French Onion Pork Chops (Paleo and Whole30)
This French Onion Pork Chops recipe is made in a snap in a skillet or cast iron pan. Juicy boneless pork chops smothered with caramelized onions, and it’s low carb, gluten free, Paleo and Whole30 compliant!

Like many of my other Whole30 dinner recipes, this boneless pork chop recipe is made in a heavy-bottomed pan or cast iron skillet. It’s exactly how my Tuscan Chicken and Sausage & Gnocchi Skillet recipes come together. Sometimes the key to eating healthy is the right equipment (and recipe, of course!)
Why I love this recipe
This French onion pork chop skillet meal is a healthy, family favorite meal. The best part is, you can make it in under an hour.
- Healthy: This recipe is healthier than French fried onions or French onion soup pork chops. There is no canned soup or fried onions in this paleo pork chop recipe. It’s Whole30 compliant, and it tastes absolutely delicious!
- Quick and easy: Perfect for a quick and easy weeknight dinner. Everything comes together in a snap!
- One pan: This dish is cooked in a skillet or cast iron pan, so clean up is a breeze!
- Feels elegant: This recipe is quite easy, but feels special enough to serve to dinner guests. The rich flavor of caramelized onions makes this meal taste fancy. You’re the only one who will know just how easy it is to make.

Ingredient Notes and Substitutions
To make this quick & easy dinner, you’ll need just a few ingredients!
- Boneless pork chops: you’ll want to grab center cut boneless sirloin chops. They’re the leanest cut, but there’s enough fat to create flavor and juiciness. Bone-in chops are okay to use, but they require a few extra minutes of cooking time. This ensures that the internal temp of the meat is 145°F. all the way through.
- Onions: We use white onions for this recipe to keep the natural sugar low (helpful for those Whole30 sugar cravings). This variety is lowest in natural sugars. You can substitute sweeter varieties like Vidalia and yellow onions.
- Broth or stock – You can use chicken, vegetable, or beef broth or stock. Bone broth is a great option for its protein and health benefits. Find our favorite Whole30 broths or make homemade chicken broth!
- Full fat coconut cream – This is a Whole30 and paleo compliant dairy-free substitute for half and half or heavy whipping cream. It creates a thick, rich sauce for the French onion pork chops.
Scroll down to the recipe card for the full step by step instructions! ⬇️
Tips for Making French Onion Pork Chops in a Skillet
- Preheat your skillet or cast iron pan before searing the meat. To create the perfect sear on the pork, the pan needs to be almost smoking hot. Add the oil after the pan preheats, and let the oil get hot before adding the meat.
- Be sure the meat is completely dry and seasoned. While the skillet preheats, pat the pork chops with paper towels so they’re dry. Sprinkle seasoning on both sides of the meat, then add them to the hot pan.
- Don’t move the pork chops around in the pan as they’re searing. Don’t worry about them burning. Like magic, the meat will release itself from the surface of the hot skillet as soon as the sear is created. Allow them to brown on each side for about 3 minutes, then set them aside on a plate.
- Use medium-low heat to caramelize the onions. Trust me, if the pan is too hot, the onions will burn. They need to cook slowly so that the sugars are able to caramelize.
- Allow the meat to rest for 5 minutes after cooking. The key to preventing dry pork chops is locking the juices inside. Allowing the meat to rest gives the juices time to redistribute before you cut into it.
- Use an instant-read cooking thermometer to test the internal temperature of the meat. A cooked pork chop is safe when the internal temperature at the thickest portion reaches 145°F (63°C) after resting for 5 minutes.

Recipe Notes
Cooking Time: The total cooking time will depend on the thickness of your pork chops, and whether they are boneless or bone-in. Use a meat thermometer to test the internal temperature once it’s rested.
Paleo-Compliant Sides for Pork
I like to serve the skillet pork chops with green beans, but there are plenty of other healthy options. I have easy recipes for roasted broccoli, roasted potatoes, and lemon garlic asparagus. Or, just serve your French onion pork chops with a simple garden salad.

Other Healthy Dinner Recipes
- Instant Pot Pineapple Pork Chops (Whole30, GF)
- Honey Sriracha Chicken Wings (Paleo, GF)
- Baked Pesto Chicken (Whole30, Keto)
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French Onion Pork Chops (Whole30, Paleo)
Ingredients
French Onion Pork Chops
- 1 lb. boneless pork chops (or use pre-seasoned AdapTable boneless pork chops)
- 3 Tablespoon olive or avocado oil
- 2 cloves garlic minced
- 1 large white onion
- 1 Tablespoon balsamic vinegar
- 3/4 cup chicken or vegetable broth
- 1/4 cup coconut cream
Pork Chop Seasoning
- 1/4 teaspoons garlic powder
- 1/4 teaspoons onion powder
- 1/8 teaspoons salt
- 1/8 teaspoons black pepper
- 1/8 teaspoons crushed red pepper
- 1/8 teaspoons oregano
- 1/8 teaspoons thyme
Serve With
- 4 cups green Beans steamed, roasted, or air fried
- 1 teaspoons fresh parsley
- salt and pepper to taste
Video
Instructions
Brown the Pork Chops
- Heat the oil to a large skillet over medium-high heat. Pat the pork chops with some paper towels so they’re dry. Season them generously on both sides with all the seasonings, then add them to the hot pan. Don’t move the pork chops in the pan as they’re searing, and allow them to brown on each side for about 3 minutes, turning just once. Set them aside on a plate.
Cook the Onions
- Meanwhile, thinly slice the onion and mince the garlic.
- Add sliced onions to the same skillet without washing it out. Lower the heat and cook the onions on low heat for 20-25 minutes, stirring occasionally, until softened completely. Add the garlic and vinegar, season with a little salt, and stir. Saute for another 2-3 minutes.
Simmer & Finish
- Last, stir in the coconut cream and broth, scraping the bottom of the skillet with a wooden spoon. Return the pork chops to the skillet.
- Bring to a simmer and cook everything together over low heat for another 5-6 minutes or until the pork chops cooked through (the time will depend on the thickness of your pork chop). Use a meat thermometer to test the internal temperature once it’s rested – it should be 145°F (63°C).
Serve
- Sprinkle with some parsley and serve your pork chops with a spoonful of onions and sauce, and whatever green veggie you like!I like to serve with steamed or roasted green beans, roasted broccoli, roasted potatoes, asparagus, or a simple salad.
Notes
Helpful Cooking Tips
- Preheat your skillet or cast iron pan before searing the meat. To create the perfect sear on the pork, the pan needs to be almost smoking hot. Add the oil after the pan preheats, and let the oil get hot before adding the meat.
- Be sure the meat is completely dry and seasoned. While the skillet preheats, pat the pork chops with paper towels so they’re dry. Sprinkle seasoning on both sides of the meat, then add them to the hot pan.
- Don’t move the pork chops around in the pan as they’re searing. Don’t worry about them burning. Like magic, the meat will release itself from the surface of the hot skillet as soon as the sear is created. Allow them to brown on each side for about 3 minutes, then set them aside on a plate.
- Use medium-low heat to caramelize the onions. Trust me, if the pan is too hot, the onions will burn. They need to cook slowly so that the sugars are able to caramelize.
- Allow the meat to rest for 5 minutes after cooking. The key to preventing dry pork chops is locking the juices inside. Allowing the meat to rest gives the juices time to redistribute before you cut into it.
- Use an instant-read cooking thermometer to test the internal temperature of the meat. A cooked pork chop is safe when the internal temperature at the thickest portion reaches 145°F (63°C) after resting for 5 minutes.