French Onion Pork Chops

5 from 6 ratings

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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Fusion

Keyword: air fryer boneless pork chops, pork chops in the air fryer

Servings:

Author: Sarah Cook

Equipment

Ingredients

Pork Chops

4 boneless pork chops {~6 to 8 oz each}
2 tbsp olive oil {+ a bit more for the air fryer basket}
1.5 tsp garlic powder
1 tsp onion powder
2 tsp kosher salt
1/4 tsp dried thyme
1/4 tsp smoked paprika

French Onion Sauce

3 tbsp butter {salted or unsalted is fine}
3 cups white or yellow onion {~1 extra large onion sliced thinly}
1 tsp olive oil
2 tbsp all-purpose flour
1/2 tsp dried thyme
1 cup beef broth
4 slices provolone {or sub in mozzarella}

Instructions

Prep the Pork Chops

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
Brush all sides of pork chops with olive oil.
4 boneless pork chops, 2 tbsp olive oil
Sprinkle the dry seasoning mix over the pork chops, making sure you get the sides as well.
{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

In a large heavy bottomed pan, melt butter over medium-low heat.
3 tbsp butter
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

Brush olive oil on the air fryer basket and add pork chops.
Bake at 370˚F for 10 minutes, flip and bake for another 2-5 minutes.
Using an instant-read thermometer, check each pork chop to make sure it registers 140˚F.
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

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
Slowly stir in beef broth, scraping the bottom of the pan as you go.
1 cup beef broth
Cook for about 1 minute, or until the broth is bubbling and has reduced by about 1/3.
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
Broil on high for 1-3 minutes (watch closely so it doesn't burn) or until the cheese is lightly browned and bubbly.
Serve each pork chop topped with the french onion sauce.

Notes

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.

Nutrition