These French Onion Pork Chops will be a hit for your whole family! Serve them up with vegetables, rice, or potatoes.
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These keto pork chops are easy to make and use just one pot.
Keep them keto by serving them up with your favorite vegetables (I like broccoli).
The French onion sauce is perfect to drizzle over not only your pork chops, but also the sides!
There are so many ways you can cook pork chops for a quick and easy meal. And one pot recipes make them even better!
Your cooking time will vary slightly based on how large and thick your pork chops are, as well as whether they have a bone in them or not. Once they reach 145 degrees F, they are ready.
French Onion Soup Inspiration
These skillet pork chops were inspired by the amazing flavors of a French onion soup.
Packed with onions and beef broth, the pork chops are seasoned with thyme and topped with melted cheese.
Traditionally, French onion soup uses Gruyere cheese which is very similar to Swiss.
Swiss is much easier to find and have on hand, and also a lower price point making it a great stand in.
You could also use any white melty cheese like Monterey Jack or mozzarella if preferred.
Cooking the Onions
To get a true, French onion soup impression in these keto pork chops, you want to really make sure that you cook down the onions.
When the onions start to caramelize, they become sweeter which adds to the flavor of the sauce.
I choose not to take the onions too far and leave them at a lighter brown, but the onions are still very soft.
If desired, you can cook the onions longer to a darker brown which also means they will be sweeter.
Caramelized onions are also notorious for taking a long time to cook.
If your onions are cooking slowly, a trick I use is to add some moisture to the skillet like water or some stock.
This seems to help soften the onions faster.
Turning up the heat is just going to give them more of a char, which is not what we are going for.
- 4 pork chops (approximately 5-6 ounces boneless, or 8 ounces with bone)
- black pepper
- 2 Tablespoons vegetable oil
- 2 yellow onions thinly sliced
- 1 teaspoon dried thyme (or 2 teaspoons fresh)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 Tablespoon flour (or almond flour for keto, or cornstarch for gluten free)
- 4 cups beef stock
- 2 bay leaves
- 4 slices Swiss cheese or provolone, or mozzarella
- In a large, deep skillet, heat the 1 Tablespoon of oil over medium high heat.
- Sprinkle both sides of the pork chops with salt and black pepper.
- When the oil is hot, add the pork chops. Sear until browned, approximately 3 minutes.
- Reduce heat to medium. Flip the pork chops and continue cooking until cooked all the way through, reaching the temperature of at least 145F in the middle.
- Remove the pork chops. Set aside and cover.
- In the same skillet, add the remaining 1 Tablespoon of oil.
- When the oil is hot, add the onion and cook until softened and starting to caramelize, approximately 15 minutes. (You can cook longer to a true caramelization if desired).
- Add the flour, thyme, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir to coat the onions and cook 1 minute.
- Add stock and bay leaves. Simmer sauce over medium low until it starts to thicken, approximately 7 minutes.
- Season as desired with additional salt and black pepper. If too thick, add additional water or stock.
- Add the pork chops and any juices back to the skillet (or serve sauce separately). Top each pork chop with a slice of cheese.
- Cover the skillet for the cheese to melt, approximately 1 minute. Remove bay leaves from the sauce. Serve immediately.