There is one thing I want to make crystal clear right off the bat here. It’s that, if you are trying to lose weight, this is NOT the recipe for you. French onion smothered pork chops are an absolute 1000+ calorie BOMB to the macro tracker. So with that said, Winter is upon us, & I’m trying to gain 15 pounds on my quest to join the 1000 club, so this is the PERFECT recipe for that goal. And let me tell you, these French onion smothered pork chops are next level. We’re talking golden-browned pork chops, drenched in gooey melted cheese and the richest, caramelized onion sauce you’ve ever conceived. Add crispy roasted Brussels sprouts and a bed of fluffy rice, and you’ve got true meal prep enlightenment. Oh, and the macros on this 1000 calorie recipe? Still fantastic. You won’t catch me slacking on the macros. These bad boys have a whopping 75g of protein per serving. Skip the double scoop of protein powder- dive into these badass porkchops.
1031kcal | 75g Protein | 66g Carbohydrates | 52g Fat
French Onion Smothered Pork Chops
Equipment
Ingredients
For the Chops:
- 2 pounds boneless pork chops
- 1 tsp kosher salt
- 1/2 tbsp black pepper
- 1/2 tbsp dried thyme
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
For the Sprouts:
- 1.5 pounds brussels sprouts
- 1 tbsp olive oil
- 1 tbsp onion powder
- 1/2 tbsp garlic powder
- 1 tsp pepper
- 1/2 tsp salt
Other Ingredients:
- 1 cup rice
- 2 medium yellow onions peeled & cut into half-moon slices
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 6 tbsp beef stock
- 1 tbsp olive oil
- 1 cup beef stock
- 2 tbsp all purpose flour
- 6 slices provolone cheese
- 6 slices swiss cheese
Instructions
- Begin cooking rice according to your preferred method. I love my rice cooker!1 cup rice
- Preheat oven to 400°F. In a large mixing bowl, season porkchops evenly with salt, pepper, thyme, garlic powder, & onion powder.2 pounds boneless pork chops, 1 tsp kosher salt, 1/2 tbsp black pepper, 1/2 tbsp dried thyme, 1/2 tbsp garlic powder, 1/2 tbsp onion powder
- Chop sprouts in halves, or quarters for particularly large ones. Season with olive oil, onion powder, garlic powder, pepper, & salt. Toss to combine, then spread over a baking sheet.1.5 pounds brussels sprouts, 1 tbsp olive oil, 1 tbsp onion powder, 1/2 tbsp garlic powder, 1 tsp pepper, 1/2 tsp salt
- Preheat oven to 400°F . Melt butter and olive oil in two separate large skillets (1 tbsp of each.. in each) over medium-high heat. Add sliced onions and sauté 3-5 minutes, until soft.2 tbsp unsalted butter, 2 tbsp olive oil, 2 medium yellow onions peeled & cut into half-moon slices
- Add 3 tbsp beef stock to each skillet and continue to cook, stirring occasionally, for 10-12 minutes, until onions are extremely tender and golden brown.6 tbsp beef stock
- Transfer onions to a plate. Do NOT wipe out skillet.
- Reduce heat to medium, add 1/2 tbsp of olive oil to each skillet and cook pork chops, about 4-5 minutes per side, until golden brown. Transfer pork chops to a separate plate.1 tbsp olive oil
- Return cooked onions to pan and sprinkle with flour. Stir to coat and cook about a minute. Add remaining 1 cup beef stock and stir often until mixture comes to a boil. Season with a pinch of salt and pepper.2 tbsp all purpose flour, 1 cup beef stock
- Nestle the porkchops in a 9×13 baking dish, covering with the entire French onion mixture. Top with slices of provolone & swiss cheese.6 slices provolone cheese, 6 slices swiss cheese
- Add baking sheet of sprouts & French onion porkchop baking dish to oven and bake 8-10 minutes, until cheese is melted and gooey. Keep brussels sprouts in slightly longer, broiling for the last few minutes to achieve desired crispiness.
- Separate into 4 separate portions & serve over a bed of rice. Garnish with some additional black pepper if desired. Enjoy!
Nutrition
French onion smothered pork chops are the ultimate comfort food for dinner or meal prep. This recipe features tender, golden-browned pork chops covered in a rich, caramelized onion sauce and topped with melted Swiss and provolone cheese. Paired with crispy roasted Brussels sprouts and a side of rice, it’s a hearty, indulgent meal that satisfies every craving.
This recipe is highly adaptable for different preferences. You can swap the pork chops for chicken thighs or boneless beef cuts for a variation on the classic. For added flavor, mix in a splash of red wine with the caramelized onions or add fresh herbs like thyme to the sauce. Pair with mashed potatoes or cauliflower rice if you want to change up the sides, making this dish versatile for any occasion.
To store French onion smothered pork chops, portion them into meal prep containers with the Brussels sprouts and rice. Refrigerate for up to four days. Reheat gently in the microwave in 90-second intervals, stirring or flipping halfway to maintain the texture of the pork and sauce. For long-term storage, freeze the dish and thaw when needed. Check out our blog for more high-protein, comfort food-inspired meal prep recipes.