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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!!

French Onion Pork Chop smothered in melted cheese and caramelized onions on a white plate

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!

Caramelized onion and cheese covered pork chops in a cast iron skillet

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

Thinly sliced onions slowly cooking in melted butter in a cast iron skillet

and cook, stirring occasionally

Thinly sliced onions caramelizing in a cast iron skillet

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.

Caramelized onions in a cast iron skillet

Remove onions from skillet and set aside.

Add the pork chops to the hot skillet.

Two seasoned pork chops added to the empty cast iron skillet

Cook until browned on both side and the internal temperature reaches 155 degrees.

Two pork chops cooked on one side in a cast iron skillet

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.

Beef stock, bay leaf and thyme added to the empty cast iron skillet

Scrape the bottom of the skillet to remove all of the browned bits. Return the onions to the skillet and stir to combine.

The caramelized onions added back to the skillet with the beef stock and herbs

Nestle the pork chops into the caramelized onions.

Return the pork chops to the caramelized onion gravy in the cast iron skillet.

Top the pork chops with grated cheese

Pork chops are covered with shredded cheese in the cast iron skillet.

cover the skillet with a lid and barely simmer until the cheese has melted.

Sprinkle with fresh parsley and serve.

A pork chops smothered in melted cheese sitting on a bed of mashed cauliflower and caramelized onions.

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:

Enjoy!!

Caramelized onion and cheese covered pork chops in a cast iron skillet

French Onion Pork Chops

These French Onion Pork Chops are smothered in caramelized onions and melted Gruyere cheese to create the ultimate dinner recipe that is easy to prepare
4.34 from 3 votes
Print Rate
Course: Main Course
Cuisine: American, French
Keyword: recipe, pork, chops, cast, iron, skillet, boneless, thyme, cheese, dinner
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 2 Servings
Calories: 479kcal
Author: Lisa Johnson

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.

Nutrition

Calories: 479kcal | Carbohydrates: 8g | Protein: 42g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 156mg | Sodium: 406mg | Potassium: 854mg | Fiber: 1g | Sugar: 3g | Vitamin A: 835IU | Vitamin C: 9mg | Calcium: 319mg | Iron: 1mg

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