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

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 315kcal


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


Brown the Pork Chops

  • 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

  • Thinly slice the onion and mince the garlic.
  • 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

  • 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.
  • 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.


  • 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!


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


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