French Onion Pork Chops are a great dinner option for those who love the rich and savory flavors of French onion soup. The onions are simmered in a beef and wine broth which provides this recipe with the same rich flavor profile, all while air frying the pork chops for something new. Finished in the oven with some Provolone cheese until toasty and bubbly, these are amazing and take about 30 minutes to put together for the perfect family meal this holiday season. This post is sponsored by The National Pork Board. All views expressed are that of our own.
Why I Love these Pork Chops
French Onion Soup is hands-down my absolute favorite soup that I cannot get enough of. That is why I wanted to give my older French Onion Soup Pork Chops recipe a modern, homemade upgrade. Since I love both my air fryer, and pork chops (so versatile) I knew I had to combine the two! These chops were super juicy and flavorful thanks to the air fryer. In fact, they are perfectly fine without the onions! However, once they are added to the onions and cheese, they transform into something so savory and delicious that they are hard to resist.
How to Make Air Fryer Pork Chops
Preheat the air fryer to 370 degrees. You can do this by running your air fryer for 5 minutes.
Line the drip tray of your air fryer with foil to make cleanup easier.
Pat your pork chops dry and coat both sides with olive oil.
Sprinkle seasonings on your pork chops.
Cook the chops for 10 minutes flipping them over at the 5-minute mark. *This time will vary by pork chop thickness or bone-in varieties. For flavorful, tender and SAFE pork, cook whole muscle cuts (loin roasts, tenderloin, chops) until a meat thermometer reads 145⁰F followed by a 3-minute rest. A digital meat thermometer is the most accurate to read this temperature which is considered safe to eat.
It is a misconception that pork must be cooked until juices run clear and the meat is white. This is false! With modern pork production practices, commercial retail pork is safe when cooked to an internal temperature of 145⁰F, which will be a light blush pink color. These standards are determined by the USDA and FDA Food Code. The most delicious pork is not overcooked! More info on pork cooking temperatures.
Set chops aside until onions are ready.
Making French Onion Pork Chops
Add butter and onions to a large cast-iron (or oven-safe skillet). Season with thyme and black pepper. Sauté onions stirring every few minutes over medium-high heat. Once ready they will be a deep, golden-brown color. This will take about 12 minutes. Sprinkle onions with flour and mix to combine until flour is dissolved.
Slowly stir in the beef stock and sherry wine mixing the onions to scrape the bottom of the pan. Reduce heat to low and simmer for 3 minutes. Make sure the oven is empty and turn the BROIL setting on.
Add the pork chops to the onions and cover them- remove a few onions from the pan and set aside. Add Provolone to each pork chop. Add the reserved onions to the top and broil for 2-3 minutes or until cheese is bubbly and browned. Serve immediately. These would be great served over mashed potatoes or white rice.
Recipe Variations
While this recipe is absolutely delicious as is, there are a few swaps and changes you can make with equally delicious results.
Preparation – You can pan-fry these chops if you do not have an air fryer. Just be sure the internal temperature is 145⁰F with a 3-minute rest time.
Cheese – You can use Swiss or Gruyere which are hard cheeses with great flavor. These are often found on French Onion Soup.
Pork Chops – You can use thick-style boneless, or bone-in pork chops. This may affect cooking time so be sure the internal temperature is 145⁰F with a 3-minute rest time.
Herbs – You can use a bay leaf when simmering the onions (be sure to remove) for added flavor. You can also use fresh thyme.
Broth – I personally love Better than Bullion jarred roasted beef broth paste ( 1 1/2 teaspoons per 1 cup). However, you can use homemade or canned/carton beef broth.
Wine – It is optional that you add the sherry wine, but sherry makes the BEST French Onion soup. For me, this is a must for these French Onion Soup Pork Chops.
Leftovers
Store any leftovers of this recipe in an airtight container in the refrigerator for up to 3 days.
You can also revamp leftovers as French Pork Chop sandwiches. Simply heat your pork chops until warmed, add them to a toasted pretzel bun, top with additional sautéed onions, and provolone. Heat in a toaster oven until cheese melts; about a minute.
More Delicious Pork Recipes to Try Today
Visit pork.org for more pork cooking ideas and inspiration or see the recipes below we’ve created.
Air Fryer French Onion Pork Chops
Equipment
- Air fryer
- large, cast iron skillet
- spatula
- Measuring cups & spoons
- cutting board & knife
- Stove & Oven
- Meat Thermometer
- Foil
Ingredients
Pork Chops
- 6 thick Boneless Pork Chops
- 1 teaspoon onion powder
- ¼ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- ½ teaspoon garlic powder
- 2 tablespoons Extra Virgin Olive Oil
Onions
- 4 cups onions sliced to about ¼ thickness
- 5 tablespoons butter unsalted
- ¼ teaspoon dried thyme
- 1 cup beef broth
- ¼ cup dry sherry wine
- 2 tablespoons all-purpose flour
- 6 slices Provolone cheese
Instructions
- Preheat the air fryer to 370°. You can do this by running your air fryer for 5 minutes.
- Line the drip tray of your air fryer with foil to make cleanup easier.
- Pat your pork chops dry and coat both sides with olive oil. Sprinkle seasonings on your pork chops.
- Cook the chops for 10 minutes flipping them over at the 5-minute mark. *This time will vary by pork chop thickness or bone-in varieties. For flavorful, tender and SAFE pork, cook whole muscle cuts (loin roasts, tenderloin, chops) until a meat thermometer reads 145⁰F followed by a 3-minute rest. A digital meat thermometer is the most accurate to read this temperature which is considered safe to eat. Set chops aside until onions are ready.
- Add butter and onions to a large cast-iron (or oven-safe skillet). Season with thyme and black pepper. Sauté onions stirring every few minutes over medium-high heat. Once ready they will be a deep, golden-brown color. This will take about 12 minutes. Sprinkle onions with flour and mix to combine until flour is dissolved.
- Slowly stir in the beef stock and sherry wine mixing the onions to scrape the bottom of the pan. Reduce heat to low and simmer for 3 minutes. Make sure the oven is empty and turn the BROIL setting on.
- Add the pork chops to the onions and cover them- remove a few onions from the pan and set aside.
- Add Provolone to each pork chop. Add the reserved onions to the top of each.
- Broil for 2-3 minutes or until cheese is bubbly and browned.
- Serve immediately. These would be great served over mashed potatoes or white rice.
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