French Onion Pork Chops
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What do you do when you are tired of eating the same old recipes night after night? You get creative, like French Onion Pork Chops creative! You caramelize some thinly sliced onions, then add beef stock and herbs to create a rich and flavorful gravy. Then to take this meal over the top, you cook up some boneless pork chops in the same skillet and smother the entire meal in melted Gruyere cheese!!
I seriously wish that you could smell these French Onion Pork Chops, the aroma/flavor is incredible! It takes a while to caramelize the onions, but the entire process is super simple and so worth it!
How to make French Onion Pork Chops for Two:
Season pork chops with sea salt and black pepper. Set aside.
Melt butter in a cast iron skillet, mine is enamel coated, over medium heat. Add the sliced onions
and cook, stirring occasionally
until golden brown. Add the minced garlic, stir and cook for one minute.
Pour 1/4 cup of beef stock into the skillet and simmer until onions are tender.
Remove onions from skillet and set aside.
Add the pork chops to the hot skillet.
Cook until browned on both side and the internal temperature reaches 155 degrees.
Actual cooking time will depend on the thickness of your pork chops.
Remove pork chops from skillet and set aside.
Remove skillet from heat and pour remaining beef stock into the skillet. Add the bay leaf and thyme spring, then sprinkle in the glucomannan or xanthan gum, stir to combine.
Scrape the bottom of the skillet to remove all of the browned bits. Return the onions to the skillet and stir to combine.
Nestle the pork chops into the caramelized onions.
Top the pork chops with grated cheese
cover the skillet with a lid and barely simmer until the cheese has melted.
Sprinkle with fresh parsley and serve.
Holy flavor explosion Batman!! I served my pork chops with Simple Mashed Cauliflower, but traditional Mashed Potatoes would be delicious as well.
Recipe Notes:
- I created this meal for two servings, but it is really easy to double or triple the recipe if needed.
- Whole30 & Paleo: omit the cheese…sorry.
- For dairy-free: substitute a vegan cheese or omit.
- For a more traditional flavor, substitute 1/4 cup of dry white wine for the first addition of beef stock.
- This meal would also be delicious with boneless, skinless chicken breasts.
- I used fresh thyme, but feel free to substitute 1 teaspoon of dried if you prefer.
What the heck is Glucomannan?
Glucomannan is a soluble, bulk-forming fiber derived from the Konjac Root that is used as a thickener. It is keto friendly, gluten-free, and does not get gummy or slimey like some other thickeners.
More delicious pork recipes:
- Greek Pork Chops
- Skillet Pork Chops with Herb Gravy
- Pork Chops with Apple and Cider Sauce
- Southwest Pork Chops
- Tuscan Stuffed Pork Loin
- Pecan-Crusted Pork Tenderloin
Enjoy!!
French Onion Pork Chops
Equipment
- Skillet
Ingredients
- 2 Tablespoons unsalted butter
- 1 medium yellow onion thinly sliced (about 1 cup)
- 1 large clove garlic minced
- 1 cup beef stock divided - or substitute bone broth
- 10 ounces pork chops 2) 5-ounces each
- sea salt and black pepper to taste
- ¼ teaspoon glucomannan or 1/2 teaspoon xanthan gum
- 1 bay leaf
- 2 sprigs fresh thyme or 1 teaspoon of dried
- sea salt and black pepper to taste
- 2 ounces Gruyere cheese grated or sliced - substitute provolone or Swiss
- 1 Tablespoon chopped Italian parsley to garnish
Instructions
- Season pork chops with sea salt and black pepper. Set aside.
- Melt butter in a cast iron skillet, mine is enamel coated, over medium heat. Add the sliced onions and cook, stirring occasionally until golden brown. Add the minced garlic, stir and cook for one minute.
- Add 1/4 cup of beef stock and simmer until onions are tender. Remove onions from skillet and set aside.
- Add the pork chops to the hot skillet. Cook until browned on both side and the internal temperature reaches 155 degrees. Actual cooking time will depend on the thickness of your pork chops. Remove pork chops from skillet and set aside.
- Remove skillet from heat and pour remaining beef stock into the skillet. Add the bay leaf and thyme spring, then sprinkle in the glucomannan or xanthan gum, stir to combine.
- Scrape the bottom of the skillet to remove all of the browned bits. Return the onions to the skillet and stir to combine.
- Nestle the pork chops into the caramelized onions.
- Top the pork chops with grated cheese, cover the skillet with a lid and barely simmer until the cheese has melted.
- Sprinkle with fresh parsley and serve.
Notes
- I created this meal for two servings, but it is really easy to double or triple the recipe if needed.
- Whole30 & Paleo: omit the cheese…sorry.
- For dairy-free: substitute a vegan cheese or omit.
- For a more traditional flavor, substitute 1/4 cup of dry white wine for the first addition of beef stock.
- This meal would also be delicious with boneless, skinless chicken breasts.
- I used fresh thyme, but feel free to substitute 1 teaspoon of dried if you prefer.
