Caramelized onion and cheese covered pork chops in a cast iron skillet
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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
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Main Course
Cuisine: American, French
Keyword: recipe, pork, chops, cast, iron, skillet, boneless, thyme, cheese, dinner
Servings: 2 Servings
Calories: 479kcal
Author: Lisa Johnson



  • 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
  • 1/4 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


  • 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.


  • 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.


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