French Onion Stuffed Pork Chops

French Onion Stuffed Pork Chops. Tender, thick-cut pork chops are generously filled with a savoury blend of caramelized onions and Gruyère cheese, delivering a tantalizing burst of taste in every bite. Paired with a luscious gravy and perfectly toasted bread, this dish elevates the classic French onion soup to a whole new level!

It’s a labour of love but promises an unforgettable dining experience that combines elegance and comfort in every mouthful.

Ingredients

Caramelized Onions

• Onions (I used what I had on hand; sweet, yellow, and red)
• Extra virgin olive oil
• Unsalted butter
• Salt
• Sugar
• Water

Pork Chops

• Thick bone-in rib pork chops
• Kosher salt
• Avocado oil
• Caramelized onions from above
• Thyme, plus extra for garnish
• Gruyère cheese

Gravy

• Butter
• All-purpose flour
• Dry white wine
• No sodium beef broth
• Worcestershire sauce (optional)
• Salt and pepper

Toasted Bread

• French bread
• Parmesan cheese
• Gruyère cheese

Instructions

Caramelized Onions

Peel the onions. Cut in half lengthwise. Then slice lengthwise into thin uniform pieces.
Heat the butter and oil in a 12.5” Skillet over medium-high heat. Add the onions and stir to coat. Cook tossing often with tongs, until hot and sizzling, about 4 to 5 minutes.
Add a pinch of salt (which helps draw out moisture) and toss to combine.

Cover, reduce heat to medium-low, and cook until onions have shrunk in half, about 8 to 10 minutes.

Remove the cover and stir the onions with a wooden spoon, scraping the bottom of the pan to avoid sticking and burning. Reducing heat as required to maintain a gentle simmer, until liquid has evaporated, about 20 minutes.

As the pan dries, increase heat to medium and scrape the bottom and sides of the pan with a wooden spoon, pulling the onions away from the sides of the pan to prevent burnt bits around the sides.

Add a couple of tablespoons of water and a teaspoon of sugar and stir, scraping the browned bits on the bottom of the pan.

Continue to cook, scrape, cook some more and scrape, splashing in additional water, as required, until the onions are a rich, brown colour. 20 to 30 minutes. Remove the onions from the pan and cool.

Pork Chops

Remove the chops from the refrigerator 30 minutes before cooking. Season with salt and set aside.

Preheat the oven to 350°F.

Line a medium sheet pan with parchment paper.

In a medium bowl mix the onions and thyme; set aside.

With a sharp knife, carefully slice a pocket in each pork chop in the middle of its thickness, almost to the bone.

In a 12.5” skillet, heat the avocado oil over medium high heat until it shimmers.

Add the pork chops (without overcrowding the skillet – cook in batches if needed) and cook for 3 to 4 minutes until nicely browned. Flip and cook for 3 minutes more. Remove to a plate.

Fill each chop first with a ¼ cup of cheese, then a ¼ cup of caramelized onion mixture. Stuff it all in, then place the chops on the parchment lined sheet pan.

Place in the preheated oven and cook for 25 to 35 minutes or until a thermometer inserted in the pork reads at 145°F (thinner chops will require less time). Let stand for 5 minutes before serving.

Tip: If oils from the onions, pork fat and cheese, begin to pool on the pan, use this to baste the chops as they cook.

Gravy

In the skillet that the chops were seared in, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for 1 to 2 minutes.

Add the wine and cook, stirring constantly, until the liquid has been absorbed, about 2 minutes. Add the hot stock ½ cup at a time, whisking constantly in between. Stir in the Worcestershire sauce (optional) then simmer until thickened, about 10 minutes.

Toast the Bread

Toast the bread (on both sides) under the broiler, then top one side with ⅓ of each cheese and broil until just melted.

To Assemble

Place the toasts (cheese side up) on a plate or platter. Place a chop on each toast. Pour over some gravy and finish with thyme. Serve and enjoy.

Recipe TIPS

1. Serving Size: Our 3 pork chops were double boned and weighed 17oz each! Because they were so large we portioned off a bone and half a pork chop for each person = 6 servings. 
2. Caramelized Onions: Take time to caramelize the onions thoroughly; it’s the foundation of the dish’s rich flavour. Patience is key! The onions can also be made the day before.
3. Pork Chops: Ensure the chops are thick to create a pocket for stuffing without cutting all the way through. Cooking time may vary based on thickness.
4. Cheese and Onion Stuffing: Layer the cheese and caramelized onion mixture evenly inside the pork chops for maximum flavour infusion.
5. Gravy: Whisk the hot stock gradually into the butter-flour mixture to avoid lumps and achieve a smooth, luxurious gravy.
6. Toasted Bread: Broil the bread until the cheese is just melted, providing a delightful crunch to complement the tender pork chops.
7. Assembly: Plating is key! The cheesy toast base topped with a stuffed pork chop, drizzled with rich gravy, and finished with a sprinkle of fresh thyme creates a visually appealing and delicious final presentation.

Watch How This Recipe Was Made Here

Equipment Used

This French Onion Stuffed Pork Chops recipe was prepared in the Hestan Culinary 12.5″ NanoBond Saucepan. and cooked in the Hestan Home Dual Fuel Range. Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.

