Season both sides of pork chops with salt and black pepper.
Add olive oil to a large cast iron skillet, over medium-high heat.
Reduce heat to medium and add pork chops.
Cook for about 3 minutes per side, just until golden brown.
Remove chops to a plate.
Melt the butter in the pan.
Add sliced onions and saute until soft. This should take about 5 minutes - stir often.
Add the soup and continue to cook, stirring occasionally. for 5 minutes. The onions will be tender and golden brown.
Return pork chops to the pan and spoon the onion mixture over the top.
Bake at 350F for 20-25 minute or until the inside registers 145F with an instant read thermometer.
Top with a slices of provolone cheese.
Sprinkle French friend onions over the top.
Bake 5 more minutes - just until the cheese melts.
Remove from oven and let stand 5 minutes.
Garnish with parsley or thyme before serving.
Notes
Storage:These easy French onion pork chops make great leftovers! Store leftover chops in an airtight container in the fridge for up to four days.Freeze pork chops for up to three months in an airtight container. For best results, thaw them in the fridge before reheating.Tips:
If your pork chops are thicker than 1 inch, they’ll need to be baked a little longer in the oven.
The pork chops are done baking when they reach an internal temperature of 145 degrees F on a meat thermometer. They’ll still be a tad pink in the middle—they’re supposed to be!
Always let meat like pork rest for a bit before cutting into it. This will let the juices redisperse so each bite of chops is juicy and delicious.
Reheat leftover chops with a couple of tablespoons of chicken broth or beef broth to prevent them from drying out.