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Sunday Dinner: French Onion Pork Chops

Today’s easy dinner includes french onion pork chops, homemade macaroni and cheese and the green veggie or salad of your choice. It’s much simpler than it sounds, but surprisingly tasty and fresh. It’s familiar comfort food with just one tiny twist (the french onion on the pork chops), so it’s plain enough for people who don’t like exotic food, but interesting enough for those who do.

Angled view of floral plate


  • 4 pork chops
  • 1 can French Onion soup
  • 1 tsp garlic powder
  • 1 can of mushroom pieces (or fresh chopped mushrooms are even better)
  • 1 tbsp flour
  • 1 cup water

Heat just a little cooking oil (I like a spray of canned Spectrum Safflower oil) in a skillet, and brown the chops in it. Add the can of French Onion soup and garlic powder and continue to cook for 30 minutes. Remove the pork chops and put them aside for now. Put the mushrooms in the skillet. Mix your tablespoon of flour in your cup of water thoroughly, then slowly add it to the skillet, stirring everything together. Once the sauce is well-mixed, you’re done. Pour it over the chops.

Quick Fresh Macaroni and Cheese

Mild, rich macaroni and cheese compliments the onion flavor of the pork chops. You can serve up the Kraft version if you want, but it’s easy to make your own.

  • 2 cups uncooked elbow macaroni
  • 1/2 lb grated cheddar cheese (pre-packed shredded cheese works fine, and you can choose a Cheddar Jack blend, a Mexican blend, or whatever you like)
  • 2 quarts water
  • 1 teaspoon salt
  • 2 Tbsp unsalted butter
  • 1 teaspoon flour
  • 1/4 cup whole or 2% milk
  • Black pepper

In a bowl, mix your shredded cheese in with your flour to coat it – this keeps the cheese from getting too stringy. Boil your 2 quarts of water and teaspoon of salt in a thick-bottomed sauce pan. Add the macaroni noodles. After seven minutes of cooking on high heat, start checking the pasta so you can stop cooking it when it becomes al dente – cooked through, but still slightly firm. Drain the water out of the pan (leave the macaroni in, or return it after draining). Lower your heat to low or medium and add your butter. When the butter is half melted, you can start stirring in the cheese. Now add your milk. Stir until the butter and cheese are blended well into the milk, but keep in mind the less you stir, the less stringy it will get. Add the black pepper. Serve immediately.

Round this dinner out with something green. Keep it simple – just steam or boil some green beans, broccoli, or asparagus however you like them. Or do a salad of mixed dark greens. You don’t need anymore exciting flavors here.