Caramelized Onion Gruyère Stuffed Pork Chops

These Caramelized Onion Gruyère Stuffed Pork Chops are a savory, melt-in-your-mouth dinner masterpiece. Thick pork chops are filled with sweet caramelized onions and rich Gruyère cheese, then seared until golden and finished in the oven for juicy, irresistible perfection. Every bite is tender, buttery, and bursting with French-inspired flavor — a comfort-food showstopper worthy of any weeknight or holiday table.

Yield
Serves 4

Ingredients

For the Pork Chops

4 thick-cut pork chops (1½–2 inches thick, bone-in or boneless)
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp paprika
1 tbsp olive oil
1 tbsp butter

For the Caramelized Onion Filling

2 large onions, thinly sliced
2 tbsp butter
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp thyme (fresh or dried)
½ tsp sugar (optional, helps browning)

For the Cheese Layer

1 heaping cup shredded Gruyère cheese
(Or substitute Swiss, provolone, or mozzarella if needed)

Instructions

Step 1: Caramelize the Onions

Heat butter and olive oil in a skillet over medium heat.
Add onions, salt, pepper, and thyme.
Cook 15–20 minutes, stirring often, until deep golden and soft.
Add a pinch of sugar if needed to encourage browning.
Set aside to cool slightly.

Step 2: Prepare the Pork Chops

Pat pork chops dry.
Season both sides with salt, pepper, garlic powder, and paprika.
Using a sharp knife, cut a deep pocket into the side of each chop without cutting through.

Step 3: Stuff the Pork Chops

Fill each pork chop with:
• A generous spoonful of caramelized onions
• A handful of shredded Gruyère

Press firmly to seal — use toothpicks if necessary.

Step 4: Sear the Pork Chops

Heat olive oil and butter in a skillet over medium-high.
Add stuffed pork chops and sear 3–4 minutes per side until golden brown.

Step 5: Bake

Transfer skillet to a preheated 375°F (190°C) oven.
Bake 12–18 minutes, depending on thickness, until internal temperature reaches 145°F (63°C).
Top each chop with a spoonful of remaining caramelized onions and extra Gruyère during the last 3 minutes of baking for a melty finish.

Step 6: Rest & Serve

Let pork chops rest 5 minutes before serving.
Serve with mashed potatoes, roasted vegetables, or a light salad.
Garnish with extra thyme.

Kitchen Tips

• Bone-in chops stay juicier, but boneless work beautifully too.
• Gruyère melts best, but Swiss or mozzarella can be substituted.
• Add a splash of white wine to the onions for a gourmet touch.
• If your pork chops are thinner, butterfly them instead of cutting pockets.

Nutritional Information (Per Serving – 1 of 4)