French Onion Pork Chops are a hearty and comforting meal, prepared in a cast iron pan. Seasoned and seared thick cut pork chops with caramelized onions, smothered in melted provolone cheese.
Season pork chops with salt, thyme, garlic powder, and pepper on both sides.
In a 12 inch cast iron pan over medium heat, add olive oil. When hot, add pork chops and sear on both sides, about 1-2 minutes per side. Remove pork chops from pan and set aside.
Reduce heat to medium-low. Add onions to pan and cook until softened and deep golden brown, about 15-20 minutes. (If onions begin to dry out, add a splash of water to the pan to rehydrate. If onions look like they're going to burn, reduce heat further and add a splash of water.)
Add flour to onions and toss to coat. Cook for one minute, then add beef broth, stirring until incorporated, making a gravy.
Add pork chops back to pan and nestle into onions. Spoon onion gravy over pork chops. Top each pork chop with a slice of cheese, then transfer to oven. Bake for 14-15 minutes for 1.5" pork chops, or until center reaches 145 degrees Fahrenheit. Serve over mashed potatoes or with a side salad.
Notes
The thickness of your pork chops will alter the time needed in the oven.
For thin pork chops (½ inch or less): Oven finishing is not required. Cook for another 2-3 minutes on the stove top, allowing cheese to melt and pork chops to finish cooking through.
I highly recommend using a meat thermometer to check the temperature of your pork chops as they cook. This guarantees a perfectly cooked meat - every time.