Y’all this is hands down one of the EASIEST meals on the planet. It is a STAPLE in our weeknight menu, but it is SO good! It, of course, uses an electric pressure cooker (I own an instant pot), but you could use an oven for this recipe too and there are only FOUR ingredients!!
All you need for these french onion pork chops is pork chops obviously, a can of french onion soup, couple cloves of garlic, and some season all. Then you set it and forget it and boom, dinner is made! That’s it!
Of course if you want to fancy it up or add something to this, feel free! But it is delicious as is too. Typically I serve these pork chops over rice with a ladle of the the french onion soup and pork juices. OR if I have time, I will thicken the sauce so it’s more like a gravy, but that isn’t necessary. Either way you choose to do it, it’s perfection.
PrintIP French Onion Pork Chops
Ingredients
- 4–6 boneless pork loin chops (can be thick or standard cut)
- your favorite season all
- 1 – (Family Size 22.8 oz) can French Onion soup
- 2–3 whole cloves garlic
Instructions
- Season the pork chops with your favorite season all on both sides.
- Set your Instant Pot to saute function and brown the pork chops on both sides (2 at a time) – this step is optional if on a time crunch, but browning adds flavor!
- Add the pork chops back to the pot. Add in the garlic cloves and the can of French Onion soup.
- Cook on Manual for 20-45 minutes, depending on the thickness of your pork chops. Thin chops should only take 20 minutes while thick cut (1″ or more) may take 45 minutes.
- Quick release once cooking time is done, remove chops from pot.
- Serve over rice or mashed potatoes. Enjoy!
Notes
- Once the chops are done, you can thicken the sauce by adding 1 tablespoon of cornstarch mixed with 1/4 cup water to the pot and cooking on Saute function until thick.
- If you’re feeling naughty, add 1 tablespoon of brown sugar to the recipe to sweeten it up!
I was wondering if you had ever used this recipe with chicken or pot roast? I usually use the dried onion soup in my pot roast but here lately I find it a bit salty. So I am thinking this soup might be a better choice. I will be trying this recipe just as soon as it cools down out of the 90’s here.
I wanted to let you know how much I have enjoyed your posts, especially the German from Russia recipes. As a girl I grew up in Minot ND & still have family in the Harvey area. When I see your posts on FB for Caramel rolls, Kuchen & Cheese buttons it bring a big ole smile to my face. I have forgotten some of the German names for some recipes. Have you ever made noodles & potatoes? On the day we made noodles we would cook noodles with cut up potato. Some of the noodles were cut into small squares that were cooked in butter. When the noodles & potatoes were done most of the water was drained & then the butter & square noodles were poured over the top. Add some salt, & stir. That was served for lunch with maybe some left over sausage or some type meat on the side. It’s the one dish I still make a couple times a year. I sure wish I could remember what we called it. I haven’t lived in ND for over 50 years but this time of year, Summer & Fall, I sure miss it.
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I have not used the same recipe with chicken or pot roast. I think based upon which meat you use, you’ll need to adjust the cooking time. Less for chicken and more for pot roast, but I think the flavors would be fabulous for either protein!
And thanks for sharing your story! I love hearing stories about people who love ND as much as I do!
thanks, Jenny, this recipe looks fabulous! and like something my husband would like, which makes it doubly fabulous.