French Onion Pork Chops (Paleo and Whole30)

5 from 38 votes

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!

A close up of two hands holding a fork and knife, cutting into the plated dish.

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.

  1. 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!
  2. Quick and easy: Perfect for a quick and easy weeknight dinner. Everything comes together in a snap!
  3. One pan: This dish is cooked in a skillet or cast iron pan, so clean up is a breeze!
  4. 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.
A close up of one bite of French onion pork chops on a fork.

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

  1. 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.
  2. 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.
  3. 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.
  1. 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.
  2. 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.
  3. 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.
Paleo French onion pork chops in a cast iron skillet.

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.

Cook pork chop on a gray plate, serve with green beans.

Other Healthy Dinner Recipes

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Cook pork chop on a gray plate, serve with green beans.

French Onion Pork Chops (Whole30, Paleo)

This French Onion Pork Chops recipe is a snap to make in one pan! Juicy boneless pork chops seared in a skillet with caramelized onions.
5 from 38 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 people
Author: Laura Miner

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 outLower 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

Notes

To store leftovers: Transfer leftovers to an airtight container and store in the refrigerator for 3-4 days, per USDA. 

Helpful Cooking Tips

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutrition

Serving: 1chop | Calories: 315kcal | Carbohydrates: 5g | Protein: 25g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 76mg | Sodium: 309mg | Potassium: 494mg | Fiber: 1g | Sugar: 2g | Vitamin A: 112IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg
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5 from 38 votes (29 ratings without comment)

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Recipe Rating





33 Comments

  1. Could you use milk instead of coconut cream? or heavy whipping, not looking for all that much low carb but id like to. use something else if i already have it!

  2. 5 stars
    In honor of my friend who is traveling to Paris today, I made this recipe for dinner. First time!

    Only little snafu was at the end. Your recipe said to garnish with parsley. I thought…. YES! I have fresh parsley! Ran out onto the porch, cut some and liberally garnished that pork chop…. with mint. Oops. They look sort of the same. 😳 Taste took a bit of an unexpected right turn..… but otherwise, EXCELLENT! Definitely a KEEPER! Thank-you!

    1. Hi there, and thank you so much for sharing this review! I’m thrilled you enjoyed the recipe so much, despite that mix-up with the herbs! Lol! -Laura

  3. Is there anything I could use instead of coconut cream to reduce calories? My husband is paleo and I’m weight watchers 😆

    1. Hi Emily! Yes there is! I’d recommend using unsweetened & unflavored almond milk. It’s very low in calories and fat so it’d work well for WW, while still being Paleo compatible. 🙂 -Laura

    1. Hi David! I’m so thrilled to hear that your wife enjoyed this recipe so much! Thank you for sharing this kind review. 🙂 -Laura

  4. 5 stars
    This was an A+ at our house! My youngest is quite selective, but he managed to rave about the smell while it was cooking, go crazy over how tasty his pork was, AND cleaned his whole plate. My older son is usually not an onion fan, but they were so sweet that he really enjoyed them. I put the leftover onions over the green beans we cooked as a side and took to work for lunch leftovers. Just as good the next day. 🙂

    1. Hi Tahna, Thank you so much for this lovely review. I’m thrilled your youngest enjoyed this recipe so much!! That’s always great to hear as a Mom. 🙂 -Laura

  5. 5 stars
    I made this tonight and it was so delicious!! I added mushrooms to the gravy and served it over rice with a side of green beans. I bookmarked this for my January Whole30 (and I will switch out the rice with cauliflower mash). Sooooo good!! Thank you for this recipe.

    1. Hi Robi! That’s a great question. While I haven’t tried it myself, I would think that would work wonderfully! Please let me know how it turns out if you try it. -Laura

    1. Hi Samantha! Thank you so much for your kind words! I’m thrilled to hear you enjoyed this recipe so much!! 🙂 -Laura

    1. Hi Christy! You can absolutely use bone-in chops, but that would change the cook time. Use a meat thermometer and test to make sure they’re cooked through to at least 145 F. 🙂 -Laura

  6. 5 stars
    I made this dish for my family and my husband and I loved it. We used ribeye pork chops and it came out so tender and the onion gravy with it made it perfect. Thank you for the whole30 recipes.

    1. Hi Sandra! I’m so thrilled that your family enjoyed it. Thank you for sharing that! -Laura

    1. Hi Angela! Coconut cream can be found in cans at most grocery stores, or you can buy full fat canned coconut milk and keep it in the refrigerator, then scoop out the thick, creamy part (that’s the cream!). I hope that helps! -Laura

    1. Hi Julie! I’m so glad you think it’s yummy! This is one of my favorites, for sure! -Laura

    1. Hi Kris, It’s the thickest part of the canned coconut milk. You can substitute regular coconut milk too! Go Bills! -Laura

      1. 5 stars
        Thank you for specifying the coconut cream! That was what I was wondering to.. love this dish!!

        1. Hi Tay! I’m so glad it was helpful for you and that you love the recipe!! -Laura

  7. 5 stars
    Made this last night and it might be my new favorite dish! It is just such a warm and cozy meal and I will definitely be adding it to my rotation. Thank you for sharing this!!

    1. Hi Kristen! Thank you so much for sharing this awesome feedback. I’m over the moon to hear you enjoyed it! -Laura