French Onion Pork Chops Skillet (Whole30, Paleo)

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This French Onion Pork Chops Skillet recipe is made in one skillet with boneless pork chops, and it’s completely Paleo, Whole30, Low Carb, and Gluten Free. The flavors are just totally cozy and delicious, and it’s absolutely perfect for a quick weeknight dinner or entertaining friends.

A close up of one bite on a fork.

Making the Recipe

Like so many of my recipes, these boneless pork chops are made in a skillet with just a handful of delicious Paleo and Whole30 ingredients (exactly like my Tuscan Chicken and Sausage & Gnocchi Skillet).

I make it with quick seasoned pork chops or to save more time, I get pre-seasoned pork chops from AdapTable meals (this is not sponsored, I’m just a big fan!).

Either way, your whole dinner will be unbelievably yummy and come together SUPER fast… so fast it’s almost suspicious. Except it isn’t at all.

Collage of process shots showing the pork chops browning in a skillet and the onions caramelized in the skillet.

Step by Step

First, heat the oil in a large skillet. As it heats, pat the pork chops with paper towels so they’re dry. Sprinkle on both sides with 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, then set them aside on a plate.

Next, add sliced onions to the same skillet. Lower the heat and cook them low and slow until they’re softened and gooey delicious (it takes a while). Add the garlic, vinegar, and season with salt.

The last step in the process, the pork chops added back to the skillet with the creamy onion sauce.

Last, whisk in some coconut cream, broth, and add the pork chops to the skillet again. Bring to a simmer and cook everything together over low heat for another 5-6 minutes or until cooked through. Note: The time will depend on the thickness of your pork chop. Use a meat thermometer to test the internal temperature once it’s rested.

  • The internal temperature of a cooked pork chop needs to be 145F.

Then just sprinkle with some parsley and serve your pork chops with a spoonful of onions and sauce and whatever green veggie you like!

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

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Cook pork chop on a gray plate, serve with green beans.
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French Onion Pork Chops Skillet (Whole30, Paleo)

A super simple one-pan dinner that'll please a crowd!

Course Dinner, Main Course
Cuisine American, French
Keyword Dairy Free Dinner, One Pan Meal
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Calories 315 kcal

Ingredients

French Onion Pork Chops

  • 1 lb boneless pork chops
  • 3 tbsp olive or avocado oil
  • 2 cloves garlic
  • 1 white onion
  • 1/2 tbsp balsamic vinegar
  • 3/4 cup chicken or vegetable broth
  • 1/4 cup coconut cream

Pork Chop Seasoning

  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1/8 tsp crushed red pepper
  • 1/8 tsp oregano
  • 1/8 tsp thyme

Serve With

  • 4 cups Green Beans steamed or roasted
  • 1 tsp fresh parsley
  • salt and pepper to taste

Instructions

Brown the Pork Chops

  1. Heat the oil to a large skillet. 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 them 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

  1. Thinly slice the onion and mince the garlic.

  2. Add sliced onions to the same skillet. Lower the heat and cook on low heat for 20-25 minutes, stirring occasionally, until softened completely. Add the garlic and vinegar, season with salt, and stir.

Simmer & Finish

  1. Last, whisk in the coconut cream and broth, scraping the bottom of the pan with a wooden spoon. Return the pork chops to the skillet.

  2. Bring to a simmer and cook everything together over low heat for another 5-6 minutes or until 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 145F.

Serve

  1. Sprinkle with some parsley and serve your pork chops with a spoonful of onions and sauce, and whatever green veggie you like!

    I prefer to serve with green beans but roasted broccoliroasted potatoes, asparagus, or a simple salad would all work well!

Recipe Notes

Store leftovers in an airtight container in the refrigerator for 4-5 days. 

Nutrition Facts
French Onion Pork Chops Skillet (Whole30, Paleo)
Amount Per Serving
Calories 315 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g44%
Cholesterol 76mg25%
Sodium 309mg13%
Potassium 494mg14%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 25g50%
Vitamin A 112IU2%
Vitamin C 3mg4%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.