Leave a Comment

If you get the chance to try this French Onion Stuffed Pork Chops recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂

📖 Recipe

French Onion Stuffed Pork Chops

French Onion Stuffed Pork Chops. Tender, thick-cut pork chops are generously filled with a savoury blend of caramelized onions and Gruyère cheese, delivering a tantalizing burst of taste in every bite. Paired with a luscious gravy and perfectly toasted bread, this dish elevates the classic French onion soup to a whole new level!

It's a labour of love but promises an unforgettable dining experience that combines elegance and comfort in every mouthful.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs 5 minutes mins

Total Time 2 hours hrs 35 minutes mins

Course Dinner, Entree, Main Course

Cuisine French

Servings 3 -6 People (see notes)

Ingredients

  

1x2x3x

Caramelized onions

• 2½ pounds onions sliced (I used what I had on hand; sweet, yellow, and red)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• Pinch of salt
• 1 teaspoon of sugar
• Water

Pork Chops

• 3 thick bone-in rib pork chops 1.5 inches thick
• 2 teaspoons kosher salt
• 1 teaspoon thyme plus extra for garnish
• 1 tablespoon avocado oil
• ½ to ¾ cup caramelized onions from above
• 1 ½ cups shredded Gruyère cheese

Gravy

• ¼ cup unsalted butter
• ¼ cup all-purpose flour
• ½ cup dry white wine
• 4 cups no sodium beef broth or homemade, warm
• ½ teaspoon Worcestershire sauce optional
• Salt and freshly ground black pepper to taste

Toasted Bread

• 3 thick slices of French bread
• 3 tablespoons grated Parmesan cheese
• ¼ cup grated Gruyère cheese

Instructions

 

Caramelized onions

• Peel the onions. Cut in half lengthwise. Then slice lengthwise into thin uniform pieces.
• Heat the butter and oil in a 12.5” skillet over medium-high heat. Add the onions and stir to coat. Cook tossing often with tongs, until hot and sizzling, about 4 to 5 minutes.
• Add a pinch of salt (which helps draw out moisture) and toss to combine.
• Cover, reduce heat to medium-low, and cook until onions have shrunk in half, about 8 to 10 minutes.
• Remove the cover and stir the onions with a wooden spoon, scraping the bottom of the pan to avoid sticking and burning. Reducing heat as required to maintain a gentle simmer, until liquid has evaporated, about 20 minutes.
• As the pan dries, increase heat to medium and scrape the bottom and sides of the pan with a wooden spoon, pulling the onions away from the sides of the pan to prevent burnt bits around the sides.
• Add a couple of tablespoons of water and a teaspoon of sugar and stir, scraping the browned bits on the bottom of the pan.
• Continue to cook, scrape, cook some more and scrape, splashing in additional water, as required, until the onions are a rich, brown color. 20 to 30 minutes. Remove the onions from the pan and cool.

Pork Chops

• Remove the chops from the refrigerator 30 minutes before cooking. Season with salt and set aside.
• Preheat the oven to 350°F
• Line a medium sheet pan with parchment paper.
• In a medium bowl mix the onions and thyme; set aside.
• With a sharp knife, carefully slice a pocket in each pork chop in the middle of its thickness, almost to the bone.
• In a 12.5” skillet, heat the avocado oil over medium high heat until it shimmers.
• Add the pork chops (without overcrowding the skillet – cook in batches if needed) and cook for 3 to 4 minutes until nicely browned. Flip and cook for 3 minutes more. Remove to a plate.
• Fill each chop first with a ¼ cup of cheese, then a ¼ cup of caramelized onion-thyme mixture. Stuff it all in, then place the chops on the parchment lined sheet pan.
• Place in the preheated oven and cook for 25 to 35 minutes or until a thermometer inserted in the pork reads at 145°F (thinner chops will require less time). Let stand for 5 minutes before serving.
• TIP: If oils from the onions, pork fat and cheese, begin to pool on the pan, use this to baste the chops as they cook.

Gravy

• In the skillet that the chops were seared in, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for 1 to 2 minutes. Add the wine and cook, stirring constantly, until the liquid has been absorbed, about 2 minutes. Add the hot stock ½ cup at a time, whisking constantly in between, then simmer until thickened, about 10 minutes. Season with salt and pepper to taste.

Toast the Bread

• Toast the bread (on both sides) under the broiler, then top one side with ⅓ of each cheese and broil until just melted.

To Assemble

• Place the toasts (cheese side up) on a plate or platter. Place a chop on each toast. Pour over some gravy and finish with thyme. Serve and enjoy.

Video

Notes

Recipe TIPS

1. Serving Size: Our 3 pork chops were double boned and weighed 17oz each! Because they were so large we portioned off a bone and half a pork chop for each person = 6 servings. 
2. Caramelized Onions: Take time to caramelize the onions thoroughly; it’s the foundation of the dish’s rich flavour. Patience is key! The onions can also be made the day before.
3. Pork Chops: Ensure the chops are thick to create a pocket for stuffing without cutting all the way through. Cooking time may vary based on thickness.
4. Cheese and Onion Stuffing: Layer the cheese and caramelized onion mixture evenly inside the pork chops for maximum flavour infusion.
5. Gravy: Whisk the hot stock gradually into the butter-flour mixture to avoid lumps and achieve a smooth, luxurious gravy.
6. Toasted Bread: Broil the bread until the cheese is just melted, providing a delightful crunch to complement the tender pork chops.
7. Assembly: Plating is key! The cheesy toast base topped with a stuffed pork chop, drizzled with rich gravy, and finished with a sprinkle of fresh thyme creates a visually appealing and delicious final presentation.

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