinner Roll (just like Texas Roadhouse) or piece of homemade Garlic Bread to the plate!
Can I make a similar version of these French Pork Chops using my slow cooker?
Absolutely! My grandma’s original recipe called for using 1 can French Onion Soup (Campbell’s) with ½ cup water and 4 pork chops. Place your pork chops on the bottom of your crock pot and in a small bowl, combine the water and soup. Pour mixture over pork cops and cover slow cooker with lid. Cook on low for about 8 hours, or 4 hours on high. Once chops are tender, remove and scoop some of the French Onion Gravy on top just before serving. PRO TIP: for additional flavor, add in ½ pack of French Onion Soup mix.
More Pork Chop Recipes to try
Pork Chop and Rice Casserole– a hearty and comforting meal one pan meal that your whole family will love. With tender pork chops, fluffy rice, and flavorful seasonings, it’s the perfect dish for any occasion.
Ranch Coated Pork Chops– packed with flavor and only require a few simple ingredients! Ready for the oven in less than 10 minutes, dinner is served in no time!
Crockpot Smothered Pork Chops– tender pork chops combined with bacon, onions, and garlic smothered in a mouthwatering gravy. Perfect for any night of the week!
Honey Garlic Glazed Pork Chops– easy to prepare and packed with flavor! Using only 4 ingredients, you’ll love the simplicity! Grilled or cooked in a skillet!
Italian Breaded Pork Chops– golden brown and crispy on the outside, but moist and packed full of flavor on the inside, these Italian Breaded Pork Chops make a great meal option!
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French Onion Pork Chops Recipe
Equipment
Ingredients
- 8 pork chops boneless is preferred
- 8 oz French Onion Dip
- 1 cup Cheddar cheese shredded
- 3 oz French Fried Onions
Instructions
- Preheat oven to 350 degrees.
- Place the pork chops on the bottom of a 9x13 baking pan and spread the French Onion Dip evenly over the pork chops coating thoroughly.
- Sprinkle the shredded cheese over the top of the dip and then evenly sprinkle the crispy onions on top.
- Bake uncovered in preheated oven for 35-45 minutes, or until a meat thermometer reaches an internal temperature of at least 145 degrees, or preferred level of doneness.
Nutrition
Jennifer Schneekloth says
Sounds great:) Thanks for answering my questions. I couldn’t agree more on not usually knowing what I’m making until that morning, so putting the meat in frozen will be a great help!! Thanks again 🙂
Kristin says
My pleasure!! Feel free to ask as many questions as needed, whenever!! 🙂
Jennifer Schneekloth says
I have a couple of questions. First, did you put the chops in frozen? Also, if I needed to do more chops at one time in the slow cooker(like 6-8) can I stack them and will they still get done? I’ve always browned them on the stovetop first, then cook them in the slow cooker with cream of mushroom soup. I can’t wait to try this recipe! Thanks for all your great dinner and dessert ideas. My family and I always come to your website for the wonderful recipes!
Kristin says
Hi!! So glad you enjoy the recipes, we love hearing that!! As for your questions, I always put my meat in frozen bc most of the time, I never know what I am cooking until the actual morning and its frozen haha!! As for stacking them, yes, you would want to stack them, or at least spread them out so they are overlapping. If you are making that many, I would personally use another can of french onion soup to make sure the chops are all covered, 🙂
Anonymous says
I just made the chicken with the Frenches canned onions and honey mustard. Terrific, BTW. Wonder if the pork would get too dry in the oven done this way? Maybe I’ll try a pork roast. I made the drop dead chocolate cookies the other day too. What a way to go. Thanks for all your posts. You keep me busy in the kitchen. I just don’t use a crockpot. I’ve had my share of them over the years. I’m retired now and seem to have gotten rid of them. Oh well. I have lots if time to cook now.
Kristin says
I am so glad you enjoyed the chicken and cookies, those are our favorites!!! I bet pork would be delicious using that recipe!! We are so glad to hear you enjoy the recipes!! Hope you have a fabulous day!!!