French Onion Boneless Pork Chops (with Mushrooms & Melted Cheese)

A lot of people are surprised to learn that our boneless pork chops are, pound for pound, one of the most economical cuts we offer. They’re versatile, easy to work with, and don’t require a long ingredient list to turn into a solid meal.

If you want something that feels a little more put-together without stretching the budget, this French onion–style recipe is a good place to start. It relies on time and simple ingredients, not packaged mixes, to get there.

This recipe works because the pork is cooked gently in the onion–mushroom sauce, then finished with cheese the same way French onion soup is.

Cheese choice (important)

Traditional French onion soup uses Gruyère.
Swiss is the closest, easiest substitute. Either works here.

Printable Recipe

Ingredients

• 2–4 boneless pork chops

• Salt and black pepper

• 2 large onions, thinly sliced

• 8 oz mushrooms, sliced (button or cremini)

• 2 cloves garlic, minced

• 1–1½ cups beef broth

• 1 teaspoon fresh thyme (or a pinch dried)

• ½–¾ cup shredded Gruyère or Swiss cheese

• Butter or Tallow

Method

1. Season and sear the pork

• Pat pork chops dry and season well with salt and pepper.

• Heat a cast-iron or oven-safe skillet over medium heat with fat.

• Sear chops 2–3 minutes per side until lightly browned.

• Remove and set aside.

You’re not trying to cook them through yet.

2. Cook the onions

• Lower heat to medium-low.

• Add sliced onions with a pinch of salt.

• Cook slowly, stirring occasionally, until very soft and well browned, 15–20 minutes.

This is the foundation. Don’t rush it.

3. Add mushrooms and garlic

• Add mushrooms to the onions.

• Cook until they release moisture and start to brown, 5–7 minutes.

• Stir in garlic and thyme; cook 30 seconds.

4. Build the sauce

• Pour in the broth.

• Scrape up the browned bits from the pan.

• Bring to a gentle simmer.

5. Simmer the pork

• Return pork chops to the pan, nestling them into the sauce.

• Cover loosely and simmer on low for 10–15 minutes, until the pork is just cooked through and tender.

This step keeps the pork moist and lets it take on the onion flavor.

6. Add cheese and finish

• Sprinkle shredded Gruyère or Swiss over each pork chop.

• Transfer the skillet to a 400°F oven (or broiler for 1–2 minutes).

• Cook just until the cheese is melted and lightly browned.

This is what gives you the French onion soup look.

Why there’s no soup mix in this recipe

Many French onion–style recipes rely on packaged soup mix for flavor. We don’t use it here. Instead, the depth comes from slowly cooked onions, mushrooms, broth, and time. It takes a little longer, but it keeps the ingredient list simple and avoids the additives and fillers found in most mixes.

How to serve

Spoon the onion-mushroom sauce over the chops.
This works well on its own or with potatoes or a simple vegetable.

Why this version works

• Onions and mushrooms provide depth without packaged soup mixes

• Simmering before cheesing keeps the pork tender

• Finishing in the oven melts the cheese properly instead of turning it greasy

Frequently Asked Questions

What makes this pork different from store-bought pork?
This dish is made with pork sourced from trusted local producers we know and work with directly. We focus on transparency and simple processing, so you know what you’re cooking and where it came from.

Why does this recipe work especially well with local pork?
Fresh, well-raised pork holds moisture better and responds well to slower cooking methods. In this recipe, the chops simmer gently in onions and mushrooms, which keeps them tender without needing packaged sauces or mixes.

Is this a keto or low-carb recipe?
Yes. By our estimate, this dish contains about 6–8 grams of net carbs per serving, mostly from onions and mushrooms. That fits well within a keto or low-carb approach for most people, especially when focused on real, unprocessed foods.

Where do the carbohydrates come from in this dish?
All of the carbohydrates come from whole ingredients—primarily onions and mushrooms. There are no added sugars, flours, or starches.

Why doesn’t this recipe use onion soup mix?
We build flavor the traditional way, using slowly cooked onions, mushrooms, broth, and time. This keeps the ingredient list simple and avoids the additives commonly found in packaged soup mixes.

What kind of cheese is used on top?
French onion soup is traditionally topped with Gruyère. Swiss cheese is a good substitute and melts well while keeping the flavor balanced.

Can this be made ahead of time?
Yes. The pork and onion-mushroom mixture can be cooked ahead and reheated gently. Add the cheese just before serving so it melts fresh.

Are the nutrition values exact?
No. Nutrition values are estimates and will vary based on portion size, cheese choice, broth, and cooking fat. They’re provided as a general guide, not a guarantee.